Quick Greek Chicken Meatballs With Lemon Orzo

Why make this recipe

Quick Greek Chicken Meatballs with Lemon Orzo are a fantastic dish for busy weeknights. They are easy to prepare, full of flavor, and packed with healthy ingredients. The combination of juicy chicken meatballs and zesty lemon orzo makes for a comforting meal that the entire family will love. Plus, this recipe doesn’t take much time to make, making it perfect for those on-the-go days.

How to make Quick Greek Chicken Meatballs With Lemon Orzo

Ingredients

• 1 lb ground chicken
• 1/3 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/3 cup crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 cup dry orzo
• 2 1/4 cups chicken broth
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/3 cup grated Parmesan cheese
• 2 cups fresh spinach

Directions

1. In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, parsley, oregano, feta, salt, and black pepper. Mix until just combined.
2. Form the mixture into about 16 small meatballs.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally, until lightly browned and mostly cooked through. Transfer to a plate.
4. In the same skillet, add the dry orzo and stir for 1 to 2 minutes to lightly toast it.
5. Pour in the chicken broth, lemon zest, and lemon juice. Stir well and bring to a gentle simmer.
6. Cook the orzo for 8 to 10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
7. Stir in the Parmesan cheese and spinach until the cheese melts and the spinach wilts.
8. Return the meatballs to the skillet and simmer for 3 to 4 minutes, until fully cooked through.
9. Serve warm, with extra parsley, feta, or lemon if desired.

How to serve Quick Greek Chicken Meatballs With Lemon Orzo

Serve the meatballs and lemon orzo warm on a large plate. Top with extra parsley, crumbled feta cheese, or a squeeze of lemon juice for added flavor. This dish pairs well with a side salad or some crusty bread.

How to store Quick Greek Chicken Meatballs With Lemon Orzo

To store leftovers, let the dish cool to room temperature, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing the meatballs and orzo separately. Reheat in the microwave or on the stovetop.

Tips to make Quick Greek Chicken Meatballs With Lemon Orzo

• Make sure to mix the meatball ingredients gently to avoid tough meatballs.
• You can customize the meatballs by adding other herbs like dill or basil for a different flavor.
• If you prefer a bit of heat, add red pepper flakes to the meatball mixture.

Variation

You can swap the ground chicken for ground turkey if you want an alternative. You can also substitute orzo with another type of pasta like quinoa or rice for a gluten-free option.

FAQs

1. Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs and store them in the refrigerator for up to a day before cooking.

2. What can I serve with this dish?
This dish goes well with a side salad, roasted vegetables, or warm pita bread.

3. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw and squeeze out the excess water before adding it to the dish.

Quick Greek Chicken Meatballs with Lemon Orzo

A flavorful and healthy dish combining juicy chicken meatballs with zesty lemon orzo, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 1 lb ground chicken
• 1/3 cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/3 cup crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper

For the Orzo

• 1 tbsp olive oil
• 1 cup dry orzo
• 2 1/4 cups chicken broth
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/3 cup grated Parmesan cheese
• 2 cups fresh spinach

Method

 

Preparation

1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, oregano, feta, salt, and black pepper. Mix until just combined.
2. Form the mixture into about 16 small meatballs.

Cooking

1. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally, until lightly browned and mostly cooked through. Transfer to a plate.
2. In the same skillet, add dry orzo and stir for 1 to 2 minutes to lightly toast it.
3. Pour in chicken broth, lemon zest, and lemon juice. Stir well and bring to a gentle simmer.
4. Cook orzo for 8 to 10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
5. Stir in Parmesan cheese and spinach until cheese melts and spinach wilts.
6. Return meatballs to the skillet and simmer for 3 to 4 minutes, until fully cooked through.
7. Serve warm, topped with extra parsley, feta, or lemon if desired.

Notes

To store leftovers, let the dish cool to room temperature, then place it in an airtight container. Store in the refrigerator for up to 3 days or freeze the meatballs and orzo separately.

Naya Lucas