Description

Juicy chicken meatballs seasoned with herbs and garlic, served over creamy, lemony orzo pasta—this Mediterranean-inspired dish is light, zesty, and comforting. It’s an easy weeknight meal that feels like a fresh, homemade Greek feast.

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken
1 egg
½ cup breadcrumbs (plain or whole wheat)
2 cloves garlic, minced
¼ cup onion, finely chopped
1 tsp dried oregano
Salt and pepper to taste
1 tbsp olive oil (for cooking)

For the Lemon Orzo:

1 cup orzo pasta
1 tbsp olive oil
1 clove garlic, minced
2 cups low-sodium chicken broth
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper to taste
2 tbsp chopped fresh parsley or dill
Optional: 1 tbsp Greek yogurt or dairy-free cream for creaminess

Cook Mode Prevent your screen from going dark

Instructions

1. Make the Meatballs:
In a large bowl, mix ground chicken, egg, breadcrumbs, garlic, onion, oregano, salt, and pepper. Shape into small balls (golf ball size).

2. Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Add meatballs in batches. Cook for 6–8 minutes, turning to brown all sides. Ensure the inside is fully cooked (165°F). Set aside.

3. Cook the Orzo:
Heat olive oil in a pot. Sauté garlic for 1 minute. Add orzo and stir to coat. Pour in broth. Simmer for 8–10 minutes, stirring often, until orzo is soft and broth is absorbed.

4. Add Lemon & Herbs:
Stir in lemon juice, zest, and fresh herbs. Season to taste. Add a spoon of Greek yogurt or dairy-free cream if desired. Mix until creamy.

5. Serve:
Spoon orzo onto plates. Top with meatballs. Garnish with extra herbs, lemon zest, or a drizzle of olive oil.

Notes

Use gluten-free orzo and breadcrumbs for a GF version.
Swap ground turkey for chicken if preferred.
Chickpeas or lentils make great vegetarian meatball swaps.
Store leftovers in the fridge for 3 days or freeze meatballs for later.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Greek / Mediterranean