Go Back
Golden browned chicken meatballs served over yellow lemon orzo with fresh spinach and feta cheese in a skillet.

Greek Chicken Meatballs with Lemon Orzo

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 1/4 cup crumbled feta cheese
  • 2 cloves garlic , minced
  • 1 tsp dried oregano
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1.5 cups dry orzo pasta
  • 3 cups chicken broth
  • 1 lemon , zested and juiced
  • 2 cups fresh baby spinach
  • 1 tbsp unsalted butter

Method
 

  1. In a large bowl, combine ground chicken, panko, egg, feta, minced garlic, oregano, parsley, salt, and pepper.
  2. Form the mixture into 1-inch meatballs, making approximately 16-20 total.
  3. Heat olive oil in a large skillet over medium heat and brown meatballs on all sides until the internal temperature reaches 165°F (74°C), then remove and set aside.
  4. In the same skillet, add the dry orzo and toast for 1 minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer; cook, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed, approximately 8 to 10 minutes.
  6. Stir in the fresh baby spinach, lemon juice, lemon zest, and butter until the spinach is wilted and the sauce is emulsified.
  7. Return the meatballs to the skillet, toss gently to combine, and serve immediately.