Greek Chicken Meatballs with Lemon Orzo
Ingredients:
For the Chicken Meatballs:
1 lb ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
1 tbsp fresh parsley, chopped
1 tsp lemon zest
1 tsp salt
1/2 tsp black pepper
1/2 cup breadcrumbs
1 egg
2 tbsp olive oil (for frying)
For the Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large bowl, combine ground chicken, chopped onion, minced garlic, oregano, parsley, lemon zest, salt, pepper, breadcrumbs, and egg. Mix until well combined.
Form the mixture into meatballs, about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes. Remove from skillet and set aside.
In the same skillet, add orzo and chicken broth. Bring to a boil, then reduce heat and simmer until the orzo is tender and the liquid is absorbed, about 10 minutes.
Stir in lemon juice, lemon zest, olive oil, salt, and pepper. Mix well.
Return the meatballs to the skillet, nestling them into the orzo. Cook for an additional 2-3 minutes to heat through.
Garnish with chopped fresh parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings