Greek Chicken Meatballs with Lemon Orzo
A vibrant and flavorful dish featuring succulent chicken meatballs infused with aromatic herbs and paired with refreshing lemony orzo.
Ingredients
For the Meatballs
- 1 lb ground chicken Lean and tender, perfect for holding the flavors.
- 1 large egg Binds the meat mixture together beautifully.
- ½ cup feta cheese, finely crumbled Creamy and tangy, elevating the dish.
- 1½ tsp dried oregano Classic Mediterranean flavor.
- 1 tsp dried basil Adds a touch of sweetness.
- 1 tsp onion powder Enhances the savory flavor profile.
- 1 tsp garlic powder Offers a rich depth of flavor.
- ½ tsp dried dill Provides a fresh herbal note.
- ½ tsp dried parsley Complements the other herbs.
- ½ tsp salt Essential for flavor.
- ½ tsp black pepper Adds a subtle warmth.
For the Orzo
- 1 cup dried orzo pasta A delightful pasta shape that holds flavor well.
- 1 lemon zested and juiced Brightens and enhances the dish.
- 2 tbsp olive oil or melted butter Adds richness and flavor.
- 2 tbsp grated Parmesan cheese (optional) For an extra layer of umami.
- ½ tsp dried oregano (for orzo) Infuses the pasta with flavor.
- ½ tsp garlic powder (for orzo) To echo the flavors of the meatballs.
- ¼ tsp dried dill (for orzo) Completes the flavor harmony.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine ground chicken, egg, feta cheese, and all the dry seasonings. Mix gently with your hands to avoid overworking the meat; this helps keep the meatballs tender.
- Using wet hands, roll the mixture into 20-24 equal meatballs and place them evenly on the baking sheet.
Cooking
- Bake the meatballs for 18-20 minutes, until golden and cooked through, ideally reaching an internal temperature of 165°F (74°C).
- Meanwhile, cook the orzo in boiling salted water according to package instructions, usually around 8 minutes. Reserve ½ cup of the pasta cooking water and drain the orzo.
- In a bowl, mix the drained orzo with lemon juice, zest, olive oil or melted butter, and optional Parmesan cheese. Season with salt, pepper, and dill, mixing well.
- Adjust the creaminess with reserved pasta water if needed for your desired consistency.
- To serve, plate the lemon orzo and top with the golden meatballs. Garnish with fresh herbs and additional lemon zest.
Notes
Even cooking: Ensure that the meatballs are uniformly sized for consistent cooking. Moisture matters: Keeping your hands wet while handling the chicken mixture helps prevent sticking and results in juicier meatballs. Flavor boost: Experiment by adding chopped fresh herbs like parsley or dill for a burst of freshness. Orzo tips: Stir the orzo occasionally while cooking to prevent sticking together.