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Greek Meatballs with Lemon Orzo

Greek Meatballs with Lemon Orzo
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine American, greek


For the Meatballs

  • 1 lb ground chicken
  • 1 shallot
  • 4 cloves garlic
  • 1/4 cup parsley, minced
  • zest of one lemon reserve juice for orzo
  • 1 egg
  • 1/2 cup panko
  • 1/2 cup feta cheese
  • 3 tbsp Greek yogurt
  • 1 tsp dry oregano
  • salt and pepper
  • olive oil

For the Orzo

  • 1 lb Orzo pasta
  • 2 lemons, sliced
  • juice of one lemon
  • 1/2 cup white wine
  • 3 1/2-4 cups chicken broth
  • 1/2 cup Kalamata olives
  • 1 tsp dry oregano
  • 2 tbsp heavy cream
  • 1/2 cup feta
  • salt and pepper
  • olive oil
  • more parsley and feta for garnish


For the meatballs

  • Mince shallots, garlic and parsley and crumble the feta cheese. Saute the shallots in a large pan with some olive oil for about 5 minutes then add the garlic and cook for another minute. Add shallots and the garlic to the chicken and mix. Add all of the rest of the ingredients and mix well. Take about one heaping tablespoon worth of meat (I use a tablespoon size cookie scoop for this) and rub it between your oiled hands to form meatballs. Cook in the same pan shallots cooked in with some olive oil in it and brown on all sides. Cook for 8-10 minutes in total then take out of the pan and set aside.

For the orzo

  • Slice two lemons and discard the pits. Brown them on both sides in the same pan meatballs cooked, this takes just a few minutes. Set them aside with the meatballs then add some more olive oil to the pan and add the orzo. Toast the orzo in the pan for 2-3 minutes then add the white wine and cook for another few minutes making sure the scrape all the brown bits from the bottom of the pan and cook until the wine starts to evaporate. Add the lemon juice, 3 1/2 cups of chicken broth, Kalamata olives, dry oregano and salt and pepper and cook until orzo is al dente, occasionally stirring. This will take 8-10 minutes. Once It is cooked, stir in the heavy cream and the feta and garnish with some chopped parsley and more crumbled feta. Serve with meatballs on top and if desired with hummus and fresh pita bread on the side. I also love cherry tomatoes on the side, it's simple, fresh and brightens up the meal even more. We eat this family style, pan on the table and serve directly on the plates, my favorite way to eat.
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