Go Back
To make Greek chicken meatballs with lemon orzo, you need the following ingredients: - 1 lb ground chicken - ¼ cup breadcrumbs - ¼ cup feta cheese, crumbled - ¼ cup fresh parsley, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - ½ teaspoon black pepper - 1 egg, beaten - 1 tablespoon olive oil (for cooking) - 1 cup orzo pasta - 2 cups chicken broth - 1 lemon (zest and juice) - Fresh mint leaves (for garnish) This mix of ingredients brings a burst of flavor. Ground chicken gives the meatballs a light texture. The feta cheese adds a creamy touch. Fresh parsley and garlic brighten the dish. Oregano gives it a classic Greek taste. The orzo pasta pairs well with the meatballs. Cooking it in chicken broth makes it richer. The lemon zest and juice add a fresh kick. Don’t forget the fresh mint leaves for garnish. They add color and a lovely aroma. Gather these ingredients, and you are ready to create a delightful meal! {{ingredient_image_1}} 1. In a large bowl, gather your ingredients. You need ground chicken, breadcrumbs, feta cheese, parsley, garlic, oregano, salt, pepper, and a beaten egg. 2. Mix these ingredients together gently. Be careful not to overmix, as it can make the meatballs tough. 3. Once combined, form the mixture into small meatballs. Aim for about 1 inch in diameter. This size cooks evenly and makes for nice bites. 1. Heat olive oil in a skillet over medium heat. You want the oil hot enough for frying but not smoking. 2. Add the meatballs in batches. Cook them until golden brown on all sides. This takes about 8 to 10 minutes. Make sure they are cooked through. Once done, remove them from the skillet and set aside. 1. In a saucepan, bring chicken broth to a boil. This broth adds great flavor to the orzo. 2. Add the orzo pasta to the boiling broth. Cook it according to the package instructions. This usually takes about 8 to 10 minutes. 3. When the orzo is tender, drain any excess liquid. Stir in lemon zest and juice. This adds a bright, fresh taste. Season with salt and pepper to your liking. 4. To serve, place the cooked orzo on plates. Top with the Greek chicken meatballs and garnish with fresh mint leaves. Enjoy this delightful dish! Avoiding overmixing When making your meatballs, mix just enough. Overmixing makes them tough. I like to combine the ground chicken, breadcrumbs, and spices gently. You want a nice texture, not a mush. Ensuring even cooking Cook meatballs in batches. This way, they get brown all over. Heat your skillet to medium. Use a little olive oil. Cook for about 8 to 10 minutes, turning them often for even cooking. Suggestions for herbs and spices To boost flavor, add more fresh herbs. Try dill or mint for a twist. If you want heat, add a pinch of red pepper flakes. These small changes can make a big difference. Adjusting lemon flavor Lemon is key in this dish. Zest the lemon for a bright taste. If you like it tart, add more lemon juice. Taste as you go, and adjust to your liking. Presentation tips For a great look, plate the orzo in the center and top with meatballs. Sprinkle some fresh parsley or mint for color. This makes your dish pop and invites everyone to dig in. Complementary side dishes Pair these meatballs with a simple salad. A Greek salad with tomatoes and cucumbers works well. You can also serve it with warm pita bread for a complete meal. Pro Tips Don’t Overmix: When combining the ingredients for the meatballs, mix until just combined to ensure a tender texture. Use Fresh Herbs: Fresh parsley and mint enhance the flavor significantly, so opt for fresh over dried when possible. Cooking Time: Ensure meatballs are cooked through by checking that they reach an internal temperature of 165°F (75°C). Serve with Extra Lemon: A squeeze of fresh lemon juice right before serving brightens the dish and adds a zesty kick. {{image_2}} If you want to switch things up, try using turkey instead of chicken. Turkey gives a leaner option while keeping the flavor nice. For gluten-free choices, use gluten-free breadcrumbs. You can also try quinoa or chickpea flour for a healthy twist. Adding veggies can boost flavor and nutrition. Chopped spinach or bell peppers mix well with meatballs. You can also stir in some diced zucchini. For cheese lovers, try adding goat cheese or Parmesan. Each cheese adds a unique taste to the meatballs. To save time, you can make these meatballs ahead. Form and cook them, then store them in the fridge. They last for about three days. For the orzo, cook it fresh when you’re ready to eat. You can also freeze the meatballs. Just thaw them overnight in the fridge before reheating. To keep your Greek chicken meatballs fresh, follow these tips: - Refrigeration: Place the meatballs in an airtight container. Store them in the fridge for up to 3 days. Make sure they cool down first to avoid steam and sogginess. - Freezing: If you want to keep them longer, freeze the meatballs. Use freezer bags or airtight containers. They can last up to 3 months this way. For best results, freeze them before cooking. When it’s time to enjoy those leftovers, you have two good options: - Microwave: Place the meatballs on a microwave-safe dish. Cover them with a damp paper towel. Heat in short bursts, checking every 30 seconds. This method can dry them out if you’re not careful. - Stovetop: Heat a little olive oil in a skillet over medium heat. Add the meatballs and cover. Cook for about 5-7 minutes, turning occasionally. This method helps keep them moist and flavorful. - To maintain moisture, add a splash of broth or water to the pan while reheating. How long can you keep those tasty leftovers? - In the fridge, Greek chicken meatballs stay good for about 3 days. - In the freezer, they can last up to 3 months. Just remember to label your containers with dates. This way, you’ll know when to use them! Yes, you can. Make the meatballs a day before. Store them in the fridge. This helps save time on busy days. To cook, just heat them up in a pan. You can also freeze the meatballs. Place them in a freezer bag. They can last up to three months. Lemon Orzo pairs well with many sides. Here are some great options: - Grilled vegetables - Greek salad - Tzatziki sauce - Roasted potatoes - Steamed broccoli These sides add color and flavor to your meal. Yes, this recipe is perfect for freezing. Store the meatballs and orzo separately. Use airtight containers or freezer bags. This keeps them fresh. When ready to eat, thaw them overnight in the fridge. Reheat in a pan or microwave. This way, you enjoy a quick, tasty meal anytime. This blog post covered a flavorful Greek chicken meatball recipe with lemon orzo. We explored the key ingredients, simple steps, and useful tips for making the perfect meatballs. I highlighted variations and storage tips to help you enjoy this dish at its best. Overall, these meatballs are easy to make and tasty to enjoy. Try them out; they will add fresh flavor to your meals!

