Go Back
Greek Chicken Meatballs with Lemon Orzo in a cast iron skillet garnished with fresh parsley and lemon slices

Greek Chicken Meatballs with Lemon Orzo

Juicy herb-seasoned chicken meatballs seared golden and nestled in a bright lemon orzo, all made in one skillet for an easy Mediterranean weeknight dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs preferably whole-wheat, lightly toasted in a dry pan before mixing
  • 1/4 cup Parmesan cheese freshly grated
  • 1 large egg lightly beaten
  • 2 tbsp fresh oregano finely chopped
  • 2 tbsp fresh mint leaves chopped
  • 3 cloves garlic minced
  • 1/2 red onion finely diced
  • 1 cup orzo pasta do not rinse
  • 2 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 lemon zested
  • 1/2 cup dry white wine
  • 2 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1/4 tsp red pepper flakes optional
  • fresh parsley chopped, for garnish

Equipment

  • Large heavy-bottomed skillet (cast iron or stainless steel)
  • Large mixing bowl
  • Wooden spoon
  • Meat thermometer

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, beaten egg, oregano, mint, garlic, and red onion. Season with salt and pepper. Mix gently until just combined. Shape into 1-inch balls and refrigerate for 15 minutes.
  2. Heat a large skillet over medium-high heat. Add olive oil and wait until shimmering, about 30 seconds. Sear meatballs in a single layer for 2 to 3 minutes per side until deep golden brown. Work in batches if needed. Remove to a plate.
  3. Reduce heat to medium. Pour in white wine and scrape up all browned bits from the pan with a wooden spoon. Let reduce by half, about 2 minutes.
  4. Stir in chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer. Add red pepper flakes if using and adjust seasoning.
  5. Add orzo and cook for 8 to 10 minutes, stirring occasionally, until al dente and most liquid is absorbed. Add a splash of broth if it thickens too quickly.
  6. Nestle meatballs back into the pan. Cover and cook for 5 more minutes until meatballs reach an internal temperature of 165 degrees F.
  7. Remove from heat, rest uncovered for 3 minutes, garnish with fresh parsley, and serve immediately.

Notes

Toast breadcrumbs in a dry pan before mixing for added depth. Do not rinse the orzo before cooking. Finish with a drizzle of high-quality olive oil for a silky sauce. Add a fresh squeeze of lemon before serving leftovers to revive the flavor.