Description
Juicy chicken meatballs infused with fresh herbs and zesty lemon served over perfectly cooked orzo.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 1/4 cup breadcrumbs (panko or plain)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
- 2 tbsp olive oil (for cooking)
- 1 cup orzo pasta
- 2 cups chicken broth or water
- Juice of 1 lemon (about 2 tbsp)
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, parsley, oregano, onion powder, lemon zest, salt, and pepper. Mix until just combined.
- Form the mixture into 1½-inch meatballs and set aside on a tray.
- Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 4–5 minutes per side until golden brown and cooked through.
- In a separate saucepan, bring chicken broth or water to a boil. Stir in orzo and cook for about 8–10 minutes until al dente, then drain.
- Stir in lemon juice, olive oil or butter, salt, and pepper into the orzo. Adjust seasoning to taste.
- Serve meatballs over lemon orzo, garnished with chopped parsley and lemon wedges.
Notes
Use ground chicken with a bit of fat for juicier meatballs. For baking, cook at 400°F for 20-25 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying / Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 meatball with orzo
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg