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These Greek Chicken Meatballs with tangy lemon orzo bring the best of Mediterranean cooking right to your table. Ground chicken gets a major upgrade here - each bite packed with fresh herbs and creamy feta, while the lemony orzo works as the perfect partner, tying all these incredible flavors together.
I made these for my family dinner last Sunday, and my brother-in-law who usually passes on chicken completely shocked everyone by asking for seconds. What's the trick? It's all about the feta - it keeps everything moist and adds that classic Greek flavor kick.
Smart Ingredient Guide
- Ground chicken: Go for 93% lean packages - they've got just enough fat to keep things juicy without getting greasy. Fresh-ground beats packaged stuff when you can find it.
- Feta cheese: The sheep's milk kind from Greece will give you the creamiest texture and best flavor punch. Skip the pre-crumbled containers - they're typically too dry.
- Fresh lemons: Pick ones that feel heavy and show bright yellow skin with a bit of give when you squeeze them - they'll be juicier. Try Meyer lemons when they're available.
- Dried herbs: Don't use anything older than 6 months sitting in your cabinet. You can wake up older spices by warming them in a dry pan for a minute.
- Orzo: Spend a little extra on pasta made from durum wheat - it'll cook more evenly and have better texture.
- Eggs: Let them sit out until they reach room temp for better mixing. Stick with large eggs for consistent results.
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Simple Cooking Method
- Step 1: Mix your meatball ingredients
- Throw the ground chicken and crumbled feta into a big bowl. Add a lightly beaten egg and all your dried herbs. Mix with your hands but don't overdo it - just until everything comes together. Let it all hang out for 10 minutes so the flavors can mingle.
- Step 2: Shape and cook your meatballs
- Grab the mix with a cookie scoop or tablespoon (about 1.5 inches worth). Roll between your hands to make even balls. Heat some olive oil in a big pan over medium heat. Cook in batches, turning every few minutes until they're golden all around. They need to hit 165°F inside, which takes about 12-15 minutes total.
- Step 3: Make your lemon orzo
- Get a big pot of really salty water boiling. Cook the orzo for one minute less than the package says. Save a cup of that starchy pasta water before draining. Put the pasta back in the pot and mix in butter, lemon zest and juice. Add splashes of that saved pasta water until it looks right.
- Step 4: Put it all together
- Scoop orzo into shallow bowls. Place meatballs on top. Sprinkle with extra feta and fresh herbs. Add lemon wedges on the side and drizzle good olive oil over everything.
I grew up in a Mediterranean home where I learned meatballs aren't just about throwing ingredients together - it's all about how you handle them. My grandma always told me, "Let the food speak for itself," and that's exactly what happens here - every flavor gets its moment.
I've tried countless meatball recipes over the years, but these Greek chicken ones have become our go-to family favorite. There's something magical about how the feta softens inside the meat, creating little pockets of tangy goodness, while the bright lemon orzo balances everything perfectly. This meal somehow manages to feel special enough for company but easy enough for a regular Tuesday night dinner.
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Frequently Asked Questions
- → Can I prep the meatballs early?
- Absolutely! Shape them and chill in the fridge for up to a day, or freeze them for three months if you’re planning ahead.
- → Why aren’t my meatballs holding together?
- Be gentle when mixing, and make sure the egg is spread evenly. Feta also helps keep everything sticking together nicely.
- → Is baking these an option?
- Totally! Bake at 400°F for 15-20 minutes. Just check they hit 165°F inside to know they’re done.
- → What can I use instead of orzo?
- Try couscous, small pasta shapes, or even rice if you’d like to switch it up.
- → How do I keep the meatballs juicy?
- Don’t let them cook too long—pull them off the heat when they reach 165°F. Feta helps keep them soft, too.