Greek Chicken Meatballs & Lemon Orzo
Steps
Step 1 β Prepare The Juiciest Little Meatballs
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1. In a large mixing bowl, combine 40 g panko and 45 ml milk. Let sit for 2β3 minutes until the breadcrumbs soften.
2. Add ground chicken, egg, Parmesan, garlic, oregano, paprika, lemon zest, salt, pepper and parsley.
3. Mix gently with your hands or a spatula until everything is just combined. Avoid overmixing.
4. Refrigerate for 10 minutes if the mixture feels sticky.
5. Aim for approximately 25 g per meatball. You'll get around 28β30 meatballs, depending on the final mixture weight. (Lightly wet or oil your hands to make rolling easier.)
2. Add ground chicken, egg, Parmesan, garlic, oregano, paprika, lemon zest, salt, pepper and parsley.
3. Mix gently with your hands or a spatula until everything is just combined. Avoid overmixing.
4. Refrigerate for 10 minutes if the mixture feels sticky.
5. Aim for approximately 25 g per meatball. You'll get around 28β30 meatballs, depending on the final mixture weight. (Lightly wet or oil your hands to make rolling easier.)
Step 2 β Cook Meatball
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1. Heat 1 tbsp olive oil in a large deep skillet over medium heat.
2. Add meatballs in a single layer, working in batches if necessary.
3. Brown for approximately 2β3 minutes per side, turning carefully until golden.
4. Continue cooking until the centers reach 74Β°C (165Β°F). Total cooking time will generally be 8β12 minutes, depending on size.
5. Transfer to a plate and loosely cover.
Don't clean the pan! Those delicious golden bits are going straight into our orzo.
2. Add meatballs in a single layer, working in batches if necessary.
3. Brown for approximately 2β3 minutes per side, turning carefully until golden.
4. Continue cooking until the centers reach 74Β°C (165Β°F). Total cooking time will generally be 8β12 minutes, depending on size.
5. Transfer to a plate and loosely cover.
Don't clean the pan! Those delicious golden bits are going straight into our orzo.
Step 3 β Build The Creamy Lemon Orzo
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1. Lower the heat to medium-low and add 1 tbsp olive oil to the same skillet.
2. Add diced onion and cook for 3β4 minutes until softened.
3. Add minced garlic and stir for 30 seconds.
4. Add 250 g dry orzo and toast gently for 1 minute, stirring constantly.
5. Pour in 650 ml chicken broth, scraping up the browned bits from the skillet.
6. Add oregano and black pepper.
7. Bring to a gentle simmer and cook uncovered for approximately 9β12 minutes, stirring frequently.
The orzo should become tender while releasing starch into the broth, creating a naturally creamy base.
Important: If the liquid gets absorbed before the pasta is tender, add more warm broth or water, 50β100 ml at a time.
2. Add diced onion and cook for 3β4 minutes until softened.
3. Add minced garlic and stir for 30 seconds.
4. Add 250 g dry orzo and toast gently for 1 minute, stirring constantly.
5. Pour in 650 ml chicken broth, scraping up the browned bits from the skillet.
6. Add oregano and black pepper.
7. Bring to a gentle simmer and cook uncovered for approximately 9β12 minutes, stirring frequently.
The orzo should become tender while releasing starch into the broth, creating a naturally creamy base.
Important: If the liquid gets absorbed before the pasta is tender, add more warm broth or water, 50β100 ml at a time.
Step 4 β The Ultra-creamy Transformation
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Once the orzo is just tender:
1. Reduce heat to low.
2. Stir in 100 g baby spinach until wilted, about 1β2 minutes.
3. Add 100 ml cooking cream and stir gently.
4. Add 40 g Parmesan in small handfuls, stirring until melted.
5. Turn off the heat.
6. In a small bowl, mix Greek yogurt with 2 tbsp of the warm orzo sauce to temper it.
7. Stir the tempered yogurt into the orzo.
8. Add lemon juice, starting with 1 tbsp, then tasting before adding the rest.
My chef secret: Add the lemon juice and yogurt off the heat. This reduces the chance of curdling and keeps the sauce silky.
You want the consistency of a loose, creamy risottoβnot a thick, sticky pasta casserole. Add a splash of warm broth if needed.
1. Reduce heat to low.
2. Stir in 100 g baby spinach until wilted, about 1β2 minutes.
3. Add 100 ml cooking cream and stir gently.
4. Add 40 g Parmesan in small handfuls, stirring until melted.
5. Turn off the heat.
6. In a small bowl, mix Greek yogurt with 2 tbsp of the warm orzo sauce to temper it.
7. Stir the tempered yogurt into the orzo.
8. Add lemon juice, starting with 1 tbsp, then tasting before adding the rest.
My chef secret: Add the lemon juice and yogurt off the heat. This reduces the chance of curdling and keeps the sauce silky.
You want the consistency of a loose, creamy risottoβnot a thick, sticky pasta casserole. Add a splash of warm broth if needed.
Step 5 β Bring Everyone Together!
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1. Nestle the cooked chicken meatballs into the creamy orzo.
2. Cover for 1β2 minutes over very low heat, just to warm everything through.
3. Sprinkle with fresh parsley or dill.
4. Finish with extra lemon zest, Parmesan and a little freshly cracked black pepper.
And then...
SERVE THAT BEAUTIFUL MASTERPIECE, CHEFFFFF!!! ππ
2. Cover for 1β2 minutes over very low heat, just to warm everything through.
3. Sprinkle with fresh parsley or dill.
4. Finish with extra lemon zest, Parmesan and a little freshly cracked black pepper.
And then...
SERVE THAT BEAUTIFUL MASTERPIECE, CHEFFFFF!!! ππ
Nutrition Facts
Per serving775 calories
Calories from
- Protein 20%
- Carbs 40%
- Fat 40%
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Fat High 34 g 52%
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Saturated Fat High 12 g 60%
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Carbohydrates High 75 g 25%
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Fiber High 5 g 20%
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Sugar 6 g 12%
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Protein High 38 g 76%
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Cholesterol High 140 mg 46%
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Sodium High 800 mg 33%
% Daily Value is based on a 2,000 calorie diet.
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