why make this recipe
Savory Greek Chicken Meatballs with Zesty Lemon Orzo is a tasty and healthy dish that brings a delightful mix of flavors to your table. The meatballs are made with ground chicken and fresh herbs, making them juicy and flavorful. Paired with lemony orzo, this meal is perfect for any occasion, whether a family dinner or a gathering with friends. It’s simple to make and packed with nutrition, ensuring everyone enjoys every bite.
how to make Savory Greek Chicken Meatballs with Zesty Lemon Orzo
Ingredients:
- 1 tablespoon lemon zest
- 1/3 cup finely chopped shallot (about 1 medium shallot)
- 1 large egg
- 4 cloves garlic, minced
- 1/3 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped (about 1/4 medium bunch)
- 2 tablespoons fresh dill, finely chopped (about 1/2 medium bunch)
- 2 tablespoons milk (half-and-half or whole)
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken (preferably dark meat)
- 2 tablespoons olive oil
- 3 3/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried orzo pasta
- 3 ounces feta cheese, crumbled (about 1/2 cup)
- 1/4 cup juice from a large lemon
- 1 tablespoon fresh dill, finely chopped (plus more for garnish)
Directions:
Preparation:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cooking Meatballs:
2. In a large bowl, combine the lemon zest, chopped shallot, egg, minced garlic, panko breadcrumbs, parsley, dill, milk, oregano, salt, and pepper. Mix well.
3. Add the ground chicken to the mixture. Gently combine until everything is mixed but do not overwork the meat.
4. Form the mixture into meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
5. Drizzle olive oil over the meatballs and bake for about 20-25 minutes until cooked through and golden brown.
Cooking Orzo:
6. In a large saucepan, bring the chicken broth to a boil. Add the dried orzo pasta and 1 1/2 teaspoons salt. Cook according to package instructions until the orzo is tender.
7. Once cooked, drain any excess liquid. Stir in the crumbled feta cheese, lemon juice, and chopped dill.
how to serve Savory Greek Chicken Meatballs with Zesty Lemon Orzo
To serve, place a generous portion of the lemon orzo on each plate and top it with the golden meatballs. You can sprinkle extra dill or crumbled feta on top for added flavor. This dish pairs well with a fresh green salad or roasted vegetables.
how to store Savory Greek Chicken Meatballs with Zesty Lemon Orzo
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to freeze them, keep the meatballs and orzo in separate containers. They can be frozen for up to 3 months. When ready to eat, thaw them overnight in the refrigerator and reheat on the stove or in the microwave.
tips to make Savory Greek Chicken Meatballs with Zesty Lemon Orzo
- Use freshly chopped herbs to enhance the flavor of the meatballs.
- Allow the meatballs to rest for a few minutes after baking for better texture.
- Feel free to adjust the amount of lemon juice or feta according to your taste preference.
variation
You can substitute the ground chicken with ground turkey or lean beef for a different taste. For a vegetarian option, try using chickpeas or lentils to form meatballs. You can also add vegetables like spinach or grated zucchini into the mixture for extra nutrients.
FAQs
1. Can I make meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the refrigerator for up to a day before baking them.
2. What can I serve with this dish?
Serve with a Greek salad, tzatziki sauce, or pita bread to complete the meal.
3. Is the dish spicy?
No, this dish is not spicy. It has a delightful mix of herbs and lemony flavor, making it refreshing and mild.
Savory Greek Chicken Meatballs with Zesty Lemon Orzo
Ingredients
- 1 tablespoon lemon zest
- 1/3 cup finely chopped shallot
- 1 large egg
- 4 cloves garlic minced
- 1/3 cup panko breadcrumbs
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons milk half-and-half or whole
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 2 tablespoons olive oil
- 3 3/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried orzo pasta
- 3 ounces feta cheese crumbled
- 1/4 cup juice from a large lemon
- 1 tablespoon fresh dill finely chopped (plus more for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the lemon zest, chopped shallot, egg, minced garlic, panko breadcrumbs, parsley, dill, milk, oregano, salt, and pepper. Mix well.
- Add the ground chicken to the mixture. Gently combine until everything is mixed but do not overwork the meat.
- Form the mixture into meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake for about 20-25 minutes until cooked through and golden brown.
- In a large saucepan, bring the chicken broth to a boil. Add the dried orzo pasta and 1 1/2 teaspoons salt. Cook according to package instructions until the orzo is tender.
- Once cooked, drain any excess liquid. Stir in the crumbled feta cheese, lemon juice, and chopped dill.
Notes
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