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Golden seared chicken meatballs served over a bed of lemon orzo pasta and fresh baby spinach in a large skillet.

Greek Chicken Meatballs with Lemon Orzo

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 500 g ground chicken
  • 1/2 cup crumbled feta cheese
  • 1/2 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 3 cloves garlic , minced
  • 1 tablespoon dried oregano
  • 1/4 cup fresh parsley, chopped
  • 2 lemons , zested and juiced
  • 1.5 cups dry orzo pasta
  • 3 cups low -sodium chicken broth
  • 2 cups fresh baby spinach
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • In a large mixing bowl, combine ground chicken, feta, breadcrumbs, egg, half of the garlic, oregano, half of the parsley, half of the lemon zest, salt, and pepper.
  • Form the mixture into 16 uniform meatballs.
  • Heat olive oil in a large skillet over medium-high heat. Sear meatballs for 8-10 minutes, turning occasionally until cooked through to an internal temperature of 165°F (74°C). Remove from pan and set aside.
  • Add the remaining garlic and dry orzo to the skillet. Toast for 1-2 minutes until the orzo is slightly fragrant.
  • Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes until the liquid is absorbed and orzo is tender.
  • Stir in the baby spinach, lemon juice, remaining lemon zest, and remaining parsley until the spinach is wilted.
  • Return the meatballs to the skillet and toss gently to combine and reheat.
  • Serve immediately while warm.