Description
For the Meatballs:
1 lb ground chicken
½ cup breadcrumbs
¼ cup crumbled feta cheese
1 egg
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped
1 tbsp olive oil (for cooking)
For the Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth
Zest and juice of 1 lemon
1 tbsp olive oil
1 cup fresh spinach, chopped
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Directions:
In a large bowl, mix ground chicken, breadcrumbs, feta cheese, egg, garlic, oregano, cumin, salt, black pepper, and parsley until well combined.
Roll into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove
from the skillet and set aside.
In the same skillet, add orzo and toast for 1-2 minutes. Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the
orzo is tender and the broth is mostly absorbed.
Stir in lemon zest, lemon juice, olive oil, spinach, and Parmesan cheese. Season with salt and black pepper.
Return the meatballs to the skillet and let them warm through for 2 minutes.
Serve hot, garnished with extra parsley and feta if desired. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, crumbled feta, egg, minced garlic, oregano, cumin, salt, pepper, and parsley. Use your hands or a fork to mix until just combined—overmixing can lead to tough meatballs.
2. Form the Meatballs: With slightly damp hands, roll the mixture into 1-inch balls. This should yield about 20-24 meatballs, ensuring even cooking.
3. Cook the Meatballs: Heat olive oil in a large, deep skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary. Cook for 8-10 minutes, turning gently to brown all sides. Transfer to a clean plate.
4. Toast the Orzo: In the same skillet (with the flavorful drippings), add the dry orzo. Toast for 1-2 minutes until lightly golden and fragrant.
5. Cook the Orzo: Pour in the chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed.
6. Finish the Dish: Reduce heat to low. Stir in lemon zest, lemon juice, olive oil, and chopped spinach until the spinach wilts. Off the heat, stir in Parmesan cheese. Season to taste. Gently nestle the meatballs back into the skillet to warm through for 2 minutes.
Serving Suggestions
Serve this dish hot directly from the skillet. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette or some warm crusty bread to soak up the lemony sauce. Garnish with extra chopped fresh parsley, a sprinkle of feta cheese, or a drizzle of high-quality olive oil for added richness.
How-to Summary
Combine chicken, feta, and seasonings to form meatballs; pan-sear until cooked. In the same pan, toast orzo, then simmer in broth until tender. Finish by stirring in lemon, spinach, and Parmesan, then return meatballs to warm through. A quick, one-pan meal bursting with Mediterranean flavor.
Frequently Asked Questions
Can I use ground turkey instead of chicken? Absolutely. Ground turkey is an excellent substitute and will yield a similar texture and flavor profile.
How can I make this gluten-free? Use certified gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta like quinoa orzo or small rice pasta.
Can I bake the meatballs instead of pan-frying? Yes. Bake on a parchment-lined sheet at 400°F (200°C) for 15-18 minutes. This is a great hands-off method for less mess.
What can I use if I don’t have fresh spinach? Frozen spinach, thoroughly thawed and squeezed dry, works well. Add it when you stir in the lemon juice to warm through.
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 the orzo from drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just incorporated.
- Skipping the Orzo Toasting Step: Toasting the orzo adds a crucial nutty depth of flavor. Don’t rush this one-minute process.
- Using Bottled Lemon Juice: Fresh lemon zest and juice are essential for the bright, vibrant flavor that defines this dish. Bottled juice will taste flat.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of browning. Cook in batches for the best sear.
Conclusion
This Chicken Feta Meatballs with Lemon Orzo recipe is a testament to how simple ingredients can create an extraordinary meal. In just one pan, you achieve juicy, flavorful meatballs and a creamy, citrus-kissed pasta that comforts and refreshes in every bite. It’s a versatile, weeknight-friendly dish that is sure to become a regular in your dinner rotation. Give it a try and enjoy the delightful fusion of flavors!
