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Lemon Herb Chicken Meatballs with Flavorful Orzo Recipe

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4.2 from 8 reviews

  • Author: Chef
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This flavorful recipe features tender ground chicken meatballs seasoned with garlic, herbs, and lemon zest, pan-fried to a golden brown. The meatballs are served over a bright and refreshing lemon orzo, cooked in chicken broth and enhanced with fresh lemon juice and olive oil or butter. A perfect quick and satisfying meal that combines savory and citrusy flavors, ideal for lunch or dinner.

Ingredients

Meatballs

  • 1 lb (450g) ground chicken
  • 1/4 cup breadcrumbs (panko or plain)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Zest of 1 lemon
  • 2 tbsp olive oil (for cooking)

Lemon Orzo

  • 1 cup orzo pasta
  • 2 cups chicken broth or water
  • Juice of 1 lemon (about 2 tbsp)
  • 1 tbsp olive oil or butter
  • Salt and pepper, to taste

Garnish

  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped fresh parsley, dried oregano, onion powder, lemon zest, salt, and black pepper. Mix gently just until the ingredients are well incorporated without overworking the meat.
  2. Form Meatballs: Shape the mixture into 1½-inch diameter meatballs and place them on a tray, ready for cooking.
  3. Cook the Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs in batches, avoiding overcrowding the pan. Cook each side for 4–5 minutes until they turn golden brown and are cooked through internally. Remove from pan and set aside.
  4. Cook the Orzo: In a saucepan, bring 2 cups of chicken broth or water to a boil. Add the orzo pasta and cook for 8–10 minutes until al dente. Drain any excess liquid if necessary.
  5. Add Lemon Flavor to Orzo: Stir in the juice of one lemon, 1 tablespoon of olive oil or butter, and season with salt and pepper to taste. Mix well to combine and warm through.
  6. Serve: Plate the lemon orzo and top with the cooked meatballs. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra citrus kick.

Notes

  • Use panko breadcrumbs for a lighter, airier texture but plain breadcrumbs work well too.
  • Make sure not to overmix meatball ingredients to keep them tender and juicy.
  • Cooking meatballs in batches prevents steaming and helps achieve a crispy exterior.
  • Use fresh lemon juice for bright, fresh flavor; bottled lemon juice is a less desirable substitute.
  • Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently.
  • For a gluten-free option, substitute regular breadcrumbs with gluten-free breadcrumbs and ensure orzo is gluten-free or substitute with rice or quinoa.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Mediterranean

Find it online: https://saracooking.com/lemon-herb-chicken-meatballs-with-flavorful-orzo-recipe/