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Savory Greek Chicken Meatballs with Zesty Lemon Orzo

Juicy chicken meatballs bursting with Mediterranean flavors, paired with zesty lemon orzo. Perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken A lean protein option.
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs Can use whole wheat for added fiber.
  • 1 piece egg Binding ingredient.
  • 2 cloves garlic, minced Fresh garlic enhances flavor.
  • 1 tablespoon dried oregano For authentic Greek flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground is recommended.
  • 1 piece Juice and zest of 1 lemon Essential for flavor.
For the Orzo
  • 8 ounces orzo pasta Cook according to package instructions.
  • 2 tablespoons olive oil Used for tossing with orzo.
  • Fresh parsley for garnish Chopped.

Method
 

Preparation
  1. In a large bowl, combine the ground chicken, grated Parmesan, breadcrumbs, egg, minced garlic, oregano, salt, black pepper, lemon juice, and lemon zest. Mix until well combined.
  2. Use your hands to form small meatballs, roughly 1-inch in diameter. Place them on a baking sheet lined with parchment paper.
Cooking the Meatballs
  1. Preheat your oven to 400°F (200°C).
  2. Bake the meatballs for 15-20 minutes, or until they are cooked through and golden brown.
Cooking the Orzo
  1. While the meatballs are baking, cook the orzo pasta according to package instructions. Drain and set aside.
Combine and Serve
  1. In a large skillet, heat olive oil over medium heat. Add the cooked orzo and toss it with lemon juice and zest. Stir well to coat.
  2. Plate the orzo on a serving dish and top with the meatballs. Garnish with fresh parsley and a sprinkle of extra Parmesan if desired.

Notes

For a delightful dining experience, serve with a Greek salad or roasted vegetables. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 2 months.