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Jennifer Johnson

Greek Chicken Meatballs with Lemon Orzo for Dinner!

A delicious recipe for Greek Chicken Meatballs served with lemon-flavored orzo pasta, perfect for a hearty dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 lemon zested and juiced
  • 1/4 cup feta cheese crumbled (for topping)
  • Extra parsley for garnish

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, oregano, salt, and pepper. Mix until well combined.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  3. Form the chicken mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  4. Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until cooked through and golden brown.
  5. While the meatballs are baking, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions, usually about 8-10 minutes.
  6. Once the orzo is cooked, drain any excess liquid and stir in lemon zest and lemon juice. Season with salt and pepper to taste.
  7. Serve the meatballs over the lemon orzo, topped with crumbled feta cheese and extra parsley for garnish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 600mgFiber: 2gSugar: 1g

Notes

  • For added flavor, mix in some chopped sun-dried tomatoes or olives into the meatball mixture.
  • Substitute quinoa for orzo for a gluten-free option, adjusting the cooking time as needed.

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