Print

Best Greek Chicken Meatballs with Lemon Orzo Recipe

greek chicken meatballs with lemon orzo - featured image
Print Recipe

Juicy Greek chicken meatballs with bright lemon and herbs, baked over creamy lemon orzo in one pan. A simple yet impressive weeknight dinner that’s ready in about 40 minutes.

Ingredients

Scale
  • 1 lb ground chicken (93% lean)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • Juice of 1 lemon (about 2–3 tablespoons)
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Make the meatball mixture: In a large bowl, combine ground chicken, panko breadcrumbs, grated onion, minced garlic, beaten egg, olive oil, chopped oregano, chopped parsley, lemon zest, salt, and pepper. Use your hands to gently mix until evenly distributed. Do not overmix.
  3. Form the meatballs: Using lightly moistened hands, roll the mixture into 1.5-inch meatballs. You should get about 16-18 meatballs. Place them on a plate or baking sheet.
  4. Brown the meatballs: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the meatballs in the skillet, leaving space between each. Cook for 2-3 minutes per side until golden brown on all sides. Work in batches if needed. You are not cooking them through here.
  5. Remove the meatballs and set aside: Use a slotted spoon to transfer the browned meatballs to a plate.
  6. Start the orzo: In the same skillet, add the butter and let it melt over medium heat. Add the orzo and stir for about 1 minute until lightly toasted and coated in butter.
  7. Add the broth and lemon juice: Pour in the chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  8. Return the meatballs to the skillet: Nestle the browned meatballs into the orzo mixture. They should be partially submerged. Sprinkle with half of the fresh dill.
  9. Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the orzo is tender and has absorbed most of the liquid, and the meatballs are cooked through (internal temperature of 165°F).
  10. Rest and serve: Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle with the remaining fresh dill and an extra squeeze of lemon if desired. Serve hot, straight from the skillet.

Notes

Don’t skip the grated onion—it keeps the meatballs moist. Use a light hand when mixing to avoid tough meatballs. Toast the orzo for extra flavor. Let the dish rest for 5 minutes before serving so the orzo finishes absorbing the liquid. For gluten-free, use gluten-free panko and gluten-free orzo. For dairy-free, replace butter with olive oil.

Nutrition

Keywords: Greek chicken meatballs, lemon orzo, one pan meal, chicken meatballs, Greek recipe, easy dinner, weeknight dinner

Find it online: https://chloeplate.com/best-greek-chicken-meatballs-with-lemon-orzo-recipe/