Herbed Greek Chicken Meatballs with Lemon Orzo
Delicious Herbed Greek Chicken Meatballs with Lemon Orzo recipe with step-by-step instructions.
Equipment
- large bowl
- Skillet
- Pot
- Meat thermometer
Ingredients
For the meatballs
- 1 lb ground chicken I prefer Perdue ground chicken for the best lean-to-fat ratio
- 1 unit egg room temperature, helps the meatball mixture bind better
- ¾ cup feta crumbled into ¼-inch pieces for even distribution
- 2 teaspoon oregano
- 1.5 teaspoon basil
- 1.5 teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 teaspoon dill
- 1 teaspoon parsley
- ¾ teaspoon salt
- ½ teaspoon pepper
For the lemon orzo
- 1 cup orzo I always use Barilla orzo for a perfect al dente texture
- 1.5 teaspoon lemon zest
- 1 tablespoon lemon juice freshly squeezed for a bright, acidic punch
- 1.5 tablespoon olive oil
- 2 tablespoon parmesan freshly grated makes it extra creamy and rich
- ¾ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dill
- ¼ teaspoon red pepper flakes
Instructions
Preparation
- In a large bowl, combine the ground chicken, room temperature egg, crumbled feta, oregano, basil, onion powder, garlic powder, dill, parsley, salt, and pepper. Mix gently with your hands until just combined.
- Divide the meatball mixture into 15 equal portions and gently roll each into a ball about the size of a golf ball.
- Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add the meatballs and cook for 5-6 minutes, turning occasionally, until they develop a golden-brown crust on all sides.
- Reduce the heat to medium, cover the skillet with a lid, and cook for an additional 5-6 minutes until the meatballs reach an internal temperature of 165°F.
- Transfer the cooked meatballs to a plate and set aside.
- While the meatballs cook, bring a pot of salted water to a boil and add the orzo.
- Cook according to package directions until al dente (typically 8-10 minutes), then drain well.
- In a large bowl, combine the cooked orzo with lemon zest, freshly squeezed lemon juice, freshly grated parmesan, oregano, garlic powder, salt, pepper, dill, and red pepper flakes. Toss gently until everything is evenly coated.
- Divide the lemon orzo among serving plates or transfer to a serving dish, then nestle the cooked meatballs on top.
Notes
The bright lemon juice and zest will give the orzo a fresh, Mediterranean flavor that complements the feta-studded meatballs perfectly.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 40gProtein: 35gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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