Greek Chicken Lemon Orzo Meatballs (Print Version)
# Ingredients:
→ Chicken Meatballs
01 -
1 pound ground chicken
02 -
1/2 cup breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup finely chopped red onion
05 -
2 cloves garlic, minced
06 -
1 large egg
07 -
2 tablespoons fresh parsley, chopped
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
11 -
Zest of 1 lemon
→ Lemon Orzo
12 -
1 cup orzo pasta
13 -
2 cups vegetable or chicken broth
14 -
2 tablespoons olive oil
15 -
1/4 cup feta cheese, crumbled
16 -
1/4 cup fresh parsley, chopped
17 -
Juice of 1 lemon
18 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, blend ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and black pepper until thoroughly combined.
03 -
Form the mixture into 1-inch meatballs and place evenly on the prepared baking sheet.
04 -
Bake in the preheated oven for 20-25 minutes until golden brown and cooked through, internal temperature reaching 165°F (74°C).
05 -
While meatballs bake, bring vegetable or chicken broth to a boil in a saucepan. Add orzo and cook for 8-10 minutes or until al dente.
06 -
Drain excess broth, return orzo to saucepan, drizzle with olive oil, add crumbled feta, chopped parsley, lemon juice, and season with salt and pepper. Mix well.
07 -
Arrange baked meatballs alongside the finished lemon orzo. Optionally, garnish with more parsley and lemon wedges before serving.
# Notes:
01 -
For uniform meatballs, use a cookie scoop to portion the mixture before rolling.
02 -
Use freshly grated Parmesan and high-quality feta for the best flavor.