Go Back
Greek chicken meatballs with lemon orzo cooking in cast iron skillet with fresh herbs

Greek Chicken Meatballs with Lemon Orzo

Juicy chicken meatballs infused with fresh herbs paired with bright lemon orzo, all cooked in one skillet for a flavorful Mediterranean dinner.
Print Recipe Save to Pinterest
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken
  • 0.5 cup breadcrumbs preferably whole-wheat
  • 0.25 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 2 tablespoons fresh oregano finely chopped
  • 2 tablespoons fresh mint leaves chopped
  • 3 cloves garlic minced
  • 0.5 red onion finely diced
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • 0.25 cup fresh lemon juice about 2 lemons
  • 1 lemon zested
  • 0.5 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 0.25 teaspoon red-pepper flakes optional
  • fresh parsley chopped for garnish

Equipment

  • Large heavy-bottomed 12-inch skillet (cast iron or stainless steel)
  • Large mixing bowl
  • Wooden spoon
  • Meat thermometer

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, oregano, mint, garlic, and red onion. Season generously with salt and pepper. Mix gently with your hands until just combined (about 30 seconds). Form into 1-inch balls (about 1 ounce each, making approximately 16-20 meatballs) and refrigerate for 15 minutes.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add 2 tablespoons olive oil and wait until it shimmers (about 30 seconds). Add meatballs in a single layer without crowding. Cook for 2 to 3 minutes per side until golden-brown. Remove to a plate.
  3. Reduce heat to medium and pour in white wine. Scrape up browned bits (fond) with a wooden spoon. Let wine reduce by half (about 2 minutes). Stir in chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer.
  4. Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente (tender with a slight bite) and absorbs most liquid. Return meatballs to pan, nestling them among pasta. Cover and cook 5 minutes until meatballs reach 165°F internal temperature. Remove from heat, rest 3 minutes to allow orzo to absorb remaining liquid, and garnish with parsley.

Notes

For best results, refrigerate formed meatballs for 15 minutes before searing to help them hold their shape. Use a 12-inch heavy skillet for even browning. Don't rinse the orzo - cooking it directly in broth lets it absorb the lemon-herb flavors. Recipe yields approximately 16-20 meatballs. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of chicken broth and a squeeze of fresh lemon.