Greek Chicken Meatballs with Lemon Orzo
Enjoy juicy Greek Chicken Meatballs on a bed of zesty lemon orzo—a vibrant, flavorful dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
- 1 lb ground chicken
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp lemon zest (from about 1 lemon)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the ground chicken, chopped parsley, dried oregano, minced garlic, chopped onion, lemon zest, salt, and pepper. Mix well.
- Form the mixture into meatballs, about 2 tablespoons each, and place them on a lined baking sheet.
- Bake for 20 minutes or until golden brown and cooked through.
- While the meatballs are baking, bring the chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to the package instructions (about 8-10 minutes).
- Drain the orzo and toss it with the lemon juice, lemon zest, and olive oil.
- Serve the meatballs over the lemon orzo and garnish with extra parsley, if desired.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
Keywords: For added flavor, consider mixing in feta cheese or substituting ground turkey for chicken. Store leftovers in an airtight container for up to three days; reheat in the oven for optimal results.