Description
For the Meatballs:
1 lb ground chicken
½ cup feta cheese, crumbled
1 egg
¼ cup breadcrumbs (optional for texture)
1 clove garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Orzo Tabbouleh:
1 cup cooked orzo pasta
½ cup cherry tomatoes, diced
¼ cup cucumber, diced
¼ cup fresh parsley, chopped
2 tbsp fresh lemon juice
1 tbsp olive oil
Salt and black pepper to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground chicken, feta cheese, egg, breadcrumbs, garlic, oregano, cumin, salt, and black pepper. Stir until well combined.
Roll the mixture into small meatballs and place them on the baking sheet.
Bake for 20-25 minutes or until golden brown and cooked through.
While the meatballs are baking, prepare the orzo tabbouleh by combining cooked orzo, cherry tomatoes, cucumber, parsley, lemon juice, olive oil, salt, and
black pepper in a bowl. Toss well.
Serve the warm meatballs over the orzo tabbouleh. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Cook 1 cup of orzo pasta according to package directions, then drain and let it cool slightly.
2. Mix Meatball Ingredients: In a large mixing bowl, combine 1 lb ground chicken, ½ cup crumbled feta, 1 egg, ¼ cup breadcrumbs, 1 minced garlic clove, 1 tsp oregano, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Use your hands or a fork to mix until just combined—overmixing can make the meatballs tough.
3. Form & Bake: Roll the mixture into 1-inch meatballs (about 20-24 total) and place them on the prepared sheet. Bake for 20-25 minutes, or until they are golden brown and have an internal temperature of 165°F.
4. Make the Tabbouleh: While the meatballs bake, dice ½ cup cherry tomatoes and ¼ cup cucumber. Chop ¼ cup fresh parsley. In a serving bowl, combine the cooled orzo, tomatoes, cucumber, parsley, 2 tbsp lemon juice, 1 tbsp olive oil, and salt and pepper to taste. Toss well.
5. Assemble & Serve: Once the meatballs are done, let them rest for 2-3 minutes. Serve them warm over a bed of the fresh orzo tabbouleh.
Serving Suggestions
This dish is wonderfully versatile. For a complete Mediterranean spread, serve it with warm pita bread, a dollop of tzatziki or hummus, and a side of kalamata olives. It also makes excellent meal-prep lunches—store the components separately and combine just before eating. For a lighter option, serve the meatballs and tabbouleh over a bed of fresh arugula or spinach.
How-to Summary
Combine chicken, feta, and spices to form meatballs; bake at 375°F for 20-25 mins. Separately, mix cooked orzo with fresh veggies, parsley, lemon juice, and olive oil for a tabbouleh. Serve the warm meatballs over the cool, herby orzo salad.
Frequently Asked Questions
Can I use a different type of meat? Absolutely. Ground turkey or a lean ground beef/pork blend would work well. Adjust cooking time as needed to reach a safe internal temperature of 165°F for poultry or 160°F for beef/pork.
Can I make the meatballs ahead of time? Yes. 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 the raw meatballs on a sheet pan, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time.
Is the breadcrumb necessary? The breadcrumbs are optional but recommended. They help bind the meatballs and absorb moisture, giving them a better texture. For a gluten-free version, use gluten-free breadcrumbs or rolled oats.
Can I cook the meatballs on the stovetop? Yes. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook meatballs for 10-12 minutes, turning frequently, until browned and cooked through.
How should I store leftovers? Store the meatballs and orzo tabbouleh separately in airtight containers in the refrigerator for up to 3 days. The tabbouleh is best enjoyed fresh but will keep.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix until ingredients are just combined.
- Using Hot Orzo for the Tabbouleh: Adding hot pasta will wilt the fresh herbs and vegetables. Ensure the orzo is cooled to at least room temperature before assembling the salad.
- Skipping the Rest Time: Let the baked meatballs rest for a few minutes after removing them from the oven. This allows the juices to redistribute, keeping them moist.
- Underseasoning the Tabbouleh: The fresh elements need ample seasoning. Always taste and adjust the salt, pepper, and lemon juice just before serving.
Conclusion
These Baked Chicken Feta Meatballs with Orzo Tabbouleh offer a perfect balance of savory, herby, and fresh flavors, all coming together in about 40 minutes. This recipe is a reliable weeknight winner that feels special enough for guests. By following the step-by-step guide and avoiding common pitfalls, you’ll create a delicious, protein-packed meal that highlights the vibrant tastes of Mediterranean cooking. Enjoy your culinary creation!
