Greek Chicken Meatballs with Lemon Orzo are a perfect blend of taste and health, offering a delightful culinary experience that’s easy to prepare at home.
This recipe combines tender, flavorful meatballs with a bright, zesty orzo, making for a meal that’s as nourishing as it is delicious..
Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to impress.
Enjoy the vibrant tastes and the satisfaction of a homemade Greek meal!
Serving Suggestions for Greek Chicken Meatballs with Lemon Orzo
Greek Salad:
Serve alongside a traditional Greek salad made with cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese. Dress with olive oil, lemon juice, oregano, salt, and pepper.
Tzatziki Sauce:
Offer a side of tzatziki sauce for dipping the meatballs. The cool, creamy cucumber and yogurt dip complements the flavors of the meatballs and orzo perfectly.
Pita Bread:
Warm some pita bread to serve on the side. You can use the pita to scoop up the meatballs and orzo, or make small pita sandwiches.
Steamed Vegetables:
Pair with steamed or roasted vegetables such as green beans, zucchini, or broccoli to add a healthy and colorful component to the meal.
Lemon Wedges:
Garnish the plate with lemon wedges for an extra burst of fresh lemon juice that can be squeezed over the meatballs and orzo just before eating.
Feta Cheese:
Sprinkle additional crumbled feta cheese over the top of the dish for added flavor and a touch of saltiness.
Fresh Herbs:
Garnish with extra chopped fresh parsley or dill to enhance the fresh, vibrant flavors of the dish.
By incorporating these serving suggestions, you can create a balanced and flavorful meal that highlights the delicious Greek-inspired flavors of the chicken meatballs and lemon orzo.
Cooking Tips
Use Fresh Ingredients:
Fresh herbs, lemon juice, and zest will significantly enhance the flavors of your meatballs and orzo. Fresh parsley and dill bring a vibrant taste that dried herbs can’t fully replicate.
Don’t Overmix the Meatball Mixture:
Mix the meatball ingredients just until combined. Overmixing can result in dense, tough meatballs. A light touch keeps them tender and juicy.
Uniform Meatball Size:
Form the meatballs into uniform sizes to ensure even cooking. Using a cookie scoop can help make evenly sized meatballs.
Chill the Meatballs:
If time allows, chill the meatballs in the refrigerator for 15-30 minutes before cooking. This helps them hold their shape better during cooking.
Cooking the Meatballs:
Don’t overcrowd the skillet when frying the meatballs. This ensures they brown nicely and cook evenly. Cook them in batches if necessary, keeping the cooked ones warm in a low oven.
Monitor the Orzo:
Keep an eye on the orzo while it’s cooking to ensure it doesn’t become overcooked and mushy. It should be al dente, with a slight bite to it.
Lemon Flavor Balance:
Adjust the amount of lemon juice in the orzo to your taste preference. Start with less and add more as needed to achieve the perfect balance of citrus flavor.
Cheese Consistency:
Ensure the cream cheese for the glaze is at room temperature before mixing to avoid lumps and achieve a smooth consistency.
Enhancing the Glaze:
For an extra touch of flavor, add a teaspoon of vanilla extract to the cream cheese glaze.
Fresh Garnish:
Garnish with additional fresh parsley or dill just before serving to add a pop of color and freshness.
By following these tips, you’ll ensure that your Greek chicken meatballs are flavorful, tender, and perfectly paired with the lemon orzo, making for a delightful and satisfying meal.
Recipe FAQ’s
How can I make the lemon orzo more creamy?
Stir in a dollop of Greek yogurt or a splash of cream to the orzo for a richer, creamier texture.
What side dishes go well with this meal?
A fresh Greek salad, steamed green beans, or roasted vegetables are perfect side dishes for this meal.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. Adjust the quantity to taste.
Greek Chicken Meatballs with Lemon Orzo
Ingredients
For the Greek Chicken Meatballs:
- 1 lb ground chicken
- ¼ cup breadcrumbs
- ¼ cup finely chopped red onion
- 2 cloves garlic minced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 egg beaten
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Greek Chicken Meatballs:In a large bowl, combine the ground chicken, breadcrumbs, red onion, garlic, feta cheese, parsley, dill, oregano, beaten egg, lemon zest, salt, and pepper. Mix until well combined.Form the mixture into small meatballs, about 1-1.5 inches in diameter.Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan.Cook the meatballs for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.
- Prepare the Lemon Orzo:In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente.Drain the orzo and return it to the saucepan. Add the olive oil, lemon zest, lemon juice, Parmesan cheese, and chopped parsley. Stir to combine.Season with salt and pepper to taste.
- Serve:Serve the Greek chicken meatballs over the lemon orzo.Garnish with additional chopped parsley and a sprinkle of crumbled feta cheese, if desired.Serve with a side of steamed vegetables or a fresh Greek salad for a complete meal.
Notes
- Mix Gently: Be gentle when mixing the meatball ingredients to keep the meatballs tender.
- Uniform Size: Form meatballs of uniform size to ensure even cooking.
- Cook in Batches: Avoid overcrowding the skillet when frying the meatballs. Cook them in batches if necessary to achieve a nice golden crust.