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Golden Greek chicken meatballs served over bright green spinach and lemon orzo pasta
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Greek Chicken Meatballs with Lemon Orzo

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 485kcal

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.