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Greek Chicken Meatballs with Lemon Orzo: A Fresh Mediterranean Feast

Greek Chicken Meatballs with Lemon Orzo served in a bowl with feta and dill.
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Juicy Greek chicken meatballs flavored with feta, garlic, and lemon zest, served over bright and buttery lemon orzo for a fresh Mediterranean-inspired meal.

Ingredients

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  • 1 pound ground chicken
  • 1 large egg
  • ½ cup breadcrumbs (plain or panko)
  • 2 tablespoons olive oil (for cooking)
  • â…“ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons dried oregano
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup orzo pasta
  • 2 cups chicken broth (or water)
  • 2 tablespoons butter or olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill, chopped (optional)
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish
  • Crumbled feta cheese for garnish
  • Lemon wedges for serving

Instructions

1. In a large mixing bowl combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently until evenly combined without overmixing.

2. Form the mixture into meatballs about 1½ inches in diameter, making approximately 16–20 meatballs.

3. Heat olive oil in a large nonstick skillet over medium heat and add the meatballs in a single layer, working in batches if needed.

4. Cook the meatballs for about 4–5 minutes per side, turning occasionally, until golden brown and fully cooked with an internal temperature of 165°F. Remove from skillet and set aside.

5. In a medium saucepan bring the chicken broth to a boil and add the orzo. Cook according to package instructions, about 8–10 minutes, stirring occasionally.

6. Drain any excess liquid if necessary and return the orzo to the pot. Stir in butter, lemon juice, lemon zest, and minced garlic until the butter melts and coats the pasta.

7. Season the orzo with salt and pepper to taste.

8. Divide the lemon orzo among four plates or bowls and top each serving with 4–5 meatballs.

9. Garnish with fresh parsley, dill, or crumbled feta and serve with lemon wedges.

Notes

Avoid overmixing the meatball mixture to keep the texture tender.

If the mixture feels sticky, lightly oil your hands when forming the meatballs.

You can bake the meatballs at 400°F for about 15–18 minutes instead of pan-frying.

Add extra lemon juice or zest to the orzo for a brighter citrus flavor.

Find it online: https://cookingwithramsay.com/greek-chicken-meatballs-with-lemon-orzo/