Description
For the Greek-Style Chicken Meatballs:
1 lb ground chicken
¼ cup breadcrumbs
1 egg
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
2 cloves garlic, minced
½ tsp dried oregano
1 tsp lemon zest
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Zesty Lemon Orzo:
1 cup orzo pasta
1 tbsp olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, parsley, dill, garlic, oregano, lemon zest, salt, and black pepper. Mix well.
Form the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through.
While the meatballs cook, prepare the orzo according to package instructions.
In a separate pan, heat olive oil over medium heat. Add lemon zest, lemon juice, parsley, salt, and black pepper to the cooked orzo, and toss to combine.
Serve the Greek-style chicken meatballs on top of the zesty lemon orzo. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 330 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, breadcrumbs, egg, chopped herbs (parsley and dill), minced garlic, oregano, lemon zest, salt, and pepper. Avoid overmixing to keep the meatballs tender.
- Form and Brown: Roll the mixture into 1-inch balls. Heat olive oil in a skillet over medium heat. Brown the meatballs for 5-7 minutes, turning to achieve a golden crust on all sides. This step locks in flavor.
- Bake to Finish: Transfer the browned meatballs to your parchment-lined baking sheet. Bake in the preheated 375°F (190°C) oven for 10-12 minutes, or until the internal temperature reaches 165°F.
- Cook the Orzo: While the meatballs bake, cook the orzo in salted boiling water according to package directions until al dente. Drain.
- Flavor the Orzo: In the same pot or a pan, heat 1 tbsp olive oil. Add the drained orzo back in, then toss with fresh lemon juice, lemon zest, chopped parsley, salt, and pepper until evenly coated.
Serving Suggestions
Elevate your meal with these simple ideas. Serve the meatballs and orzo family-style on a large platter, garnished with extra fresh dill and crumbled feta cheese. For a complete Mediterranean spread, add a side of tzatziki sauce, a crisp Greek salad, or roasted vegetables like zucchini and bell peppers. A wedge of warm pita bread is perfect for scooping.
How-to Summary
This 30-minute meal involves mixing herbs and lemon into ground chicken to form meatballs, browning them on the stove, and finishing in the oven. Simultaneously, cook orzo pasta and toss it with a bright lemon and parsley dressing. Combine for a flavorful, protein-packed dinner.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is an excellent 1:1 substitute and will yield similarly juicy meatballs.
Can I make the meatballs ahead of time? Yes. You can form the raw meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
What can I use if I don’t have fresh dill? Use 2 teaspoons of dried dill instead. For the parsley, while fresh is best, 2 teaspoons of dried can be used in a pinch.
How do I prevent the meatballs from falling apart? Ensure your breadcrumbs and egg are well incorporated to act as binders. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
Can I cook this entirely on the stovetop? Yes. After browning, reduce the skillet heat to low, cover, and cook for an additional 8-10 minutes, turning occasionally, until cooked through.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Skipping the Browning Step: Browning creates a flavorful crust via the Maillard reaction. Don’t move straight to baking.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are crucial for the recipe’s bright, zesty flavor. Bottled juice will taste flat.
- Crowding the Skillet: Browning meatballs in a crowded pan steams them instead of searing them. Cook in batches if necessary.
- Overcooking the Orzo: Cook orzo to al dente, as it will continue to absorb flavors from the sauce and can become mushy if overcooked.
Conclusion
These Greek-Style Chicken Meatballs with Zesty Lemon Orzo offer a perfect balance of herby, savory flavors and bright, citrusy notes, all ready in about 30 minutes. It’s a reliable, crowd-pleasing recipe that brings a taste of the Mediterranean to your weeknight dinner table. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and create a truly delicious, satisfying meal.
