Ingredients
Scale
- 1 lb ground chicken
- 1 small onion, very finely grated (about 1/3 cup)
- 2 cloves garlic, minced
- 1/2 cup plain dry breadcrumbs
- 1 large egg
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Zest of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 1/4 cups dry orzo pasta (about 8 oz)
- 3 cups chicken broth
- 1 tablespoon olive oil or butter
- Zest of 1 lemon
- 2–3 tablespoons fresh lemon juice (to taste)
- 1/4 cup grated Parmesan (optional, or more feta)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, plus extra for serving
- Lemon wedges and extra feta for garnish
Instructions
- Make the meatball mixture: In a large bowl, combine ground chicken, grated onion, garlic, breadcrumbs, egg, feta, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Mix gently just until everything is evenly combined.
- Shape: With slightly oiled hands, roll the mixture into 18–20 meatballs, about 1 1/4–1 1/2 inches wide. Place on a plate and refrigerate 15–20 minutes if possible so they firm up.
- Brown the meatballs: Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add the meatballs in a single layer. Cook about 3–4 minutes per side until nicely browned and cooked through (internal temp about 165°F). Transfer to a plate and keep warm.
- Cook the orzo: In the same skillet, pour in the chicken broth and bring to a boil, scraping up any browned bits from the pan. Stir in the dry orzo, reduce heat to medium, and simmer 8–10 minutes, stirring now and then, until the orzo is just tender and most of the liquid is absorbed.
- Finish the orzo: Turn heat to low. Stir in 1 tablespoon olive oil or butter, lemon zest, lemon juice, Parmesan (if using), oregano, garlic powder, and a pinch of salt and pepper. If it looks too dry, add a splash of hot water or broth; you want it creamy, like a loose risotto.
- Combine and serve: Nestle the meatballs back into the skillet on top of the lemon orzo and warm for 2–3 minutes over low heat. Sprinkle with fresh parsley and extra feta and serve with lemon wedges.
Notes
- Refrigerate meatballs before cooking for better texture.
- Adjust lemon juice to taste.
- Use fresh herbs for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg