Lemon Herb Chicken Meatballs with Orzo is a delightful and light dish combining tender ground chicken meatballs with the refreshing flavors of lemon, dill, and oregano. Paired with orzo pasta, this meal is a perfect balance of zesty and savory, making it ideal for a quick yet satisfying dinner.
Why You’ll Love This Recipe
This recipe is a vibrant twist on traditional meatballs, offering a deliciously fresh take with lemon and herb flavors. The combination of juicy ground chicken and tangy feta cheese inside the meatballs, complemented by the orzo pasta, creates a wholesome and balanced dish that’s packed with flavor. It’s quick to prepare, making it perfect for busy nights when you need a nutritious yet comforting meal. The bright herbs and citrus notes will leave your taste buds craving more.
Ingredients
- 1 lb Ground chicken
- 1 tbsp Fresh dill, chopped
- 2 cloves Garlic, minced
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 tsp Dried oregano
- 3/8 cup Fresh parsley, chopped
- 1/4 cup Red onion, finely chopped
- 1 Egg
- 2 cups Chicken broth
- 1 cup Orzo pasta
- 2 tsp Salt
- 2 tsp Pepper
- 3 tbsp Olive oil
- 1/4 cup Breadcrumbs
- 1/4 cup Feta cheese, crumbled
- 1/4 cup Grated Parmesan cheese
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a large bowl, combine the ground chicken, chopped dill, minced garlic, lemon zest, lemon juice, oregano, parsley, red onion, egg, breadcrumbs, feta cheese, and Parmesan. Season with salt and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs to the pan and cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
- While the meatballs are cooking, bring the chicken broth to a boil in a separate pot. Add the orzo and cook according to the package instructions (about 8-10 minutes). Drain the orzo and set aside.
- Once the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, pour in a little more olive oil if needed, and sauté the cooked orzo for a few minutes, allowing it to absorb the flavors.
- Serve the meatballs on top of the orzo, garnished with fresh parsley and extra feta cheese if desired.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Vegetarian Option: Replace ground chicken with ground turkey or a plant-based protein, such as lentils or chickpeas, for a vegetarian version.
- Gluten-Free: Use gluten-free breadcrumbs and ensure the orzo is gluten-free.
- Herb Variations: You can experiment with different herbs such as thyme or basil for a unique flavor profile.
- Spicy Kick: Add red pepper flakes to the meatball mixture for a bit of heat.
Storage/Reheating
- Storage: Leftover meatballs and orzo can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for a few minutes, adding a splash of chicken broth or olive oil to keep the dish moist. Alternatively, reheat in the microwave in 30-second intervals, stirring in between.
FAQs
How do I know when the chicken meatballs are fully cooked?
The meatballs should be golden brown on the outside and have an internal temperature of 165°F (74°C). You can check by using a meat thermometer.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before cooking.
What other pasta can I use instead of orzo?
You can substitute orzo with small pasta shapes such as couscous, farfalle, or penne for a different texture.
Can I freeze the leftovers?
Yes, you can freeze the meatballs and orzo separately for up to 3 months. When reheating, thaw in the refrigerator overnight and warm in the skillet.
Can I add vegetables to this dish?
Absolutely! Vegetables such as spinach, zucchini, or bell peppers can be sautéed along with the orzo for added flavor and nutrition.
How can I make the meatballs more flavorful?
You can add more herbs, like thyme, basil, or rosemary, or experiment with different cheeses, such as goat cheese, for a tangier flavor.
Can I use dried herbs instead of fresh ones?
Yes, you can substitute dried herbs for fresh. Typically, use 1/3 of the amount called for when using dried herbs.
Is this recipe good for meal prep?
Yes, this dish is perfect for meal prep. You can store it in individual servings and reheat it throughout the week.
How do I ensure the meatballs are moist?
Adding breadcrumbs and feta cheese helps keep the meatballs moist. Be sure not to overcook them, as that can lead to dryness.
Can I cook the meatballs in the oven instead of frying them?
Yes, you can bake the meatballs at 375°F (190°C) for about 20 minutes or until they are cooked through.
Conclusion
Lemon Herb Chicken Meatballs with Orzo is a light, flavorful dish that offers a fresh take on a classic. With the vibrant combination of lemon, herbs, and tender chicken, this meal is both nutritious and satisfying. Perfect for a quick weeknight dinner or meal prep, it is versatile and can be easily customized to suit your taste preferences. Whether you enjoy it as-is or with some added veggies or spice, this recipe will become a go-to in your culinary rotation.
PrintLemon Herb Chicken Meatballs with Orzo
A fresh and zesty dish of tender ground chicken meatballs paired with orzo pasta, seasoned with lemon, dill, and oregano, perfect for a light yet satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-fry, Boil
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 1 lb Ground chicken
- 1 tbsp Fresh dill, chopped
- 2 cloves Garlic, minced
- Zest of 1 Lemon
- Juice of 1 Lemon
- 1 tsp Dried oregano
- 3/8 cup Fresh parsley, chopped
- 1/4 cup Red onion, finely chopped
- 1 Egg
- 2 cups Chicken broth
- 1 cup Orzo pasta
- 2 tsp Salt
- 2 tsp Pepper
- 3 tbsp Olive oil
- 1/4 cup Breadcrumbs
- 1/4 cup Feta cheese, crumbled
- 1/4 cup Grated Parmesan cheese
Instructions
- In a large bowl, combine the ground chicken, chopped dill, minced garlic, lemon zest, lemon juice, oregano, parsley, red onion, egg, breadcrumbs, feta cheese, and Parmesan. Season with salt and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs to the pan and cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
- While the meatballs are cooking, bring the chicken broth to a boil in a separate pot. Add the orzo and cook according to the package instructions (about 8-10 minutes). Drain the orzo and set aside.
- Once the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, pour in a little more olive oil if needed, and sauté the cooked orzo for a few minutes, allowing it to absorb the flavors.
- Serve the meatballs on top of the orzo, garnished with fresh parsley and extra feta cheese if desired.
Notes
- If you prefer, you can substitute the chicken with turkey for a lighter version.
- To make the dish gluten-free, use gluten-free breadcrumbs and ensure the chicken broth is gluten-free.
- For a dairy-free version, omit the feta and Parmesan cheese or use dairy-free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg