Herby & Full of Flavor Recipe
There’s something wonderfully comforting and vibrant about a dish that just sings with brightness, and these Greek Chicken Meatballs with Lemon Orzo are exactly that—Herby & Full of Flavor. Succulent chicken meatballs infused with Mediterranean herbs, tangy feta, and citrusy notes, paired with orzo pasta that’s kissed with lemon—this recipe is a hug on a plate. It’s fresh, easy enough for a weeknight, but fancy-feeling for guests or family. You’ll taste every carefully chosen ingredient in each bite, and you’ll immediately want to make it again!
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, familiar ingredients combine to create something truly Herby & Full of Flavor. Each element plays a key role—bringing crisp herbs, mellow cheese, golden texture, and a lively lemon zing to the party!
- Ground Chicken: Lean and tender, it soaks up all the seasoning for juicy, flavorful meatballs.
- Breadcrumbs: Help keep the meatballs moist and provide structure without being heavy.
- Red Onion: Adds a hint of sweetness and colorful flecks throughout each bite.
- Garlic: Brings that unmistakable Mediterranean warmth and aroma.
- Feta Cheese: Creamy, tangy, and a classic Greek touch that makes the meatballs crave-worthy.
- Fresh Parsley: Bright and herby, crucial for that Herby & Full of Flavor foundation!
- Fresh Dill: Deepens the herb factor with an unmistakable “Greek” flavor.
- Lemon Juice: Wakes everything up, infusing both orzo and meatballs with irresistible freshness.
- Dried Oregano: Adds depth and a subtle earthiness that rounds out the herbs.
- Salt & Black Pepper: Essential for bringing all the flavors together in perfect balance.
- Egg: Binds the meatballs, keeping them tender and together.
- Olive Oil: Not just for cooking—its fruity notes infuse every component.
- Orzo Pasta: Tiny Greek pasta that cradles the lemony dressing and carries bursts of freshness in every spoonful.
- Chicken Broth: Cooks the orzo and amps up savory flavor instead of just using water.
- Lemon Zest: Where all the bright, citrusy oils hide—don’t skip it!
How to Make Herby & Full of Flavor
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, gently combine your ground chicken, breadcrumbs, red onion, minced garlic, crumbled feta, fresh parsley, chopped dill, lemon juice, oregano, salt, black pepper, and the lightly beaten egg. Use a fork or your hands, being careful not to overmix so the meatballs stay extra juicy. Add just enough mixing to pull everything together—the result should be soft and speckled with herbs and cheese.
Step 2: Form & Cook the Meatballs
Form the mixture into 1-inch meatballs. You should end up with about 16, depending on how generous your scoops are! Warm 1 tablespoon olive oil in a large skillet over medium heat. Once it shimmers, add the meatballs (work in batches if needed) and cook for 10–12 minutes. Turn them occasionally so they brown evenly and cook through until the center reads 165°F. The outside should be golden, and the aroma will tell you you’re about to enjoy something truly Herby & Full of Flavor.
Step 3: Cook the Lemon Orzo
While the meatballs are sizzling, bring 2 cups chicken broth to a boil in a medium saucepan. Stir in 1 cup orzo and gently cook according to package directions—usually 8–10 minutes—until perfectly al dente. If there’s a little liquid left, simply drain it off. While the orzo is still warm, stir in 1 tablespoon olive oil, the zest and juice of a lemon, fresh parsley, and a generous pinch of salt and pepper. The result is orzo that’s tangy, glossy, and Herby & Full of Flavor.
Step 4: Combine and Serve
Divide the sunny lemon orzo between plates or a big serving platter. Nestle the golden meatballs on top, letting their juices mingle with the pasta. Don’t be shy—sprinkle extra parsley and add a few lemon wedges around the plate for maximum color and a little extra zing. Every bite is proof this meal lives up to its Herby & Full of Flavor promise.
