Description
For the Meatballs:
1 lb ground chicken
½ cup crumbled feta cheese
1 egg
¼ cup breadcrumbs (optional for texture)
2 tbsp fresh parsley, chopped
1 tsp lemon zest
1 tbsp lemon juice
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
2 cups baby spinach, chopped
½ tsp dried oregano
Salt and black pepper to taste
¼ cup grated Parmesan cheese
½ tbsp lemon juice
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground chicken, feta cheese, egg, breadcrumbs, parsley, lemon zest, lemon juice, oregano, garlic powder, onion powder, salt, and black
pepper. Mix until well incorporated.
Roll the mixture into small meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are golden brown and cooked through.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped spinach, dried oregano, salt, and black pepper, cooking until the spinach wilts.
Add the cooked orzo, Parmesan cheese, and lemon juice, stirring to combine.
Serve the meatballs over the garlic orzo and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large mixing bowl, gently combine all the meatball ingredients except the olive oil. Use your hands or a fork, but avoid overmixing to keep the meatballs tender. Roll the mixture into 1 to 1.5-inch balls, placing them on the sheet. Bake for 20-25 minutes, turning them halfway through for even browning.
While the meatballs bake, start the orzo. Bring a pot of salted water to a boil and cook the orzo as per the package directions. Drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for just 30-60 seconds until fragrant but not browned. Immediately add the chopped spinach, oregano, salt, and pepper, stirring until the spinach wilts. Finally, toss in the drained orzo, Parmesan cheese, and lemon juice, stirring until everything is evenly combined and heated through.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve the meatballs and orzo with a simple side salad dressed in a light vinaigrette. You can also plate the orzo first, top with meatballs, and finish with an extra sprinkle of feta or Parmesan and a lemon wedge for squeezing. For a creamier texture, stir a tablespoon of Greek yogurt or a splash of heavy cream into the orzo just before serving.
How-to Summary
In summary: mix chicken meatball ingredients, form into balls, and bake at 375°F for 20-25 mins. Separately, cook orzo, then sauté garlic and spinach. Combine orzo with the spinach mixture, Parmesan, and lemon juice. Serve meatballs over the finished orzo.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Yes, ground turkey is an excellent substitute and will yield a similar flavor and texture.
Can I make the meatballs ahead of time?
Absolutely. You can assemble the raw meatballs and refrigerate them for up to 24 hours before baking, or freeze them on a tray and then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
Is the breadcrumb necessary?
It helps bind the meatballs and absorb moisture for better texture, but you can omit it if desired. The meatballs may be slightly more delicate.
What can I use instead of orzo?
Any small pasta like ditalini or even couscous or quinoa would work well as a base.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of water or broth to prevent drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This can make the meatballs tough. Mix just until the ingredients are combined.
- Browning the Garlic Too Much: Burnt garlic tastes bitter. Sauté it only until fragrant, about 30-60 seconds.
- Skipping the Lemon Zest: The zest provides a bright, essential citrus flavor that the juice alone doesn’t fully deliver.
- Not Salting the Pasta Water: Always salt your orzo cooking water generously; it’s a key chance to season the pasta itself.
Conclusion
These Lemon Feta Chicken Meatballs with Garlic Orzo offer a delicious, balanced meal that is both elegant and easy enough for a weeknight. The combination of tangy feta, bright lemon, and savory garlic creates a flavor profile that is sure to impress. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfect result every time. This recipe is a fantastic addition to your cooking repertoire, providing a hearty and satisfying dish for any occasion.