Ingredients
Scale
Greek Meatballs
- 1 pound ground chicken
- 1 large egg
- ½ cup feta, crumbled
- 1.5 tsp dried oregano
- 1 tsp each: basil, onion powder, garlic powder, dill, parsley
- ½ tsp salt
- ½ tsp pepper
Lemon Orzo
- 1 cup dried orzo, cooked according to package
- 1 lemon, zested
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil or melted butter
- 2 tbsp parmesan cheese, optional
- ½ tsp each: oregano, garlic powder, salt, pepper
- ¼ tsp dill
Instructions
- In a large bowl, mix all meatball ingredients by hand until combined. Form into 15 meatballs.
- In a large pan over medium heat, add 1 tbsp olive oil or spray with cooking spray. Cook meatballs, flipping continuously, until browned, about 5–6 minutes.
- Cover and cook meatballs another 5–6 minutes until internal temp reaches 165°F. Remove and set aside.
- In a large bowl, mix cooked orzo with lemon juice, zest, olive oil or butter, parmesan, and seasonings.
- Serve meatballs over warm lemon orzo and enjoy.
Notes
- Do not overcook meatballs to keep them juicy.
- Parmesan on orzo is optional but recommended.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Cooked
- Cuisine: Greek