These Greek Chicken Meatballs are juicy and bursting with flavor, thanks to fresh herbs and a zesty lemon twist. The fluffy lemon orzo paired with it makes every bite even better!
Making these meatballs is such a breeze! I love preparing them for family dinners. Plus, the lemony orzo is just a delightful touch—it’s like a sunny day on your plate! ☀️
Key Ingredients & Substitutions
Ground Chicken: Chicken is a lean protein perfect for meatballs. If you’re looking for a substitution, ground turkey works well too. For a richer flavor, try using ground beef or lamb, though they might alter the texture slightly.
Breadcrumbs: These help to bind the meatballs. I often use plain or Italian-seasoned breadcrumbs. For a gluten-free option, look for gluten-free breadcrumbs or even crushed crackers. You could also blend oats for a healthier choice.
Parmesan Cheese: It adds a lovely salty flavor. If you’re out of Parmesan, you can substitute with Pecorino Romano for a bolder taste, or nutritional yeast for a dairy-free option.
Fresh Parsley: This herb brings freshness to the meatballs and the orzo. If you don’t have parsley, fresh cilantro or basil can work in a pinch. Dried herbs are also okay; just use less since they’re more concentrated.
Lemon Juice and Zest: Essential for brightening up the dish. If you don’t have fresh lemons, bottled lemon juice can substitute, but fresh is always tastier. Lime juice could also work if you’re looking for a twist.
How Do You Ensure Your Meatballs Stay Moist and Flavorful?
Keeping meatballs moist is key! The combination of breadcrumbs and an egg helps hold everything together while adding moisture. Make sure to mix just until combined; overmixing can make them tough.
- Form the meatballs lightly—don’t pack them too tightly.
- Cooking them on medium heat ensures they brown on the outside without drying out inside. Use a bit of olive oil to prevent sticking.
- Cooking times can vary, so ensure they reach an internal temperature of 165°F (75°C).
What’s the Best Way to Prepare the Orzo for Maximum Flavor?
Cooking orzo in chicken broth, instead of just water, enhances flavor significantly. Once cooked, remember to mix in lemon zest and juice while the orzo is still warm. This allows the flavors to absorb better.
- Always check the package instructions for cooking times, as they may vary.
- If you find your orzo a bit sticky after draining, a splash of olive oil can help separate it.
- Season with salt and pepper before serving to amp up the taste!
How to Make Greek Chicken Meatballs with Lemon Orzo
Ingredients You’ll Need:
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Additional parsley for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and another 20 minutes to cook. In just about 35 minutes, you can have a hearty meal of Greek chicken meatballs served with zesty lemon orzo. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, dried oregano, salt, and black pepper. Use your hands or a spoon to mix everything together until well combined. This is where all the flavors will come together, so make sure it’s mixed well!
2. Shape the Meatballs:
Once your mixture is ready, take small portions and roll them into meatballs about 1 inch in diameter. You should get around 16-20 meatballs from this mixture. Place them on a plate or cutting board as you make them.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs to the skillet. Cook them for about 6-8 minutes, turning them occasionally. You want them to be browned all over and cooked through. When they’re ready, remove them from the skillet and set aside.
4. Cook the Orzo:
In a medium saucepan, bring the chicken broth to a boil over high heat. Add the orzo and cook according to package instructions, which is usually about 8-10 minutes. Stir occasionally until the orzo is tender but still slightly firm (al dente). Drain any excess liquid if needed once cooked.
5. Flavor the Orzo:
After draining, return the cooked orzo to the same saucepan. Stir in the lemon zest, lemon juice, and olive oil. Mix well and season with salt and pepper to taste. This is what gives the orzo its lovely zesty flavor!
6. Combine Everything:
Now, gently toss the cooked meatballs with the lemon-flavored orzo. Make sure everything is well mixed and the meatballs are coated with that delicious lemony goodness.
7. Serve:
To serve, garnish with some additional chopped parsley for freshness. You can also add extra lemon wedges on the side for a zesty kick. Enjoy your warm, comforting meal of Greek chicken meatballs with lemon orzo! Happy eating!
Can I Use Ground Turkey Instead of Ground Chicken?
Absolutely! Ground turkey is a great substitute for ground chicken, and it will work just as well in this recipe. Just make sure to check that it’s not too lean—sometimes adding a bit of olive oil can help keep the meatballs moist.
What If I Don’t Have Breadcrumbs? Can I Substitute Something Else?
Yes, you can use crushed crackers, panko breadcrumbs, or even oatmeal as an alternative. If you’re using oatmeal, consider grinding it slightly for a finer texture. Just make sure the quantity is similar to what’s stated for breadcrumbs.
How to Store Leftover Meatballs and Orzo?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth to keep it moist. You can also store them separately if you prefer to maintain the texture of both the meatballs and orzo.
Can I Make the Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Shape them and store them in the fridge for up to 24 hours before cooking, or freeze them in a single layer. When ready to cook, just thaw in the fridge overnight and then follow the cooking instructions.
