Greek Chicken Meatballs with Lemon Orzo (Printable)

Juicy herb-infused chicken meatballs paired with lemony orzo pasta for a quick Mediterranean-inspired dinner.

# What You'll Need:

→ 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)

→ 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

# How To Make It:

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.

# Tips from dashanddishes:

01 -
  • The ground chicken stays incredibly juicy thanks to the breadcrumbs and gentle handling
  • Lemon and dill transform ordinary orzo into something worthy of a dinner party
  • Everything comes together in under 45 minutes but tastes like it simmered all day
02 -
  • Overworking the meatball mixture makes them tough, so mix just until combined
  • Do not crowd the skillet or the meatballs will steam instead of developing a golden crust
  • The orzo continues absorbing liquid as it sits, so serve immediately for the creamiest texture
03 -
  • Let the meatball mixture rest in the refrigerator for 15 minutes before shaping for easier handling
  • Reserve a splash of pasta water before draining if your orzo seems too thick

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