Description
For the Meatballs:
1 lb ground chicken
½ cup crumbled feta cheese
¼ cup breadcrumbs (or almond flour for low-carb)
1 egg
1 tbsp lemon zest
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tbsp butter or olive oil
2 cloves garlic, minced
2 cups chicken broth
½ tsp salt
¼ tsp black pepper
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese
Directions:
In a large bowl, mix the ground chicken, feta, breadcrumbs, egg, lemon zest, lemon juice, garlic, oregano, salt, and black pepper until well combined.
Roll into 1-inch meatballs and place on a plate.
Heat olive oil in a large skillet over medium heat. Add 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, melt butter or add olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute.
Stir in the orzo and toast for 1-2 minutes, then pour in the chicken broth, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring
occasionally, until the orzo is tender and the liquid is absorbed.
Stir in the fresh parsley and Parmesan cheese.
Serve the meatballs over the garlic orzo, garnished with extra parsley and feta if desired. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, prepare all ingredients. For the meatballs, combine the chicken, feta, breadcrumbs, egg, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl. Mix gently with your hands or a fork until just combined—overmixing makes dense meatballs. Roll the mixture into uniform 1-inch balls. Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning to brown all sides. Ensure internal temperature reaches 165°F. Remove and set aside.
For the orzo, use the same skillet. Add butter and sauté garlic for 1 minute. Add the dry orzo and toast, stirring constantly, for 2 minutes until lightly golden. This deepens the flavor. Carefully pour in the chicken broth—it will steam. Add salt and pepper. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed. Off the heat, stir in parsley and Parmesan until creamy.
Serving Suggestions
Plate the creamy garlic orzo and top with the lemon-feta meatballs. Garnish with extra chopped parsley, crumbled feta, and a lemon wedge on the side for squeezing. This dish pairs beautifully with a simple arugula salad dressed in lemon vinaigrette or roasted vegetables like asparagus. For a complete meal, serve with warm crusty bread to soak up any remaining sauce.
How-to Summary
In summary: mix meatball ingredients, form balls, and pan-sear until cooked. In the same pan, toast orzo with garlic, then simmer in broth until tender. Finish orzo with parsley and Parmesan. Combine and serve.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying? Yes. Arrange on a parchment-lined baking sheet and bake at 400°F for 15-18 minutes. This is great for larger batches.
What can I use instead of orzo? Small pasta like ditalini or acini di pepe works well. For a grain-free option, use cauliflower rice; sauté it with garlic and a splash of broth.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent dryness.
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is a fine substitute, though it may be slightly leaner. Ensure it has a similar fat content for best results.
Is there a way to make this dish gluten-free? Yes. Use certified gluten-free orzo or a substitute like rice. For the meatballs, use almond flour instead of breadcrumbs.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to tough meatballs. Mix until ingredients are just combined.
- Skipping the Orzo Toasting Step: Toasting the dry orzo is crucial for a nutty flavor and prevents it from becoming mushy.
- Crowding the Skillet: Cook meatballs in batches if necessary. Overcrowding steams them instead of creating a golden-brown sear.
- Using Pre-Crumbled Feta: For better texture and melt, buy a block of feta and crumble it yourself. Pre-crumbled varieties are often drier.
Conclusion
This Lemon Feta Chicken Meatballs with Garlic Orzo recipe is a flavorful, satisfying meal that comes together in one pan. The bright lemon and salty feta elevate the chicken, while the creamy, garlicky orzo provides the perfect comforting base. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality dinner any night of the week. It’s a versatile dish sure to become a family favorite.
