Description
These Greek Chicken Meatballs with Lemon Orzo are a burst of Mediterranean flavors in every bite. Tender chicken meatballs seasoned with herbs and lemon, served over a bed of tangy lemon orzo, make for a light and satisfying meal.
Ingredients
Scale
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1/4 cup red onion, finely minced
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Lemon Orzo:
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Chicken Meatballs: In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, egg, salt, and pepper. Shape into meatballs.
- Cook the Meatballs: Heat olive oil in a skillet, cook meatballs until golden brown and cooked through.
- Make the Lemon Orzo: Cook orzo, toss with olive oil, lemon juice, lemon zest, parsley, salt, and pepper.
- Serve: Place meatballs over lemon orzo, garnish with parsley and lemon wedges.
Notes
- You can make the meatballs ahead and freeze for meal prep.
- For creamier orzo, add feta cheese or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 4 meatballs with orzo
- Calories: 450
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
