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Greek Chicken Meatballs with Lemon Orzo Recipe
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Greek Chicken Meatballs with Lemon Orzo
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!
| Course: | Dinner |
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