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Greek Chicken Meatballs with Lemon Orzo Delight You!

A delicious recipe for Greek Chicken Meatballs served with a zesty lemon orzo, perfect for a flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 lemon zested and juiced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup feta cheese crumbled

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, oregano, salt, pepper, and egg. Mix until well combined.
  3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until cooked through and golden brown.
  5. While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
  6. Drain the orzo and return it to the saucepan. Stir in the lemon zest, lemon juice, cherry tomatoes, and feta cheese. Mix well to combine.
  7. Serve the meatballs over the lemon orzo, garnished with additional parsley if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 120mgSodium: 600mgFiber: 2gSugar: 2g

Notes

  • For added flavor, consider mixing in some chopped spinach or Kalamata olives into the meatball mixture.
  • If you prefer a lighter dish, substitute quinoa or cauliflower rice for the orzo.

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