Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 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; 1/2 cup orzo pasta; 1 tbsp olive oil; 1 lemon, juiced; Salt, to taste

Description

These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs baked to perfection and paired with zesty, citrus-infused orzo pasta. This quick and easy recipe brings traditional Mediterranean flavors to your dinner table, featuring oregano, feta cheese, and fresh parsley for a delicious and satisfying meal.

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs evenly and thoroughly.
Make the Meatballs: In a mixing bowl, combine ground chicken, breadcrumbs, egg, oregano, crumbled feta cheese, chopped parsley, salt, and pepper. Mix well until all ingredients are uniformly incorporated. Shape the mixture into evenly sized meatballs.
Bake the Meatballs: Arrange the meatballs on a baking sheet ensuring they are spaced apart. Bake in the preheated oven for about 20 minutes or until they are fully cooked through and reach an internal temperature of 165°F (75°C).
Cook the Orzo: While the meatballs bake, prepare the orzo pasta according to package instructions. Once cooked and drained, toss the orzo with olive oil, freshly squeezed lemon juice, and salt to taste, stimulating a bright and tangy flavor.
Assemble the Dish: Plate the lemony orzo pasta and arrange the baked chicken meatballs on top. Serve warm and enjoy this wholesome Mediterranean-inspired meal.

Notes

For gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs.
You can add a side of Greek salad or tzatziki sauce for extra flavor and freshness.
If fresh parsley is unavailable, dried parsley can be used but use about one-third the amount.
To ensure meatballs remain moist, avoid overmixing the meat mixture.
Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated before serving.