Ingredients
Scale
- For the meatballs:
- 1 lb ground chicken
- 1 large egg
- 1/2 cup breadcrumbs
- 1/3 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tsp dried oregano
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for cooking)
- For the lemon orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tbsp butter
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 tbsp fresh dill (optional)
- Salt and pepper to taste
- Optional toppings:
- Fresh parsley or dill
- Feta cheese
- Lemon wedges
Instructions
- In a large bowl, combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and pepper. Mix gently.
- Form into 16–20 meatballs.
- Heat olive oil in a skillet over medium heat and cook meatballs 4–5 minutes per side until browned and cooked through (165°F internal temperature). Set aside.
- In a saucepan, bring chicken broth to a boil and cook orzo according to package directions.
- Drain excess liquid if needed, then stir in butter, lemon juice, zest, and garlic. Season with salt and pepper.
- Divide orzo into bowls and top with meatballs.
- Garnish with herbs, feta, and lemon wedges before serving.
Notes
- Avoid overmixing the meatball mixture to keep them tender.
- Cook meatballs in batches to prevent overcrowding.
- Fresh dill adds extra brightness but is optional.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 4-5 meatballs with orzo
- Calories: 450
- Sugar: 2 g
- Fat: 15 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g