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Isabella

Greek Chicken Meatballs with Lemon Orzo for Dinner Bliss

A delicious recipe for Greek Chicken Meatballs served with zesty lemon orzo, perfect for a satisfying dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 380
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
  • 1 tablespoon olive oil
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, oregano, salt, pepper, and egg. Mix until well combined.
  2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  3. Form the chicken mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
  4. Bake the meatballs 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.
  6. Drain the orzo and return it to the saucepan. Stir in lemon juice, lemon zest, and season with salt and pepper to taste.
  7. Serve the meatballs over the lemon orzo, garnished with additional parsley if desired.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 120mgSodium: 600mgFiber: 2gSugar: 1g

Notes

  • For added flavor, mix in some crumbled feta cheese into the meatball mixture.
  • For a lighter option, substitute quinoa for orzo and use ground turkey instead of chicken.

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