Savor the Mediterranean: Greek Chicken Meatballs with Zesty Lemon Orzo
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Learn how to make delicious Greek Chicken Meatballs with Zesty Lemon Orzo. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound ground chicken
1/2 cup breadcrumbs (use gluten-free if needed)
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 large egg
1 tablespoon olive oil
1 cup orzo pasta
1 1/2 cups chicken broth
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 tablespoon butter
Salt and pepper to taste
Chopped fresh dill, for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine ground chicken, breadcrumbs, parsley, feta, garlic, oregano, salt, pepper, and egg. Use your hands to mix until well combined, but be careful not to overmix as this can make the meatballs tough.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. This should make approximately 20 meatballs.
Drizzle olive oil over the meatballs and bake in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
While the meatballs are baking, prepare the orzo. In a medium saucepan, bring chicken broth to a boil. Add the orzo and cook for about 8-10 minutes, or until al dente.
Drain any excess broth, then stir in lemon zest, lemon juice, and butter. Season with salt and pepper to taste.
Once the meatballs are done, serve them over the zesty lemon orzo, garnished with fresh dill if desired.
