Zesty Greek Chicken Meatballs with Lemon Orzo

$- 1 lb ground chicken - 1/2 cup breadcrumbs (preferably whole wheat) - 1/4 cup feta cheese, crumbled - 1/4 cup finely chopped fresh parsley - 1/4 cup minced red onion - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon ground cumin - Zest of 1 lemon - Salt and pepper to taste - 1 egg, beaten - 1 cup orzo pasta - 2 cups vegetable broth (or water) - 1 tablespoon olive oil - Juice of 1 lemon - 1/2 cup cherry tomatoes, halved - 1/4 cup Kalamata olives, halved - Salt and pepper to taste - Fresh dill, for garnish These ingredients bring zest and flavor to the dish. Ground chicken is lean and perfect for meatballs. Breadcrumbs help bind the meatballs, making them tender. Feta cheese adds a nice salty touch. Fresh parsley gives color and a bright note. Red onion and garlic bring depth to the flavor. Dried oregano and ground cumin add warmth. The lemon zest lifts the whole dish. For the lemon orzo, orzo pasta cooks up soft and fluffy. Vegetable broth adds a rich base. Olive oil helps blend the flavors. Fresh lemon juice brightens every bite. Cherry tomatoes and Kalamata olives enhance the taste and texture. The fresh dill at the end adds a pop of flavor and color. Gather these ingredients, and you will create a delightful meal that shines on the table. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This helps keep the meatballs from sticking. 2. In a large bowl, combine the ground chicken, breadcrumbs, feta cheese, parsley, red onion, garlic, oregano, cumin, lemon zest, salt, pepper, and the beaten egg. Mix these ingredients well until they are fully combined. 3. Next, form the mixture into small meatballs. Aim for about 1 inch in size. Place each meatball on the prepared baking sheet. 1. Bake the meatballs in your preheated oven for 20-25 minutes. They should be golden brown and cooked through. 2. To check for doneness, cut one meatball in half. The inside should be white and firm, not pink. 1. While the meatballs bake, bring vegetable broth to a boil in a medium pot. 2. Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook the orzo according to package instructions, usually around 8-10 minutes, until it is al dente. 3. After cooking, drain any extra broth from the orzo. Stir in olive oil, lemon juice, cherry tomatoes, and Kalamata olives. Season with salt and pepper to taste. To make tasty meatballs, you can try different ground meats. Ground turkey or lean beef work well. If you want a lighter option, ground chicken is great. It stays moist and absorbs flavors nicely. For the right texture, mix the meat gently. Overmixing can make the meatballs tough. Use a light hand when combining the ingredients. Make sure to add breadcrumbs to help bind the mix. Crumbled feta cheese adds flavor and moisture, too. To boost the flavor of your lemon orzo, add herbs like dill or parsley. Fresh herbs brighten the dish and give it a fresh taste. You can also sprinkle in some black pepper for a bit of heat. For garnishing, consider using extra lemon zest or a squeeze of fresh lemon juice. Kalamata olives add a nice salty touch. Chopped cherry tomatoes give extra color and flavor. When serving, place the meatballs on a bed of lemon orzo. This creates a lovely base. Garnish with fresh dill for a pop of green. Pair this dish with a simple side salad. A cucumber and tomato salad works well. You can also serve warm pita bread on the side for a complete meal. Pro Tips Use Fresh Ingredients: Fresh herbs and high-quality chicken make a significant difference in flavor. Always opt for fresh parsley and garlic for the best taste. Don't Overmix: When combining the meatball ingredients, mix just until combined. Overmixing can lead to tough meatballs. Customize the Orzo: Feel free to add other vegetables like spinach or bell peppers to the lemon orzo for added nutrition and flavor. Make Ahead: You can prepare the meatballs in advance and store them in the refrigerator or freezer. Just reheat them in the oven before serving. {{image_2}} You can switch the ground chicken for other meats. Turkey works well, too. It gives a lighter taste but stays juicy. Ground beef is another option. It adds a richer flavor. For a vegetarian choice, try chickpea or lentil meatballs. They bring great texture and flavor while keeping it healthy. You can even make them with quinoa. This adds protein and makes them filling. If orzo is not your favorite, don’t worry. Quinoa or farro can be great substitutes. They each add a nutty flavor and good texture. For those who need gluten-free options, rice or gluten-free pasta works well. You can find many types at your local store. Just follow the package instructions for cooking. You can play with flavors to make this dish your own. Adding different cheeses can change the taste. Try goat cheese or ricotta for creaminess. Herbs also add excitement. Fresh basil or mint gives a nice twist. You can even mix in spices like smoked paprika or chili flakes for heat. Be creative and find what you love! To keep your Greek chicken meatballs and lemon orzo fresh, store them in airtight containers. This helps prevent drying out and preserves flavor. Place the meatballs and orzo in separate containers if possible. They will stay good in the fridge for about 3-4 days. Always check for any signs of spoilage before eating. You can freeze both meatballs and orzo for later use. For the meatballs, allow them to cool completely, then place them in a single layer on a baking sheet. Freeze for about 1-2 hours, then transfer to a freezer bag. This method keeps them from sticking together. You can freeze the orzo too, but it may become mushy when thawed. It is best to freeze it separately. They can last up to 3 months in the freezer. To thaw, move the meatballs to the fridge overnight. Reheat them in the oven or on the stove. For frozen orzo, you can add it directly to boiling water for a quick reheat. For the best results, reheat meatballs in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them juicy. You can also use the microwave, but be careful not to overcook them. To reheat orzo, add a splash of water or broth to keep it from drying out. Heat in a pan on low, stirring often. This method helps maintain its creamy texture. To keep chicken meatballs moist, use fresh ingredients. Mix in breadcrumbs and beaten egg. These help trap moisture. Don't overmix the meatball mixture. Form them gently and avoid compacting them too much. Baking them at the right temperature also helps. Aim for 400°F (200°C). This gives you a nice crust while keeping the inside juicy. Yes, you can add different cheeses. Try goat cheese or mozzarella for a milder taste. You can even use grated Parmesan for a sharper flavor. Just keep in mind that different cheeses will change the texture slightly. Make sure to crumble or shred the cheese well for even mixing. If you can't find orzo, use other small pasta shapes. Ditalini or acini di pepe work well. You can also use rice or quinoa for a gluten-free option. Just adjust the cooking time based on what you choose. Check the package instructions for the right cooking time. To make this recipe gluten-free, switch out the breadcrumbs. Use gluten-free breadcrumbs or ground oats instead. For the pasta, replace orzo with gluten-free pasta or quinoa. Always check labels to ensure all ingredients are gluten-free. This way, you can enjoy the dish without worry. Yes, preparing meatballs ahead is easy. You can mix the ingredients and shape them a day in advance. Store them in the fridge covered. You can also freeze them before baking. Just thaw them in the fridge overnight before cooking. This makes meal prep a breeze on busy days. In this post, I shared a delicious recipe for chicken meatballs and lemon orzo. You learned about key ingredients, step-by-step cooking, and tips for success. Variations allow you to explore flavors, while storage tips keep your meal fresh. Try these dishes with friends or family for a tasty experience. I hope you enjoy making this fun meal full of flavor and nutrition! Happy cooking!$

