Description
A delicious and easy-to-make recipe for One-Pan Greek Chicken Meatballs served with Lemon Orzo. The flavorful meatballs are cooked in a skillet and served with a tangy lemon orzo pasta, topped with feta cheese and fresh herbs.
Ingredients
- 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
For the meatballs:
- 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
For the orzo:
Instructions
- Make the meatballs: Stir together lemon zest, shallot, egg, garlic, breadcrumbs, parsley, dill, half-and-half, oregano, salt, and pepper in a bowl. Add ground chicken and mix gently. Form into meatballs and brown in olive oil.
- Make the orzo: In the same skillet, add chicken broth and salt. Bring to a boil, then stir in orzo. Cook until almost tender. Add feta, lemon juice, and dill. Return meatballs to skillet, cover, and cook until heated through.
Notes
- You can customize the meatballs by adding more herbs or spices to suit your taste.
- For a creamier sauce, you can stir in a little more half-and-half or some Greek yogurt at the end.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
