Description
These Greek Chicken Meatballs with Lemon Orzo are a flavorful and satisfying meal that combines juicy chicken meatballs with a zesty lemon orzo pasta. Perfect for a Mediterranean-inspired dinner!
Ingredients
Scale
For the meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
For the lemon orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups baby spinach
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Optional garnish:
- Extra feta
- Lemon wedges
- Fresh herbs
Instructions
- Preheat the oven and prepare the meatballs: Preheat the oven to 400°F. Combine ground chicken, breadcrumbs, feta, parsley, dill, garlic, oregano, salt, pepper, and egg. Form into meatballs and bake for 18–20 minutes.
- Cook the lemon orzo: Cook orzo according to package instructions. Sauté garlic, add lemon zest and juice. Mix in cooked orzo and spinach until wilted. Stir in parsley and season.
- Serve: Place meatballs over lemon orzo and garnish as desired.
Notes
- You can substitute ground turkey for chicken.
- For a dairy-free version, omit the feta or use a plant-based alternative.
- Add chopped kalamata olives for an extra briny punch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
