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Greek Chicken Meatballs with Lemon Orzo: A Flavorful Mediterranean Delight

Greek Chicken Meatballs with Lemon Orzo
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This dish takes me straight to my cousin’s seaside wedding in Greece—the air was rich with citrus and herbs, and the food? Unforgettable. These chicken meatballs are juicy and herby, nestled on a bed of zesty lemon orzo that feels like a warm hug. It’s a balanced, feel-good meal that’s as pretty on the plate as it is satisfying.

Ingredients

Scale

For the Chicken Meatballs:

  • 1 lb ground chicken

  • ¼ cup breadcrumbs

  • 1 egg

  • 2 tbsp chopped parsley

  • 1 tbsp chopped dill

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • Zest of 1 lemon

  • Salt and pepper to taste

  • Olive oil for cooking

For the Lemon Orzo:

  • 1 cup orzo pasta

  • 2 cups chicken broth

  • Juice of 1 lemon

  • 1 tbsp butter

  • 1 tbsp chopped parsley

  • Salt and pepper to taste

Instructions

  • In a bowl, mix all meatball ingredients. Form into small balls (about 1 inch).

  • Heat olive oil in a skillet over medium heat. Cook meatballs 6–8 minutes, turning until golden and cooked through.

  • In a separate pot, bring chicken broth to a boil. Add orzo and cook until tender, about 8–10 minutes.

  • Stir butter, lemon juice, parsley, salt, and pepper into the orzo.

  • Serve meatballs over orzo and garnish with extra herbs or a lemon wedge.

Notes

  • Use a microplane for lemon zest: It brings out the oils and fragrance without bitter pith.

  • Add crumbled feta: Mix a tablespoon into the meatball mixture or sprinkle on top for a creamy, tangy bite.

  • Bake instead of fry: For a lighter version, bake the meatballs at 400°F (200°C) for 18–20 minutes.

  • Boost the orzo: Stir in a handful of baby spinach or chopped sun-dried tomatoes just before serving.

  • Double and freeze: Make a double batch of meatballs and freeze uncooked—perfect for a fast future dinner.

Nutrition

Find it online: https://recipes.gernarb.com/greek-chicken-meatballs-with-lemon-orzo-a-flavorful-mediterranean-delight/