Description
Succulent Greek chicken meatballs dance with zesty lemon orzo, creating a Mediterranean symphony of flavors. Warm herbs, tangy feta, and juicy chicken combine in a delightful dish that transports you straight to the sun-drenched islands of Greece.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground chicken
- 1 egg (beaten)
Cheese and Herbs:
- 1/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 teaspoon dried oregano
Meatball and Pasta Base:
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 cloves garlic (minced)
- Zest of 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
Orzo Ingredients:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Craft the meatball mixture by thoroughly blending ground chicken with breadcrumbs, finely diced red onion, minced garlic, crumbled feta, chopped herbs, beaten egg, lemon zest, salt, and pepper in a spacious mixing bowl until ingredients are evenly distributed.
- Shape the seasoned mixture into uniform round meatballs approximately 1-1.5 inches in diameter, ensuring consistent size for even cooking.
- Warm olive oil in a large skillet over medium heat (around 350°F). Carefully place meatballs in the pan, avoiding overcrowding to maintain proper browning.
- Sauté meatballs for 4-5 minutes per side, rotating gently to achieve a golden-brown exterior and ensuring internal temperature reaches 165°F for complete cooking.
- While meatballs rest, bring chicken broth to a rolling boil in a medium saucepan and add orzo, cooking for 8-10 minutes until perfectly al dente.
- Drain orzo and return to the saucepan, incorporating olive oil, vibrant lemon zest, tangy lemon juice, grated Parmesan, and freshly chopped parsley.
- Season orzo with salt and pepper, stirring to create a harmonious blend of flavors.
- Plate the golden meatballs atop the zesty orzo, garnishing with additional parsley and optional crumbled feta.
- Complement the dish with steamed vegetables or a crisp Greek salad for a complete Mediterranean-inspired meal.
Notes
- Ensure chicken meatballs are cooked thoroughly by checking internal temperature reaches 165°F using a meat thermometer.
- Create gluten-free version by substituting breadcrumbs with almond flour or gluten-free panko for celiac-friendly option.
- Elevate protein content by adding grated zucchini or spinach into meatball mixture for extra nutrition and moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg