Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1/4 cup feta cheese, crumbled
- Additional parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, egg, oregano, salt, black pepper, and red pepper flakes.
- Mix until well combined and form into small meatballs about 1 inch in diameter.
- Place the meatballs on the prepared baking sheet.
- Bake for 20–25 minutes, or until fully cooked and golden brown.
- While the meatballs bake, bring chicken broth to a boil in a medium saucepan.
- Add the orzo and cook according to package instructions until al dente, about 8–10 minutes. Drain and set aside.
- In the same saucepan, stir together olive oil, lemon juice, and lemon zest.
- Add the cooked orzo and toss until evenly coated.
- Serve the meatballs over the lemon orzo.
- Top with crumbled feta cheese and garnish with extra parsley before serving.
Notes
- Add chopped spinach or kalamata olives to the meatball mixture for extra Mediterranean flavor.
- Ground turkey can be substituted for ground chicken if preferred.
- For a vegetarian option, use a plant-based meat substitute.
- Serve with a side salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg