Description
Flavorful and nutritious Greek chicken meatballs served over zesty lemon orzo.
Ingredients
- 1 pound Ground Chicken (or ground turkey as a substitute)
- 1 cup Breadcrumbs (whole wheat preferred for added fiber)
- 1/2 cup Parmesan Cheese (freshly grated for best flavor)
- 1/4 cup Red Onion (minced)
- 2 cloves Garlic (minced)
- 1 large Egg (acts as a binder)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Oregano (dried or fresh, as preferred)
- 1 tablespoon Lemon Zest (fresh)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Orzo Pasta (whole grain for a healthier twist)
- 4 cups Broth (chicken or vegetable)
- 1/2 cup Feta Cheese (crumbled)
- 2 tablespoons Olive Oil (for flavor)
- 2 tablespoons Lemon Juice (freshly squeezed)
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced red onion, minced garlic, egg, chopped parsley, oregano, lemon zest, salt, and pepper. Mix well until all ingredients are fully combined.
- In a medium pot, bring the broth to a boil. Add the orzo pasta and cook according to the package instructions until tender. Drain any excess liquid and set aside.
- In a large skillet, heat olive oil over medium heat. Shape the meat mixture into meatballs and cook them in the skillet until they are browned on all sides and fully cooked through, about 8-10 minutes.
- In the same pot with the orzo, add feta cheese, chopped parsley, lemon juice, salt, and pepper. Toss gently to combine. Serve the meatballs over the zesty orzo mixture.
Notes
For extra flavor, try adding some chopped olives or sun-dried tomatoes to the meatball mixture. If you prefer a spicier dish, include some red pepper flakes in the meatball mixture. Make sure not to overcook the meatballs; they will dry out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek