Greek Chicken Meatballs with Lemon Orzo
This dish comes together quickly for a busy weeknight, especially when you use the air fryer to speed up cooking. You’ll have juicy, flavorful meatballs in under half an hour, paired with bright lemon orzo for a complete meal.
Equipment
- Air Fryer
- Saucepan
Ingredients
Ingredients
- 500 g Ground chicken
- 50 g Orzo
- 1 piece Lemon for zest and juice
- 15 ml Olive oil for the orzo and air fryer
- 1 teaspoon Salt for seasoning
- 1 teaspoon Black pepper to taste
- 15 g Fresh parsley chopped, optional
Instructions
- Preheat your air fryer to 200°C. Lightly oil the basket.
- Shape the ground chicken into golf ball-sized meatballs and place them in the air fryer basket with space between each.
- Cook for 8–10 minutes, flipping halfway through, until the internal temperature reaches 74°C.
- Meanwhile, cook the orzo in salted boiling water until al dente, about 8-10 minutes, then drain.
- Toss the hot orzo with lemon zest, olive oil, and salt. Add lemon juice before serving.
- Serve the meatballs over the lemon orzo and garnish with parsley if desired.
Notes
Tip: Avoid overcrowding the air fryer and give the meatballs a light spray of oil to ensure crispiness.