Description
This fresh and zesty dish combines juicy chicken meatballs bursting with lemon and feta, served over buttery garlic orzo for a comforting yet vibrant meal. The brightness from the lemon and the saltiness of the feta balance beautifully with the rich, creamy orzo, making it perfect for both weeknight dinners and casual entertaining.
Ingredients
For the Meatballs:
1 lb ground chicken
½ cup feta cheese, crumbled
¼ cup breadcrumbs
1 egg
2 tablespoons fresh parsley, chopped
2 teaspoons lemon zest
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tablespoons butter
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, feta, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper until just combined.
Form the mixture into 16-18 meatballs and place them on the baking sheet. Bake for 18-20 minutes or until golden brown and cooked through.
While the meatballs bake, cook orzo in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
Stir in the cooked orzo, then add Parmesan, lemon juice, salt, and pepper. Mix well, then serve with the baked meatballs. Garnish with extra parsley, feta, or lemon zest if desired.
Notes
Be careful not to overmix the meatball mixture to keep them tender. You can substitute ground turkey for chicken if preferred. For added richness, drizzle a touch of olive oil over the finished dish or serve with a dollop of Greek yogurt on the side.