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Amberly Vahn

Cozy Greek Chicken Meatballs with Lemon Orzo

A comforting dish of Greek chicken meatballs served over zesty lemon orzo, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients for Meatballs
  • 1 lb. ground chicken
  • 1/2 cup breadcrumbs (panko recommended)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Zest of 1 lemon
Group: Ingredients for Lemon Orzo
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • Juice of 1 lemon
  • 2 Tbsp. olive oil
  • Salt and pepper to taste
  • Fresh dill, for garnish

Equipment

  • Skillet
  • Pot
  • Mixing bowl
  • Meat thermometer

Method
 

  1. In a large mixing bowl, combine ground chicken, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, oregano, salt, pepper, and lemon zest. Mix until well combined and roll into small meatballs.
  2. Heat olive oil in a skillet over medium heat and cook the meatballs until golden brown, about 8-10 minutes, ensuring they reach an internal temperature of 165°F.
  3. In a pot, bring chicken broth to a boil and add orzo, cooking until al dente, about 8-10 minutes. Stir in lemon juice and olive oil when cooked.
  4. To serve, fluff the orzo and plate with meatballs on top, garnished with fresh dill.

Notes

Prepare the meatballs ahead of time and store in the refrigerator for up to 3 days or freeze for longer storage.