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One-Pan Greek Chicken Meatballs and Lemon Orzo

One-Pan Greek Chicken Meatballs and Lemon Orzo

Delicious One-Pan Greek Chicken Meatballs paired with Lemon Orzo for a simple, flavorful meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4 servings
Calories 450 kcal

Equipment

  • 12-inch frying pan or skillet

Ingredients
  

For the meatballs

  • 1 large lemon, finely grated zest about 1 tablespoon
  • 1 medium shallot, finely diced about ⅓ cup
  • 1 large egg
  • 4 cloves garlic, minced
  • ⅓ cup panko breadcrumbs
  • ¼ cup fresh parsley leaves, finely chopped about ¼ medium bunch
  • 2 tablespoons fresh dill, finely chopped about ½ medium bunch
  • 2 tablespoons half-and-half or whole milk
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound ground chicken preferably dark meat
  • 2 tablespoons olive oil

For the orzo

  • 3 ¾ cups low-sodium chicken broth
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups dried orzo pasta
  • 3 ounces feta cheese, crumbled about ½ cup
  • 1 large lemon, juice about ¼ cup
  • 1 tablespoon fresh dill, finely chopped plus more for garnish

Instructions
 

Make the meatballs

  • In a large bowl, stir together the lemon zest, shallot, egg, garlic, panko breadcrumbs, parsley, dill, half-and-half, oregano, salt, and black pepper.
  • Add the ground chicken and mix until evenly combined, being careful not to overmix. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll into smooth balls.
  • Heat olive oil in a skillet over medium heat until shimmering. Add the meatballs in a single layer and cook until browned and cooked through, about 12 to 15 minutes. Transfer to a plate.

Make the orzo

  • In the same skillet, add chicken broth and salt, bringing to a boil over medium-high heat. Reduce heat to medium and stir in the orzo. Cook according to package instructions for about 9 minutes until most of the broth is absorbed.
  • Remove from heat and stir in feta cheese, lemon juice, and chopped dill. Return meatballs to the skillet, cover, and cook until warmed through, about 1 to 2 minutes more. Garnish with additional dill if desired.

Notes

Substitutions: Ground turkey, ground lamb, or lean ground beef can be substituted for the ground chicken. Make ahead: Meatballs can be prepared and refrigerated raw or cooked up to 2 days in advance or frozen for up to 3 months. Store leftovers in separate containers for up to 4 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg
Keyword chicken meatballs, easy dinner, healthy recipe, Lemon Orzo, One-Pan Greek Chicken Meatballs, one-pan meal
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