Description
For the Meatballs
1 lb ground chicken
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon lemon zest
2 tablespoons olive oil (for cooking)
For the Lemon Orzo
1 cup orzo pasta
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken broth
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, feta, breadcrumbs, egg, garlic, oregano, cumin, salt, pepper, and lemon zest until well combined.
Shape mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
Drizzle with olive oil and bake for 18–20 minutes, until golden and cooked through.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Stir in orzo, chicken broth, water, lemon juice, lemon zest, salt, and black pepper. Bring to a simmer and cook, stirring occasionally, until orzo is tender
and liquid is mostly absorbed (about 10 minutes).
Remove from heat and stir in fresh parsley.
Serve meatballs over the lemon orzo, garnishing with extra feta and parsley if desired.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 480 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven and line the baking sheet. Combine all meatball ingredients except the olive oil in a large bowl, mixing gently with your hands or a fork until just combined—overmixing makes tough meatballs. Use a small cookie scoop or tablespoon to portion the mixture, then roll into 1-inch balls. Drizzle with oil and bake on the middle rack. While they bake, start the orzo. Sauté the garlic briefly to avoid bitterness, then add the dry orzo to toast it slightly in the oil for a minute. This adds depth. Add liquids and seasonings, then simmer uncovered, stirring occasionally to prevent sticking. The orzo is done when tender and the sauce is creamy. Finally, stir in parsley off the heat.
Serving Suggestions
This dish is versatile. For a complete meal, serve with a simple side salad dressed with a lemony vinaigrette or roasted vegetables like asparagus or zucchini. The meatballs and orzo also make an excellent meal prep option; store them separately in airtight containers for up to 3 days. For a party, serve the meatballs on their own as an appetizer with a side of tzatziki or extra lemon wedges for dipping. Garnish each plate with additional crumbled feta, chopped fresh dill, or a sprinkle of red pepper flakes for a touch of heat.
How-to Summary
In short: Mix chicken, feta, and seasonings; form into balls and bake at 400°F for 18-20 minutes. Simultaneously, sauté garlic, toast orzo, then simmer with broth, water, and lemon until creamy. Stir in parsley. Combine and serve.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent 1:1 substitute. Just ensure it’s not extra-lean, as some fat is needed for moisture.
How do I prevent the meatballs from drying out? Avoid overbaking. Use an instant-read thermometer; internal temperature should reach 165°F. Also, do not overmix the meatball mixture.
Can I make this gluten-free? Absolutely. Use gluten-free breadcrumbs for the meatballs and ensure your orzo is a certified gluten-free brand or substitute with a gluten-free pasta like rice orzo.
Is it possible to pan-fry the meatballs instead of baking? Yes. Heat 2 tbsp oil in a skillet over medium heat. Cook meatballs, turning frequently, for 10-12 minutes until cooked through. Baking is recommended for even cooking and less hands-on time.
How can I make the lemon flavor more or less pronounced? For more intensity, add the zest of a whole lemon to the orzo. For a milder flavor, reduce the zest in the meatballs to 1 teaspoon and use only lemon juice in the orzo.
Common Mistakes to Avoid
- Overpacking the meatballs when shaping, which results in a dense texture.
- Letting the garlic burn when sautéing for the orzo, which creates a bitter taste.
- Using only water instead of broth for the orzo, which lacks flavor depth.
- Stirring the orzo too frequently while simmering, which can break the grains and make the dish gummy.
- Adding the fresh parsley to the hot orzo while still on the heat, causing it to wilt excessively and lose its bright color.
Conclusion
This Lemon Feta Chicken Meatballs with Orzo recipe is a guaranteed weeknight winner, blending Mediterranean flavors into a comforting, one-pan meal. The juicy, herbed meatballs paired with the bright, creamy lemon orzo create a perfect balance. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a restaurant-quality dish with minimal effort. It’s adaptable to dietary needs and perfect for both family dinners and impressing guests. Give this recipe a try for a delicious, satisfying meal that comes together in just over 30 minutes.