Greek Chicken Meatballs with Lemon Orzo

The aroma of freshly baked Greek chicken meatballs wafts through the air, inviting you into a world where flavors dance and every bite is a celebration. Imagine tender meatballs infused with garlic and herbs, nestled atop a fluffy bed of zesty lemon orzo that brightens your day with its sunny disposition. This dish is not just food; it’s a warm embrace on a chilly evening or a joyous centerpiece at your next gathering.

I vividly remember the first time I made these Greek chicken meatballs with lemon orzo. The kitchen transformed into a lively hub filled with laughter and chatter as my family raved about the burst of flavors. It was one of those magical moments that made me realize how food can unite us and create unforgettable memories.

There was nothing like seeing my kids’ eyes light up when they took their first bites – it was pure magic!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Chicken: Opt for lean ground chicken for juicy meatballs that won’t leave you feeling heavy.
• Fresh Parsley: Use bright green parsley to add freshness and color to your meatballs.
• Garlic Cloves: Freshly minced garlic adds an irresistible depth of flavor that will have everyone asking for seconds.
• Lemon Zest: Grate the zest from a fresh lemon for that zingy brightness in both the meatballs and orzo.
• Orzo Pasta: This small pasta shape cooks quickly, soaking up all the delicious lemony goodness.
• Olive Oil: A splash of high-quality olive oil enhances the dish’s Mediterranean flair while keeping everything moist.
• Pine Nuts: Toasted pine nuts add a wonderful crunch and nutty flavor that’s hard to resist.
• Salt & Pepper: Simple seasonings that help elevate every element of this dish into something spectacular!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by gathering all ingredients and chopping parsley and garlic finely. You want everything ready at hand because cooking is more fun when it’s organized.

Create the Meatball Mixture: In a large bowl, combine ground chicken, parsley, minced garlic, lemon zest, salt, and pepper. Mix gently until everything is incorporated but avoid overworking it to keep those meatballs tender.

Shape the Meatballs: Wet your hands slightly to prevent sticking while forming 1-inch balls from the mixture. Place them on a baking sheet lined with parchment paper; they should look like little flavor bombs waiting to explode.

Sauté the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs carefully and cook until golden brown on all sides—about 8-10 minutes—flipping them occasionally so they don’t get too comfortable on one side.

Cook the Orzo Pasta: While those beauties are sizzling away, cook orzo according to package instructions in salted boiling water until al dente. Drain well but reserve some pasta water in case you need extra moisture later.

Toss Everything Together: In the same skillet as your meatballs, add cooked orzo along with toasted pine nuts and some reserved pasta water if needed. Mix gently over low heat until warmed through—let those flavors meld beautifully!

This delightful dish brings together juicy chicken meatballs bursting with Mediterranean flavors alongside zesty lemon-infused orzo—a true culinary hug! Enjoy this amazing meal with friends or family; trust me—they’ll be back for more!

Perfecting the Cooking Process

Start by mixing your marinade, then let the chicken soak while cooking the orzo. This strategy ensures flavorful meat and perfectly cooked pasta.

Add Your Touch

Feel free to swap out spices or add veggies like spinach or cherry tomatoes for extra color and nutrition. This dish is all about personal flair.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to keep everything tender and tasty.

The first time I made Greek chicken meatballs with lemon orzo, my friends devoured them so quickly that I barely got a taste! Their laughter filled my kitchen, reminding me how food brings people together.

FAQ

Can I freeze Greek chicken meatballs with lemon orzo?

Yes, you can freeze the meatballs separately from the orzo for optimal texture.

What can I serve with Greek chicken meatballs?

Serve with tzatziki sauce, a fresh salad, or pita bread for a full meal.

How long should I marinate the chicken?

Marinating for at least 30 minutes enhances flavor but overnight is best!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Greek Chicken Meatballs with Lemon Orzo

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• Author: Jennifer
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Delight your taste buds with Greek Chicken Meatballs served over zesty Lemon Orzo. This easy-to-make dish is perfect for family dinners or gatherings, combining tender meatballs with refreshing flavors.

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Ingredients

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• 1 lb ground chicken
• 1/4 cup fresh parsley, chopped
• 3 garlic cloves, minced
• Zest of 1 lemon
• 1 cup orzo pasta
• 2 tbsp olive oil
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

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Instructions

1. Prepare all ingredients by finely chopping parsley and mincing garlic.
2. In a bowl, mix ground chicken, parsley, garlic, lemon zest, salt, and pepper until just combined. Avoid overmixing to keep meatballs tender.
3. Form the mixture into 1-inch meatballs and place on a parchment-lined baking sheet.
4. Heat olive oil in a skillet over medium heat and sauté the meatballs until golden brown, about 8-10 minutes.
5. Cook orzo in salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
6. In the skillet with meatballs, add cooked orzo and pine nuts; toss gently to combine while adding reserved pasta water if needed.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 meatball with orzo (150g)
• Calories: 320
• Sugar: 1g
• Sodium: 360mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 80mg