Introduction
There’s something incredibly comforting about homemade Greek Chicken Meatballs with Lemon Orzo. The fragrant blend of spices, the juicy texture of the meatballs, and the refreshing zing of lemon make this dish a go-to for any occasion. Perfect for a family dinner or a cozy meal with friends, these meatballs promise to transport you straight to a sun-kissed Mediterranean landscape.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon (zest and juice)
- 2 tablespoons olive oil
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and egg. Mix until well combined.
- Preheat the oven to 400°F.
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
- Bake meatballs in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
- While meatballs are baking, bring chicken broth to a boil in a medium saucepan.
- Add orzo to the boiling broth, reduce heat to a simmer, and cook for 8-10 minutes, or until al dente.
- Once cooked, drain excess liquid, if necessary, and stir in lemon zest and juice.
- Heat olive oil in a large skillet over medium heat, then add the baked meatballs and sauté for 2-3 minutes until heated through.
- Serve meatballs over lemon orzo and garnish with additional parsley if desired.
Notes or Tips
- Feel free to add a pinch of red pepper flakes for a spicy kick.
- Substitute quinoa for orzo for a gluten-free option.
- Store leftover meatballs in an airtight container in the fridge for up to 3 days.
Cooking Techniques
To create the perfect meatballs, ensure that all ingredients are mixed well without overworking the chicken, which can lead to tough meatballs. Baking the meatballs ensures even cooking and a lovely golden exterior, while sautéing them briefly after baking keeps them heated and enhances the flavors.
FAQ
- Can I use ground turkey instead of chicken? Yes, ground turkey works well and will give a slightly different flavor.
- How can I make this dish dairy-free? Omit the Parmesan cheese and consider using a dairy-free cheese alternative.
- Can I freeze the meatballs? Absolutely! Freeze them before baking for up to 3 months. Thaw before cooking.
Conclusion
These Greek Chicken Meatballs with Lemon Orzo are not just a meal; they’re an experience full of flavor and warmth. With simple ingredients and easy steps, you can create a dish that delights the senses and brings everyone to the table. Enjoy every bite!