Greek Chicken Meatballs with Lemon Orzo

October 18, 2025 by youssef

Prepare the Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, red onion, garlic, parsley, dill, oregano, lemon zest, salt, pepper, and the beaten egg. Use your hands or a fork to mix until just combined—be careful not to overwork the mixture. Form into 1½-inch meatballs.
Cook the Meatballs: Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed to avoid crowding. Cook for 8-10 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the meatballs from the skillet and set them aside on a plate.
Start the Orzo: Using the same skillet, add the 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant. Add the dry orzo and toast for 1-2 minutes, stirring constantly, until it smells nutty.
Simmer the Orzo: Pour in the chicken broth, bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, for 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid.
Finish the Orzo: Stir in the lemon juice, lemon zest, butter, and grated Parmesan cheese until the sauce becomes creamy. Season with salt and pepper to taste.
Combine and Serve: Gently return the cooked meatballs to the skillet, nestling them into the orzo to warm through. Sprinkle with the fresh parsley and serve immediately.