How to Serve Herby & Full of Flavor
Garnishes
Take these meatballs over the top with a quick flourish of fresh parsley, a shower of lemon zest, and a few small cubes of extra feta. For a restaurant-worthy touch, add thin slices of red onion or scatter microgreens to make your Herby & Full of Flavor main course pop on the plate.
Side Dishes
Serve alongside a crisp Greek salad brimming with tomatoes, cucumbers, and olives, or offer bowls of cooling tzatziki for dipping. Roasted vegetables, like eggplant or zucchini, fit right in, making your table look colorful and inviting while maintaining that Herby & Full of Flavor vibe.
Creative Ways to Present
Arrange each bowl with orzo first, then build up with skewered warm meatballs for a modern twist. For casual gatherings, tuck the meatballs and orzo into pita breads with shredded lettuce and a drizzle of lemony yogurt—dinner or lunch becomes hand-held and fun, but still Herby & Full of Flavor!
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature before transferring to an airtight container. Both the meatballs and lemon orzo will keep in the fridge beautifully for up to 4 days, and the flavors seem to get more Herby & Full of Flavor overnight!
Freezing
Freeze cooked chicken meatballs alone or together with the orzo in airtight containers for up to 2 months. Let them thaw overnight in the fridge for best texture (although orzo softens a bit when frozen, the flavor stays bold and bright).
Reheating
To reheat, sprinkle a little water over the orzo to keep it from drying out, then microwave in bursts or warm gently on the stovetop. The meatballs can be reheated the same way, or crisped up quickly in a skillet for a minute or two to revive their Herby & Full of Flavor goodness.
FAQs
Can I use turkey instead of chicken in the meatballs?
Absolutely! Ground turkey works just as well, picking up the herbs, feta, and lemon flavors seamlessly for a meal that’s still Herby & Full of Flavor.
What can I use instead of orzo?
If you don’t have orzo, try small pasta shapes like couscous, ditalini, or even rice for a slightly different texture but the same bright, herby taste.
Is there a dairy-free option for the feta?
Feel free to leave out the feta or use your favorite plant-based feta substitute. The result is still delicious and Herby & Full of Flavor!
Can I bake the meatballs instead of pan-frying?
Yes! Arrange them on a lined baking sheet and bake at 400°F for 15–18 minutes, or until golden and cooked through—no need to flip them or watch the skillet closely.
How spicy is this dish?
This recipe isn’t spicy, just bright and Herby & Full of Flavor. If you prefer a little heat, add a pinch of red pepper flakes to the meatball mixture.
Final Thoughts
If you’re craving something fresh, crowd-pleasing, and out-of-the-ordinary, give these Greek Chicken Meatballs with Lemon Orzo a spot at your table. Each forkful is Herby & Full of Flavor, bursting with sunny herbs and tangy citrus—you’ll be amazed how simple it is to serve up a Mediterranean-inspired meal that makes everyone happy!
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Herby & Full of Flavor Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek chicken meatballs with lemon orzo are a burst of bright flavors and herbs. The juicy meatballs are loaded with feta cheese, fresh parsley, and dill, paired with a zesty lemon orzo that makes for a satisfying meal full of Mediterranean flair.
Ingredients
Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, lightly beaten
- 1 tablespoon olive oil for cooking
Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Meatballs: In a large bowl, mix ground chicken, breadcrumbs, onion, garlic, feta, parsley, dill, lemon juice, oregano, salt, pepper, and egg until just combined. Form into 1-inch meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat and cook meatballs for 10–12 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
- Make the Lemon Orzo: In a medium saucepan, bring chicken broth to a boil. Stir in orzo and cook according to package directions until al dente, about 8–10 minutes. Drain any excess liquid if needed. Stir in olive oil, lemon zest, lemon juice, parsley, and season with salt and pepper.
- Serve: Serve meatballs over lemon orzo, garnished with extra parsley and lemon wedges if desired.
Notes
- For a lighter version, use whole wheat orzo.
- These meatballs are also great served with tzatziki sauce and a side salad.
- You can bake the meatballs at 400°F for 15–18 minutes instead of pan-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying, Boiling
- Cuisine: Greek-Inspired, Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
