These Greek chicken meatballs are juicy and packed with flavor. They’re mixed with herbs and spices that bring a tasty twist to ordinary chicken. Plus, they’re served with zesty lemon orzo!
Who knew that tiny meatballs could bring such big smiles? I love how easy they are to make. Just bake them, and pair with that bright orzo. Perfect for any dinner—my family can’t get enough!
Key Ingredients & Substitutions
Ground Chicken: This is the star of the meatballs. While I love the lean option of ground chicken, you can use ground turkey or beef for a different flavor and texture. Just keep an eye on cooking times, as they may vary.
Bread Crumbs: Whole wheat breadcrumbs add a nice texture and flavor. If you don’t have them, regular breadcrumbs or crushed crackers work too. For a gluten-free option, try using almond flour or gluten-free breadcrumbs.
Parmesan Cheese: This adds a salty, nutty flavor to the meatballs. If you’re out of Parmesan, Pecorino Romano is a great substitute. Nutritional yeast can be used for a dairy-free version.
Lemon: Fresh lemon juice and zest brighten the dish. If lemons aren’t available, lime juice can provide a unique citrus flavor. Bottled lemon juice can be used in a pinch, but fresh is always best!
Chicken Broth: For cooking the orzo, chicken broth provides depth of flavor. Vegetable broth or water can work too if you’re keeping it vegetarian or just out of chicken broth.
How Do I Ensure My Meatballs Stay Moist and Flavorful?
Making sure your meatballs are moist can be a challenge, but it’s easily managed! Here are my go-to tips:
- Make sure to mix the ingredients just until combined. Overmixing can lead to tough meatballs.
- Use a balanced fat, like olive oil for frying, to keep them moist.
- Allow the mixture to rest for about 15 minutes before forming the meatballs. This helps them hold together better!
What’s the Best Way to Cook the Orzo Without It Sticking?
Cooking orzo can sometimes lead to a sticky mess. Here’s how to get it right:
- Start with plenty of liquid. Using chicken broth instead of just water is a great way to infuse flavor.
- Stir occasionally while it cooks. This helps separate the grains and keeps it from clumping together.
- If you notice it’s getting too thick, add a splash of extra broth or water. Better to add liquid gradually than have it dry out!
With these tips, you’re all set for a delicious meal! Enjoy making your Greek Chicken Meatballs with Lemon Orzo!
How to Make Greek Chicken Meatballs With Lemon Orzo
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (preferably whole wheat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for frying)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious dish will take about 30 minutes to prepare and cook. You’ll spend about 15 minutes making the meatballs and cooking them, and around 15 minutes getting the orzo ready. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, finely chopped red onion, minced garlic, egg, dried oregano, salt, and black pepper. Use your hands or a spoon to mix everything together until it’s well combined.
2. Form the Meatballs:
Once everything is mixed, take small portions of the mixture and roll them into balls about 1 to 1.5 inches in diameter. You should be able to make about 16 meatballs. Place them on a plate and set aside.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. When the skillet is hot, gently add the meatballs in batches. Cook them for about 8-10 minutes, turning occasionally, until they are browned on all sides and fully cooked through. Once done, remove the meatballs from the skillet and set them aside on a plate.
4. Prepare the Orzo:
In the same skillet (to keep the flavor!), pour in the chicken broth and add the lemon zest and orzo pasta. Season with salt and pepper to your taste. Stir everything together and bring it to a boil.
5. Cook the Orzo:
Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for about 10-12 minutes. Stir occasionally to make sure the orzo doesn’t stick to the bottom. If it looks too dry, you can add a little more broth or water.
6. Add Meatballs to Orzo:
When the orzo is fully cooked and most of the liquid has been absorbed, gently stir in the lemon juice and add the cooked meatballs back to the skillet. Give it a few minutes on low heat to warm everything together nicely.
7. Serve:
Once everything is hot, remove from the heat and sprinkle with more chopped parsley for a fresh touch. Serve warm, and don’t forget to add lemon wedges on the side for that zesty kick!
Enjoy your tasty Greek Chicken Meatballs with Lemon Orzo!
Can I Substitute Ground Turkey for Ground Chicken?
Absolutely! Ground turkey is a great alternative and will yield a similar taste and texture. Just be mindful that turkey can sometimes be drier than chicken, so consider adding a bit more olive oil or an extra egg to the mixture for moisture.
How Can I Make This Recipe Gluten-Free?
No problem! Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You can also use cooked quinoa as a binder for a different texture. Just make sure all other ingredients are labeled gluten-free to ensure safety.
Can I Store Leftover Meatballs and Orzo?
Yes, leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water to the mix to keep it moist, and warm it gently on the stove or in the microwave.
Can I Make These Meatballs Ahead of Time?
Certainly! You can prepare the meatballs and refrigerate them for up to a day before cooking. Alternatively, you can cook them in advance and freeze them. To reheat, simply prompt them in a skillet with a bit of olive oil until warmed through.
