Description
These juicy Greek meatballs paired with lemony orzo will transport your taste buds straight to the Mediterranean without leaving your kitchen. Trust me, this dish makes weeknight dinners feel like a mini vacation.
Ingredients
Scale
- 1 lb (450g) ground chicken
- ¼ cup (25g) panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- ¼ cup (35g) red onion, finely diced
- ⅓ cup (50g) feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil (for cooking)
- 1½ cups (300g) dry orzo pasta
- 3 cups (720ml) chicken broth
- 2 tbsp olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- ¼ cup (15g) fresh parsley, chopped
- ¼ cup (35g) red bell pepper, diced
- ¼ cup (35g) cucumber, diced
- ¼ cup (35g) kalamata olives, pitted and sliced
- ¼ cup (35g) feta cheese, crumbled
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, 3 cloves minced garlic, red onion, ⅓ cup feta, parsley, dill, oregano, lemon zest, salt, and pepper. Mix gently and refrigerate for 15 minutes.
- With damp hands, form mixture into 16-18 meatballs (about 1½-inch each). Heat 2 tbsp olive oil in a large skillet over medium-high heat and cook meatballs until browned on all sides and cooked through (internal temperature 165°F/74°C), about 8-10 minutes total.
- For the orzo, heat 1 tbsp olive oil in a medium saucepan. Add dry orzo and toast for 1-2 minutes until lightly golden. Add 2 cloves minced garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, until orzo is tender and liquid is absorbed, about 8-10 minutes.
- Remove orzo from heat and stir in remaining olive oil, lemon zest, lemon juice, parsley, red bell pepper, cucumber, and olives. Fold in crumbled feta and season with salt and pepper.
- Serve meatballs over the lemon orzo, garnish with additional herbs, lemon wedges, and feta if desired.