There’s something so comforting about a meal that combines the heartiness of meatballs with the brightness of lemon and herbs. This Greek-inspired recipe takes those classic flavors and gives them a Mediterranean twist. Imagine juicy, perfectly spiced chicken meatballs nestled over a bed of creamy, zesty lemon orzo. It’s the kind of dish that transports you straight to a sunlit terrace in Santorini, where every bite feels like summer.
What makes this dish special is its versatility. It’s hearty enough for a family dinner but light and fresh enough to serve at a casual lunch or even meal prep for the week ahead. The meatballs are seasoned with classic Greek spices and fresh herbs, while the orzo serves as the perfect base, soaking up the tangy lemon flavor. This dish is not just a recipe—it’s a little trip to the Mediterranean on a plate.
Why You’ll Love This Recipe:
- Bright, Fresh Flavors: The lemon and fresh herbs in this dish add a refreshing tang that keeps the meal light yet satisfying.
- Quick and Easy: Perfect for weeknights, this recipe comes together in under an hour, and the steps are straightforward.
- Meal Prep Friendly: The leftovers store beautifully, making this an ideal option for prepping ahead.
- Family-Friendly: Kids and adults alike will love the juicy meatballs and creamy orzo.
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo
- 1 3/4 cups chicken broth
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/4 cup fresh dill, chopped
- 1/4 cup feta cheese, crumbled
How to Make Greek Chicken Meatballs with Lemon Orzo:
Step 1: Prepare the Meatballs
Start by combining the ground chicken, breadcrumbs, egg, garlic, parsley, oregano, cinnamon, salt, and pepper in a large mixing bowl. Use your hands (or a spoon if you prefer) to mix everything until just combined. Be careful not to overmix, as this can make the meatballs tough.
Roll the mixture into small meatballs, about the size of a golf ball. You should get around 15–18 meatballs, depending on how big you make them.
Heat a skillet over medium heat and drizzle a little olive oil. Once hot, add the meatballs in batches. Cook them for about 4–5 minutes per side, turning to ensure they’re browned evenly and fully cooked through. Transfer the cooked meatballs to a plate and cover them loosely with foil to keep warm.
Step 2: Cook the Orzo
In the same skillet (or a new pot if you prefer), bring the chicken broth to a boil. Stir in the orzo, lower the heat to a simmer, and let it cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Remove the skillet from heat and stir in the lemon juice, lemon zest, fresh dill, and crumbled feta. The result should be a creamy, tangy, and aromatic orzo that’s bursting with flavor.
Step 3: Bring It All Together
Serve the cooked meatballs on top of the lemon orzo. Garnish with additional parsley, dill, or even a sprinkle of feta for an extra layer of flavor. A side of fresh salad or roasted veggies would make a perfect accompaniment to this dish.
Helpful Tips:
- Don’t Skip the Zest: Lemon zest adds a burst of citrus flavor that takes the orzo from good to great. Use a microplane grater to get the finest zest.
- Keep the Meatballs Moist: Be gentle when mixing and forming the meatballs—overworking the mixture can make them dry.
- Customize the Herbs: While parsley and dill are traditional, you could swap in mint or basil for a slightly different take.
- Make it Gluten-Free: Use gluten-free breadcrumbs and substitute the orzo with gluten-free pasta or rice.
Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
- Diet: High Protein
Notes:
- Orzo Texture: Stir the orzo occasionally to prevent sticking and add extra broth if needed for a creamier consistency.
- Lemon Flavor: Adjust the lemon juice and zest to suit your taste—start small and add more if desired.
- Feta Tip: Use high-quality, brined feta for the best flavor, and crumble it fresh before serving.
- Customize It: Toss in spinach, roasted tomatoes, or extra herbs to make the dish your own.
- Extra Flavor: Deglaze the pan after cooking the meatballs with a bit of broth to add even more depth to the orzo.
