One-Pan Greek Chicken Meatballs and Lemon Orzo
A delightful One-Pan Greek Chicken Meatballs and Lemon Orzo recipe that combines juicy chicken meatballs with lemony orzo for a delicious meal.
Equipment
- 12-inch frying pan or skillet
Ingredients
For the meatballs
- 1 tablespoon finely grated lemon zest about 1 large lemon
- ⅓ cup finely diced medium shallot about 1 medium shallot
- 1 large egg
- 4 cloves minced garlic
- ⅓ cup panko breadcrumbs
- ¼ cup finely chopped fresh parsley about ¼ medium bunch
- 2 tablespoons finely chopped fresh dill about ½ medium bunch
- 2 tablespoons half-and-half or whole milk
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pound ground chicken preferably dark meat
- 2 tablespoons olive oil
For the orzo
- 3 ¾ cups low-sodium chicken broth
- 1 ½ teaspoons kosher salt
- 1 ½ cups dried orzo pasta
- 3 ounces feta cheese crumbled (about ½ cup)
- ¼ cup lemon juice about 1 large lemon
- 1 tablespoon finely chopped fresh dill plus more for garnish
Instructions
Make the meatballs
- In a large bowl, stir together the finely grated lemon zest, finely diced shallot, large egg, minced garlic, panko breadcrumbs, finely chopped fresh parsley, finely chopped fresh dill, half-and-half, dried oregano, kosher salt, and black pepper.
- Add the ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll into smooth balls.
- Heat olive oil in a 12-inch frying pan over medium heat until shimmering. Add the meatballs in a single layer and cook until browned and cooked through, 12 to 15 minutes. Transfer to a clean plate.
Make the orzo
- In the same skillet, add chicken broth and kosher salt, bring to a boil over medium-high heat, then reduce to medium and stir in dried orzo. Cook according to package instructions, about 9 minutes.
- Remove from heat, stir in crumbled feta, lemon juice, and chopped dill. Return the meatballs to the skillet, cover, and cook until warmed through, 1 to 2 minutes more. Garnish with more dill if desired.
Notes
Ground turkey, ground lamb, or lean ground beef can be substituted for the ground chicken. The meatballs can be prepared in advance or frozen for later use. Refrigerate leftovers for up to 4 days.
Nutrition
Serving: 1servingCalories: 520kcalCarbohydrates: 45gProtein: 36gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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