Greek Chicken Meatballs with Lemon Feta Orzo and Tzatziki
Flavorful Greek-inspired chicken meatballs served with creamy tzatziki sauce, lemon-infused feta orzo, and fresh vegetables. A light yet satisfying Mediterranean dish.
- Total time
- 45 min
- Prep
- 20 min
- Cook
- 25 min
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 500 g Ground pasture-raised chicken
- 50 g Breadcrumbs
- 100 g Feta cheese, crumbled
- 2 tbsp Fresh dill, chopped
- 2 tbsp Fresh parsley, chopped
- 1 whole Egg
- 2 cloves Garlic, minced
- 1 tsp Lemon zest
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Olive oil
- 250 g Orzo pasta
- 3 tbsp Lemon juice
- 200 ml Greek yogurt
- 150 g Cucumber, grated
- 1 tbsp Fresh mint, chopped
Steps
- In a large bowl, combine ground chicken, breadcrumbs, crumbled feta, dill, parsley, egg, minced garlic, lemon zest, salt, and pepper. Mix gently until just combined.
- Form the mixture into 16-20 meatballs, about the size of walnuts.
- Heat olive oil in a large skillet over medium-high heat. Cook meatballs in batches for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C).
- While meatballs cook, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, fresh mint, lemon juice, salt, and pepper in a bowl. Refrigerate until serving.
- Cook orzo pasta according to package directions. Drain and return to pot.
- Toss warm orzo with lemon juice, crumbled feta cheese, fresh herbs, and a drizzle of olive oil. Season to taste with salt and pepper.
- Divide lemon feta orzo among serving plates. Top with cooked meatballs and serve with tzatziki sauce on the side.
Diet tags are added by the recipe's author.