This zesty lemon orzo with Greek-style chicken meatballs is a bright, flavorful dish that brings Mediterranean flavors to your table. Tender, herby chicken meatballs pair perfectly with citrusy orzo for a refreshing and satisfying meal.
Why You’ll Love This Recipe?
- Packed with fresh, zesty flavors
- A balanced meal with protein, carbs, and veggies
- Light yet satisfying
- Great for meal prep and leftovers
Ingredients
For the Greek-Style Chicken Meatballs:
ground chicken
breadcrumbs (or almond flour for gluten-free)
egg
feta cheese, crumbled (optional)
fresh parsley, chopped
dried oregano
garlic powder
onion powder
salt
black pepper
olive oil (for cooking)
For the Lemon Orzo:
orzo pasta
chicken broth (or water)
olive oil
cloves garlic, minced
Zest lemon
Juice lemon
dried oregano
salt
black pepper
feta cheese, crumbled
2 tbsp fresh dill or parsley, chopped
For Serving:
cherry tomatoes, halved
cucumber, diced
Extra lemon wedges
Making the Chicken Meatballs
In a bowl, mix ground chicken with breadcrumbs, minced garlic, oregano, parsley, and a touch of lemon zest. Roll into small meatballs and place on a lined baking sheet.
Cooking the Meatballs
Bake at 400°F for about 15-18 minutes until golden brown and fully cooked. Alternatively, sear them in a skillet over medium heat for a crispier exterior.
Preparing the Orzo
Cook the orzo in salted boiling water until al dente. Drain and toss with olive oil, lemon juice, and a bit of garlic for a light, citrusy base.
Combining Everything
Stir the cooked meatballs into the orzo, ensuring they soak up the bright lemon flavors. Add fresh herbs like parsley and dill for extra freshness.
Finishing Touches
Top with crumbled feta, a sprinkle of red pepper flakes, and a final drizzle of olive oil. Serve warm.
Expert Tips and Tricks
- Use fresh lemon zest: It enhances the citrus flavor without overpowering the dish.
- Chill the meatball mixture: This helps them hold their shape while cooking.
- Don’t overcook the orzo: It should be slightly firm to avoid becoming mushy.
- Add extra veggies: Spinach or roasted cherry tomatoes pair beautifully.
Recipe Variations and Possible Substitutions
- Make it vegetarian: Swap meatballs for falafel or chickpeas.
- Use different grains: Try quinoa or couscous instead of orzo.
- Add more spice: Mix in a little harissa or chili flakes for heat.
- Try another cheese: Goat cheese or ricotta salata work well as substitutes for feta.
Serving and Pairing Suggestions
This dish pairs well with a side of Greek salad, grilled vegetables, or warm pita bread. For drinks, a crisp white wine like Sauvignon Blanc or a sparkling lemonade enhances the fresh flavors.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat with a splash of water or broth to keep the orzo from drying out.
- Freeze the meatballs separately and add them to freshly cooked orzo for an easy meal later.
FAQs
Can I use turkey instead of chicken?
Yes! Ground turkey works just as well with the same seasonings.
What’s the best way to keep meatballs juicy?
Adding a little olive oil and not over-mixing helps keep them tender.
Can I make this ahead of time?
Yes, both the meatballs and orzo can be prepared in advance and stored separately.
What herbs go best with this dish?
Fresh dill, parsley, or basil add great flavor and brightness.
Conclusion
Zesty lemon orzo with Greek-style chicken meatballs is a fresh, vibrant dish that’s easy to make and full of flavor. Whether for a weeknight dinner or meal prep, it’s a recipe you’ll want to make on repeat!
Print
Zesty Lemon Orzo with Greek-Style Chicken Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek, Mediterranean
Description
This Zesty Lemon Orzo with Greek-Style Chicken Meatballs is a fresh, Mediterranean-inspired dish bursting with vibrant lemon, garlic, and herb flavors. Juicy, well-seasoned chicken meatballs pair perfectly with tender orzo infused with zesty lemon and aromatic herbs. A light yet satisfying meal that’s perfect for weeknights or meal prep!
Ingredients
For the Greek-Style Chicken Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 2 tbsp feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh dill or parsley, chopped
For Serving:
- 1/2 cup cherry tomatoes, halved
- 1/2 small cucumber, diced
- Kalamata olives (optional)
- Extra lemon wedges
Instructions
Make the Greek Chicken Meatballs:
- In a bowl, combine ground chicken, breadcrumbs, egg, feta cheese, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally until golden brown and cooked through. Set aside.
Prepare the Lemon Orzo:
- In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions. Drain if necessary.
- In the same pot, heat olive oil over medium-low heat. Add garlic and sauté for 30 seconds.
- Stir in the cooked orzo, lemon zest, lemon juice, oregano, salt, and pepper.
- Remove from heat and mix in feta cheese and fresh herbs.
Assemble & Serve:
- Divide the lemon orzo into bowls.
- Top with Greek-style chicken meatballs, cherry tomatoes, cucumber, and olives.
- Garnish with extra feta, fresh herbs, and a squeeze of lemon. Enjoy!
Notes
- For a lighter option, swap orzo for cauliflower rice or quinoa.
- Make ahead: Meatballs can be prepped and stored in the fridge for up to 3 days or frozen for later.
- For extra flavor, drizzle with tzatziki or Greek yogurt sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 3g
- Sodium: ~720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: ~110mg
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