Description
For the Meatballs
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups chicken broth
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, breadcrumbs, ricotta, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until well combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Drizzle with olive oil and bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs are baking, cook orzo in a large skillet by melting butter over medium heat.
Add garlic and red pepper flakes, sautéing until fragrant. Stir in orzo and toast for 1–2 minutes.
Pour in chicken broth and cook until the orzo is tender and the liquid is absorbed, about 10 minutes.
Remove from heat and stir in parsley and crumbled feta. Season with salt and black pepper to taste.
Serve the lemon chicken meatballs over the garlic orzo, garnished with extra parsley and feta.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 480 per serving, Servings: 4
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, thoroughly combine the ground chicken, breadcrumbs, ricotta, Parmesan, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Avoid overmixing to keep the meatballs tender.
2. Form the Meatballs: With slightly damp hands, roll the mixture into uniform 1-inch balls. This ensures even cooking.
3. Bake the Meatballs: Arrange them on a parchment-lined baking sheet, drizzle with olive oil, and bake in a preheated 400°F oven for 18-20 minutes until golden and cooked through.
4. Cook the Orzo: While meatballs bake, melt butter in a large skillet. Sauté garlic and red pepper flakes until fragrant. Add orzo and toast for 1-2 minutes. Pour in chicken broth, bring to a simmer, cover, and cook for 10 minutes or until orzo is tender and liquid is absorbed.
5. Finish the Dish: Off the heat, stir parsley and feta into the orzo. Season with salt and pepper. Serve meatballs over the orzo.
Serving Suggestions
This dish is a complete meal, but you can elevate it with simple sides. A crisp arugula salad with a lemon vinaigrette complements the flavors beautifully. For a vegetable addition, roasted asparagus or broccoli works well. If serving for a crowd, consider doubling the recipe and presenting it family-style in a large serving platter, garnished generously with extra parsley, lemon wedges, and feta.
How-to Summary
Combine chicken, binders, and seasonings; form into balls and bake. Separately, toast orzo in butter with garlic, then simmer in broth until tender. Finish orzo with parsley and feta. Serve baked meatballs over the creamy orzo for a quick, flavorful dinner.
Frequently Asked Questions
Can I use a different type of meat?
Yes, ground turkey or a mix of ground pork and chicken are excellent substitutes. Adjust cooking time as needed based on fat content.
How can I make this gluten-free?
Use certified gluten-free breadcrumbs or rolled oats for the meatballs. Substitute the orzo with a gluten-free pasta like rice orzo or quinoa.
Can I prepare the meatballs ahead of time?
Absolutely. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze them raw on a sheet pan, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
My orzo is too dry or sticky. What happened?
This usually means the broth was absorbed too quickly. Ensure you are using a measured 1 1/2 cups of broth and cooking on a gentle simmer with a lid. If it dries out before the orzo is tender, add a splash of water or more broth.
Can I cook the meatballs on the stovetop instead?
Yes. Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, then reduce heat, cover, and cook for 10-12 minutes until cooked through.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to tough, dense meatballs. Mix just until ingredients are combined.
- Skipping the Toasting Step for Orzo: Toasting the dry orzo in butter before adding broth adds a crucial nutty flavor and helps prevent mushiness.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that can make your mixture gritty. For best texture, grate a block of Parmesan fresh.
- Not Letting the Meatballs Rest: Allow baked meatballs to rest for 5 minutes before serving. This lets the juices redistribute, keeping them moist.
Conclusion
This Lemon Chicken Meatballs with Garlic Feta Orzo recipe is a testament to how simple ingredients can create an extraordinary meal. The bright, zesty meatballs paired with the creamy, savory orzo offer a perfect balance of flavors and textures, all ready in about 35 minutes. It’s a reliable, crowd-pleasing dish that’s elegant enough for guests yet simple enough for a busy weeknight. Give it a try and enjoy the delicious results.