Zesty Greek Chicken Meatballs with Lemon Orzo

A delicious and fresh dish featuring chicken meatballs infused with Greek flavors served over lemony orzo.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 4

Calories 400 kcal

Ingredients

1 lb ground chicken
0.5 cup whole wheat breadcrumbs
0.25 cup feta cheese, crumbled
0.25 cup fresh parsley, finely chopped
0.25 cup red onion, minced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 unit lemon zest
to taste salt and pepper
1 unit egg, beaten
1 cup orzo pasta
2 cups vegetable broth
1 tablespoon olive oil
1 unit lemon juice
0.5 cup cherry tomatoes, halved
0.25 cup Kalamata olives, halved
to taste salt and pepper
for garnish fresh dill

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken, breadcrumbs, feta cheese, parsley, red onion, garlic, oregano, cumin, lemon zest, salt, pepper, and beaten egg. Mix until all ingredients are well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
While the meatballs are baking, prepare the lemon orzo. In a medium pot, bring the vegetable broth to a boil, then add the orzo and reduce the heat to a simmer. Cook according to package instructions (usually about 8-10 minutes) until al dente.
Once the orzo is cooked, drain any excess broth and stir in the olive oil, lemon juice, cherry tomatoes, and Kalamata olives. Season with salt and pepper to taste.
Remove the meatballs from the oven and serve them on a bed of lemon orzo. Garnish with fresh dill for an extra burst of flavor.

Notes

Serve with fresh dill for added flavor.

Keyword chicken, Greek, lemon, meatballs, orzo