Greek Chicken Meatballs with Lemon Orzo
A delightful dish featuring juicy Greek chicken meatballs served over zesty lemon orzo, perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 egg, beaten
- 2 cups orzo pasta
- 1 lemon, zested and juiced
- 2 cups chicken broth
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, feta, oregano, salt, pepper, and egg. Mix until combined and form into 1-inch meatballs.
- Place meatballs on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown and cooked through.
- In a pot, heat olive oil over medium heat and toast the orzo for 2-3 minutes.
- Add chicken broth, lemon juice, and zest. Bring to a boil, cover, and simmer for about 10 minutes until orzo is tender.
- Serve meatballs over lemon orzo, garnished with fresh parsley.
Notes
Avoid soggy meatballs by using dry breadcrumbs and letting the mixture rest before forming. You can store uncooked meatballs in the fridge or freeze for later use.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
