Description
This delicious Greek Chicken Meatballs with Lemon Orzo recipe combines tender, flavorful chicken meatballs baked to perfection and served atop zesty, bright lemon-infused orzo pasta. Featuring classic Mediterranean ingredients like feta cheese, oregano, and fresh parsley, this 35-minute meal is an easy, healthy, and satisfying dinner for four.
Ingredients
Scale
For the 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
For the 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 bowl, thoroughly combine ground chicken, breadcrumbs, egg, oregano, crumbled feta cheese, chopped parsley, and salt and pepper to taste. Once mixed, form the mixture into evenly sized meatballs.
- Bake the Meatballs: Arrange the meatballs spaced evenly on a baking sheet. Bake them in the preheated oven for around 20 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
- Cook the Orzo: While the meatballs bake, cook the orzo pasta according to the package instructions. After draining, toss the orzo with olive oil, freshly squeezed lemon juice, and salt to taste, ensuring it is well coated and flavorful.
- Assemble the Dish: Serve the baked chicken meatballs on a bed of the lemon orzo. Garnish with extra parsley or feta if desired, and enjoy this fresh, comforting Mediterranean meal.
Notes
- You can substitute ground chicken with ground turkey if preferred.
- For a gluten-free version, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Make sure not to overmix the meatball ingredients to keep them tender.
- Leftover meatballs and orzo can be refrigerated for up to 3 days.
- Adding a side of Greek salad pairs excellently with this dish for a full Mediterranean meal.
