Description
These Greek Chicken Meatballs with Lemon Orzo offer a delightful Mediterranean-inspired meal featuring tender, savory meatballs baked to perfection and served atop a bright, citrusy orzo pasta. The combination of feta cheese, fresh herbs, and tangy lemon juice creates a flavorful and satisfying dish perfect for a quick weeknight dinner or weekend gathering.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp oregano
- 1/2 cup feta cheese, crumbled
- 2 tbsp parsley, chopped
- Salt and pepper, to taste
Lemon Orzo
- 1/2 cup orzo pasta
- 1 tbsp olive oil
- 1 lemon, juiced
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs evenly.
- Make the Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, oregano, crumbled feta cheese, chopped parsley, salt, and pepper. Mix well until all ingredients are fully incorporated. Shape the mixture into evenly sized meatballs to ensure uniform cooking.
- Bake the Meatballs: Arrange the formed meatballs on a baking sheet lined with parchment paper or lightly greased. Bake them in the preheated oven for about 20 minutes, or until they are fully cooked through and reach an internal temperature of 165°F (74°C).
- Cook the Orzo: While the meatballs are baking, prepare the orzo pasta according to package instructions. Usually, this involves boiling the orzo in salted water until tender (about 8-10 minutes). Drain the pasta and return it to the pot or a mixing bowl.
- Toss the Orzo: Add the olive oil, freshly squeezed lemon juice, and salt to the drained orzo. Toss well to evenly coat the pasta with the dressing, infusing it with bright and zesty flavors.
- Assemble the Dish: Serve the warm baked meatballs over a bed of the lemony orzo. Garnish with extra parsley or feta if desired, and enjoy this flavorful Greek-inspired meal.
Notes
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- You can add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
- Leftover meatballs and orzo can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Use fresh lemon juice for best flavor; bottled lemon juice may be less vibrant.
- To ensure meatballs stay moist, avoid overmixing the ground chicken mixture.
