Greek Chicken Meatballs with Lemon Orzo
Enjoy tender and flavorful Greek Chicken Meatballs paired with fluffy lemon orzo for a quick weeknight dinner that's a taste of the Mediterranean.
Ingredients
For the Meatballs
- 1 lb ground chicken Light and protein-rich base for the meatballs.
- 1/2 cup fresh parsley, chopped Adds freshness and flavor.
- 1/3 cup feta cheese, crumbled Provides a rich creaminess.
- 1 zest lemon Adds a zesty flavor.
- 3 cloves garlic, minced Enhances the flavor profile.
- 2 tsp dried oregano Classic Mediterranean herb.
- to taste salt and pepper For seasoning meatballs.
For the Orzo
- 1 cup orzo pasta Acts as a perfect soaking vehicle for flavors.
- 2 tbsp olive oil For drizzling over cooked orzo.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, garlic, parsley, feta cheese, lemon zest, oregano, and a sprinkle of salt and pepper. Mix until just combined.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, ensuring they have space.
Cooking
- Bake meatballs for 20-25 minutes until golden brown and cooked through.
- While meatballs are baking, cook orzo in salted boiling water according to package instructions (about 8-10 minutes).
- Once cooked, drain orzo and drizzle with olive oil and lemon juice, tossing to combine.
- Serve orzo topped with meatballs and garnish with extra parsley or feta.
Notes
Consider substitutions like lean turkey or tofu for the meat, and use whole grain orzo for added fiber. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.