Those Greek Chicken Meatballs with Lemon Orzo come together in about 30 minutes and is a one-pot wonder that your family will love! Switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Trust me, you’re going to want to save this one for those busy weeknights when you need a quick, satisfying, and totally kid-friendly dinner option.
Ingredient Breakdown
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Additional parsley for garnish
How to Make Greek Chicken Meatballs with Lemon Orzo
Creating Greek Chicken Meatballs with Lemon Orzo is straightforward if you follow these simple steps!
Preheat: First, preheat your oven to 400°F (200°C). You want it nice and hot for those meatballs!
Combine Meatball Ingredients: In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, parsley, minced garlic, oregano, salt, pepper, and egg until it’s all well combined. Kind of like a party for your taste buds already!
Form Meatballs: Now, using your hands (don’t be shy here!), shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Just imagine how good they’ll smell!
Bake Meatballs: Bake in the preheated oven for 20-25 minutes, or until they’re cooked through and beautifully golden brown. You’ll know they’re done when they reach an internal temperature of 165°F, but in my book, the smell is a pretty good indicator, too!
Cook Orzo: While those savory meatballs are baking, bring 2 cups of chicken broth to a boil in a pot. Add 1 cup of orzo and cook according to the package instructions until al dente, around 8-10 minutes. Don’t forget to stir occasionally!
Combine Lemon and Orzo: Once the orzo is cooked, drain any excess liquid and mix in the lemon juice and zest. Stir to combine all those zesty, delicious flavors. Seriously, this part is magical!
Serve: Plate the orzo and generously top it with those baked meatballs. Garnish with additional parsley if desired. You might want to take a picture before you dive in because, let’s face it, this is all kinds of pretty!
These steps will guide you in creating this incredible dish effortlessly. Enjoy every bite!
If you loved this recipe, be sure to check out my Tuscan Chicken and beans.
Why This Recipe Works
Quick & Easy
This meal comes together in under 30 minutes, which is awesome for those busy weeknights. Plus, the whole cooking process is so straightforward you’ll wonder why you didn’t try it sooner!
One Pot Wonder
Minimal cleanup is required since everything cooks in just one pot and a baking sheet. Who wants to spend forever doing dishes? Not me!
Budget-Friendly
Using affordable, everyday ingredients, this recipe doesn’t break the bank, and you probably have most of them already in your pantry!
Crowd-Pleaser
Trust me; the whole family will love it! Whether you’re cooking for picky eaters or adventurous foodies, these meatballs are a hit!
Customizable
You can truly make this dish your own by switching up ingredients like herbs, spices, or adding veggies. It’s forgiving and perfect for those “what can I use up?” moments.
Serving Suggestions
This dish pairs beautifully with a side of roasted vegetables or a fresh, green salad. You could totally serve it with some tzatziki sauce or a dollop of Greek yogurt if you’re feeling fancy.
Storage and Reheating
- How long it keeps: This dish keeps well in the refrigerator for about 3-4 days.
- Reheating instructions: Just pop it in the microwave until heated through, easy peasy!
- Freezer friendly: Yes! These meatballs freeze incredibly well. Just make sure to cool them completely, then store in an airtight container for up to 3 months. When you’re ready to enjoy, let them thaw in the fridge overnight before reheating.
So, there you have it! Those Greek Chicken Meatballs with Lemon Orzo is not only a delicious, comforting meal but also a practical solution for those busy days. Give it a try, and let me know what you think! Trust me, you’re going to want to add this one to your family favorites, too. And for more recipes, follow us on Pinterest.
Print
Quick and Easy Greek Chicken Meatballs with Lemon Orzo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A delicious one-pot meal featuring juicy Greek chicken meatballs paired with zesty lemon orzo, perfect for busy weeknights!
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Additional parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, parsley, minced garlic, oregano, salt, pepper, and egg until well combined.
- Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until cooked through and golden brown.
- In a pot, bring chicken broth to a boil. Add orzo and cook according to package instructions until al dente, around 8-10 minutes.
- Once the orzo is cooked, drain any excess liquid and mix in the lemon juice and zest.
- Plate the orzo and top it with the baked meatballs. Garnish with additional parsley if desired.
Notes
This recipe is versatile; feel free to swap out ingredients based on your preferences or what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg