One-Pan Greek Chicken Meatballs and Lemon Orzo

Prep: 20 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

For the longest time, meatballs either meant Italian meatballs swimming in a pot of marinara or the creamy Swedish meatballs my aunt brought to family gatherings. My horizons have since expanded, and now my absolute favorite thing about meatballs is that they are a total blank canvas that can take on just about any flavor and be made with any kind of ground meat. I’m talking about everything from chicken Caesar meatballs to cheesy French onion meatballs, breakfast meatballs, and even chicken Parm meatballs to name a few. The possibilities are endless.

Ingredients

Finely grated zest of 1 large lemon (1 tablespoon)
1 medium shallot, finely diced (1/3 cup)
1 large egg
4 cloves garlic, minced
1/3 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley leaves (1/4 medium bunch)
2 tablespoons finely chopped fresh dill (1/2 medium bunch)
2 tablespoons half-and-half or whole milk
2 teaspoons dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground chicken, preferably dark meat
2 tablespoons olive oil
3 3/4 cups low-sodium chicken broth
1 1/2 teaspoons kosher salt
1 1/2 cups dried orzo pasta
3 ounces feta cheese, crumbled (1/2 cup)
Juice of 1 large lemon (1/4 cup)
1 tablespoon finely chopped fresh dill, plus more for garnish

Instructions

Stir the finely grated zest of 1 large lemon, 1 finely diced medium shallot, 1 large egg, 4 minced garlic cloves, 1/3 cup panko breadcrumbs, 1/4 cup finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh dill, 2 tablespoons half-and-half, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl.
Add 1 pound ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms. Place on a plate.
Heat 2 tablespoons olive oil in a 12-inch frying pan or skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 12 to 15 minutes total. Transfer to a clean plate.
Add 3 3/4 cups low-sodium chicken broth and 1 1/2 teaspoons kosher salt to the same skillet (no need to wash) and bring to a boil over medium-high heat. Reduce the heat to medium and stir in 1 1/2 cups dried orzo. Cook according to the package instructions, stirring occasionally, for 1 minute less than al dente and most of the broth is absorbed, about 9 minutes.
Remove the skillet from the heat. Stir in 3 ounces crumbed feta cheese, the juice of 1 large lemon, and 1 tablespoon finely chopped fresh dill. Return the meatballs to the skillet, cover, and cook until the meatballs are warmed through, 1 to 2 minutes more. Garnish with more chopped dill if desired.