Chicken Meatballs Lemon Orzo (Print Version)
# Ingredients:
→ Meatballs
01 -
1 big egg
02 -
1 teaspoon dried basil
03 -
1.5 teaspoons dried oregano
04 -
1 teaspoon garlic powder
05 -
1 teaspoon parsley (dried)
06 -
1 teaspoon onion powder
07 -
1 teaspoon dill (dried)
08 -
1/2 cup feta cheese, chopped and crumbled
09 -
1/2 teaspoon of pepper
10 -
1/2 teaspoon of salt
11 -
1 pound ground chicken
→ Lemon Orzo
12 -
1/2 teaspoon of pepper
13 -
1 tablespoon of lemon juice
14 -
1/4 teaspoon dill (optional)
15 -
1 cup plain dried orzo pasta
16 -
1/2 teaspoon garlic powder
17 -
1/2 teaspoon of dried oregano
18 -
2 tablespoons grated or shredded parmesan cheese (optional)
19 -
2 tablespoons of olive oil or melted butter
20 -
1/2 teaspoon salt
21 -
Zest from a lemon
# Instructions:
01 -
In a big bowl, toss all the meatball ingredients together and mix gently by hand without overdoing it. Shape into 15 small, rounded balls.
02 -
Warm up a tablespoon of olive oil in a large skillet over medium. Place meatballs in, giving them space, and turn regularly for 5-6 minutes until browned. Cover the pan and cook another 5-6 minutes, or until a thermometer reads 165°F inside.
03 -
Follow the instructions on the orzo packaging to cook it. Once done, mix the cooked orzo in a large bowl with lemon zest, juice, butter or olive oil, parmesan, and spices.
04 -
Place the warm meatballs on top of the flavored lemon orzo and enjoy.
# Notes:
01 -
Herb-filled chicken meatballs paired with cheesy, lemony orzo. Everything can be whipped up in less than half an hour for a hearty Mediterranean meal.
02 -
Be careful not to overcook the meatballs—they’ll lose their juicy texture.