Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 68 reviews

This one-pan Greek chicken meatballs and lemon orzo recipe offers a hearty, flavorful meal with tender meatballs seasoned with fresh herbs and lemon, paired with creamy orzo cooked in savory chicken broth and tangy feta cheese. Perfect for an easy, satisfying dinner, it combines Mediterranean flavors with simple, minimal cleanup.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Meatballs

  • Finely grated zest of 1 large lemon (about 1 tablespoon)
  • 1 medium shallot, finely diced (about 1/3 cup)
  • 1 large egg
  • 4 cloves garlic, minced
  • 1/3 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh parsley leaves (about 1/4 medium bunch)
  • 2 tablespoons finely chopped fresh dill (about 1/2 medium bunch)
  • 2 tablespoons half-and-half or whole milk
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground chicken, preferably dark meat
  • 2 tablespoons olive oil

Orzo and Garnish

  • 3 3/4 cups low-sodium chicken broth
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups dried orzo pasta
  • 3 ounces feta cheese, crumbled (about 1/2 cup)
  • Juice of 1 large lemon (about 1/4 cup)
  • 1 tablespoon finely chopped fresh dill, plus more for garnish

Instructions

  1. Make the meatball mixture: In a large bowl, combine the finely grated lemon zest, diced shallot, egg, minced garlic, panko breadcrumbs, chopped parsley, chopped dill, half-and-half, dried oregano, kosher salt, and black pepper. Stir everything together until evenly mixed.
  2. Form the meatballs: Add the ground chicken to the bowl and gently mix until just combined, careful not to overmix to keep the meatballs tender. Scoop out heaping 2-tablespoon portions—around 20 meatballs—and roll each between damp hands to form smooth balls. Place them on a plate.
  3. Brown and cook the meatballs: Heat olive oil in a 12-inch frying pan or skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until evenly browned and fully cooked through, about 12 to 15 minutes. Check for an internal temperature of at least 165°F with an instant-read thermometer. Transfer the cooked meatballs to a clean plate.
  4. Prepare the orzo: Using the same skillet without washing it, pour in the chicken broth and add kosher salt. Bring the broth to a boil over medium-high heat. Reduce heat to medium and stir in the dried orzo pasta. Cook the orzo, stirring occasionally, for about 9 minutes—1 minute less than al dente—until most of the broth is absorbed.
  5. Finish the dish: Remove the skillet from heat and stir in the crumbled feta cheese, lemon juice, and chopped fresh dill. Return the browned meatballs to the skillet. Cover and let them warm through for 1 to 2 minutes. Garnish with additional chopped dill before serving if desired.

Notes

  • Use ground dark meat chicken for more flavor and moisture in the meatballs.
  • Do not overmix the meatball ingredients to keep them tender.
  • Cooking meatballs in the skillet first creates a nice crust and locks in juices.
  • Use low-sodium chicken broth to control salt levels.
  • Adjust lemon zest and juice to your taste for desired brightness.
  • If preferred, substitute half-and-half with whole milk or a dairy-free alternative.
  • Garnish the dish with extra fresh dill for a vibrant, fresh finish.
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://omgmakethis.com/one-pan-greek-chicken-meatballs-and-lemon-orzo-recipe/