Description
For the Meatballs:
1 lb ground chicken
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Lemon-Herb Orzo:
1 cup orzo pasta
1 1/2 cups chicken broth
1 tablespoon olive oil
Juice of 1 lemon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Directions:
In a large bowl, mix the ground chicken, feta, breadcrumbs, egg, garlic, oregano, cumin, salt, and pepper until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through.
Meanwhile, in a separate pot, cook the orzo with chicken broth according to package instructions until tender. Drain if necessary.
Stir in olive oil, lemon juice, oregano, salt, pepper, and chopped parsley into the cooked orzo.
Serve the meatballs over the lemon-herb orzo, garnishing with additional feta and parsley if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect chicken meatballs and orzo every time.
- Prepare the Meatball Mixture: In your large bowl, thoroughly combine all meatball ingredients except the olive oil. Use your hands for the best mix, but avoid overworking the meat, which can make the meatballs tough.
- Form the Meatballs: Lightly wet your hands to prevent sticking. Roll the mixture into uniform, 1-inch balls. Placing them on a plate or tray before cooking ensures even sizing.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, not crowding the pan. Cook for 8-10 minutes, turning gently with tongs to brown all sides and ensure they are cooked through (internal temperature of 165°F).
- Cook the Orzo: While the meatballs cook, bring the chicken broth to a boil in a medium pot. Add the orzo, reduce heat to a simmer, and cook according to package directions (usually 8-10 minutes) until al dente. Drain any excess liquid.
- Finish the Orzo: Off the heat, immediately stir the olive oil, lemon juice, dried oregano, salt, pepper, and fresh parsley into the hot orzo. This allows the flavors to meld perfectly.
- Serve: Plate the lemony orzo and top with the hot, golden-brown meatballs.
Serving Suggestions
This dish is a complete meal but can be easily elevated. For a vibrant, fresh contrast, serve with a simple side salad of arugula, cherry tomatoes, and a light vinaigrette. A side of roasted vegetables like asparagus or zucchini also pairs beautifully. To garnish, add an extra sprinkle of crumbled feta, chopped parsley, or a light drizzle of high-quality olive oil. For a creamier texture, a dollop of tzatziki or plain Greek yogurt on the side is excellent.
How-to Summary
Combine chicken, feta, and seasonings; form into 1-inch balls. Pan-fry meatballs until golden and cooked through. Separately, simmer orzo in broth until tender. Flavor the cooked orzo with lemon juice, olive oil, and herbs. Serve meatballs over the lemony orzo.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is a great 1:1 substitute and will yield a similar result.
Can I bake the meatballs instead of pan-frying? Yes. Preheat your oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 15-20 minutes until cooked through.
How can I make this gluten-free? Use certified gluten-free breadcrumbs or rolled oats blitzed into crumbs for the meatballs. Substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare components ahead of time? You can mix the meatball mixture and shape the balls up to a day in advance, storing them covered in the fridge. The cooked orzo can also be refrigerated for 2-3 days; reheat gently with a splash of broth.
What can I use if I don’t have fresh parsley? Dried parsley (use 2 teaspoons) can work in the orzo, or you can substitute with other fresh herbs like dill, chives, or basil for a different flavor profile.
Common Mistakes to Avoid
- Overmixing the Meat: This compacts the proteins, leading to dense, tough meatballs. Mix just until ingredients are combined.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of creating a flavorful sear. Cook in batches if necessary.
- Underseasoning: Don’t be shy with the salt and pepper. Taste the orzo after mixing and adjust seasoning as needed.
- Overcooking the Orzo: Cook orzo to al dente, as it will continue to soften slightly when you mix in the other ingredients.
Conclusion
These Chicken Feta Meatballs with Lemon-Herb Orzo offer a perfect balance of savory, tangy, and fresh flavors, all ready in about 30 minutes. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality, comforting meal that is sure to impress. It’s a versatile recipe that welcomes customization, making it a reliable and delicious addition to your weekly dinner rotation.
