Ingredients
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper until well combined.
- Form into 1-inch meatballs and place evenly spaced on the prepared baking sheet.
- Bake for 20–25 minutes, until golden and internal temperature reaches 165°F (74°C).
- Meanwhile, bring broth to a boil in a saucepan. Add orzo and cook 8–10 minutes until al dente.
- Drain any excess broth, return orzo to saucepan, and stir in olive oil, feta, parsley, lemon juice, salt, and pepper.
- Serve meatballs over lemon orzo, garnished with parsley and lemon wedges if desired.
Notes
- For extra flavor, try adding fresh dill to the orzo.
- Leftovers keep well in the fridge for up to 3 days.
- Great for meal prep—store meatballs and orzo separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek