Greek Chicken Meatballs with Lemon Orzo (Printable Version)
Juicy chicken meatballs with herbs served over bright lemon orzo with fresh dill and garlic
# What You Need:
→ For the Chicken Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup red onion, finely chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil
→ For the Lemon Orzo
13 - 1 1/2 cups orzo pasta
14 - 3 cups chicken broth
15 - 2 tbsp olive oil
16 - 2 cloves garlic, minced
17 - Zest and juice of 1 large lemon
18 - 1/4 cup fresh dill, chopped
19 - 1/4 cup fresh parsley, chopped
20 - 1/3 cup crumbled feta cheese
21 - Salt and black pepper, to taste
→ To Serve
22 - Lemon wedges
23 - Extra dill or parsley, chopped
# How to Make It:
01 - Combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper in a large bowl. Mix gently until just combined, being careful not to overwork the meat.
02 - With wet hands to prevent sticking, form the mixture into 16 to 18 meatballs, using approximately 1.5 tablespoons of mixture per meatball.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches to avoid overcrowding. Cook for 8 to 10 minutes, turning occasionally, until golden brown on all sides and cooked through to an internal temperature of 165°F. Remove and set aside.
04 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add orzo and stir constantly for 1 minute to lightly toast the pasta.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring frequently to prevent sticking, until orzo is tender and most of the liquid has been absorbed, approximately 10 minutes.
06 - Stir in lemon zest, lemon juice, fresh dill, fresh parsley, and crumbled feta cheese if using. Season with salt and pepper to taste, adjusting as needed.
07 - Divide the lemon orzo among serving bowls. Top with warm chicken meatballs and garnish with fresh lemon wedges and additional chopped herbs. Serve immediately while hot.
# Expert Tips:
01 -
- The meatballs stay incredibly juicy thanks to a clever breadcrumb trick I learned from a Greek neighbor
- Everything cooks in under 30 minutes, leaving you more time to actually enjoy dinner
- The lemon orzo is so good you will catch yourself eating it straight from the pot
02 -
- Overmixing the meatball mixture makes them tough, so mix just until combined
- The orzo will continue absorbing liquid as it sits, so serve immediately or have extra broth ready
- Lemon zest is essential because the oils carry more flavor than juice alone
03 -
- Keep a small bowl of water nearby while shaping meatballs to prevent sticking
- Taste the orzo before serving and add more lemon juice or salt as needed