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These Greek Chicken Meatballs with tangy lemon orzo bring all the sunny Mediterranean tastes together in one fantastic meal. The simple ground chicken gets totally transformed – each bite packed with herbs and creamy feta, while the bright lemony orzo ties everything together just right.
I made these for my family gathering just days ago, and my brother-in-law who always says no to chicken dishes actually asked for more! What's the trick? The feta cheese adds that classic Greek tang while keeping everything nice and moist.
Complete Ingredient Buying Guide
- Ground chicken: Go for 93% lean stuff – it'll keep your meatballs juicy without too much grease. Try to get it freshly ground if you can.
- Feta cheese: The real sheep's milk Greek stuff works best for flavor and texture. Skip those pre-crumbled tubs since they're usually too dried out.
- Fresh lemons: Pick ones that feel heavy and have bright yellow skin with a bit of give when you squeeze them. They'll have more juice. Meyer lemons are awesome when you can find them.
- Dried herbs: Make sure yours aren't sitting around for more than 6 months. You can wake up older spices by warming them in a dry pan for a minute.
- Orzo: Grab pasta made from durum wheat for the best bite and cooking results.
- Eggs: Let them sit out till they reach room temp so they mix in better. Stick with large eggs for reliable cooking.
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Straightforward Cooking Method
- Step 1: Mix up your meatball stuff
- Throw your ground chicken and crumbled feta into a big bowl. Add a beaten egg and all your dried herbs. Use your hands to mix it all up gently – don't overdo it or your meatballs will get tough. Let everything sit for about 10 minutes so the flavors can get friendly.
- Step 2: Shape and cook your meatballs
- Use a 1.5-inch cookie scoop or tablespoon to grab the mix. Roll it lightly in your hands to make nice round balls. Heat up some olive oil in a big pan over medium heat. Cook your meatballs in batches, turning them every couple minutes until they're golden all around. They should hit 165°F inside, which takes about 12-15 minutes total.
- Step 3: Get your lemon orzo ready
- Get a big pot of very salty water boiling. Cook your orzo for one minute less than the package says. Save a cup of the pasta water before you drain it. Put the pasta back in the pot and mix in some butter, lemon zest, and juice. Add splashes of the pasta water until it looks right.
- Step 4: Put it all together
- Put your orzo in shallow bowls. Add the meatballs on top. Sprinkle with extra feta and fresh herbs. Add lemon wedges on the side and drizzle with good olive oil before serving.
I grew up in a house where Mediterranean cooking was everything, and I learned that making great meatballs isn't just about what goes in them but how you handle them. My grandma always told me, "Just let the food speak for itself," and that's exactly what happens with these meatballs – every flavor gets its moment.
I've tried tons of meatball recipes over the years, but these Greek chicken ones have become what my family asks for most. There's something really special about how the feta gets a bit melty inside the meat, making little pockets of tangy goodness, while the lemony orzo brings that perfect brightness. It's one of those dishes that looks fancy enough for company but isn't actually hard to make.
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Frequently Asked Questions
- → Can I prep these meatballs early?
- Absolutely! Shape the meatballs and refrigerate them for a day or freeze them up to three months.
- → What's causing my meatballs to fall apart?
- Avoid overmixing the ingredients and ensure the egg binds everything well. Feta also acts as a natural binder.
- → Is baking an option for these meatballs?
- For sure! Pop them in a 400°F oven and bake for 15-20 minutes till they hit 165°F inside.
- → What could I swap for orzo?
- Tiny pasta, couscous, or even rice can work as great replacements for orzo.
- → How do I keep the meatballs juicy?
- Don’t let them overcook! Pull them off the heat once their internal temp is 165°F. The feta also keeps them tender.