Greek Chicken Meatballs with Lemon Orzo
Quick, bright, and comforting, these Greek chicken meatballs are paired with zesty lemon orzo for an easy weeknight meal that’s both wallet-friendly and kid-approved.
Ingredients
Meatballs
- 1 pound ground chicken You can substitute ground turkey if preferred
- 1/2 cup breadcrumbs (plain or panko) Substitute gluten-free crumbs if needed
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (flat-leaf preferred) Can swap part for fresh dill for a different herb profile
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Orzo
- 1 cup orzo pasta
- 2 cups chicken broth (low-sodium is fine)
- 1 large Juice of 1 lemon
- 1 tablespoon Zest of 1 lemon
Instructions
Preparation
- In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, dried oregano, and a good pinch of salt and pepper. Mix with clean hands or a fork just until everything is evenly distributed — don’t overwork the meat.
- Shape the mixture into meatballs about 1 inch in diameter. A small cookie scoop helps keep sizes uniform so they cook evenly.
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding; you may need two batches. Brown them on all sides, about 8–10 minutes, turning gently so they don’t break. Finish cooking in the pan until the internal temperature reads 165°F (74°C).
- While the meatballs cook, bring the chicken broth to a boil in a medium pot. Add the orzo and cook according to package instructions — usually 8–10 minutes — until al dente.
- Drain the orzo if needed and return it to the pot. Stir in the lemon juice and lemon zest; taste and adjust salt.
- Spoon the lemon orzo onto plates or into a shallow bowl and top with the warm chicken meatballs. Garnish with extra parsley and grated Parmesan if you like.
Notes
This dish reheats well, making it perfect for leftovers. For a lower-carb option, serve the meatballs over cauliflower rice. Enrich the orzo's flavor by stirring in Greek yogurt for creaminess.