Description
Hey friends! Ever crave a dinner that feels like a Mediterranean vacation—but cooks faster than your food delivery app can load? Enter: Greek Chicken Meatballs with Lemon Orzo.
Think: juicy, herb-packed meatballs rolling over lemony orzo pearls, all kissed with tangy feta and fresh parsley. It’s weeknight-easy, dinner party-pretty, and absolutely loaded with sunshine. No fancy tools. No exotic ingredients. Just BIG flavor in under 35 minutes.
Ingredients
For the Chicken Meatballs
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1 lb ground chicken (thigh meat = juicier!)
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½ cup breadcrumbs (Panko or crushed sourdough)
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¼ cup grated Parmesan
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¼ cup finely chopped red onion (soaked 5 mins in ice water if strong)
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2 cloves garlic, minced (or grated!)
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1 large egg
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2 tbsp fresh parsley, chopped (or 2 tsp dried)
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1 tsp dried oregano
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½ tsp salt + ¼ tsp black pepper
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Zest of 1 lemon
For the Lemon Orzo
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1 cup orzo
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2 cups low-sodium chicken or vegetable broth
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2 tbsp olive oil
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¼ cup crumbled feta
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¼ cup fresh parsley, chopped
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Juice of 1 lemon
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Salt + black pepper to taste
Notes
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Spanakopita Style: Add chopped spinach + dill to meatballs. Serve with tzatziki.
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Heat Seeker: Smoked paprika in meatballs, red pepper flakes in orzo.
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Grain Swap: Sub quinoa or couscous. Cook separately, then toss with lemon + olive oil.
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Meat-Free Marvel: Use 1½ cups cooked lentils + 1 egg + 2 tbsp oat flour.
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Lemon-Burst Boost: Add zest to orzo + top with gremolata (lemon zest, garlic, parsley).
Nutrition
- Calories: 420 Cal Per Serving
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g