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Greek Chicken Meatballs with Lemon Orzo
Serves 4 |
Bright, zesty and surprisingly easy.
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Ingredients:
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| For the Meatballs: |
| 1 lb ground chicken+ Add to Shopping List |
| 1/4 cup breadcrumbs+ Add to Shopping List |
| 1 egg, beaten+ Add to Shopping List |
| 1 tablespoon lemon zest+ Add to Shopping List |
| 1/4 cup crumbled feta cheese+ Add to Shopping List |
| 2 cloves garlic, minced+ Add to Shopping List |
| 1/4 cup finely chopped red onion+ Add to Shopping List |
| 1/4 cup chopped fresh parsley+ Add to Shopping List |
| 1 teaspoon dried oregano+ Add to Shopping List |
| 1 teaspoon dried dill+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| Black pepper, to taste+ Add to Shopping List |
| 2 tablespoons olive oil+ Add to Shopping List |
| For the Lemon Orzo: |
| 2 cups chicken broth+ Add to Shopping List |
| 1 cup orzo+ Add to Shopping List |
| 3 tablespoons lemon juice+ Add to Shopping List |
| 1 tablespoon lemon zest+ Add to Shopping List |
| 1 tablespoon olive oil+ Add to Shopping List |
| 2 tablespoons chopped fresh parsley+ Add to Shopping List |
| 1/4 cup grated Parmesan cheese+ Add to Shopping List |
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!
| Main Ingredient: | Orzo, Ground Chicken |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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