Description
A recipe for savory Greek-style chicken meatballs served over bright, lemony orzo pasta.
Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup breadcrumbs
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large bowl, combine ground chicken, onion, garlic, egg, breadcrumbs, oregano, salt, and pepper. Mix gently until just combined.
- Roll the mixture into small, uniform meatballs (about 1 inch in diameter). You should have about 18-20 meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Remove meatballs and set aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Bring to a simmer.
- Stir in the orzo pasta. Reduce heat to low, cover, and cook for about 12-15 minutes, or until the liquid is absorbed and the orzo is tender. Stir occasionally to prevent sticking.
- Stir the cooked meatballs back into the orzo. Heat through for 1 minute.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add 1/4 cup crumbled feta cheese to the meatball mixture.
- If you prefer baking, bake the meatballs at 400°F (200°C) for 15 minutes before adding them to the cooked orzo.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: Greek, chicken meatballs, lemon orzo, Mediterranean, easy dinner