Greek Chicken Meatballs with Lemon Orzo
A delightful dish blending savory Mediterranean flavors with juicy chicken meatballs and creamy lemon orzo, perfect for family dinners or gatherings.
Ingredients
For the Meatballs
- 1 pound ground chicken Aim for organic or free-range for better flavor and quality.
- 1/2 cup breadcrumbs Use whole wheat for a healthier option or try gluten-free breadcrumbs if needed.
- 1/4 cup grated Parmesan cheese Freshly grated will give the best taste, but pre-grated can work in a pinch.
- 1/4 cup chopped fresh parsley Fresh herbs add a vibrancy that dried can’t match.
- 1 large egg Use room temperature for better binding.
- 2 cloves garlic, minced Fresh garlic enhances the flavor.
- 1 teaspoon dried oregano Provides that distinct Greek flavor.
- Salt and pepper to taste Seasoning is key!
For the Lemon Orzo
- 1 cup orzo pasta A staple in Mediterranean cooking.
- 2 cups chicken broth Homemade or low-sodium for full flavor.
- 1 each Juice and zest of 1 lemon Fresh is always best.
- 2 tablespoons olive oil Extra virgin enhances the dish.
Instructions
Preparation
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, oregano, salt, and pepper. Mix well with your hands.
- Shape the mixture into small meatballs, roughly 1 inch in diameter, yielding about 20 meatballs.
Cooking
- Heat olive oil in a skillet over medium heat. Add meatballs, cooking for 10-12 minutes until golden brown and fully cooked, ensuring an internal temperature of 165°F.
- While the meatballs cook, bring chicken broth to a boil in a separate pot. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and return to pot.
- Stir in lemon juice, lemon zest, and a sprinkle of salt into the cooked orzo.
Serving
- Spoon lemon orzo onto plates and top with Greek chicken meatballs. Garnish with additional parsley if desired.
Notes
For perfectly round meatballs, use a cookie scoop. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Adjust ingredients based on taste preferences and dietary needs.