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Greek Chicken Meatballs

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/greek-chicken-meatballs/