Greek Chicken Meatballs with Lemon Orzo

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Brimming with the vibrant flavors of the Mediterranean, Greek Chicken Meatballs with Lemon Orzo is a dish that brings sunshine to your plate. These juicy, herb-packed chicken meatballs are pan-seared to golden perfection and served atop a bed of zesty, buttery orzo infused with fresh lemon juice and zest. Every bite bursts with garlic, oregano, and a hint of brightness from parsley and citrus—perfectly comforting yet refreshingly light.

Whether you’re planning a cozy weeknight dinner or a lively weekend meal with friends, this dish strikes the perfect balance of hearty and fresh. It’s quick to prepare, satisfying to eat, and pairs beautifully with a crisp cucumber salad or a dollop of tzatziki. Simple enough for beginners, but impressive enough for guests, this is a Mediterranean dinner idea you’ll want to make again and again.

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Ingredients for this Greek Chicken Meatballs with Lemon Orzo Recipe

For the chicken meatballs:

• 1 lb ground chicken
• 1/2 cup breadcrumbs (panko recommended)
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup grated onion
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for pan-frying)

For the lemon orzo:

• 1 cup orzo pasta
• 2 cups chicken broth
• Zest and juice of 1 lemon
• 1 tbsp butter
• Salt and pepper to taste
• Chopped parsley (for garnish)
• Lemon wedges (for serving)

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Step 1: Prepare the Chicken Meatball Mixture

In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, grated onion, chopped parsley, dried oregano, salt, and black pepper. Mix everything together using your hands or a spatula until just combined—be careful not to overmix, as that can make the meatballs tough.

Step 2: Shape the Meatballs

With lightly oiled hands or a small cookie scoop, shape the mixture into 1 to 1.5-inch meatballs. You should get about 12–14 meatballs depending on size. Place them on a plate or tray while you heat the skillet.

Step 3: Cook the Meatballs

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the meatballs in a single layer, ensuring they don’t touch. Sear the meatballs for about 4–5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Remove and set aside.

Step 4: Make the Lemon Orzo

In the same skillet or a separate saucepan, bring 2 cups of chicken broth to a boil. Stir in the orzo and reduce heat to a simmer. Cook uncovered, stirring occasionally, until the orzo is tender and the broth is mostly absorbed—about 8–10 minutes.

Step 5: Add Lemon and Finish the Orzo

Once the orzo is cooked, stir in butter, lemon zest, and lemon juice. Season with salt and pepper to taste. The orzo should be creamy and fragrant with citrus and butter.

Step 6: Combine and Garnish

Return the meatballs to the skillet with the orzo, nestling them into the pasta. Let them heat together for a minute or two so the flavors meld. Sprinkle fresh parsley on top and serve with lemon wedges for extra brightness.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: 430
• Protein: 30g
• Carbohydrates: 36g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 2g
• Sugar: 1g
• Sodium: 520mg

Nutritional values are approximate and may vary based on ingredient brands and substitutions.

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Frequently Asked Questions

What can I use instead of ground chicken?

You can substitute with ground turkey for a similar flavor and texture. Ground pork or beef will also work but offer a different, richer profile.

Can I bake the meatballs instead of frying?

Yes! Bake them at 400°F (200°C) for 20–25 minutes or until golden and fully cooked.

Is orzo gluten-free?

Traditional orzo is made from wheat, but you can find gluten-free versions made from corn or rice flour in most health food stores.

Can I make this dairy-free?

Absolutely. Simply skip the butter in the orzo or use a plant-based alternative.

How do I make it more kid-friendly?

Reduce the lemon juice slightly and use finely chopped veggies like spinach in the meatballs for added nutrition without altering the flavor too much.

What side dishes pair well with this?

Cucumber-tomato salad, tzatziki, or roasted vegetables like zucchini or bell peppers complement the meal nicely.

Can I use dried herbs instead of fresh?

Yes. Use 1 teaspoon dried herbs for every tablespoon of fresh, but keep in mind fresh parsley adds a nice brightness.

How do I prevent the meatballs from sticking?

Use a non-stick skillet and make sure the pan is hot before adding the meatballs. Don’t overcrowd the pan and allow the meatballs to form a crust before flipping.

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