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Greek Chicken Meatballs with Lemon Orzo Recipe

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Enjoy a flavorful Mediterranean-inspired dinner with these Greek Chicken Meatballs paired with zesty Lemon Orzo and a creamy Feta Yogurt Sauce. This wholesome meal combines lean ground chicken with fresh herbs and spices, served alongside sautéed bell peppers and onions, making it vibrant and delicious. Perfect for a weeknight dinner or entertaining guests, this dish offers a balanced blend of protein, fresh vegetables, and bright citrus notes.

Ingredients

Feta Yogurt Sauce

  • ½ cup plain Greek yogurt
  • ½ cup feta crumbles
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1-3 teaspoons water (to thin sauce)

Meatballs

  • 1 pound lean ground chicken or turkey (around 93% lean)
  • 1 egg
  • ½ cup breadcrumbs
  • ¼ cup finely diced red onion (about ¼ large red onion)
  • 3 cloves garlic, minced (or ½ teaspoon garlic powder)
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh mint
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • Freshly ground black pepper, to taste

Veggies

  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

Lemon Orzo

  • 1⅓ cup orzo pasta (8 ounces)
  • 1 teaspoon lemon zest
  • Juice from ½ lemon (about 2 tablespoons fresh lemon juice)
  • 1-2 tablespoons butter or olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional: ½ cup pitted and sliced kalamata olives

Garnish and Serving

  • Fresh torn mint and parsley
  • Optional: Pita bread, for serving

Instructions

  1. Prepare the Feta Yogurt Sauce: In a bowl, combine the Greek yogurt, feta crumbles, olive oil, lemon juice, lemon zest, garlic powder, salt, and freshly ground black pepper. Add 1 to 3 teaspoons of water gradually to thin the sauce until it reaches a drizzling consistency. Set aside.
  2. Mix the Meatball Ingredients: In a large bowl, combine the lean ground chicken or turkey, egg, breadcrumbs, finely diced red onion, minced garlic, chopped parsley, chopped mint, dried oregano, salt, and freshly ground black pepper. Mix gently until evenly combined, being careful not to overmix to keep meatballs tender.
  3. Form and Cook the Meatballs: Shape the mixture into evenly sized meatballs, about 1 ½ inches in diameter. Heat a non-stick skillet over medium heat with a little olive oil. Cook the meatballs in batches, allowing them to brown on all sides and cook through fully, about 10-12 minutes, turning occasionally to ensure even cooking. Remove meatballs and keep warm.
  4. Sauté the Vegetables: In the same skillet, add 1 tablespoon olive oil. Add the julienned red and orange bell peppers along with the sliced red onion. Season with salt and freshly ground black pepper. Sauté for about 5-7 minutes until vegetables are tender but still crisp. Remove from heat and set aside.
  5. Cook the Lemon Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, typically 7-9 minutes, until al dente. Drain thoroughly and return to the pot. Stir in lemon zest, lemon juice, butter or olive oil, salt, and pepper to taste. If using, fold in the sliced kalamata olives.
  6. Assemble and Serve: Plate a bed of lemon orzo topped with sautéed vegetables and chicken meatballs. Drizzle with the feta yogurt sauce and garnish with fresh torn mint and parsley. Serve with pita bread on the side if desired.

Notes

  • You can substitute ground turkey for chicken or use a combination.
  • Adjust the amount of garlic and herbs according to personal preference for more robust flavor.
  • The feta yogurt sauce can be made ahead and refrigerated for up to 2 days.
  • For a gluten-free version, use gluten-free breadcrumbs or omit them and add an extra egg to bind the meatballs.
  • Leftover meatballs and sauce make great sandwiches or salads the next day.

Find it online: https://justsosavory.com/greek-chicken-meatballs-with-lemon-orzo-recipe/