Greek Chicken Meatballs

Introduction

This Greek Chicken Meatball recipe combines tender, flavorful meatballs with bright, lemony orzo for a delicious and satisfying meal. It’s easy to prepare and perfect for a weeknight dinner or casual entertaining.

Ingredients

• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs (plain or panko)
• 2 tablespoons olive oil (for cooking)
• ⅓ 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, for cooking the orzo)
• 2 tablespoons butter (or olive oil)
• Juice of 1 lemon
• Zest of 1 lemon
• 1 garlic clove, minced
• 2 tablespoons fresh dill, chopped (optional, for garnish)
• Salt and pepper to taste
• Fresh parsley or dill (for garnish)
• Crumbled feta cheese (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 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 with your hands until all ingredients are evenly distributed. Avoid overmixing to keep the meatballs tender.
2. Step 2: Using a small scoop or your hands, form the mixture into meatballs about 1½ inches in diameter, making 16-20 meatballs.
3. Step 3: Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer (work in batches if needed to avoid overcrowding).
4. Step 4: Cook the meatballs for 4-5 minutes per side, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F). Remove from the skillet and set aside.
5. Step 5: While the meatballs cook, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking.
6. Step 6: Drain any excess liquid if necessary. Return the orzo to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic. Mix well until the butter melts and coats the orzo. Season with salt and pepper to taste.
7. Step 7: Divide the lemon orzo among four plates or bowls.
8. Step 8: Top each serving with 4-5 Greek chicken meatballs.
9. Step 9: Garnish with fresh parsley, dill, extra feta cheese, and serve with a lemon wedge for added brightness.

Tips & Variations

• Use panko breadcrumbs for a lighter texture in the meatballs.
• Add finely chopped spinach or grated zucchini to the meat mixture for extra veggies.
• Serve with a side Greek salad or tzatziki sauce for added freshness and creaminess.
• Swap chicken broth for vegetable broth to make the dish lighter or vegetarian-friendly (using a plant-based protein instead of chicken).

Storage

Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in a skillet or microwave until warmed through. Orzo reheats well with a splash of water or broth to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken meatballs instead of frying?

Yes, you can bake the meatballs at 400°F for about 15-20 minutes, turning halfway through, until they reach an internal temperature of 165°F and are golden brown.

Is it okay to use frozen ground chicken?

Yes, just be sure to fully thaw the ground chicken in the refrigerator before mixing and cooking to ensure even cooking and proper texture.

Greek Chicken Meatballs

Print Recipe

★★★★★

4.7 from 67 reviews

This Greek Chicken Meatball recipe features tender ground chicken meatballs seasoned with feta, fresh herbs, and lemon zest, pan-fried to golden perfection. Served over a bright and buttery lemon orzo pasta, this dish combines vibrant Mediterranean flavors for a delicious and satisfying meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Greek Chicken Meatballs

• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs (plain or panko)
• ⅓ 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
• 2 tablespoons olive oil (for cooking)

For the Lemon Orzo

• 1 cup orzo pasta
• 2 cups chicken broth (or water, for cooking the orzo)
• 2 tablespoons butter (or olive oil)
• Juice of 1 lemon
• Zest of 1 lemon
• 1 garlic clove, minced
• Salt and pepper to taste

For Garnish

• 2 tablespoons fresh dill, chopped (optional)
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

1. Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, crumbled feta cheese, finely chopped parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Mix gently with your hands until all ingredients are evenly incorporated, being careful not to overmix to keep the meatballs tender.
2. Form the Meatballs: Using a small scoop or your hands, shape the mixture into meatballs about 1½ inches in diameter. You should get between 16 and 20 meatballs.
3. Cook the Meatballs: Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding. Cook each side for 4-5 minutes, turning occasionally, until the meatballs are golden brown and cooked through with an internal temperature of 165°F. Remove from skillet and set aside.
4. Cook the Lemon Orzo: While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions, about 8-10 minutes, stirring occasionally to prevent sticking. Drain excess liquid if necessary.
5. Prepare the Orzo Sauce: Return the drained orzo to the pot, stir in butter, lemon juice, lemon zest, and minced garlic. Mix well until butter is melted and the orzo is evenly coated in the lemony sauce. Season with salt and pepper to taste.
6. Assemble the Dish: Divide the lemon orzo evenly among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, additional crumbled feta cheese, and serve with a lemon wedge for an extra burst of flavor.

Notes

• Do not overmix the meatball mixture to keep them tender and juicy.
• If preferred, use gluten-free breadcrumbs to make the recipe gluten-free.
• You can substitute chicken broth with vegetable broth or water in the orzo if desired.
• Creamy Greek yogurt can be served on the side as an additional topping.
• Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F.

Keywords: Greek chicken meatballs, lemon orzo pasta, healthy Greek recipe, Mediterranean chicken, feta cheese meatballs