Description
Greek chicken meatballs seasoned with herbs and tangy feta, served over zesty lemon orzo—a flavorful, Mediterranean-inspired meal perfect for weeknights.
Ingredients
- 1 lb ground chicken
- 1 large egg
- ½ cup crumbled feta
- 1½ tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for cooking meatballs)
- 1 cup dry orzo
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil or melted butter
- 2 tbsp grated parmesan (optional)
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dill
Instructions
- In a large bowl, mix together all meatball ingredients until just combined. Shape into about 15 meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer and pan-sear, turning regularly until browned on all sides, about 5–6 minutes. Cover and cook another 5–6 minutes until internal temperature reaches 165°F. Remove and set aside.
- While the meatballs cook, prepare the orzo according to package directions, then drain.
- In a mixing bowl, combine cooked orzo with lemon zest, lemon juice, olive oil or butter, parmesan (if using), and seasonings. Stir until well coated.
- Serve meatballs over the warm lemon orzo, spooning extra sauce from the pan over the top.
Notes
- Swap ground chicken with turkey or lean beef for variation.
- Stir in greens like spinach or kale for added veggies.
- Add red pepper flakes for heat.
- Use fresh herbs in place of dried ones for a fresher flavor.
- Store leftovers in the fridge for up to 4 days or freeze meatballs for up to 3 months.
Nutrition
- Serving Size: 1 serving (3 meatballs with orzo)
- Calories: 410
- Sugar: 2g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 115mg
