Greek Chicken Meatballs With Lemon Orzo (Printable)
Juicy chicken meatballs with herbs atop tender lemon orzo with fresh dill
# What You'll Need:
→ Chicken Meatballs
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→ Lemon Orzo
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→ To Serve
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# How-To Steps:
01 - Combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper in a large bowl. Mix gently until just incorporated, being careful not to overwork the meat.
02 - Lightly moisten hands with water and form the mixture into 16 to 18 meatballs, using approximately 1 1/2 tablespoons of mixture for each.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches, cooking for 8 to 10 minutes while turning occasionally until golden brown on all sides and cooked through to 165°F internal temperature. Transfer to a plate and set aside.
04 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add orzo and stir for 1 minute to lightly toast the pasta.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat to maintain a simmer and cook uncovered for approximately 10 minutes, stirring frequently to prevent sticking, until orzo is tender and most liquid has been absorbed.
06 - Stir in lemon zest, lemon juice, dill, parsley, and feta cheese. Season with salt and pepper to taste, mixing until well combined.
07 - Divide lemon orzo among serving bowls. Arrange warm chicken meatballs on top and garnish with fresh lemon wedges and additional chopped herbs.
# Expert Tips:
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- The meatballs stay incredibly moist thanks to the breadcrumbs and egg, never dry like some chicken dishes can be
- Lemon and dill create such bright flavors that nobody believes this took only 45 minutes to make
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- Wet your hands between shaping every few meatballs, otherwise the chicken mixture will start sticking and driving you completely crazy
- Do not skip toasting the orzo for that minute, it creates a depth of flavor that people cannot quite put their finger on but definitely notice
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- Use a digital thermometer to check meatball temperature, cutting one open is the only way to be certain otherwise and lets all those juices escape
- Grate the lemon zest before juicing so you do not struggle to get it from a squeezed lemon half