Description
For the Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup crumbled feta cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Lemon Orzo:
1 cup orzo pasta
2 tablespoons olive oil
Zest and juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh parsley
1/4 cup cherry tomatoes, halved
1/4 cup kalamata olives, sliced (optional)
Directions:
In a large bowl, mix together the ground chicken, breadcrumbs, feta, egg, garlic, oregano, salt, and black pepper until well combined.
Form into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and fully cooked. Set aside.
Meanwhile, cook the orzo according to package instructions. Drain and return to the pot.
Stir in the olive oil, lemon zest, lemon juice, salt, and black pepper. Mix well to coat the orzo.
Toss in the fresh parsley, cherry tomatoes, and kalamata olives if using.
Serve the warm orzo topped with the Mediterranean chicken meatballs.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Begin by thoroughly mixing the meatball ingredients in a large bowl. Use your hands for the best, most even distribution. Roll the mixture into 1-inch balls, ensuring they are uniform for even cooking. Heat the olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning gently with tongs to brown all sides. They are done when the internal temperature reaches 165°F. While they cook, boil the orzo in salted water until al dente, then drain. Immediately toss the hot orzo with olive oil, lemon zest, lemon juice, salt, and pepper. This allows the pasta to absorb the flavors. Finally, gently fold in the parsley, tomatoes, and olives before topping with the cooked meatballs.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with a simple side salad of arugula dressed with lemon vinaigrette. For a more substantial spread, serve with warm pita bread and a bowl of tzatziki or hummus for dipping. Garnish the finished plates with extra crumbled feta cheese and a sprinkle of fresh dill. It’s perfect for a quick family dinner, yet elegant enough for casual entertaining.
How-to Summary
Combine chicken, breadcrumbs, feta, egg, and seasonings to form meatballs. Pan-fry until golden and cooked through. Separately, cook orzo pasta, then toss it with olive oil, fresh lemon, parsley, tomatoes, and olives. Serve the lemony orzo topped with the warm Mediterranean chicken meatballs.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground turkey or a lean ground beef blend will work well. Adjust cooking time slightly if the fat content differs.
How can I make this recipe gluten-free?
Use certified gluten-free breadcrumbs and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I bake the meatballs instead of pan-frying?
Absolutely. Bake on a parchment-lined sheet at 400°F for 15-20 minutes, until cooked through. This is a great hands-off method.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water or broth to prevent dryness.
Can I prepare components ahead of time?
You can mix the meatball mixture and keep it covered in the fridge for up to a day before cooking. The cooked orzo salad is best served fresh but can be refrigerated for a few hours.
Common Mistakes to Avoid
- Overmixing the meatball ingredients, which can lead to tough, dense meatballs. Mix just until combined.
- Crowding the skillet when cooking the meatballs. Cook in batches if necessary to ensure they brown properly instead of steaming.
- Overcooking the orzo, which can make it mushy. Follow package directions for al dente pasta.
- Adding the lemon juice to the orzo when it’s cold. The warm pasta absorbs the flavor much better.
- Skipping the resting step for the meatballs. Let them rest for a few minutes after cooking so the juices redistribute.
Conclusion
This Mediterranean Chicken Meatballs with Lemon Orzo recipe is a testament to how simple ingredients can create a vibrant and satisfying meal in under 30 minutes. The combination of savory feta-filled meatballs and bright, zesty orzo delivers a perfect balance of flavors that feels both wholesome and indulgent. It’s a versatile dish that is sure to become a reliable favorite in your weekly rotation, offering a delicious escape to the Mediterranean with every bite.
