Description
Tender Greek‑style chicken meatballs served over bright lemon orzo, tossed with feta and fresh herbs.
Ingredients
- 1 lb ground chicken
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Zest of 1 lemon
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- ¼ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper; mix until well combined.
- Using your hands, form the mixture into ~1‑inch meatballs and place them on the prepared baking sheet, spacing evenly.
- Bake meatballs in the preheated oven for about 20‑25 minutes, until golden brown and internal temperature reaches 165°F (74°C).
- While meatballs bake, bring the broth to a boil in a saucepan. Add the orzo pasta and cook per package instructions (about 8‑10 minutes) until al dente.
- Drain any excess broth, return orzo to saucepan; drizzle with olive oil, add crumbled feta, chopped parsley, lemon juice; stir to combine. Season with salt & pepper to taste.
- Serve meatballs alongside or atop the lemon orzo. Garnish with additional parsley and lemon wedges if desired.
Notes
- You can use either chicken or vegetable broth depending on preference for richer flavor or vegetarian option for the orzo.
- If the meatball mixture feels too wet, add a bit more breadcrumbs; if too dry, a splash of broth helps.
- For even cooking, make sure meatballs are uniform in size (~1‑inch).
- Bring the meatballs to safe internal temp: 165°F / 74°C.
- Leftovers refrigerate well; reheat gently to avoid drying out the meatballs.
