Name: Greek Chicken Meatballs with Lemon Orzo: Easy 30-Minute Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 lb ground chicken (80% lean); 1 small onion, finely chopped; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tbsp chopped fresh oregano; 1 tbsp chopped fresh dill; 1/4 cup breadcrumbs; 1 egg; Zest of 1 lemon; Salt and pepper, to taste; 1 tbsp olive oil; 1 cup orzo pasta; Juice of 1 lemon; 1 cup chicken broth; 1 tbsp olive oil (for sauce)

You know those nights when you crave something flavorful, comforting, and fast? This Greek Chicken Meatballs with Lemon Orzo recipe is your answer! I’m talking juicy, herbaceous chicken meatballs swimming in a bright, lemony orzo pasta – ready in under 30 minutes. Honestly, it’s a lifesaver on busy weeknights. And the best part? It’s surprisingly simple to make, even for beginner cooks.

I first encountered a similar dish during a trip to a small taverna in Mykonos. The aroma alone was enough to transport me – sunshine, herbs, and the salty sea air all rolled into one. This recipe is my attempt to recreate that magic, a little taste of Greece in your own kitchen.

Recipe Story/Background

Greek cuisine is all about fresh, simple ingredients, and this recipe embodies that spirit perfectly. Orzo, a small pasta resembling rice, is a staple in Greek cooking, often used in salads and soups. Combining it with tender chicken meatballs and a bright lemon sauce creates a dish that’s both satisfying and refreshing.

My own family history is intertwined with food, especially Greek food. My grandmother used to make a similar dish, though hers was always a bit more…rustic. This recipe is my modern take on her classic, a streamlined version that still captures all the heartwarming flavors.

This is a perfect dish for spring and summer because of the fresh herbs and bright flavors, but it’s honestly delicious year-round.

Ingredient Discussion

Let’s talk about the stars of this show: the ingredients!

Chicken

Use ground chicken that’s at least 80% lean for the best results. Look for bright, pinkish-red meat, free of any unusual odors. Store it properly – in the refrigerator for up to 2 days, or freeze it for longer storage.

Orzo

Orzo is a small, rice-shaped pasta. Any brand will do, but I personally prefer De Cecco for its quality and texture. Store it in an airtight container in a cool, dry place.

Lemon

Freshly squeezed lemon juice is crucial for the bright, zesty flavor of this dish. Choose lemons that are heavy for their size and have a fragrant aroma. If you don’t have fresh lemons, you can substitute with bottled lemon juice, but it won’t be quite the same.

Herbs

Fresh herbs are key! I like to use oregano, parsley, and dill, but feel free to experiment with others – mint or thyme would also work wonderfully. Store fresh herbs in the refrigerator, wrapped in a damp paper towel.

Equipment Needed

You won’t need any fancy gadgets for this recipe. A large skillet or pan is essential, as is a pot for cooking the orzo. A good quality wooden spoon will come in handy for mixing and stirring.

If you have a meat thermometer, it can help ensure the meatballs are cooked through. But, honestly, you can easily check for doneness by cutting one open.

For easier cleanup, I recommend using nonstick cookware. And remember to always wash your hands thoroughly before and after handling raw chicken!

Preparation Method

Preheat your oven to 375°F (190°C). (About 5 minutes)
In a large bowl, combine the ground chicken, onion, garlic, herbs, breadcrumbs, egg, lemon zest, and salt and pepper. Gently mix until just combined. Don’t overmix, or the meatballs will be tough! (About 5 minutes)
Roll the mixture into 1-inch meatballs. (About 10 minutes)
Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides. This step adds so much flavor! (About 10 minutes)
Transfer the meatballs to a baking sheet and bake for 15-20 minutes, or until cooked through. A meat thermometer inserted into the center should read 165°F (74°C). (About 20 minutes)
While the meatballs are baking, cook the orzo according to package directions. (About 10 minutes)
In the same skillet used for the meatballs, whisk together the lemon juice, chicken broth, and olive oil. Bring to a simmer, then add the cooked orzo. Toss to coat. (About 5 minutes)
Add the cooked meatballs to the orzo and toss gently to combine. Taste and adjust seasoning as needed. (About 2 minutes)

Cooking Tips & Techniques

Don’t overcrowd the skillet when browning the meatballs. Work in batches if necessary to ensure they brown properly and don’t steam.

