Craving a Mediterranean escape that will transport your taste buds to the sunny shores of Greece without leaving your kitchen? Get ready to discover the ultimate comfort food that combines the juicy, herb-packed goodness of Greek chicken meatballs with creamy, perfectly cooked orzo! This mouthwatering recipe is about to become your new weeknight dinner obsession - promising restaurant-quality flavor in just 40 minutes and guaranteed to impress both family and dinner guests alike.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup feta cheese, crumbled
- 1/4 cup parsley, chopped
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 cup chicken broth
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, crumbled feta cheese, chopped parsley, dried oregano, salt, and pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Form the chicken mixture into uniform meatballs, approximately 1-
- 5 inches in diameter. Aim to create about 16-20 meatballs depending on size preference.
- Heat a large skillet over medium-high heat and lightly spray or coat with olive oil. Carefully place the meatballs in the skillet, ensuring they are not overcrowded.
- Cook meatballs for 3-4 minutes on each side, rotating to ensure even browning and internal temperature reaches 165°F (74°C). Remove meatballs and set aside on a plate.
- In the same skillet, add orzo pasta and chicken broth. Stir to combine and bring to a gentle simmer.
- Reduce heat to low, cover the skillet, and let the orzo cook for approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Once orzo is tender and liquid is absorbed, return meatballs to the skillet and gently mix to reheat and combine flavors.
- Garnish with additional fresh parsley if desired, and serve hot directly from the skillet.
Tips
- Use wet hands when forming meatballs to prevent the mixture from sticking to your fingers and ensure smooth, uniform shapes.
- For extra flavor, consider adding a small amount of minced garlic or grated lemon zest to the meatball mixture.
- Check the internal temperature of meatballs with a meat thermometer to ensure they reach the safe 165°F (74°C).
- If the orzo seems too dry while cooking, add a little extra chicken broth or water to prevent sticking.
- For a crispy exterior, you can briefly broil the meatballs after pan-frying for additional texture.
- Fresh herbs make a big difference - try to use fresh parsley instead of dried for maximum flavor impact.
- This dish pairs wonderfully with a simple Greek salad or tzatziki on the side for a complete Mediterranean meal.
Nutrition Facts
Calories: 251kcal
Carbohydrates: 21g
Protein: 27g
Fat: g
Saturated Fat: g
Cholesterol: 66mg
