I’m so excited to share with you this scrumptious recipe for Easy Greek Chicken Meatballs with Lemon Orzo! Imagine tender, juicy meatballs bursting with delightful Mediterranean flavors, all served over a zesty and refreshing bed of lemony orzo. This dish is not just easy to make; it’s a total crowd-pleaser that’s perfect for family dinners, meal prep, or even when you want to impress your friends at your next gathering. Let’s get cookin’!
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Why You’ll Love This Easy Greek Chicken Meatballs with Lemon Orzo Recipe
First things first, who doesn’t love the bright and beautiful flavors of Greece? These meatballs are incredibly easy to make and will have your kitchen smelling divine! The combination of ground chicken and aromatic spices creates a comforting yet vibrant taste that will have you daydreaming of sunny days by the Mediterranean. Plus, the zesty lemon orzo is a light, refreshing accompaniment that just makes the whole dish sing! And the best part? You can whip this up in no time, making it the perfect weeknight meal!
How to make Easy Greek Chicken Meatballs with Lemon Orzo
Are you ready for this? Let’s jump right into making these drool-worthy meatballs and orzo!
Ingredients for Easy Greek Chicken Meatballs with Lemon Orzo:
- 1 pound ground chicken
- 1 egg (large)
- ½ cup feta (crumbled, chopped small)
- 1.5 tsp dried oregano
- 1 tsp of each: basil, onion powder, garlic powder, dill, parsley
- ½ tsp salt
- ½ tsp pepper
- 1 cup dried orzo (cook orzo according to the package)
- 1 lemon zested
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil or butter (melted)
- 2 tbsp parmesan cheese (optional, grated or shredded)
- ½ tsp of each: oregano, garlic powder, salt and pepper
- ¼ tsp dill
Step-by-Step Instructions
- In a large bowl, add all your meatball ingredients. Mix with your hands just until combined.
- Form the mixture into 15 meatballs.
- In a large pan over medium heat, add 1 tbsp olive oil or spray it with cooking spray.
- Add your meatballs, ensuring they have enough room to cook and brown evenly.
- Use tongs to continuously flip the meatballs until they are fully browned, about 5-6 minutes.
- Add a lid and cook the meatballs for another 5-6 minutes until fully cooked through. The internal temperature of the meatball should reach 165 degrees. Don’t overcook, as this will dry out the meatballs!
- Remove from heat and set aside while you assemble the lemon orzo.
- In a large bowl, add all the lemon orzo ingredients: cooked orzo, fresh lemon juice, lemon zest, olive oil OR butter, parmesan cheese, and seasonings.
- Mix until fully combined.
- Serve the cooked meatballs over the warm lemon orzo and enjoy!
What to Serve With Easy Greek Chicken Meatballs with Lemon Orzo
Oh, the possibilities! A simple green salad with a tangy vinaigrette or some roasted vegetables with a sprinkle of feta would complement this dish beautifully. You could also add some warm, crusty bread on the side to soak up all that deliciousness. Yum!
Storage and Make-Ahead Tips of Easy Greek Chicken Meatballs with Lemon Orzo
These meatballs store wonderfully! Just keep them in an airtight container in the fridge for up to 3 days. You can also freeze them! Just make sure they’re cooked through first frozen meatballs will last up to 3 months. Reheat them in the oven or on the stovetop when you’re ready for a quick meal. The orzo can be made ahead too, just remember to add a splash of olive oil to prevent it from sticking!
Expert Tips for the Perfect Easy Greek Chicken Meatballs with Lemon Orzo
- Don’t skimp on the spices! They’re vital for that authentic Greek flavor.
- Use a meat thermometer to ensure your meatballs reach the perfect temperature without overcooking.
- If you’re feeling adventurous, try adding some chopped Kalamata olives or sun-dried tomatoes to the meatball mix for an extra punch!
Recipe Variations and Substitutions
Feel free to swap the ground chicken for turkey if you prefer! You can also make these meatballs vegetarian by using a plant-based ground meat alternative. And if you’re looking for a gluten-free option, swap out the orzo for quinoa or rice!
FAQs
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs in advance and store them in the refrigerator until you’re ready to cook them.What can I use instead of feta cheese?
If feta isn’t your thing, try using goat cheese for a creamy texture, or cottage cheese if you want a lighter option.What can I do if I don’t have orzo?
No problem! You can substitute orzo with any small pasta such as ditalini, couscous, or even rice.
I can’t wait for you to try this recipe! It’s a simple yet delicious way to bring a bit of Greek magic into your kitchen! Happy cooking, my friends! ✨🍽️
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Easy Greek Chicken Meatballs with Lemon Orzo
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Poultry
Description
Tender, juicy chicken meatballs bursting with Mediterranean flavors served over zesty lemon orzo.
Ingredients
- 1 pound ground chicken
- 1 large egg
- ½ cup crumbled feta cheese
- 1.5 tsp dried oregano
- 1 tsp each: basil, onion powder, garlic powder, dill, parsley
- ½ tsp salt
- ½ tsp pepper
- 1 cup dried orzo
- 1 lemon (zested)
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil or melted butter
- 2 tbsp grated or shredded parmesan cheese (optional)
- ½ tsp each: oregano, garlic powder, salt, and pepper
- ¼ tsp dill
Instructions
- In a large bowl, add all meatball ingredients. Mix with hands until combined.
- Form the mixture into 15 meatballs.
- In a large pan over medium heat, add 1 tbsp olive oil or spray with cooking spray.
- Add meatballs and cook until browned, about 5-6 minutes, flipping continuously.
- Add a lid and cook for another 5-6 minutes until fully cooked through (internal temperature should reach 165°F).
- Remove from heat and set aside. In a large bowl, combine all lemon orzo ingredients: cooked orzo, fresh lemon juice, lemon zest, olive oil or butter, parmesan cheese, and seasonings.
- Mix until fully combined and serve meatballs over warm lemon orzo.
Notes
Store meatballs in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg