Greek Chicken Meatballs With Lemon Orzo (Printable Version)

Juicy chicken meatballs with herbs over lemon orzo with fresh dill and garlic.

# Ingredient List:

→ For the Chicken Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup red onion, finely chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil (for frying)

→ For the Lemon Orzo

13 - 1 1/2 cups orzo pasta
14 - 3 cups chicken broth
15 - 2 tbsp olive oil
16 - 2 cloves garlic, minced
17 - Zest and juice of 1 large lemon
18 - 1/4 cup fresh dill, chopped
19 - 1/4 cup fresh parsley, chopped
20 - 1/3 cup crumbled feta cheese (optional)
21 - Salt and black pepper, to taste

→ To Serve

22 - Lemon wedges
23 - Extra dill or parsley, chopped

# Directions:

01 - In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper. Mix gently until just combined.
02 - With wet hands, form mixture into 16–18 meatballs (about 1.5 tablespoons each).
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature: 165°F). Remove and set aside.
04 - In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add orzo and stir for 1 minute to toast lightly.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring frequently, until orzo is tender and most liquid is absorbed (about 10 minutes).
06 - Stir in lemon zest, lemon juice, dill, parsley, and feta (if using). Season with salt and pepper to taste.
07 - Serve orzo in bowls, top with warm chicken meatballs, and garnish with extra lemon wedges and herbs.

# Expert Tips:

01 -
  • The meatballs stay incredibly juicy thanks to breadcrumbs and a gentle hand when mixing
  • Lemon and dill transform simple orzo into something you would craving at midnight
  • Everything cooks in under 45 minutes but tastes like it simmered all afternoon
02 -
  • Wet hands are nonnegotiable when shaping chicken meatballs, the mixture sticks stubbornly to dry skin
  • Do not overcrowd the pan when frying meatballs or they will steam instead of getting that gorgeous golden crust
  • The orzo continues absorbing liquid as it sits, so remove from heat while it still looks slightly saucy
03 -
  • Add a handful of baby spinach or arugula to the orzo during the last minute of cooking for extra greens and color
  • If the mixture feels too sticky when forming meatballs, chill it for 15 minutes to make handling easier

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