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Greek Chicken Meatballs with Lemon Orzo

This dish features tender chicken meatballs seasoned with herbs and lemon zest, baked until lightly browned. They are served over a bed of lemon-infused orzo pasta, creating a vibrant, flavorful Mediterranean-inspired meal with a balanced texture of juicy meatballs and silky pasta.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 c ground chicken or turkey chicken mix works
  • 1/4 cup chopped fresh herbs such as parsley, dill, or oregano
  • 1 teaspoon lemon zest
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil divided
  • 1 cup uncooked orzo pasta
  • 2 cups chicken broth
  • 1 tablespoon lemon juice freshly squeezed

Equipment

  • Baking sheet
  • Large skillet
  • Pot for orzo
  • Mixing bowl
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). In a mixing bowl, combine ground chicken, chopped herbs, lemon zest, minced garlic, salt, and pepper. Mix until evenly incorporated, then shape into about 12 small meatballs.
  2. Place the meatballs on a baking sheet lined with parchment paper and drizzle with 1 tablespoon of olive oil. Bake for about 20-25 minutes, until the meatballs are golden brown and cooked through.
  3. While the meatballs are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the uncooked orzo and cook, stirring frequently, until the orzo is lightly toasted and fragrant, about 2-3 minutes.
  4. Pour the chicken broth into the skillet with the orzo and bring to a boil. Reduce the heat, cover, and simmer until the orzo is tender and most of the liquid has been absorbed, about 10 minutes. Stir occasionally to prevent sticking.
  5. Once the orzo is cooked and creamy, remove the skillet from heat. Stir in lemon juice and season with additional salt or pepper if needed.
  6. Remove the baked meatballs from the oven and carefully add them to the skillet with the lemon orzo. Gently toss to combine, allowing the flavors to meld and the meatballs to stay juicy.
  7. Serve the lemon orzo topped with the flavorful chicken meatballs. Garnish with extra herbs or lemon wedges if desired for a fresh finish.

Notes

You can swap herbs or add chopped spinach for extra greens. If using turkey, keep a close eye on doneness. For a zestier flavor, add more lemon juice at the end.