Description
Greek chicken meatballs with lemon orzo are full of vibrant herbs, feta, garlic, and lemon. Quick, savory, and fresh!
Ingredients
1 pound ground chicken
1 large egg
½ cup breadcrumbs (plain or panko)
2 tablespoons olive oil (for cooking)
⅓ cup crumbled feta cheese
2 tablespoons fresh parsley, finely chopped
2 teaspoons dried oregano
2 garlic cloves, minced
Zest of 1 lemon
1 teaspoon salt
½ teaspoon black pepper
1 cup orzo pasta
2 cups chicken broth (or water)
2 tablespoons butter (or olive oil)
Juice of 1 lemon
Zest of 1 lemon
1 garlic clove, minced
2 tablespoons fresh dill, chopped (optional)
Salt and pepper to taste
Optional: parsley, crumbled feta, lemon wedges
Instructions
1. In a bowl, combine chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and pepper.
2. Gently mix and roll into meatballs.
3. Heat olive oil in a pan over medium. Sear meatballs 4–5 minutes per side until golden and cooked through.
4. Meanwhile, cook orzo in broth until tender, about 8–10 minutes.
5. Stir in butter, garlic, lemon juice, zest, and dill. Season to taste.
6. Serve meatballs over warm lemon orzo with optional toppings.
Notes
You can prep meatballs ahead and freeze.
Swap chicken for turkey if desired.
To make gluten-free, use GF breadcrumbs and pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg