Description
Tender Greek-style chicken meatballs infused with herbs and lemon, served over bright and tangy lemon orzo for a wholesome Mediterranean-inspired meal.
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 oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix until just combined.
- Form mixture into 1-inch meatballs and place on prepared baking sheet.
- Bake for 20–25 minutes, until golden and cooked through (internal temp 165°F / 74°C).
- Meanwhile, bring broth to a boil in a saucepan. Add orzo and cook 8–10 minutes until al dente.
- Drain if needed, return orzo to pan, and stir in olive oil, feta, parsley, lemon juice, salt, and pepper.
- Serve meatballs over lemon orzo and garnish with extra parsley or feta if desired.
Notes
- Swap breadcrumbs for almond flour to make gluten-free.
- Use ground turkey instead of chicken for variation.
- Add fresh dill or mint for extra herbal flavor.
- Cook meatballs in a skillet with orzo for a one-pan version.
- Store leftovers in an airtight container in fridge up to 5 days.
Nutrition
- Serving Size: 1 portion (1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
