It is 6pm. You are tired. Dinner needs to happen fast. These Greek chicken meatballs are the perfect answer for your busy family.
This dish is bright, fresh, and full of protein. It brings a touch of spring to your kitchen table today. You will love how simple it feels to cook.
Why This Recipe Is a Winner
This meal is a total crowd-pleaser for all ages. The meatballs stay tender thanks to the feta cheese. The orzo is light but very filling.
It is perfect for a healthy reset this week. You get lean protein and fresh greens in every bite. Your family will ask for seconds of this one.
Simple Method
Making this dish is easy and very doable. You bake the meatballs while the orzo simmers. This saves you time and stress in the kitchen.
Even beginner cooks can master this one-pan orzo. The steps are clear and very straightforward. You will feel like a pro chef tonight.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh herbs make the flavors really pop.
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/3 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh dill, chopped
- 2 cups fresh baby spinach
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, panko, egg, feta cheese, minced garlic, oregano, parsley, lemon zest, salt, and pepper. Mix until just combined.
- Form the mixture into approximately 16-20 meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C).
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the dry orzo and toast for 2 minutes, stirring frequently until fragrant.
- Slowly pour in the chicken broth and bring to a simmer. Reduce heat to low-medium, cover, and cook for 8 to 10 minutes or until the liquid is absorbed and orzo is al dente.
- Stir the baby spinach into the hot orzo until wilted, then fold in the fresh lemon juice and dill.
- Serve the warm meatballs over the lemon orzo. Garnish with additional fresh herbs or lemon wedges if desired.
Best Ways to Enjoy It
Serve these Greek chicken meatballs warm in large bowls. Add an extra squeeze of lemon for brightness. Top with more feta for a creamy finish.
Pair this meal with a crisp cucumber salad. It makes a wonderful light spring dinner. Sit down, relax, and enjoy this fresh meal together.
Storage & Reheating
Leftovers store beautifully in an airtight container. Keep them in the fridge for three days. This recipe is great for meal prep lunches.
Reheat gently in the microwave or a skillet. Add a splash of water to the orzo. This keeps the pasta tender and moist.
Recipe Tips
- Do not overmix the chicken to keep meatballs tender.
- Toast the dry orzo to add a nutty flavor.
- Wet your hands to stop the meat from sticking.
- Use a small cookie scoop for even meatball sizes.
- Add the spinach at the very last minute.
- Check the meatball temperature with a digital thermometer.
Ways to Switch It Up
- Use ground turkey for a similar lean option.
- Swap spinach for chopped kale or baby chard.
- Use gluten-free breadcrumbs to keep it allergy-friendly.
- Add sun-dried tomatoes to the orzo for extra tang.
Common Questions
Can I freeze these meatballs?
Yes, you can freeze them after baking. Let them cool completely before placing in bags. They stay fresh for up to two months.
Why is my orzo sticking to the pan?
Make sure you stir the orzo occasionally while simmering. Using enough chicken broth helps prevent sticking. A non-stick skillet is also very helpful.
I hope this bright and fresh meal brings a little sunshine to your weeknight routine. You deserve a dinner that is both healthy and truly delicious.
— Katie Wood
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large eg g
- 1/3 cup crumbled feta cheese
- 2 cloves garlic , minced
- 1 tablespoon dried oregano
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1.5 cups dry orzo pasta
- 3 cups low -sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh dill, chopped
- 2 cups fresh baby spinach
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, panko, egg, feta cheese, minced garlic, oregano, parsley, lemon zest, salt, and pepper. Mix until just combined.
- Form the mixture into approximately 16-20 meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes, or until the internal temperature reaches 165°F (74°C).
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the dry orzo and toast for 2 minutes, stirring frequently until fragrant.
- Slowly pour in the chicken broth and bring to a simmer. Reduce heat to low-medium, cover, and cook for 8 to 10 minutes or until the liquid is absorbed and orzo is al dente.
- Stir the baby spinach into the hot orzo until wilted, then fold in the fresh lemon juice and dill.
- Serve the warm meatballs over the lemon orzo. Garnish with additional fresh herbs or lemon wedges if desired.
