Why Make This Greek Chicken Meatballs with Lemon Orzo
Greek Chicken Meatballs with Lemon Orzo is a dish that brings sunshine to your dinner table. This meal combines the succulent, flavorful meatballs made from ground chicken and a bright, zesty orzo pasta that perfectly complements the protein. It’s not only delicious but also perfectly balanced, making it suitable for casual family dinners or more formal gatherings. This recipe brings a delightful Mediterranean flair to your home cooking, making every bite feel like a mini vacation.
How to Make Greek Chicken Meatballs with Lemon Orzo
Creating Greek Chicken Meatballs with Lemon Orzo is an enjoyable process. You’ll start by mixing ground chicken with fresh herbs and spices, resulting in tender meatballs bursting with flavor. After cooking the meatballs to a golden brown, you’ll whip up a delicious lemon orzo that pairs wonderfully with them. This dish is not only simple but incredibly satisfying, making it a go-to recipe for all levels of home cooks.
Ingredients:
- 1 lb ground chicken (450g, cold from refrigerator)
- 1/4 cup breadcrumbs (panko or plain)
- 1 large egg
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons olive oil (for cooking meatballs)
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon olive oil or butter (for orzo)
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Directions:
In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, parsley, oregano, onion powder, lemon zest, salt, and pepper. Using your hands or a fork, mix gently until just combined. The mixture should look slightly shaggy, not paste-like.
Wet your hands lightly with cold water to prevent sticking. Form the mixture into 1½-inch meatballs, roughly the size of a golf ball, making about 12-14 total. Place them on a plate or tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers (about 1-2 minutes). Working in batches of 6-7 meatballs, add them to the pan with space between each. Cook for 4-5 minutes per side until deep golden brown and cooked through to an internal temperature of 165°F/74°C. Transfer cooked meatballs to a clean plate and tent with foil to keep warm.
While the meatballs rest, bring 2 cups of chicken broth (or water) to a rolling boil in a medium saucepan. Stir in orzo and reduce heat to medium. Cook for 8-10 minutes, stirring occasionally, until orzo is al dente and has absorbed most of the liquid. If there’s excess liquid remaining (more than 2-3 tablespoons), drain it off.
Remove orzo from heat and stir in lemon juice, olive oil or butter, salt, and pepper. Taste and adjust seasoning. The orzo should taste bright and lemony but not sour.
Divide lemon orzo among serving plates or bowls. Top with warm meatballs (3-4 per serving). Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutritional Information
Per serving (about 3-4 meatballs with orzo):
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 120mg
- Sodium: 450mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 30g
How to Serve Greek Chicken Meatballs with Lemon Orzo
Serve your Greek Chicken Meatballs with Lemon Orzo warm. For a complete meal, you can pair it with a light Mediterranean salad, featuring ingredients like cucumber, tomatoes, olives, and feta cheese. A chilled glass of white wine, like Sauvignon Blanc, will complement this dish perfectly.
How to Store Greek Chicken Meatballs with Lemon Orzo
If you have leftovers, store the meatballs and orzo separately in airtight containers. They will keep well in the refrigerator for up to 3 days. To reheat, microwave until warmed through. For longer storage, you can freeze the meatballs and orzo separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Perfect Greek Chicken Meatballs with Lemon Orzo
- For juicier meatballs, don’t overmix the meatball mixture; a gentle blend is key.
- Using cold ground chicken helps the meatballs hold their shape better during cooking.
- Feel free to swap out the ground chicken for ground turkey or beef based on your preferences.
- Don’t skimp on the lemon zest; it adds a refreshing brightness that elevates the dish.
Delicious Variations
Mediterranean Bowls: Serve the meatballs and orzo over a bed of greens with additional toppings like roasted vegetables or hummus.
Spicy Kick: Add some red pepper flakes to the meatball mixture for a bit of heat.
Herb Infusion: Experiment with different herbs like mint or dill for a unique flavor profile.
Frequently Asked Questions
1. Can I bake the meatballs instead of frying them?
Absolutely! Preheat your oven to 400°F (200°C) and place the meatballs on a baking sheet. Bake for 20-25 minutes, or until they reach the proper internal temperature.
2. Can I use whole wheat orzo?
Yes, whole wheat orzo is a great alternative if you’re looking for a healthier option. Just keep an eye on the cooking time, as it may differ.
3. Is this recipe gluten-free?
To make this dish gluten-free, use gluten-free breadcrumbs and orzo. Many stores offer gluten-free pasta options now.
Conclusion
Greek Chicken Meatballs with Lemon Orzo are an effortless meal that’s both delicious and nutritious. Its vibrant flavors and comforting textures make it a hit with families and guests alike. Give this recipe a try, and watch it become a favorite in your household. Don’t forget to share your experience and any variations you tried! Happy cooking!