These tasty Greek chicken meatballs are packed with flavors from herbs and spices, making every bite simple and delightful. Served with lemon orzo, it’s a perfect match!
When I make this dish, the whole kitchen smells heavenly! I love how the lemon brightens everything up—definitely a crowd-pleaser. Plus, who doesn’t love meatballs? 🍋
This recipe is super easy to whip up. I just mix the meatball ingredients, bake them, and cook the orzo for the side. It’s a delicious dinner that feels like a treat!
Key Ingredients & Substitutions
Ground Chicken: Lean and healthy, this is the base for your meatballs. If you want a richer flavor, try using ground turkey or even lean beef. You can also go for ground lamb for a more authentic Greek taste!
Breadcrumbs: These help bind the meatballs. If you’re gluten-free, use gluten-free breadcrumbs or crushed rice cakes. I sometimes use panko for added crunch.
Parmesan Cheese: This adds a savory depth to the meatballs. If you don’t have it, try Pecorino Romano or nutritional yeast for a dairy-free option.
Fresh Parsley: This herb brightens the dish up! If you’re out of parsley, fresh mint or cilantro can work well too. I love using a mix for extra flavor!
Lemon: Fresh lemon zest and juice give a tangy kick to the orzo. If lemons are unavailable, you can use lemon juice from the bottle, but fresh is always best!
How Can I Ensure My Meatballs Stay Juicy and Flavorful?
Getting juicy meatballs is key, and it’s all about the mixing technique! Don’t overmix; just combine until everything is incorporated. Overworking the meat can make them tough.
- Use your hands for mixing—it’s gentler and helps keep the texture right.
- Keep the meatballs uniform in size so they cook evenly.
- Don’t skip the egg; it acts as a binder and keeps moisture in!
What’s the Best Way to Cook Orzo to Perfection?
Cooking orzo perfectly involves careful timing and attention. Here’s how to do it right:
- Start by bringing the chicken broth to a boil before adding orzo. This flavors the pasta.
- Stir occasionally to prevent sticking.
- Cook until al dente, then drain excess liquid to avoid mushiness.
- Finish with lemon zest and juice while the orzo is still warm for the best flavor infusion!
How to Make Greek Chicken Meatballs with Lemon Orzo
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes total to cook the meatballs and orzo, making it a perfect dish for a weeknight dinner. You’ll have delicious Greek-inspired meatballs and bright lemony orzo ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 400°F (200°C). This step is crucial as it ensures your meatballs get that nice golden brown on the outside while staying juicy on the inside.
2. Prepare the Meatball Mixture:
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, dried oregano, salt, black pepper, and beaten egg. Get in there with your hands or a spoon and mix everything together until well combined. Don’t worry if it seems a bit sticky—that’s just right!
3. Form the Meatballs:
Now it’s time to shape the meatballs! Use your hands to form the mixture into balls about 1 inch in diameter. Place each meatball onto a baking sheet lined with parchment paper to make cleanup easier and prevent sticking.
4. Bake the Meatballs:
Pop the baking sheet in your preheated oven and bake the meatballs for about 20-25 minutes. They should be fully cooked and nice and browned on the outside. To check, you can cut one in half—make sure it’s no longer pink inside.
5. Cook the Lemon Orzo:
While the meatballs are baking, let’s make the lemon orzo! In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to the package instructions, which is usually about 8-10 minutes until it’s al dente. Stir occasionally to keep it from sticking.
6. Mix in the Lemon and Oil:
When the orzo is done cooking, drain any excess broth and return it to the saucepan. Now stir in the lemon zest, lemon juice, olive oil, salt, and pepper. Mix it all together until everything is well combined and it smells fresh and inviting!
7. Serve and Enjoy!
Finally, it’s time to serve! Place a generous portion of the lemon orzo on a plate and top it with the baked Greek chicken meatballs. If you like, garnish with extra chopped parsley and some lemon wedges for that extra zest. Enjoy your delightful meal!
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey makes a great substitute for ground chicken in this recipe. Just keep in mind that ground turkey has a slightly different flavor and texture, but it will still yield delicious meatballs.
What Can I Use Instead of Orzo Pasta?
If you don’t have orzo on hand, you can substitute it with any small pasta shape, like ditalini, rice, or even quinoa for a gluten-free option. Adjust cooking times as needed based on the pasta you choose.
How Should I Store Leftover Meatballs and Orzo?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or on the stove until warmed through. You may want to add a little chicken broth or olive oil to prevent them from drying out.
Can I Make the Meatballs in Advance?
Yes! You can prepare the meatballs ahead of time. Form them and then refrigerate for up to 24 hours before baking. For longer storage, freeze the meatballs on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
