Description
For the Meatballs
1 lb ground chicken
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
2 cloves garlic, minced
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 cup fresh spinach, chopped
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions
In a large bowl, combine ground chicken, feta, breadcrumbs, egg, lemon zest, lemon juice, oregano, garlic, salt, and black pepper. Mix until well combined.
Roll the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set
aside.
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Add orzo and toast for 1–2 minutes until lightly golden.
Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Stir in spinach, heavy cream, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes until creamy.
Return the meatballs to the skillet and let them warm through.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 560 per serving, Servings: 4
Step-by-Step Guide
Begin by thoroughly combining all meatball ingredients in a bowl. For the best texture, avoid overmixing. Roll the mixture into uniform 1-inch balls for even cooking. In a large skillet, heat the olive oil over medium heat. Brown the meatballs on all sides, ensuring they are cooked through to an internal temperature of 165°F. Remove and set aside on a plate. In the same skillet, you’ll build the orzo. Melt butter and sauté garlic until fragrant, then add the dry orzo. Toasting it for 1-2 minutes adds a nutty depth. Add the chicken broth, bring to a simmer, and cook until the orzo is al dente and most liquid is absorbed. Finally, stir in the spinach, cream, and Parmesan, letting the spinach wilt and the sauce thicken. Nestle the meatballs back into the creamy orzo to warm through before serving.
Serving Suggestions
This creamy dish is a complete meal on its own, but a few simple additions can elevate it. Serve with a crisp green salad dressed with a lemon vinaigrette to cut through the richness. For a vegetable side, roasted asparagus or cherry tomatoes pair beautifully. A slice of crusty bread is perfect for soaking up every bit of the creamy sauce. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop with a splash of broth to loosen the sauce.
How-to Summary
Combine chicken, feta, and seasonings to form meatballs. Pan-fry until golden and cooked through. In the same pan, toast orzo in butter and garlic. Simmer with broth until tender. Finish the sauce with spinach, cream, and Parmesan. Return meatballs to the pan to warm, garnish with parsley, and serve.
Frequently Asked Questions
Can I use a different type of meat? Yes, ground turkey or a lean ground beef blend works well. Adjust cooking time as needed based on fat content.
Can I make this dish ahead of time? You can prepare the meatballs and sauce separately, storing them in the fridge for up to a day. Combine and gently reheat on the stovetop, adding a little broth or cream to refresh the sauce.
How can I make this recipe 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.
My sauce seems too thick. What should I do? Simply stir in a small amount of additional chicken broth or cream until you reach your desired creamy consistency.
Can I freeze this meal? The cooked meatballs freeze very well for up to 3 months. The creamy orzo sauce does not freeze well, as the dairy can separate upon reheating.
Common Mistakes to Avoid
Avoid overmixing the meatball ingredients, as this can make the meatballs tough. Do not overcrowd the skillet when browning the meatballs, as they will steam instead of developing a flavorful crust. Ensure you toast the dry orzo in the butter before adding liquid; this step is crucial for flavor. Finally, be careful not to over-reduce the sauce after adding the cream and cheese, as it can become too thick.
Conclusion
This Lemon Feta Chicken Meatballs with Garlic Orzo recipe is a guaranteed weeknight winner, offering restaurant-quality flavor in about 35 minutes. The combination of zesty, herby meatballs with a luxuriously creamy and garlicky pasta is simply irresistible. By following the detailed steps and tips provided, you can easily master this impressive, comforting dish that is sure to become a regular in your dinner rotation.
