Greek Chicken Meatballs Lemon Orzo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 pound ground chicken
02 -
1 large egg
03 -
1/2 cup feta, crumbled and chopped small
04 -
1.5 teaspoons dried oregano
05 -
1 teaspoon dried basil
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1 teaspoon dried dill
09 -
1 teaspoon dried parsley
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon pepper
→ Lemon Orzo
12 -
1 cup dried orzo
13 -
Zest of 1 lemon
14 -
1 tablespoon fresh lemon juice
15 -
2 tablespoons olive oil or melted butter
16 -
2 tablespoons grated or shredded parmesan cheese (optional)
17 -
1/2 teaspoon dried oregano
18 -
1/2 teaspoon garlic powder
19 -
1/2 teaspoon salt
20 -
1/2 teaspoon pepper
21 -
1/4 teaspoon dill
# Instructions:
01 -
Combine all meatball ingredients in a large bowl and mix gently with hands until just combined. Shape into 15 meatballs.
02 -
Heat 1 tablespoon olive oil in a large pan over medium heat. Add meatballs with space between them, turning frequently until browned (5-6 minutes). Cover and cook 5-6 minutes more until internal temperature reaches 165°F.
03 -
Cook orzo according to package directions. In a large bowl, combine cooked orzo with lemon zest, juice, olive oil or butter, parmesan, and all seasonings.
04 -
Serve warm meatballs over the seasoned lemon orzo.
# Notes:
01 -
These Greek-inspired chicken meatballs are seasoned with herbs and feta cheese, served over lemony orzo pasta for a quick and flavorful meal that comes together in under 30 minutes.
02 -
Don't overcook the meatballs to prevent them from drying out.