Greek Chicken Meatballs With Lemon Orzo
These Greek chicken meatballs are packed with herbs, garlic, and feta, and served over a bright, lemony orzo for a fresh and satisfying one-pan meal. Perfect for weeknights and great for leftovers!
Servings: 4
Ingredients
- 1 lb ground chicken
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 1/4 cup feta cheese crumbled
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup freshly chopped parsley plus 2 tbsp
- 1 tsp dried oregano
- 1 tsp dried dill
- Zest of 2 lemons
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1/4 cup shredded Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a large bowl, combine the ground chicken, onion, garlic, feta, breadcrumbs, egg, ¼ cup chopped parsley, oregano, dill, zest of 1 lemon, salt, and pepper. Mix everything together until well combined.
- Heat the oil in a pan over medium heat. Form the mixture into 1.5-inch meatballs and place them in the pan. Let them brown and get golden on one side before flipping to cook the other. Cook until fully cooked through.
- Once the meatballs are done, remove them from the pan and set aside. Add the orzo and chicken broth to the same pan, bring to a boil, then reduce to low and simmer for about 8–10 minutes. If there's extra liquid left at the end, drain it. Stir in the lemon juice, remaining lemon zest, remaining parsley, Parmesan, salt, and pepper. Mix until the Parmesan has melted and everything’s well combined.
- Spoon the lemon orzo into bowls, top with the meatballs, and serve. Enjoy!