Greek Meatballs Orzo (Print)
Savory chicken meatballs with herby feta flavors, served on soft, zesty orzo. A Mediterranean dish that's fresh and filling.
# Ingredients:
01 -
One pound of minced chicken.
02 -
1/4 cup of plain breadcrumb crumbs.
03 -
A quarter cup of finely diced red onion.
04 -
Two minced garlic cloves.
05 -
1/4 cup of feta cheese, crumbled.
06 -
Chopped fresh parsley, 1/4 cup plus 2 extra tablespoons, divided.
07 -
A tablespoon of fresh dill (or just 1 teaspoon of dried).
08 -
1 teaspoon dried oregano.
09 -
One beaten large egg.
10 -
Zest from two lemons, split between uses.
11 -
Three tablespoons of olive oil, divided.
12 -
One cup of orzo pasta.
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Two cups of chicken stock.
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Juice from a single lemon.
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1/4 cup of grated Parmesan cheese.
16 -
Salt and pepper, as much as you'd like.
# Steps:
01 -
Toss the chicken, breadcrumbs, onion, garlic, feta, herbs, egg, and a bit of lemon zest into a bowl. Sprinkle on some salt and pepper, then gently stir just until mixed together.
02 -
Roll the mixture into small, equal-sized balls, around the size of a golf ball. Keeping them uniform helps them cook the same way.
03 -
Pour a little oil into a warm pan on medium heat. Cook the balls in groups for about 4-5 minutes on each side, until golden and fully cooked inside.
04 -
Bring chicken stock to a boil, then add the orzo. Let it cook for 8-10 minutes until it’s just soft but still firm to bite.
05 -
Mix your cooked orzo with olive oil, lemon zest, lemon juice, Parmesan cheese, and parsley. Shake in some salt and pepper to taste.
06 -
Spoon the orzo onto plates, place the meatballs on top, and sprinkle with more parsley or feta if you’re into that.
# Notes:
01 -
Be gentle when combining and shaping your meatballs to keep them soft.
02 -
Cook in rounds to make sure the meatballs turn out beautifully browned.