Description
These Greek Chicken Meatballs with Lemon Orzo offer a flavorful and healthy meal combining tender baked chicken meatballs infused with herbs and lemon zest, paired with a bright and creamy orzo pasta tossed with feta, parsley, and fresh lemon juice. Perfect for a wholesome weeknight dinner with Mediterranean flair.
Ingredients
Units
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the meatballs evenly without sticking.
- Prepare Meatballs: In a large bowl, thoroughly combine ground chicken, breadcrumbs, Parmesan cheese, chopped red onion, minced garlic, egg, parsley, dried oregano, lemon zest, salt, and black pepper until the mixture is uniform and all ingredients are well integrated.
- Form Meatballs: Shape the mixture into 1-inch meatballs using your hands. Place them spaced evenly on the prepared baking sheet to ensure even cooking and browning.
- Bake Meatballs: Bake in the preheated oven for 20-25 minutes until the meatballs are golden brown and cooked through, reaching an internal temperature of 165°F (74°C) for safety.
- Cook Orzo: While the meatballs bake, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook for 8-10 minutes until al dente, following package instructions closely.
- Combine Orzo: Drain any excess broth from the cooked orzo and return it to the saucepan. Stir in olive oil, crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste for a bright, creamy flavor.
- Serve: Remove the baked meatballs from the oven and serve them alongside the lemon orzo. Optionally garnish with extra parsley and lemon wedges for added color and taste. Enjoy your Greek-inspired meal!
Notes
- The lemon zest in the meatballs adds a fresh citrus flavor complementing the herbs.
- Ensure meatballs reach internal temperature of 165°F (74°C) for food safety.
- Use fresh parsley and lemon juice for the best bright flavors in the orzo.
- Substitute gluten-free breadcrumbs to make this recipe gluten free if needed.
- Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving (meatballs with orzo)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