Greek Chicken Meatballs with Lemon Orzo

Delicious Greek-inspired chicken meatballs served with lemon-flavored orzo pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • 0.25 cup breadcrumbs
  • 0.25 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 egg beaten
  • 1 tablespoon olive oil (for cooking)
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 lemon zest and juice
  • to taste fresh mint leaves (for garnish)

Instructions
 

  • In a large bowl, combine the ground chicken, breadcrumbs, feta cheese, parsley, minced garlic, oregano, salt, pepper, and the beaten egg.
  • Mix the ingredients together until just combined; be careful not to overmix.
  • Form the mixture into small meatballs, about 1 inch in diameter.
  • Heat olive oil in a skillet over medium heat. Add the meatballs in batches, cooking until they are golden brown on all sides and cooked through, about 8-10 minutes. Remove from skillet and set aside.
  • In a saucepan, bring the chicken broth to a boil. Add the orzo pasta and cook according to package instructions until tender, about 8-10 minutes.
  • Once the orzo is cooked, drain any excess liquid, then stir in the lemon zest, lemon juice, and season with salt and pepper to taste.
  • Place the cooked orzo onto serving plates, top with the Greek chicken meatballs, and garnish with fresh mint leaves.

Notes

Be careful not to overmix the meatball mixture.
Keyword chicken, Greek, lemon, meatballs, orzo