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In the world of culinary delights, few dishes evoke the sun-soaked landscapes of Greece quite like Greek Chicken Meatballs with Lemon Orzo. This recipe not only tantalizes your taste buds but also offers a nutritious meal packed with flavor, making it perfect for busy weeknights or entertaining guests. Imagine succulent, herb-infused meatballs that burst with Mediterranean flavors, paired with a refreshing, citrusy orzo that brings a delightful balance of textures and tastes. With its vibrant ingredients and ease of preparation, this dish is sure to become a family favorite.

Greek Chicken Meatballs with Lemon Orzo Recipe

Dive into the flavors of the Mediterranean with Greek Chicken Meatballs served alongside zesty Lemon Orzo! This nourishing dish features succulent meatballs with fresh herbs and creamy feta, perfectly balanced by the bright orzo. It's simple to prepare and ideal for both busy weeknights and special gatherings. Discover the rich heritage of Greek cuisine while enjoying a meal that's as delicious as it is nutritious. Perfect for any occasion! #GreekCuisine #MediterraneanDiet #HealthyEating #Foodie #Recipe #DinnerIdeas #LemonOrzo #ChickenMeatballs
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Ingredients
  

1 lb ground chicken

1/2 cup breadcrumbs

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1 garlic clove, minced

1 tsp oregano

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

1 egg, beaten

1 cup orzo pasta

2 cups chicken broth

1 tbsp lemon juice

Zest of 1 lemon

1 tbsp olive oil

Instructions
 

In a large bowl, combine ground chicken, breadcrumbs, feta cheese, parsley, garlic, oregano, salt, black pepper, red pepper flakes, and beaten egg. Mix until well combined.

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

      Shape the chicken mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.

        Bake the meatballs for 20-25 minutes, or until cooked through and browned.

          While the meatballs are baking, cook the orzo. In a saucepan, combine the orzo and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 8-10 minutes, or until the orzo is tender.

            Stir in the lemon juice and zest, then season with salt and pepper to taste.

              In a large skillet, heat olive oil over medium heat. Add the baked meatballs and cook for an additional 2-3 minutes until they are golden.

                Serve the meatballs over the lemon orzo, garnished with extra parsley and lemon zest if desired.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4