Greek Chicken Meatballs with Lemon Orzo
A comforting dish featuring savory chicken meatballs served over zesty lemon orzo pasta, garnished with feta cheese.
Ingredients
For the Meatballs
- 1 lb ground chicken
- 1/4 cup breadcrumbs can use panko or regular breadcrumbs
- 1/4 cup grated Parmesan cheese emotionally required
- 1 piece egg adds moisture and helps bind
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Lemon Orzo
- 1 cup orzo pasta can substitute with cauliflower rice for lower carbs
- 2 cups chicken broth for cooking orzo
- 1 piece lemon juice and zest used
- 1 tablespoon olive oil
- Feta cheese for garnish adds creaminess to the dish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper until well combined.
- Form the mixture into meatballs and place them on a baking sheet.
- Chill the formed meatballs for 10 minutes if they are too limp.
Baking
- Bake for 20-25 minutes or until cooked through.
Cooking Orzo
- In a pot, bring chicken broth to a boil.
- Add orzo and cook according to package instructions.
- Once orzo is cooked, drain and return to the pot. Stir in lemon juice, zest, and olive oil. Mix well.
Serving
- Serve meatballs over lemon orzo and garnish with feta cheese.
Notes
Don’t overcrowd the pan while baking the meatballs. A quick sear before baking can help make them look more professional.