A delicious and easy recipe for Greek Chicken Meatballs served with flavorful Lemon Orzo.
Author:Emma Rossi
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Baking and Boiling
Cuisine:Greek
Diet:Gluten Free
Ingredients
Scale
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped red onion
2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Zest of 1 lemon
1 cup orzo pasta
2 cups vegetable or chicken broth
2 tbsp olive oil
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix thoroughly.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs for 20-25 minutes, or until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C).
In a saucepan, bring vegetable or chicken broth to a boil and add orzo. Cook according to package instructions (8-10 minutes) until al dente.
Drain excess liquid from the orzo, return it to the saucepan, and stir in olive oil, crumbled feta, chopped parsley, lemon juice, and season with salt and pepper.
Remove meatballs from the oven and plate alongside lemon orzo. Garnish as desired and serve immediately.
Notes
Ensure the internal temperature of the meatballs reaches 165°F (74°C).
Use fresh lemon zest and juice for optimal flavor.
Breadcrumb amount can be adjusted based on moisture content of chicken.
For gluten-free, substitute breadcrumbs with gluten-free alternatives.
Leftovers can be stored in the refrigerator for up to 3 days.