Looking for a dish that’s both delicious and nutritious? These Greek Chicken Meatballs with Lemon Orzo are a flavorful and easy-to-make meal that brings the vibrant tastes of Greek cuisine to your dinner table. Tender, juicy chicken meatballs are paired with a zesty lemon-infused orzo, creating a meal that’s as satisfying as it is healthy.
Whether you’re making dinner for the family or hosting a gathering, this recipe is sure to impress with its bright flavors and wholesome ingredients.
Serving Suggestions for Greek Chicken Meatballs with Lemon Orzo
- Greek Salad: Pair this dish with a traditional Greek salad, featuring cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese, drizzled with olive oil, lemon juice, oregano, and a sprinkle of salt and pepper.
- Tzatziki Sauce: Serve a cool and creamy tzatziki sauce on the side for dipping the meatballs. The cucumber-yogurt dip perfectly complements the rich flavors of the meatballs and the lemony orzo.
- Pita Bread: Warm pita bread makes a great side, allowing you to scoop up the meatballs and orzo or even create mini sandwiches.
- Steamed Vegetables: Add a healthy side of steamed or roasted vegetables like green beans, zucchini, or broccoli to complete the meal.
- Lemon Wedges: For an extra burst of citrus, serve lemon wedges on the side. A squeeze of fresh lemon juice can enhance the flavors right before eating.
- Feta Cheese: A sprinkle of additional crumbled feta on top of the dish adds a salty, creamy finish.
- Fresh Herbs: Garnish with fresh parsley or dill for a pop of color and fresh flavor.
These serving suggestions will help create a balanced and flavorful meal that brings the essence of Greece to your kitchen.
Cooking Tips for Perfect Greek Chicken Meatballs and Lemon Orzo
- Use Fresh Ingredients: Fresh herbs, lemon juice, and zest make a noticeable difference in the flavor. Fresh parsley and dill, in particular, bring a vibrant taste that dried herbs can’t replicate.
- Don’t Overmix the Meatball Mixture: To ensure the meatballs stay tender, mix the ingredients just until combined. Overmixing can make them dense and tough.
- Uniform Meatball Size: For even cooking, make sure to form the meatballs into uniform sizes. A cookie scoop is a helpful tool for this.
- Chill the Meatballs: If possible, refrigerate the meatballs for 15-30 minutes before cooking. This helps them maintain their shape during frying.
- Avoid Overcrowding the Pan: Cook the meatballs in batches to avoid overcrowding. This ensures they brown evenly and cook through.
- Watch the Orzo: Keep an eye on the orzo while cooking to avoid overcooking. It should be al dente with just the right bite.
- Balance the Lemon Flavor: Adjust the amount of lemon juice in the orzo to your taste. Start with less and add more if needed to get the right citrus balance.
- Fresh Garnish: Add fresh herbs like parsley or dill just before serving to keep the dish fresh and vibrant.
Recipe FAQ’s
- How can I make the lemon orzo more creamy?
For a creamier texture, stir in a spoonful of Greek yogurt or a splash of cream to the orzo. - What side dishes go well with this meal?
Greek salad, roasted vegetables, or steamed green beans pair beautifully with the meatballs and orzo. - Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is preferred for the best flavor, but in a pinch, bottled lemon juice can be used. Adjust the quantity to taste.
Greek Chicken Meatballs with Lemon Orzo
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Calories: 448 per serving
Ingredients:
For the Greek Chicken Meatballs:
- 1 lb ground chicken
- ¼ cup breadcrumbs
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
- 1 egg, beaten
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions:
- Prepare the Greek Chicken Meatballs:
In a large bowl, combine the ground chicken, breadcrumbs, red onion, garlic, feta cheese, parsley, dill, oregano, beaten egg, lemon zest, salt, and pepper. Mix until just combined. Form the mixture into meatballs, about 1-1.5 inches in diameter.
Heat the olive oil in a large skillet over medium heat. Cook the meatballs in batches, about 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. - Prepare the Lemon Orzo:
In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to the package instructions, usually 8-10 minutes, until al dente. Drain and return to the pan.
Add olive oil, lemon zest, lemon juice, Parmesan cheese, and chopped parsley. Stir to combine and season with salt and pepper to taste. - Serve:
Serve the Greek chicken meatballs over the lemon orzo. Garnish with additional chopped parsley and crumbled feta cheese, if desired. For a complete meal, serve with a side of Greek salad, roasted vegetables, or pita bread.
Notes:
- Mix gently to keep the meatballs tender.
- Form uniform meatballs for even cooking.
- Cook in batches to avoid overcrowding the skillet.