Greek Chicken Meatballs with Orzo
This Greek chicken meatballs with orzo recipe combines juicy, herb-packed meatballs with lemony orzo pasta for a healthy, Mediterranean-inspired, one-pan dinner bursting with flavor.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs (preferably whole-wheat)
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tbsp fresh oregano, finely chopped
- 2 tbsp fresh mint leaves, chopped
- 3 cloves garlic, minced
- ½ red onion, finely diced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup dry white wine
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- ¼ tsp red-pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, the beaten egg, oregano, mint, garlic, and onion. Season with salt and pepper. Mix gently and form into 1-inch meatballs.
- Heat a large skillet over medium-high heat. Add olive oil and sear the meatballs for 2-3 minutes per side until golden brown. Remove and set aside.
- Lower the heat to medium, then pour in white wine to deglaze the pan. Scrape up browned bits and reduce the wine by half, about 2 minutes.
- Stir in chicken broth, lemon juice, and zest. Bring to a gentle simmer, seasoning with salt, pepper, and optional red-pepper flakes.
- Add orzo to the simmering liquid. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and absorbs most of the liquid.
- Return meatballs to the skillet, nestling them into the orzo. Cover the pan and cook for 5 more minutes, ensuring the meatballs reach an internal temperature of 165°F.
- Let the dish rest for 3 minutes before serving. Garnish with fresh parsley and serve immediately.