Name: Greek Chicken Meatballs
Ingredients: Ground Chicken (1 pound): Lean and mild, it’s the perfect base for soaking up herbs and spices.; Plain Breadcrumbs (¼ cup): Helps bind the meatballs and keeps them tender.; Red Onion (¼ cup, finely diced): Adds a subtle sweetness and slight crunch.; Fresh Garlic (2 cloves, minced): Brings bold, savory depth to the meatballs.; Crumbled Feta Cheese (¼ cup): Adds a tangy, salty kick that screams Mediterranean.; Fresh Parsley (¼ cup plus 2 tablespoons, chopped, divided): Provides a fresh, herby flavor and vibrant garnish.; Fresh Dill (1 tablespoon, chopped, or 1 teaspoon dried): Adds a unique, slightly sweet herbaceous note.; Dried Oregano (1 teaspoon): Brings classic Greek flavor with its earthy, aromatic touch.; Large Egg (1, beaten): Acts as a binder to hold the meatballs together.; Fresh Lemon Zest (from 2 lemons, divided): Infuses bright, citrusy flavor in both the meatballs and orzo.; Olive Oil (3 tablespoons, divided): Used for cooking the meatballs and tossing the orzo, adding richness.; Orzo Pasta (1 cup): A small, rice-shaped pasta that pairs perfectly with the lemony sauce.; Chicken Broth (2 cups): Cooks the orzo and adds savory depth.; Fresh Lemon Juice (from 1 lemon): Brightens the orzo with a tangy, fresh finish.; Grated Parmesan Cheese (¼ cup): Adds a nutty, cheesy touch to the orzo.; Salt and Pepper (to taste): Enhances all the flavors.; Ground Chicken: Swap with ground turkey, pork, or a plant-based meat substitute for a vegetarian option.; Breadcrumbs: Use panko, crushed crackers, or gluten-free breadcrumbs for dietary needs.; Feta: Try goat cheese or omit for a dairy-free version.; Herbs: Replace dill with fresh mint or basil for a different flavor profile.; Orzo: Use couscous, quinoa, or small pasta like ditalini. Adjust cooking time as needed.; Broth: Vegetable broth works for a vegetarian version, or use water with a bouillon cube.

Description

Ever dreamed of a dinner that’s bursting with Mediterranean flavors but comes together in under 40 minutes? What if you could make juicy, herb-packed meatballs and a zesty side of orzo with minimal fuss? Say hello to Greek Chicken Meatballs! This dish combines tender chicken meatballs with feta, fresh herbs, and lemony orzo for a meal that feels like a Greek island getaway.

Ingredients

Ground Chicken (1 pound): Lean and mild, it’s the perfect base for soaking up herbs and spices.
Plain Breadcrumbs (¼ cup): Helps bind the meatballs and keeps them tender.
Red Onion (¼ cup, finely diced): Adds a subtle sweetness and slight crunch.
Fresh Garlic (2 cloves, minced): Brings bold, savory depth to the meatballs.
Crumbled Feta Cheese (¼ cup): Adds a tangy, salty kick that screams Mediterranean.
Fresh Parsley (¼ cup plus 2 tablespoons, chopped, divided): Provides a fresh, herby flavor and vibrant garnish.
Fresh Dill (1 tablespoon, chopped, or 1 teaspoon dried): Adds a unique, slightly sweet herbaceous note.
Dried Oregano (1 teaspoon): Brings classic Greek flavor with its earthy, aromatic touch.
Large Egg (1, beaten): Acts as a binder to hold the meatballs together.
Fresh Lemon Zest (from 2 lemons, divided): Infuses bright, citrusy flavor in both the meatballs and orzo.
Olive Oil (3 tablespoons, divided): Used for cooking the meatballs and tossing the orzo, adding richness.
Orzo Pasta (1 cup): A small, rice-shaped pasta that pairs perfectly with the lemony sauce.
Chicken Broth (2 cups): Cooks the orzo and adds savory depth.
Fresh Lemon Juice (from 1 lemon): Brightens the orzo with a tangy, fresh finish.
Grated Parmesan Cheese (¼ cup): Adds a nutty, cheesy touch to the orzo.
Salt and Pepper (to taste): Enhances all the flavors.

Substitutions and Variations

Ground Chicken: Swap with ground turkey, pork, or a plant-based meat substitute for a vegetarian option.
Breadcrumbs: Use panko, crushed crackers, or gluten-free breadcrumbs for dietary needs.
Feta: Try goat cheese or omit for a dairy-free version.
Herbs: Replace dill with fresh mint or basil for a different flavor profile.
Orzo: Use couscous, quinoa, or small pasta like ditalini. Adjust cooking time as needed.
Broth: Vegetable broth works for a vegetarian version, or use water with a bouillon cube.

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Instructions

Mix the Meatball Mixture:
- In a large mixing bowl, combine 1 pound ground chicken, ¼ cup plain breadcrumbs, ¼ cup finely diced red onion, 2 minced garlic cloves, ¼ cup crumbled feta, ¼ cup chopped fresh parsley, 1 tablespoon chopped fresh dill (or 1 teaspoon dried), 1 teaspoon dried oregano, 1 beaten egg, and the zest of 1 lemon.
- Season with salt and pepper to taste. Gently mix with your hands or a spoon until just combined.
- Tip: Don’t overmix, as it can make the meatballs tough. Stop when the ingredients are evenly distributed.
Shape the Meatballs:
- Roll the mixture into small balls, about the size of a golf ball (1–1½ inches). Aim for 16–20 meatballs, keeping them uniform for even cooking.
- Place the meatballs on a plate or tray as you work.
- Tip: Wet your hands slightly to prevent the mixture from sticking.
Cook the Meatballs:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the meatballs in batches, avoiding overcrowding. Cook for 4–5 minutes per side, turning gently, until golden brown and cooked through (internal temperature of 165°F).
- Transfer cooked meatballs to a plate and cover to keep warm.
- Tip: If the skillet gets dry, add a bit more oil between batches.
Cook the Orzo:
- In a medium pot, bring 2 cups of chicken broth to a boil.
- Add 1 cup of orzo and cook for 8–10 minutes, stirring occasionally, until al dente (tender but firm).
- Drain any excess broth if needed.
- Tip: Taste the orzo at 8 minutes to avoid overcooking.
Flavor the Orzo:
- In a large bowl, toss the cooked orzo with 1 tablespoon olive oil, the zest of 1 lemon, the juice of 1 lemon, ¼ cup grated Parmesan, and 2 tablespoons chopped fresh parsley.
- Season with salt and pepper to taste.
- Tip: Add the lemon juice gradually and taste to get the perfect tangy balance.
Serve:
- Divide the lemony orzo among plates or bowls.
- Top with the Greek chicken meatballs, and sprinkle with extra parsley and crumbled feta if desired.
- Serve warm and enjoy the Mediterranean flavors!
- Tip: Add a lemon wedge on the side for an extra zesty option.