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Greek Chicken Meatballs with Lemon Orzo
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Serves 4
Bright, zesty and surprisingly easy.
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Ingredients:
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1 egg, beaten
1 tablespoon lemon zest
1/4 cup crumbled feta cheese
2 cloves garlic, minced
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried dill
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
For the Lemon Orzo:
2 cups chicken broth
1 cup orzo
3 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
Directions:
In a large bowl, combine the ground chicken, breadcrumbs, egg, lemon zest, feta, garlic, red onion, parsley, oregano, dill, salt, and pepper. Mix until well combined. Form into meatballs.
Pour the olive oil into a skillet. Bring to medium heat. Cook the meatballs in batches until browned. Transfer to a plate and continue until all the meatballs are cooked.
Pour the chicken broth in a saucepan. Bring to a boil. Add the orzo to the saucepan. Cook and stir for 8-10 minutes, until al dente.
Pour the orzo into a strainer and return to the saucepan. Add the lemon juice, lemon zest, olive oil, parsley, and parmesan. Stir until combined.
Spoon the orzo onto serve plates and top with meatballs. Enjoy!
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Greek Chicken Meatballs with Lemon Orzo
Serves 4
Ingredients:
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1 egg, beaten
1 tablespoon lemon zest
1/4 cup crumbled feta cheese
2 cloves garlic, minced
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried dill
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
For the Lemon Orzo:
2 cups chicken broth
1 cup orzo
3 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon olive oil
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
Directions:
In a large bowl, combine the ground chicken, breadcrumbs, egg, lemon zest, feta, garlic, red onion, parsley, oregano, dill, salt, and pepper. Mix until well combined. Form into meatballs.
Pour the olive oil into a skillet. Bring to medium heat. Cook the meatballs in batches until browned. Transfer to a plate and continue until all the meatballs are cooked.
Pour the chicken broth in a saucepan. Bring to a boil. Add the orzo to the saucepan. Cook and stir for 8-10 minutes, until al dente.
Pour the orzo into a strainer and return to the saucepan. Add the lemon juice, lemon zest, olive oil, parsley, and parmesan. Stir until combined.
Spoon the orzo onto serve plates and top with meatballs. Enjoy!
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