Greek Chicken Meatballs with Lemon Orzo
Tender ground chicken meatballs flavored with Mediterranean herbs, served over creamy lemon orzo pasta. A light and flavorful one-pan meal.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
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Ingredients
- 500 g ground chicken
- 60 g breadcrumbs
- 1 whole egg
- 100 g feta cheese, crumbled
- 15 g fresh dill
- 10 g fresh mint
- 3 cloves garlic, minced
- 1 whole lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 30 ml olive oil
- 250 g orzo pasta
- 500 ml chicken broth
- 2 tbsp lemon juice
- 30 g butter
- 120 ml cream or Greek yogurt
Steps
- In a large bowl, combine ground chicken, breadcrumbs, egg, feta cheese, dill, mint, garlic, lemon zest, salt, and pepper. Mix gently until just combined—don't overmix.
- Form the mixture into 16-20 meatballs (about 1.5 inches each) and place on a plate.
- Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 8-10 minutes total. Transfer to a plate.
- In the same skillet, add the orzo pasta and toast for 1-2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a simmer. Return the meatballs to the skillet.
- Simmer uncovered for 12-15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Remove from heat and stir in lemon juice, butter, and cream (or Greek yogurt). Taste and adjust seasoning as needed.
- Serve hot, garnished with additional fresh dill, mint, crumbled feta, and lemon wedges if desired.