Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- 1/4 cup feta cheese, crumbled
- Extra parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine chicken, breadcrumbs, Parmesan, parsley, red onion, garlic, egg, oregano, salt, pepper, and red pepper flakes in a bowl.
- Form into 1-inch meatballs and place on baking sheet.
- Bake for 20–25 minutes until golden and cooked through.
- Meanwhile, cook orzo in chicken broth until al dente, about 8–10 minutes, then drain.
- Stir in olive oil, lemon juice, and lemon zest.
- Toss cooked orzo to coat evenly.
- Serve meatballs over lemon orzo.
- Top with feta cheese and fresh parsley.
Notes
- Add spinach or olives for extra Mediterranean flavor.
- Ground turkey can replace chicken.
- Plant-based meat can be used for a vegetarian version.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Greek