Greek Chicken Meatballs with Lemon Orzo

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 lb ground chicken

1/4 cup breadcrumbs

1/4 cup finely chopped red onion

2 cloves garlic (minced)

1/4 cup crumbled feta cheese

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

1 teaspoon dried oregano

1 egg (beaten)

Zest of 1 lemon

Salt and pepper to taste

2 tablespoons olive oil (for frying)

1 cup orzo pasta

2 cups chicken broth

1 tablespoon olive oil

Zest of 1 lemon

Juice of 1 lemon

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Directions

Prepare the Greek Chicken Meatballs:In a large bowl, combine the ground chicken, breadcrumbs, red onion, garlic, feta cheese, parsley, dill, oregano, beaten egg, lemon zest, salt, and pepper. Mix until well combined.Form the mixture into small meatballs, about 1-1.5 inches in diameter.Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan.Cook the meatballs for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and set aside.

Prepare the Lemon Orzo:In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to the package instructions, usually about 8-10 minutes, until al dente.Drain the orzo and return it to the saucepan. Add the olive oil, lemon zest, lemon juice, Parmesan cheese, and chopped parsley. Stir to combine.Season with salt and pepper to taste.

Serve:Serve the Greek chicken meatballs over the lemon orzo.Garnish with additional chopped parsley and a sprinkle of crumbled feta cheese, if desired.Serve with a side of steamed vegetables or a fresh Greek salad for a complete meal.

Nutrition

• Calories: 448 kcal