Why Make This Recipe
Greek Chicken Meatballs with Lemon Orzo is a delightful dish that brings together fresh flavors and comforting elements. With tender chicken meatballs flavored with herbs and lemon, served on a bed of zesty orzo, this meal is satisfying and perfect for any occasion. It’s also a quick and easy dish to prepare, making it ideal for busy weeknights or casual gatherings. Plus, it’s a wonderful way to introduce Greek flavors into your cooking!
How to Make Greek Chicken Meatballs with Lemon Orzo
Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cups chicken broth
- Juice of 1 lemon
Directions:
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, pepper, and lemon zest. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned and cooked through, about 8-10 minutes.
- Meanwhile, bring the chicken broth to a boil in a separate pot. Add orzo and cook according to package instructions until al dente.
- Drain orzo and return to the pot. Stir in lemon juice.
- Serve meatballs over lemon orzo and garnish with additional parsley if desired.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Serve the Greek chicken meatballs on a generous portion of lemon orzo, allowing the juices from the meatballs to mix with the orzo for added flavor. It’s nice to garnish with a sprinkle of fresh parsley and perhaps a wedge of lemon on the side for an extra zesty touch. This dish pairs well with a simple side salad or roasted vegetables.
How to Store Greek Chicken Meatballs with Lemon Orzo
To store leftover Greek chicken meatballs with lemon orzo, allow the dish to cool completely. Place the meatballs and orzo in an airtight container and store in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the meatballs separately from the orzo. They will last in the freezer for about 2-3 months.
Tips to Make Greek Chicken Meatballs with Lemon Orzo
- Make sure to mix the meatball ingredients thoroughly, but don’t overmix, or the meatballs can become tough.
- Use fresh parsley for the best flavor and presentation.
- If you prefer a bit of spice, add red pepper flakes to the meatball mixture.
- Adjust the lemon juice in the orzo to your taste; you can add more or less depending on how tangy you like it.
Variation
If you’re looking to change it up a bit, you can replace the ground chicken with ground turkey or mix in some feta cheese into the meatball mixture for an added tangy flavor. You can also try different herbs like mint or dill for a slightly different taste.
FAQs
1. Can I use other types of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like ditalini or even rice if you prefer.
2. How can I make this dish gluten-free?
Use gluten-free breadcrumbs and check the pasta for a gluten-free option. There are many types available now that are tasty and suitable for gluten-free diets.
3. Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day in advance and store them in the fridge. Just cook them when you’re ready to serve.
Greek Chicken Meatballs with Lemon Orzo
Ingredients
For the meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley Fresh parsley preferred for best flavor
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 unit Zest of 1 lemon
For the orzo
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 cups chicken broth
- Juice of 1 lemon lemon juice Adjust based on taste preference
Instructions
Preparation
- In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, pepper, and lemon zest. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
Cooking
- Heat olive oil in a skillet over medium heat. Add meatballs and cook until browned and cooked through, about 8-10 minutes.
- Meanwhile, bring the chicken broth to a boil in a separate pot. Add orzo and cook according to package instructions until al dente.
- Drain orzo and return to the pot. Stir in lemon juice.
- Serve meatballs over lemon orzo and garnish with additional parsley if desired.