Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- 1/2 cup breadcrumbs, plain or panko
- 2 tablespoons olive oil for cooking
- 1/3 cup crumbled feta cheese, preferably Greek feta
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons dried oregano
- 2 cloves garlic, minced
- 1 lemon zest from 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 2 tablespoons butter or olive oil
- 3 tablespoons lemon juice from 1 lemon
- 1 lemon zest from 1 lemon, for orzo
- 1 clove garlic, minced, for orzo
- 2 tablespoons fresh dill, chopped, optional
Instructions
- Zest both lemons before juicing them. In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until just combined, about 30-45 seconds.
- Form the mixture into meatballs about 1½ inches in diameter (16-20 meatballs). Lightly wet hands if sticky.
- Heat olive oil in a 12-inch nonstick skillet over medium heat. Add meatballs in a single layer. Cook 10-12 minutes total, turning every 3-4 minutes until golden and internal temperature reaches 165°F. Let rest 2-3 minutes.
- About 2 minutes after starting meatballs, bring chicken broth to boil in medium saucepan. Add orzo and cook 8-10 minutes, stirring occasionally until al dente.
- Drain excess liquid if needed. Stir in butter (or olive oil), lemon juice, lemon zest, and minced garlic. Season with salt and pepper.
- Divide orzo among four plates, top each with 4-5 meatballs, garnish with fresh herbs, extra feta, and lemon wedge. Serve immediately.
Notes
- Store meatballs and orzo separately in airtight containers for up to 3 days. Freeze cooked meatballs for up to 2 months.
- For gluten-free, use gluten-free breadcrumbs and substitute orzo with rice or quinoa.
- Can bake meatballs at 400°F for 18-20 minutes instead of pan-frying.
- For low-carb version, try Keto Greek Meatballs recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Pan-Fried
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg