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Experience a taste of the Mediterranean right from your kitchen with these juicy Greek chicken meatballs nestled atop tangy lemon orzo. This dish packs the vibrant flavors of Greece into a weeknight-friendly meal that will transport you to sunny shores with every bite.
I adore this dinner because it feels both comforting and a little special. We made this for a family Sunday and everyone went back for seconds.
Ingredients
- Ground chicken: for a tender base chose chicken with a bit of fat for juicier meatballs
- Breadcrumbs: help hold the meatballs together try coarse panko for extra texture
- Parmesan cheese: adds rich savory notes use a wedge and grate it fresh if you can
- Red onion: for subtle sweetness go for crisp firm bulbs with no soft spots
- Garlic: brings sharp aromatic depth smash and mince right before using for best flavor
- Egg: as the key binder always use large eggs at room temperature
- Fresh parsley: livens everything up look for bright green bunches without wilting
- Dried oregano: classic Greek scent make sure yours still releases fragrance
- Salt and black pepper: bring balance use kosher salt and freshly cracked pepper
- Lemon zest: brightens each bite choose a firm lemon with thin skin and scrub well before zesting
- Orzo pasta: creates a creamy but firm base check that the grains are uniform and unbroken
- Vegetable or chicken broth: cooks the orzo full of flavor reach for low sodium to control seasoning
- Olive oil: gives richness opt for extra virgin with a grassy aroma
- Feta cheese: tangy creamy bursts pick feta packed in brine for moisture
- Fresh parsley and lemon juice: finish the orzo parsley for color and lemon for zing
- Salt and pepper to taste: adjust as needed
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400°F with a rack in the center. Line a baking sheet with parchment to prevent sticking and make cleanup easy.
- Make the Meatball Mixture:
- In a large mixing bowl combine ground chicken breadcrumbs Parmesan finely chopped red onion minced garlic egg parsley oregano lemon zest salt and pepper. Using clean hands mix just until everything is blended to keep the meatballs light.
- Shape the Meatballs:
- Scoop about a tablespoon of the mixture and gently roll it into a ball. Space the meatballs on your prepared baking sheet about an inch apart to allow even browning.
- Bake the Meatballs:
- Place your sheet in the hot oven. Bake for 20 to 25 minutes until the meatballs are golden and cooked through. A thermometer inserted should read 165°F at the center for safety.
- Cook the Orzo:
- Meanwhile pour broth into a medium saucepan and bring to a rolling boil. Add dry orzo and stir occasionally to prevent sticking. Simmer for 8 to 10 minutes until just tender then drain off excess liquid if necessary.
- Dress the Orzo:
- Return the cooked orzo to the pan. Drizzle with olive oil add crumbled feta parsley lemon juice and season with salt and pepper. Mix gently until everything is evenly coated and the cheese softens into the pasta.
- Serve Your Dish:
- Pile the lemony orzo onto plates. Nestle the golden meatballs on top. Garnish with extra parsley and a squeeze of lemon for that final Greek touch.
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Feta cheese is my favorite element here it creams into the hot orzo and makes everything lush. My little one likes to help crumble the cheese and mix it in while I slice the parsley.
Storage Tips
These meatballs and orzo store in airtight containers for up to three days in the fridge. Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep things moist. I often double the recipe and freeze half of the meatballs for speedy lunches.
Ingredient Substitutions
You can use ground turkey for a milder flavor. If you are avoiding dairy swap in nutritional yeast for Parmesan and use a dairy-free feta. For gluten-free needs try gluten-free breadcrumbs and a gluten-free small pasta shape like rice-shaped pasta.
Serving Suggestions
Balance the meal with a crisp Greek salad or grilled zucchini. For a heartier spread add a side of warm pita and a bowl of tzatziki for dipping. This is also a great potluck dish because the flavors hold up well at room temperature.
Cultural Context
Orzo is a staple in Greek kitchens often featured in lemony broths or baked gratins. The herby meatballs echo classic keftedes but using chicken keeps it lighter for modern tastes. I love how this recipe brings a bit of Greek tradition to a simple weeknight meal.
Recipe FAQs
- → How do I keep chicken meatballs tender?
Moisture from ingredients like egg, onion, and breadcrumbs helps keep chicken meatballs juicy. Avoid overmixing, as it can lead to a dense texture. Bake just until cooked through to retain tenderness.
- → What can I substitute for orzo if unavailable?
You can use small pasta shapes such as rice-shaped pasta (risoni), pearl couscous, or even cooked rice for a similar texture and result.
- → Is it possible to make the meatballs ahead of time?
Yes, you can form the meatballs in advance and refrigerate them up to a day before baking. Alternatively, bake and reheat gently before serving.
- → How do I get the best lemon flavor in orzo?
Use both the juice and zest of fresh lemons to maximize citrus flavor. Toss lemon into the orzo after cooking to maintain its brightness.
- → Can I replace feta cheese with another option?
If you prefer, try goat cheese or leave out the cheese for a dairy-free dish. Ricotta salata or a mild sheep’s milk cheese also works well.