Greek Chicken Meatballs with Lemon Orzo
This bright, simple weeknight dinner brings tender, herby chicken meatballs and zesty lemon orzo together for a cozy, family-friendly meal.
Ingredients
Protein
- 1 lb ground chicken
- 1 large egg
Binder & Cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Herbs & Aromatics
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp oregano
Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Rice/Grains
- 1 cup orzo pasta
Liquids & Citrus
- 2 cups chicken broth
- 1 large lemon, zested and juiced
Others
- Olive oil For drizzling and brushing
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet or lightly oil it.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into even meatballs and place them on the baking sheet; drizzle or brush with olive oil.
Cooking
- Bake for 20–25 minutes, until meatballs are cooked through and golden brown.
- While meatballs bake, bring chicken broth to a boil and add orzo; cook until al dente according to package timing.
- Drain orzo, then stir in lemon zest and lemon juice; taste and adjust seasoning.
- Serve meatballs over the lemon orzo and drizzle with a bit more olive oil if desired.
Notes
Don’t overmix the meat for tender meatballs; mix until ingredients are just combined. Use a cookie scoop for uniform meatballs so they cook evenly. Make meatballs ahead and refrigerate for up to 2 days before baking.