Description
For the Meatballs:
1 lb ground chicken
½ cup crumbled feta cheese
¼ cup breadcrumbs
1 egg
2 cloves garlic, minced
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Pastina:
1 cup pastina (or orzo)
2 tablespoons olive oil
2 cloves garlic, minced
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Directions:
In a bowl, combine ground chicken, feta, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper. Mix well and form into small
meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Set aside.
In the same skillet, heat olive oil and sauté garlic for 30 seconds. Add pastina and stir for 1 minute to toast slightly.
Pour in chicken broth, salt, black pepper, and red pepper flakes. Simmer for 5-7 minutes, stirring occasionally, until the pastina absorbs the liquid and
becomes tender.
Stir in Parmesan cheese and return the meatballs to the skillet. Mix gently to combine.
Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, crumbled feta, breadcrumbs, egg, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper. Use your hands or a fork to mix until just combined—overmixing can make the meatballs tough.
- Form the Meatballs: Using damp hands, roll the mixture into small, uniform meatballs, about 1-inch in diameter. This ensures even cooking.
- Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs, ensuring they are not crowded. Cook for 8-10 minutes, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F. Transfer to a plate.
- Toast the Pastina: In the same skillet, add 2 more tablespoons of olive oil. Sauté the minced garlic for 30 seconds until fragrant. Add the pastina (or orzo) and stir constantly for 1 minute to lightly toast the pasta, which adds a nutty flavor.
- Simmer the Pastina: Carefully pour in the chicken broth, then add the salt, black pepper, and optional red pepper flakes. Bring to a simmer, then reduce heat to medium-low. Cook for 5-7 minutes, stirring occasionally, until the pastina is tender and has absorbed most of the liquid.
- Combine and Finish: Remove the skillet from heat. Stir in the grated Parmesan cheese until melted. Gently return the cooked meatballs to the skillet, folding them into the pastina to warm through. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This dish is a complete meal on its own, but you can elevate it with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to complement the citrus notes. For a vegetable side, roasted asparagus or broccoli pairs beautifully. To make it more substantial, add a slice of crusty, warmed bread to soak up any remaining flavorful broth.
How-to Summary
This recipe involves making lemon-feta chicken meatballs, browning them in a skillet, and then using the same pan to prepare a simple, garlicky pastina in chicken broth. The dish is finished by combining the meatballs and pasta with Parmesan cheese. The entire process takes about 35 minutes for a flavorful, comforting one-pan meal.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground turkey or a lean ground pork blend would work well as substitutes for the chicken. Adjust cooking time slightly if the fat content differs.
What can I use if I don’t have pastina?
Orzo is the best direct substitute, as mentioned. You could also use acini di pepe or even small couscous, but cooking times will vary.
How can I make this recipe gluten-free?
Use certified gluten-free breadcrumbs for the meatballs and a gluten-free small pasta like quinoa orzo. Ensure your chicken broth is also gluten-free.
Can I prepare the meatballs ahead of time?
Absolutely. You can form the meatballs and store them covered in the refrigerator for up to 24 hours before cooking. This can speed up weeknight preparation.
Is it necessary to toast the pastina?Yes, toasting the pastina is a crucial step. It deepens the flavor of the pasta and helps it maintain a better texture when simmered in the broth, preventing it from becoming mushy.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat and leads to dense, tough meatballs. Mix until ingredients are just combined.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of browning them. Cook in batches if necessary.
- Not Toasting the Pastina: Skipping the 1-minute toast means missing out on a layer of nutty, complex flavor.
- Using Cold Broth: Adding cold broth to the hot pan significantly lowers the temperature and interrupts cooking. Use warm or room-temperature broth if possible.
- Overcooking the Pastina: The pasta should be tender but still have a slight bite (al dente) when you remove it from heat, as it will continue to absorb residual liquid.
Conclusion
This Lemon Feta Chicken Meatballs with Garlic Pastina recipe is a testament to how simple ingredients can create an extraordinary meal. In just over 30 minutes, you get tender, flavorful meatballs paired with a creamy, garlicky pasta—all made in one skillet for easy cleanup. It’s a versatile dish perfect for a busy weeknight yet impressive enough for casual entertaining. By following the step-by-step guide and avoiding common pitfalls, you’re guaranteed a delicious and satisfying result every time.