Greek Chicken Meatballs with Lemon Orzo | High Protein (Print Version)
Greek Chicken Meatballs are juicy, high-protein, and served with bright lemon orzo. A flavorful, complete meal perfect for a healthy weeknight dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Greek
# Ingredients:
→ The Juicy Meatball Core
01 -
1 1/2 lbs ground chicken (93% lean)
02 -
1/2 cup panko breadcrumbs
03 -
1 large egg
04 -
1/4 cup finely chopped red onion
05 -
2 cloves garlic, minced
06 -
1 tbsp olive oil
07 -
Salt and black pepper, to taste
→ Mediterranean Aromatic Infusion
08 -
1/4 cup chopped fresh parsley
09 -
1 tbsp chopped fresh dill
10 -
1 tsp dried oregano
11 -
1/2 tsp lemon zest
→ Zesty Lemon Orzo Foundation
12 -
1 cup orzo pasta
13 -
2 cups low-sodium chicken broth
14 -
1/4 cup fresh lemon juice
15 -
1 tbsp olive oil
16 -
1/4 cup crumbled feta cheese
→ Fresh Finishing Touches
17 -
2 tbsp chopped fresh parsley, for garnish
18 -
Lemon wedges, for serving
# Instructions:
01 -
In a large bowl, combine 1.5 lbs ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 1/4 cup finely chopped red onion, 2 cloves minced garlic, 1 tbsp olive oil, salt, pepper, 1/4 cup chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tsp dried oregano, and 1/2 tsp lemon zest. Mix gently until just combined.
02 -
Form the mixture into 16-18 meatballs (about 1.5 inches each). Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Sear the meatballs for 3-4 minutes per side until golden brown. For the best Juicy Greek Chicken Meatballs with Lemon Orzo | High Protein, sear until golden brown.
03 -
Reduce heat to medium-low. Add 1/2 cup of the 2 cups low-sodium chicken broth to the skillet with the meatballs. Cover and simmer for 8-10 minutes, or until cooked through (internal temperature 165°F). Remove meatballs and set aside, keeping warm.
04 -
In the same skillet (or a separate pot), add the remaining 1.5 cups low-sodium chicken broth and bring to a boil. Stir in 1 cup orzo pasta. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and orzo is tender. This forms the perfect base for your Juicy Greek Chicken Meatballs with Lemon Orzo | High Protein.
05 -
Remove the orzo from heat. Stir in 1/4 cup fresh lemon juice, 1 tbsp olive oil, and 1/4 cup crumbled feta cheese. Season with salt and pepper to taste. The vibrant flavors are key to the Juicy Greek Chicken Meatballs with Lemon Orzo | High Protein.
06 -
Divide the lemon orzo among four plates. Top each serving with the juicy Greek chicken meatballs. Garnish generously with 2 tbsp chopped fresh parsley and serve immediately with lemon wedges for an extra burst of freshness. Enjoy your delicious Juicy Greek Chicken Meatballs with Lemon Orzo | High Protein!
# Notes:
01 -
To ensure the juiciest meatballs, avoid overmixing the ground chicken mixture. Mix just until combined to keep them tender.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop.
03 -
For a leaner option, you can substitute ground turkey (93% lean) for the ground chicken. Adjust cooking time slightly if needed.
04 -
Enhance your meal by serving these high-protein meatballs with a simple side salad of mixed greens, cucumber, and tomatoes with a light vinaigrette.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
Large skillet
03 -
Saucepan
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Chef's knife
# Nutrition Facts (Per Serving):
Calories: 515 kcal
Total Fat: 22 g
Total Carbohydrate: 34 g
Protein: 39 g