Savory Greek Chicken Meatballs with Zesty Lemon Orzo
A tasty and healthy dish featuring juicy ground chicken meatballs and lemony orzo, perfect for any occasion.
Ingredients
- 1 tablespoon lemon zest
- 1/3 cup finely chopped shallot
- 1 large egg
- 4 cloves garlic minced
- 1/3 cup panko breadcrumbs
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons milk half-and-half or whole
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 2 tablespoons olive oil
- 3 3/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried orzo pasta
- 3 ounces feta cheese crumbled
- 1/4 cup juice from a large lemon
- 1 tablespoon fresh dill finely chopped (plus more for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the lemon zest, chopped shallot, egg, minced garlic, panko breadcrumbs, parsley, dill, milk, oregano, salt, and pepper. Mix well.
- Add the ground chicken to the mixture. Gently combine until everything is mixed but do not overwork the meat.
- Form the mixture into meatballs, about 1 inch in diameter. Place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake for about 20-25 minutes until cooked through and golden brown.
- In a large saucepan, bring the chicken broth to a boil. Add the dried orzo pasta and 1 1/2 teaspoons salt. Cook according to package instructions until the orzo is tender.
- Once cooked, drain any excess liquid. Stir in the crumbled feta cheese, lemon juice, and chopped dill.
Notes
Use freshly chopped herbs for better flavor. Allow meatballs to rest after baking for better texture.