Description
For the Chicken Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Zest of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, lightly beaten
1 tablespoon olive oil (for cooking)
For the Lemony Spinach-Feta Orzotto:
1 cup orzo pasta
2 cups chicken or vegetable broth
2 cups fresh spinach, chopped
1/3 cup crumbled feta cheese
1 tablespoon olive oil
Juice of 1 lemon
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
In a large bowl, mix together the ground chicken, breadcrumbs, feta cheese, red onion, garlic, oregano, cumin, lemon zest, salt, pepper, and egg. Form the
mixture into small meatballs.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and fully
cooked. Remove from the skillet and set aside.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the orzo and toast for 1-2 minutes until lightly golden. Pour in the broth, bring to a
simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and creamy.
Stir in the chopped spinach, crumbled feta, lemon juice, garlic powder, salt, and black pepper. Cook for another 1-2 minutes until the spinach is wilted.
Return the meatballs to the skillet, nestling them into the orzotto. Cook for an additional minute to warm everything through.
Serve immediately, garnished with extra feta and lemon zest if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 320 kcal per serving | Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine all meatball ingredients except the olive oil. Use your hands to mix gently but thoroughly until just combined. Overmixing can make the meatballs tough.
2. Form the Meatballs: Using damp hands, portion and roll the mixture into 1-inch meatballs. This should yield about 20 meatballs. Damp hands prevent the mixture from sticking.
3. Cook the Meatballs: Heat olive oil in a large, non-stick skillet over medium heat. Add meatballs in a single layer, working in batches if needed. Cook for 8-10 minutes, turning gently to brown all sides. Ensure internal temperature reaches 165°F. Transfer to a plate.
4. Toast the Orzo: In the same skillet, add another tablespoon of oil. Add the orzo and toast, stirring constantly, for 1-2 minutes until it smells nutty and turns light gold.
5. Cook the Orzotto: Carefully pour in the broth—it will sizzle. Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 minutes, stirring frequently, until the orzo is al dente and the liquid is creamy and absorbed.
6. Finish the Dish: Off the heat, stir in spinach, feta, lemon juice, and seasonings. The residual heat will wilt the spinach. Gently fold the cooked meatballs back into the skillet to warm through.
Serving Suggestions
Serve this dish immediately for the best texture. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to complement the lemony flavors. A side of warm, crusty bread is perfect for soaking up any extra creamy sauce. For garnish, a sprinkle of fresh chopped dill or parsley, extra lemon zest, and a few additional crumbles of feta cheese add color and freshness.
How-to Summary
Mix chicken meatball ingredients and form into small balls. Pan-fry until cooked through. In the same pan, toast orzo, then simmer in broth until creamy. Off heat, stir in spinach, feta, and lemon juice. Fold meatballs back in to warm. Serve hot with suggested garnishes.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Yes, ground turkey is an excellent substitute. Just ensure it reaches the same safe internal temperature of 165°F.
What can I use if I don’t have orzo? You can substitute another small pasta like ditalini or acini di pepe. For a gluten-free option, try risotto rice (arborio) but adjust liquid and cooking time accordingly.
Can I make the meatballs ahead of time? Absolutely. You can form the meatballs and refrigerate them, covered, for up to 24 hours before cooking. You can also fully cook and freeze them for up to 3 months.
Why is my orzotto sticky or gummy? This usually means it was overcooked or stirred too vigorously. Cook only until al dente and stir gently. The residual heat will continue to cook it slightly after you turn off the burner.
How can I make this dish dairy-free? Omit the feta cheese from both the meatballs and the orzotto. For the meatballs, add 2 tablespoons of nutritional yeast for a savory note. For the sauce, a dollop of dairy-free yogurt or a splash of non-dairy milk can add creaminess.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Skipping the Orzo Toasting Step: Toasting unlocks a deeper, nutty flavor in the pasta and is crucial for the final taste profile.
- Using Cold Broth: Adding cold broth to the hot pan drastically lowers the temperature and can halt the cooking process. Use warm or room-temperature broth if possible.
- Overcooking the Spinach: Stir the spinach in at the very end, off the heat. The residual warmth is enough to wilt it perfectly without making it slimy.
Conclusion
This Chicken Meatballs with Lemony Spinach-Feta Orzotto is a standout weeknight dinner that proves flavorful, impressive meals can be ready in about 35 minutes. The juicy, herbed meatballs paired with the bright, creamy pasta create a perfectly balanced dish. By following the detailed steps and avoiding common pitfalls, you’ll achieve a restaurant-quality result with minimal effort. It’s a versatile recipe that invites customization, so don’t hesitate to make it your own. Enjoy the process and the delicious outcome!
