Description
For the Meatballs
1 lb ground chicken or turkey
1/4 cup crumbled feta cheese
1/4 cup goat cheese, softened
1/3 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon 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 1/2 cups orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
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, feta, goat cheese, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper. Stir until well
combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes until golden brown and cooked through.
While the meatballs bake, cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in cooked orzo, Parmesan cheese, lemon juice, salt, and black pepper. Toss to coat.
Serve garlic orzo with lemon goat cheese feta meatballs on top. Garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 520 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven and line the baking sheet. Combine all meatball ingredients in a large bowl, using your hands or a fork to mix gently but thoroughly—overmixing can lead to tough meatballs. When rolling, aim for uniform 1-inch balls for even cooking. Bake on the middle rack. For the orzo, ensure you reserve about 1/4 cup of the starchy pasta water before draining. After sautéing the garlic, add the drained orzo to the skillet and toss, adding a splash of the reserved pasta water if needed to create a silky, cohesive sauce when you stir in the cheeses.
Serving Suggestions
This dish is versatile. For a complete meal, serve it alongside a simple arugula salad dressed with lemon vinaigrette. The meatballs and orzo also pair beautifully with roasted vegetables like asparagus or cherry tomatoes. To elevate the presentation, spoon the orzo onto a warm platter, top with meatballs, and finish with a generous sprinkle of extra feta, chopped parsley, and a drizzle of high-quality olive oil. For a lighter option, the meatballs can be enjoyed on their own with tzatziki sauce for dipping.
How-to Summary
In summary: mix chicken, cheeses, and seasonings; form into balls and bake. Separately, cook orzo, then sauté garlic in butter and combine with the pasta, Parmesan, and lemon juice. Serve the meatballs over the garlic orzo.
Frequently Asked Questions
Can I use all goat cheese or all feta? Yes, but the flavor profile will change. Using all feta will be saltier and crumblier, while all goat cheese will be tangier and creamier. A blend offers the best balance.
Can I make the meatballs ahead of time? Absolutely. You can assemble the raw 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.
What can I substitute for orzo? Other small pastas like ditalini, small shells, or even couscous work well. For a gluten-free option, use certified GF orzo or rice.
How do I know when the meatballs are fully cooked? The safest method is to use an instant-read thermometer. The internal temperature should reach 165°F (74°C). They will also be firm to the touch and no longer pink inside.
Can I pan-fry instead of bake the meatballs? You can. Heat olive oil in a skillet over medium heat and cook, turning frequently, for 10-12 minutes until browned and cooked through. Baking is recommended for easier, hands-off cooking and less oil.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, rubbery meatballs. Mix just until ingredients are combined.
- Skipping the Lemon Zest: The zest provides essential bright, aromatic citrus oil that juice alone cannot. Do not omit it.
- Overcooking the Orzo: Cook only to al dente as it will continue to soften when tossed with the sauce. Mushy orzo ruins the texture.
- Burning the Garlic: Sauté the minced garlic for only about 60 seconds until fragrant. Burnt garlic becomes bitter.
- Not Reserving Pasta Water: The starchy water is key to helping the cheese and butter emulsify into a smooth sauce that clings to the orzo.
Conclusion
This recipe for Lemon Goat Cheese Feta Meatballs with Garlic Orzo successfully combines tangy, savory, and aromatic flavors for a restaurant-quality meal at home. By following the step-by-step guide and heeding the common pitfalls, you can create a reliably impressive and delicious dish. It’s perfect for a cozy weeknight dinner yet special enough for entertaining guests. Enjoy the harmonious blend of creamy cheeses, bright lemon, and savory garlic in every bite.