Greek Chicken Meatballs with Lemon Orzo

Explore the vibrant flavors of Mediterranean cuisine with our Zesty Greek Chicken Meatballs paired with a refreshing Lemon Orzo! This delicious recipe combines juicy, herb-infused chicken meatballs with zesty orzo for a memorable meal perfect for family dinners or gatherings. Packed with nutritious ingredients like lean ground chicken, whole wheat breadcrumbs, and fresh herbs, this dish not only delights the palate but also supports a healthy lifestyle. Discover the cooking tips and serving suggestions to make it a highlight at your table!

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Ingredients

For the Greek Chicken Meatballs:

1 pound ground chicken

1/2 cup whole wheat breadcrumbs

1/4 cup freshly grated Parmesan cheese

1/4 cup finely chopped fresh parsley

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large egg, beaten

Olive oil, for frying

For the Lemon Orzo:

1 cup orzo pasta

2 cups low-sodium chicken broth

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1/4 cup chopped fresh dill or basil (optional, for garnish)

Instructions

Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, oregano, thyme, cinnamon, salt, black pepper, and the beaten egg. Using a spoon or your hands, mix thoroughly until all ingredients are well combined and the mixture is uniformly moist.

Form the Meatballs: With wet hands, take portions of the mixture and shape them into small meatballs, roughly 1 inch in diameter. You should yield about 20 meatballs. Place them on a plate or baking sheet for easy transfer to the skillet.

Cook the Meatballs: Heat a generous drizzle of olive oil in a large skillet over medium heat. When the oil is shimmering, carefully add the meatballs to the skillet, ensuring not to overcrowd the pan. Cook the meatballs for approximately 6-7 minutes, turning them occasionally for even browning, until they are golden brown on the outside and cooked through. You may need to work in batches depending on your skillet size. Once cooked, transfer the meatballs to a plate and cover them loosely to keep warm.

Cook the Orzo: In a separate medium pot, bring 2 cups of chicken broth to a rolling boil. Add the orzo pasta and cook according to the package instructions until al dente, which typically takes about 8-10 minutes. Once cooked, drain any excess liquid if needed but reserve a little broth if you prefer a creamier texture.

Flavor the Orzo: Return the drained orzo to the pot and add in the lemon zest, fresh lemon juice, olive oil, and season generously with salt and freshly ground black pepper. Gently stir to combine all the flavors, ensuring the orzo is well-coated.

Serve: To plate the dish, create a bed of lemon orzo on each plate. Neatly arrange the Greek chicken meatballs on top of the orzo for an appealing presentation. If desired, garnish each plate with freshly chopped dill or basil. Serve warm, allowing everyone to enjoy this delightful taste of Greece!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings