Description
These Greek Chicken Meatballs with Lemon Orzo offer a delicious and healthy Mediterranean-inspired meal. Juicy ground chicken meatballs flavoured with feta, oregano, and parsley are baked to perfection and served atop vibrant, zesty lemon-infused orzo pasta for a refreshing and fulfilling dinner.
Ingredients
Scale
For the Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp oregano
- 1/2 cup feta cheese, crumbled
- 2 tbsp parsley, chopped
- Salt and pepper, to taste
For the Lemon Orzo
- 1/2 cup orzo pasta
- 1 lemon, juiced
- 1 tbsp olive oil
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs evenly and thoroughly.
- Make the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, egg, oregano, crumbled feta cheese, chopped parsley, and salt and pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into small meatballs, approximately 1 to 1.5 inches in diameter.
- Bake the Meatballs: Arrange the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 20 minutes, or until the meatballs are fully cooked through and reach an internal temperature of 165°F (74°C).
- Cook the Orzo: While the meatballs bake, cook the orzo pasta according to the package instructions until al dente. Drain the orzo thoroughly and return it to the pot or a bowl. Toss the orzo with olive oil, fresh lemon juice, and salt to taste, mixing well to evenly coat the pasta and infuse it with bright lemon flavours.
- Assemble the Dish: Place a serving of lemon orzo on each plate and top with the warm, baked Greek chicken meatballs. Serve immediately and enjoy this zesty, protein-packed meal.
Notes
- Use fresh parsley and good quality feta for the best flavor.
- Breadcrumbs help bind the meatballs, but panko can be used for a lighter texture.
- Adjust lemon juice and salt in the orzo to your taste preference.
- Ensure meatballs are cooked through by checking internal temperature with a meat thermometer.
- Leftover meatballs and orzo store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek, Mediterranean
