Description
Tender spiced chicken meatballs served over zesty lemon-soaked orzo, combining Mediterranean flavors for a light, satisfying meal. Perfect for weeknights or gatherings with customizable additions like feta or cherry tomatoes.
Ingredients
1 ½ lbs ground chicken
½ cup breadcrumbs (gluten-free if needed)
1 egg, lightly beaten
3 garlic cloves, minced
1 tsp dried oregano
1 tbsp chopped fresh mint
½ tsp red pepper flakes (optional)
3 tbsp olive oil, divided
1 lemons (zest and juice of one, extra for garnish)
1 cup orzo pasta (gluten-free if needed)
1 ½ cups water or low-sodium broth
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
Salt and pepper to taste
Instructions
In a bowl, mix ground chicken, breadcrumbs, egg, garlic, oregano, mint, and red pepper flakes (if using). Refrigerate 10 minutes.
Shape mixture into 24 meatballs, gently handling the dough for a light texture.
Heat 1 ½ tbsp olive oil in a skillet over medium heat. Brown meatballs on all sides (3–4 minutes), transferring to a plate.
In the same skillet, sauté remaining olive oil with lemon zest. Add orzo, water, lemon juice, parsley, and dill. Bring to a simmer, then cook 10–12 minutes until orzo is tender.
Return meatballs to the pan, coat in the lemon-orange orzo mixture. Simmer 5 minutes until heated through. Adjust seasoning.
Garnish with additional lemon zest and serve warm.
Notes
Let chicken mixture rest to avoid dense meatballs.
Meatballs freeze well—separate with parchment paper after cooling.
For gluten-free version, use certified gluten-free breadcrumbs and orzo.
Sear meatballs gently to avoid crumbling.
Add cherry tomatoes or crumbled feta in the final 2 minutes for extra flavor.
Nutrition
- Serving Size: 4 meatballs + 1 cup orzo per serving
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg