These Greek Chicken Meatballs are oh-so-tasty and packed with flavor, thanks to fresh herbs and spices! They are juicy and perfect for dipping or just enjoying on their own.
The creamy lemon orzo is a delightful partner that adds a zesty twist, making each bite refreshing. I love serving it all in one bowl, which means fewer dishes to wash! 🙌
Key Ingredients & Substitutions
Ground Chicken: Ground chicken is lean and makes for juicy meatballs. If you want a richer flavor, ground turkey or pork can be great substitutes. You can also use leftover cooked chicken, just chop it finely!
Breadcrumbs: Panko breadcrumbs give a light and crispy texture. If you don’t have them, regular breadcrumbs or crushed crackers will work too. For gluten-free options, try almond flour or gluten-free breadcrumbs.
Fresh Herbs: Parsley and mint are essential for that Greek flavor. If you’re not a fan of mint, feel free to leave it out. You can also use dried herbs in smaller amounts, such as a teaspoon of dried parsley and mint.
Lemon Zest: This packs a punch of flavor! If you’re out of lemons, you can use a small splash of lemon juice but less zest. You can also use lime zest for a different twist.
Orzo: This pasta adds a nice texture. If you can’t find orzo, ditalini or any small pasta shape like pastina will work just as well. Quinoa or rice can also be a good gluten-free alternative.
How Do I Cook the Perfect Meatballs?
Cooking meatballs can be tricky, but with a few tips, you’ll get them just right! First, keep the skillet at medium heat to ensure they cook evenly without burning. It’s also key not to overcrowd the pan, as this can lead to steaming instead of browning.
- Always allow the meatballs enough space in the skillet. Cook in batches if needed.
- Use a meat thermometer to check doneness; they should reach 165°F (74°C).
- Let the meatballs rest after cooking to retain their juices.
What’s the Best Way to Make Creamy Orzo?
Making creamy orzo starts with toasting it in butter, which enhances the flavor. Don’t skip this step! It’s best to add the broth gradually, so the orzo can absorb the flavors fully. Stir often to keep it creamy and prevent sticking.
- Make sure to keep the heat low while simmering to avoid overcooking the orzo.
- Adjust the cream or broth according to your desired consistency—add more for a creamier texture.
- Remember to season well with salt and pepper before serving for the best flavors!
Greek Chicken Meatballs with Creamy Lemon Orzo
Ingredients You’ll Need:
For the Greek Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional for authentic flavor)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon (optional)
- 1 large egg
- Zest of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Creamy Lemon Orzo:
- 1 cup orzo pasta
- 2 tablespoons butter
- 1 cup chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 2 tablespoons fresh dill or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 20 minutes to cook, making a total of about 35 minutes from start to finish. That’s a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground chicken, breadcrumbs, red onion, garlic, parsley, mint (if using), oregano, cumin, cinnamon (if using), egg, lemon zest, salt, and pepper. Use your hands or a spoon to gently combine all the ingredients until well mixed. Now, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on a plate.
2. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. When hot, carefully add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 4-5 minutes on each side, or until they are golden brown and cooked through. You can check the internal temperature; it should reach 165°F (74°C). Once cooked, remove the meatballs from the skillet and keep them warm.
3. Prepare the Creamy Lemon Orzo:
In a medium saucepan, melt the butter over medium heat. Add the orzo to the pan and toast it for 2-3 minutes until it’s lightly golden, stirring frequently to prevent sticking. Next, pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir in the heavy cream, lemon zest, lemon juice, and Parmesan cheese, cooking for an additional 2-3 minutes until the mixture is creamy and heated through. Season to taste with salt and pepper.
4. Serve:
On each plate, place a generous serving of the creamy lemon orzo. Top it with your warm Greek chicken meatballs. To finish, garnish with fresh dill or parsley, and if you like, add a lemon wedge for an extra pop of flavor. Enjoy!
Enjoy your delicious Greek Chicken Meatballs with Creamy Lemon Orzo!
FAQ for Greek Chicken Meatballs with Creamy Lemon Orzo
Can I Use a Different Type of Ground Meat?
Absolutely! While ground chicken is used for a leaner option, you can substitute with ground turkey, beef, or pork. Just remember that cooking times may vary slightly with different meats, so ensure they reach an internal temperature of 165°F (74°C) for poultry or 160°F (71°C) for others.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, simply use gluten-free breadcrumbs instead of regular panko for the meatballs. For the orzo, you can replace it with gluten-free pasta or even quinoa, adjusting the cooking times accordingly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth or cream to bring back the creaminess of the orzo.
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare the meatballs a day in advance. Just assemble and refrigerate them on a baking sheet. When you’re ready to cook, just take them out and follow the cooking instructions. This can save you time on a busy day!