Description
A fresh and flavorful Greek dish featuring tender chicken meatballs infused with herbs and Parmesan, served over bright, lemony orzo pasta for a healthy, comforting Mediterranean meal.
Ingredients
1 lb ground chicken
1/4 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tbsp fresh oregano (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt and pepper to taste
1 tbsp olive oil (for frying)
1 cup orzo pasta
2 tbsp olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crumbled feta cheese (optional, for garnish)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, parsley, lemon zest, salt, and pepper. Mix until evenly incorporated.
- Roll the mixture into 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 165°F/75°C). Remove and set aside.
- Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions (8-10 minutes). Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add lemon juice and lemon zest, stirring to combine.
- Add cooked orzo back to the pot and toss to coat with lemony oil.
- Stir in fresh parsley, salt, and pepper to taste.
- Serve meatballs on top of lemon orzo. Garnish with crumbled feta and extra parsley if desired.
- Optional: Drizzle tzatziki sauce on meatballs or serve on the side.
Notes
Substitute ground chicken with turkey or lean beef if preferred.
Add chopped spinach or kale into the meatball mix for extra greens.
Use quinoa or couscous instead of orzo for variety.
Add crushed red pepper flakes to meatballs for heat.
Top with kalamata olives or sun-dried tomatoes for more Mediterranean flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in skillet or microwave; add olive oil or lemon juice if orzo is dry.
Meatballs can be baked at 400°F (200°C) for 15-20 minutes instead of frying.
For gluten-free, use gluten-free breadcrumbs and orzo substitutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and boiling
- Cuisine: Mediterranean / Greek
Nutrition
- Serving Size: 1 serving (meatballs and orzo)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
