Ingredients
Greek Meatballs
- 1 pound ground chicken
- 1 large egg
- ½ cup crumbled feta cheese, chopped small
- 1.5 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper
Lemon Orzo
- 1 cup dried orzo (cooked according to package instructions)
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil or melted butter
- 2 tbsp grated or shredded parmesan cheese (optional)
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried dill
Instructions
- Mix Meatball Ingredients: In a large bowl, combine ground chicken, egg, crumbled feta, dried oregano, basil, onion powder, garlic powder, dill, parsley, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
- Form Meatballs: Shape the mixture into 15 evenly sized meatballs to ensure uniform cooking.
- Brown Meatballs: Heat 1 tablespoon olive oil in a large pan over medium heat. Add the meatballs with enough space between them, and use tongs to turn them continuously until they are browned on all sides, about 5-6 minutes.
- Cook Through: Cover the pan with a lid and cook for an additional 5-6 minutes until the meatballs reach an internal temperature of 165°F (74°C). Avoid overcooking to keep them juicy. Remove the meatballs from the pan and set aside.
- Prepare Lemon Orzo: In a large bowl, combine the cooked orzo, lemon zest, lemon juice, olive oil or melted butter, parmesan cheese (if using), oregano, garlic powder, salt, pepper, and dill. Mix thoroughly until well combined.
- Serve: Plate the warm lemon orzo and top with the cooked Greek chicken meatballs. Serve immediately and enjoy your flavorful Mediterranean meal!
Notes
- Use ground chicken breast or thigh based on your preference for juiciness.
- For extra moisture, you can substitute half the ground chicken with ground turkey or add a tablespoon of plain yogurt.
- Make sure not to overmix the meatball ingredients to keep them tender.
- Orzo can be cooked ahead and stored in the fridge for easy meal prep.
- Parmesan in the orzo is optional but adds a nice umami flavor.
- Fresh herbs can be substituted for dried herbs; use about 3 times the amount.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-fry, stove top
- Cuisine: Greek, Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving (about 3-4 meatballs with orzo)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
