Description
These Greek chicken meatballs with lemon orzo are a flavorful and satisfying meal that combines juicy meatballs with a zesty orzo pasta. Perfect for a weeknight dinner or entertaining guests, this dish is sure to impress with its Mediterranean-inspired flavors.
Ingredients
Scale
For the meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled feta cheese
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon olive oil (for cooking)
For the lemon orzo:
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- zest and juice of 1 lemon
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill or parsley
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, red onion, parsley, feta, garlic, oregano, salt, pepper, and egg. Form into small meatballs and bake for 18–20 minutes.
- Prepare the lemon orzo: In a saucepan, sauté garlic in olive oil, add orzo and cook. Stir in broth, lemon zest, lemon juice, feta, and herbs. Season to taste.
- Serve: Place meatballs on a bed of lemon orzo, garnish with herbs and feta.
Notes
- For extra flavor, serve with tzatziki or a Greek cucumber salad.
- You can substitute ground turkey for chicken if preferred.
Nutrition
- Serving Size: 4 meatballs with orzo
- Calories: 430
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