For extra flavor, you can add a pinch of red pepper flakes to the meatball mixture. I also like to add a squeeze of extra lemon juice at the very end.

One time, I accidentally overcooked the orzo. The lesson? Keep a close eye on it and don’t overcook it!

Variations & Adaptations

This recipe is incredibly versatile! Here are a few ideas to get you started:

Vegetarian Version: Substitute the ground chicken with crumbled vegetarian sausage or lentils.
Spicy Kick: Add a pinch of red pepper flakes to the meatball mixture or a dash of hot sauce to the lemon orzo.
Different Herbs: Experiment with different herbs like thyme, rosemary, or even mint.

Serving & Storage Suggestions

Serve this dish warm, garnished with fresh parsley and a sprinkle of feta cheese (if desired). It’s delicious on its own, but it also pairs well with a simple Greek salad or some crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Nutritional Information & Benefits

(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)

This recipe is a good source of protein from the chicken and complex carbohydrates from the orzo. The lemon adds vitamin C, while the herbs are packed with antioxidants. It’s a pretty healthy and balanced meal.

Conclusion

This Greek Chicken Meatballs with Lemon Orzo recipe is a winner for a reason – it’s quick, easy, and incredibly flavorful. I hope you enjoy it as much as I do! Feel free to customize it to your liking – add different vegetables, herbs, or cheeses. Let me know in the comments how your version turns out!

Happy cooking!

FAQs

Can I make the meatballs ahead of time?

Yes! You can form the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking.

What if I don’t have fresh herbs?

Dried herbs can be substituted, but use about 1/3 the amount called for in the recipe.

Can I use different pasta instead of orzo?

You can try other small pasta shapes, but orzo’s unique texture works best with this recipe.

How do I know when the meatballs are cooked through?

The meatballs should be cooked through when their internal temperature reaches 165°F (74°C). You can check this with a meat thermometer.

Can I freeze this dish?

Yes, this dish freezes well. Allow it to cool completely before storing it in an airtight container in the freezer for up to 3 months.

Greek Chicken Meatballs with Lemon Orzo: Easy 30-Minute Recipe

Author: Brian Murry
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

Juicy, herb-packed chicken meatballs paired with zesty lemon orzo – a quick, flavorful Greek-inspired dinner ready in 30 minutes.

Ingredients

Scale

1 lb ground chicken (80% lean)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tbsp chopped fresh oregano
1 tbsp chopped fresh dill
1/4 cup breadcrumbs
1 egg
Zest of 1 lemon
Salt and pepper, to taste
1 tbsp olive oil
1 cup orzo pasta
Juice of 1 lemon
1 cup chicken broth
1 tbsp olive oil (for sauce)

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, combine ground chicken, onion, garlic, parsley, oregano, dill, breadcrumbs, egg, lemon zest, salt, and pepper. Mix until just combined.
Roll mixture into 1-inch meatballs.
Heat 1 tbsp olive oil in a skillet over medium heat. Brown meatballs on all sides.
Transfer meatballs to a baking sheet and bake for 15-20 minutes or until internal temp reaches 165°F (74°C).
Meanwhile, cook orzo according to package directions. Drain and set aside.
In the same skillet, whisk lemon juice, chicken broth, and olive oil. Simmer, then add cooked orzo and toss to coat.
Add baked meatballs to skillet and gently mix with orzo. Adjust seasoning if needed.

Notes

Don’t overmix the meatball mixture or they’ll be tough. Use fresh lemon juice and herbs for the brightest flavor. Garnish with feta and parsley for a nice finish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Baking
Cuisine: Greek