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greek chicken meatballs bowl 150195903

Greek Chicken Meatballs Bowl with Lemon Orzo

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Delicious Greek Chicken Meatballs & Lemon Orzo. Your culinary journey to Greece in a bowl! #GreekChickenMeatballsBowl
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: chicken recipes
Cuisine: International
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 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
  • 1/2 red onion finely diced
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 lemon zest
  • 1/2 cup dry chicken broth plus 1 tbsp white wine vinegar (or apple cider vinegar)
  • 2 tbsp extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 1/4 tsp red-pepper flakes optional
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Combine ground chicken, breadcrumbs, Parmesan cheese, beaten egg, chopped oregano, chopped mint, minced garlic, and diced red onion in a large bowl. Season with salt and pepper, then gently mix by hand until just combined.
  2. Shape the mixture into 1-inch (2.5 cm) balls and place them on a plate. Refrigerate for 15 minutes to help the meatballs hold their shape.
  3. Heat 2 tbsp olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the meatballs in a single layer, ensuring not to crowd the pan. Cook for 2-3 minutes per side until a deep golden crust forms. Transfer the meatballs to a plate and keep them warm.
  4. Reduce heat to medium and pour in 1/2 cup white wine, scraping up the browned bits with a wooden spoon. Let the wine reduce by half, about 2 minutes. Stir in the chicken broth, lemon juice, and lemon zest, then bring to a gentle simmer. Season with red-pepper flakes, salt, and pepper to taste.
  5. Add 1 cup orzo to the simmering broth-lemon mixture. Cook, stirring occasionally, for 8-10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
  6. Return the seared meatballs to the skillet, nestling them among the orzo. Cover and cook for an additional 5 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). Remove from heat and let rest for 3 minutes.
  7. Sprinkle the dish with chopped fresh parsley and an optional drizzle of extra-virgin olive oil. Serve immediately, ensuring each portion includes both meatballs and lemon-brightened orzo.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 12g

Notes

Ingredient Swap: I've found that crumbled feta cheese makes a wonderful substitute for Parmesan if you want to lean into that strong, salty Greek flavor.
Also, if you prefer to avoid alcohol,