Try these flavorful Greek chicken meatballs with zesty lemon orzo for a quick and healthy dinner option. Perfect for a taste of Greece at home!

Scale

1 lb (450g) ground chicken

¼ cup (60g) crumbled feta cheese

¼ cup (15g) fresh parsley, finely chopped

2 tbsp (8g) fresh dill, finely chopped

2 cloves garlic, minced

1 small red onion, finely diced (about ½ cup/80g)

1 tsp dried oregano

1 tsp lemon zest

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

1 large egg, beaten

⅓ cup (30g) panko breadcrumbs

2 tbsp (30ml) olive oil for cooking

1½ cups (300g) orzo pasta

3 cups (720ml) chicken broth

2 tbsp (30ml) olive oil

2 tbsp (30ml) fresh lemon juice

1 tsp lemon zest

2 cloves garlic, minced

½ cup (20g) fresh baby spinach

¼ cup (15g) fresh parsley, chopped

Salt and pepper to taste

In a large bowl, combine ground chicken, feta, parsley, dill, garlic, onion, oregano, lemon zest, cumin, salt, pepper, egg, and breadcrumbs. Mix gently until just combined and let rest for 10 minutes.
With damp hands, form mixture into 16-18 meatballs (about 1½ inches each).
Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (2-3 minutes per side).
Reduce heat, cover, and cook for 8-10 minutes until meatballs reach 165°F internally. Transfer to a plate.
In the same skillet, add 2 tbsp olive oil and 2 cloves minced garlic. Sauté for 30 seconds.
Add orzo and toast for 1-2 minutes, stirring constantly.
Pour in chicken broth, bring to a boil, then reduce to simmer. Cover and cook 8-10 minutes until orzo is tender and liquid is mostly absorbed.
Remove from heat and stir in lemon juice, lemon zest, spinach, and parsley. Season with salt and pepper.
Return meatballs to the skillet, nestling them into the orzo. Cover and let rest 2 minutes.
Garnish with additional herbs and lemon wedges before serving.