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 Pesto Orzo:
1 cup orzo pasta
2 tablespoons pesto
Zest and juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cherry tomatoes, halved
2 tablespoons fresh parsley, chopped
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 pesto, lemon zest, lemon juice, salt, and black pepper. Mix well to coat the orzo.
Toss in the cherry tomatoes and fresh parsley.
Serve the warm orzo topped with the Greek 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 combining the meatball ingredients in a large bowl. Use your hands to mix until just combined—overmixing can make the meatballs tough. Roll the mixture into 1-inch balls. In a large skillet, heat the olive oil over medium heat. Add the meatballs, ensuring they are not crowded, and cook for 8-10 minutes, turning them gently to brown on all sides. They are done when the internal temperature reaches 165°F. Remove and set aside. While the meatballs cook, boil the orzo in salted water according to package directions. Once drained, immediately return it to the warm pot and stir in the pesto, lemon zest, lemon juice, salt, and pepper. This allows the orzo to absorb the flavors. Finally, fold in the halved cherry tomatoes and chopped parsley.
Serving Suggestions
Plate the lemony pesto orzo first, creating a bed for the warm meatballs. For a complete meal, serve with a simple side salad of mixed greens, cucumber, red onion, and a Greek vinaigrette. A side of warm pita bread or crusty baguette is perfect for scooping up any leftover sauce. For a lighter option, serve the meatballs and orzo over a bed of fresh arugula. Garnish the finished dish with extra crumbled feta cheese, a drizzle of high-quality olive oil, or a sprinkle of fresh dill.
How-to Summary
Mix chicken, breadcrumbs, feta, egg, and seasonings. Form into 1-inch meatballs. Pan-fry in olive oil for 8-10 minutes until cooked through. Cook orzo, drain, and mix with pesto, lemon zest, lemon juice, salt, and pepper. Stir in tomatoes and parsley. Serve orzo topped with meatballs.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground turkey or a lean ground beef/pork blend work well. Adjust cooking time slightly if using fattier meat.
Can I bake the meatballs instead of pan-frying?
Absolutely. Bake on a parchment-lined sheet at 400°F for 15-20 minutes for a hands-off, less oily method.
How can I make this dish gluten-free?
Use certified gluten-free breadcrumbs or rolled oats for the meatballs, and substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare components ahead of time?
You can mix the meatball mixture and store it covered in the fridge for up to a day. Cooked meatballs and orzo will keep separately in airtight containers for 2-3 days.
What can I use instead of pesto?
A simple sauce of olive oil, extra garlic, and fresh herbs like basil or oregano can be used. A tablespoon of sun-dried tomato paste also makes a flavorful alternative.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this leads to dense, tough meatballs. Do not overcrowd the skillet when cooking the meatballs, as this steams them instead of creating a nice sear. Ensure your skillet is properly preheated before adding the meatballs to prevent sticking. When making the orzo, do not rinse it after draining, as the starch helps the pesto and lemon juice cling to the pasta. Finally, add the fresh parsley and tomatoes off the heat to preserve their texture and bright color.
Conclusion
This Greek Chicken Meatballs with Lemon Pesto Orzo recipe is a testament to how simple ingredients can create a vibrant and satisfying meal in under 30 minutes. The juicy, herby meatballs paired with the bright, creamy orzo offer a perfect balance of flavors and textures. It’s a versatile dish that is sure to become a reliable favorite for busy weeknights or casual entertaining. Give this recipe a try and enjoy a taste of the Mediterranean at your own table.
