Greek Chicken Meatballs with Lemon Orzo (Print version)
Tender herbed chicken meatballs simmered with creamy lemon-feta orzo in one skillet for a bright Greek-inspired dinner.
# Ingredients:
For the chicken meatballs
01 -
1 large egg
02 -
1/3 cup (35 g) panko breadcrumbs
03 -
2 tablespoons plain Greek yogurt or whole milk
04 -
1 small shallot, finely minced
05 -
3 cloves garlic, minced
06 -
1 teaspoon finely grated lemon zest
07 -
2 tablespoons chopped fresh parsley
08 -
1 tablespoon chopped fresh dill
09 -
1 1/2 teaspoons dried oregano
10 -
1 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
12 -
1 lb (450 g) ground chicken
13 -
2 tablespoons olive oil, for browning
For the lemon orzo
14 -
1 tablespoon olive oil, if needed
15 -
1 1/2 cups (300 g) dry orzo
16 -
3 1/2 cups (830 ml) low-sodium chicken broth
17 -
1/2 teaspoon kosher salt, plus more to taste
18 -
3 oz (85 g) feta cheese, crumbled
19 -
2 tablespoons fresh lemon juice, plus wedges for serving
20 -
1 tablespoon chopped fresh dill, plus more for garnish
21 -
1 tablespoon chopped fresh parsley, for garnish
22 -
Black pepper, to finish
# Instructions:
01 -
In a large bowl, stir together the egg, panko, Greek yogurt, shallot, garlic, lemon zest, parsley, dill, oregano, salt, and pepper until evenly combined.
02 -
Add the ground chicken and mix gently just until combined. With damp hands, shape into about 18 to 20 small meatballs.
03 -
Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add the meatballs in a single layer and cook, turning often, until browned and cooked through to 165°F, about 10 to 12 minutes. Transfer to a plate.
04 -
If the skillet looks dry, add 1 tablespoon olive oil. Stir in the dry orzo and cook for 1 minute, scraping the browned bits from the pan.
05 -
Add the chicken broth and 1/2 teaspoon salt. Bring to a simmer and cook, stirring often, until the orzo is tender and most of the liquid is absorbed, about 9 to 11 minutes.
06 -
Lower the heat. Stir in the feta, lemon juice, dill, and parsley until the orzo looks creamy. Add a splash of broth or water if it feels too thick.
07 -
Return the meatballs to the skillet and warm for 1 to 2 minutes. Finish with black pepper, extra dill, and lemon wedges.
# Good to know:
01 -
Best served right away while the orzo is creamy.
02 -
Use damp hands when shaping the chicken mixture so it does not stick.
03 -
Reheat leftovers with a splash of broth or water.