Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- 2 tablespoons olive oil (for cooking)
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth (or water, for cooking the orzo)
- 2 tablespoons butter (or olive oil)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- Salt and pepper to taste
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix until just combined.
- Shape the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet.
- Bake the meatballs for 15-20 minutes, or until cooked through and golden.
- In a medium pot, bring chicken broth (or water) to a boil. Add the orzo and cook according to package directions until al dente.
- Once cooked, drain the orzo and return it to the pot. Stir in butter, lemon juice, additional lemon zest, and minced garlic. Season with salt and pepper to taste.
- Plate the lemon orzo and top with warm chicken meatballs. Garnish with fresh dill, crumbled feta, and lemon wedges.
Notes
Don’t overmix the meat for tender meatballs. Use a cookie scoop for uniform portions. Cook the orzo to al dente to avoid mushiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten-free option available