Storage Instructions:
This dish stores well for up to 3 days in an airtight container in the refrigerator. Reheat the meatballs and orzo gently on the stovetop or in the microwave, adding a splash of chicken broth or water to keep the orzo creamy. Unfortunately, this dish doesn’t freeze well due to the texture of the orzo.
Frequently Asked Questions:
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and will still give you that light and flavorful result.
What can I substitute for feta cheese?
If you’re not a fan of feta, you could try crumbled goat cheese or leave it out entirely for a dairy-free option.
Can I make this dish ahead of time?
Yes! The meatballs and orzo can be made ahead and stored separately. Combine them when ready to serve for the best flavor and texture.
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Conclusion:
This Greek Chicken Meatballs with Lemon Orzo recipe is a celebration of Mediterranean flavors that’s as easy to make as it is delicious. With its juicy, herb-packed meatballs and creamy, zesty orzo, it’s the kind of meal that feels fancy but is simple enough for any day of the week. Whether you’re feeding your family, impressing dinner guests, or just treating yourself, this dish is sure to be a hit. Give it a try—you might just find your new go-to recipe for every occasion!
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Greek Chicken Meatballs with Lemon Orzo
Description
There’s something so comforting about a meal that combines the heartiness of meatballs with the brightness of lemon and herbs. This Greek-inspired recipe takes those classic flavors and gives them a Mediterranean twist. Imagine juicy, perfectly spiced chicken meatballs nestled over a bed of creamy, zesty lemon orzo. It’s the kind of dish that transports you straight to a sunlit terrace in Santorini, where every bite feels like summer.
What makes this dish special is its versatility. It’s hearty enough for a family dinner but light and fresh enough to serve at a casual lunch or even meal prep for the week ahead. The meatballs are seasoned with classic Greek spices and fresh herbs, while the orzo serves as the perfect base, soaking up the tangy lemon flavor. This dish is not just a recipe—it’s a little trip to the Mediterranean on a plate.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo
- 1 3/4 cups chicken broth
- 1/4 cup lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/4 cup fresh dill, chopped
- 1/4 cup feta cheese, crumbled
Instructions
Step 1: Prepare the Meatballs
Start by combining the ground chicken, breadcrumbs, egg, garlic, parsley, oregano, cinnamon, salt, and pepper in a large mixing bowl. Use your hands (or a spoon if you prefer) to mix everything until just combined. Be careful not to overmix, as this can make the meatballs tough.
Roll the mixture into small meatballs, about the size of a golf ball. You should get around 15–18 meatballs, depending on how big you make them.
Heat a skillet over medium heat and drizzle a little olive oil. Once hot, add the meatballs in batches. Cook them for about 4–5 minutes per side, turning to ensure they’re browned evenly and fully cooked through. Transfer the cooked meatballs to a plate and cover them loosely with foil to keep warm.
Step 2: Cook the Orzo
In the same skillet (or a new pot if you prefer), bring the chicken broth to a boil. Stir in the orzo, lower the heat to a simmer, and let it cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Remove the skillet from heat and stir in the lemon juice, lemon zest, fresh dill, and crumbled feta. The result should be a creamy, tangy, and aromatic orzo that’s bursting with flavor.
Step 3: Bring It All Together
Serve the cooked meatballs on top of the lemon orzo. Garnish with additional parsley, dill, or even a sprinkle of feta for an extra layer of flavor. A side of fresh salad or roasted veggies would make a perfect accompaniment to this dish.
Notes
- Orzo Texture: Stir the orzo occasionally to prevent sticking and add extra broth if needed for a creamier consistency.
- Lemon Flavor: Adjust the lemon juice and zest to suit your taste—start small and add more if desired.
- Feta Tip: Use high-quality, brined feta for the best flavor, and crumble it fresh before serving.
- Customize It: Toss in spinach, roasted tomatoes, or extra herbs to make the dish your own.
- Extra Flavor: Deglaze the pan after cooking the meatballs with a bit of broth to add even more depth to the orzo.