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These Greek Chicken Meatballs with tangy lemon orzo bring together the best Mediterranean tastes in one dish. Ground chicken gets a major upgrade here - each bite packs herbs and creamy feta, while the lemony orzo base complements everything wonderfully.
I made these for my family gathering last weekend, and my brother-in-law who normally passes on chicken actually came back for more. What's the trick? The feta cheese adds moisture and that classic Greek flavor kick.
Complete Ingredients Buying Guide
- Ground chicken: Go for 93% lean packages which have just enough fat to keep everything moist without excess grease. Fresh ground works better than stuff that's been sitting packaged.
- Feta cheese: Real Greek sheep's milk feta gives you the creamiest texture and best taste. Skip the pre-crumbled stuff in tubs - it's usually too dry.
- Fresh lemons: Pick ones that feel heavy and bright yellow with a bit of give when you squeeze them - they'll have more juice. Try Meyer lemons when you can find them.
- Dried herbs: Don't use spices older than 6 months or you'll miss out on flavor. Warm them quickly in a dry pan to wake up their oils.
- Orzo: Pick a good durum wheat version for the best bite and cooking results.
- Eggs: Let them come to room temp for better mixing. Stick with large eggs for consistency.
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Foolproof Cooking Instructions
- Step 1: Get your meatball mix ready
- Put your ground chicken and crumbled feta in a big bowl. Add a lightly beaten egg and mix in all your dried herbs. Mix with your hands but don't overdo it - just enough to combine everything. Let it sit for 10 minutes so flavors can blend.
- Step 2: Shape and cook your meatballs
- Grab the mix with a 1.5-inch cookie scoop or tablespoon. Roll gently in your hands to make even balls. Warm olive oil in a big skillet over medium heat. Cook meatballs in batches, turning every few minutes until golden all around. They should reach 165°F inside, taking about 12-15 minutes total.
- Step 3: Make your lemon orzo
- Get a big pot of really salty water boiling. Cook your orzo following the box directions but take off 1 minute. Save a cup of the pasta water before draining. Put the pasta back in the pot with butter, lemon zest and juice. Add some of the saved pasta water if needed.
- Step 4: Put it all together
- Serve orzo in shallow bowls. Put meatballs on top. Sprinkle with extra feta, fresh herbs, and add lemon wedges. Finish with a drizzle of good olive oil.
I grew up in a Mediterranean family where I learned meatballs aren't just about what goes in them - it's how you handle them. My grandma always told me, "Let the food speak for itself," and that's exactly what happens in this dish where every flavor comes through clearly.
I've tried tons of meatball recipes over the years, but these Greek chicken ones have become our go-to family meal. There's something magical about how the feta partly melts into the meat, making little pockets of tangy goodness, while the lemon orzo brings everything together with its bright flavor. It's just right for both quiet family nights and when friends come over - fancy enough to impress but totally doable.
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Frequently Asked Questions
- → Can I prepare the meatballs early?
- Sure! Shape the meatballs and keep them uncooked in the fridge for 24 hours or freeze for up to 3 months.
- → Why won't my meatballs stick together?
- Don't stir the mix too much, and make sure the egg blends well. The feta also helps hold them together.
- → Is baking an option here?
- Absolutely! Bake them at 400°F for 15-20 minutes or until they hit 165°F inside.
- → What works instead of orzo?
- Try swapping in couscous, small pasta shapes, or even rice as a substitute.
- → How do I keep the meatballs moist?
- Cook just until they reach 165°F inside. Overcooking dries them out, but feta also helps keep them juicy.