Chicken Meatballs Lemon Orzo (Print Version)
# Ingredients:
→ Meatballs
01 -
1/2 teaspoon salt
02 -
1 large egg
03 -
1 teaspoon dried basil
04 -
1.5 teaspoons dried oregano
05 -
1/2 teaspoon pepper
06 -
1 teaspoon onion powder
07 -
1 pound ground chicken
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried parsley
10 -
1 teaspoon dried dill
11 -
1/2 cup feta, crumbled and finely chopped
→ Lemon Orzo
12 -
2 tablespoons olive oil or melted butter
13 -
1 cup dried orzo
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon dill
16 -
Zest of 1 lemon
17 -
1 tablespoon fresh lemon juice
18 -
2 tablespoons grated or shredded parmesan cheese (optional)
19 -
1/2 teaspoon dried oregano
20 -
1/2 teaspoon pepper
21 -
1/2 teaspoon salt
# Instructions:
01 -
Toss all the meatball ingredients together in a big bowl. Mix gently with your hands, just enough to combine everything. Roll into about 15 meatballs.
02 -
Drizzle 1 tablespoon of olive oil into a wide pan and warm it over medium heat. Pop the meatballs in, leaving a little space between. Turn them occasionally until browned all over, about 5-6 minutes. Cover and let them cook another 5-6 minutes or until they hit 165°F inside.
03 -
Boil the orzo based on what the package says. Once cooked, toss it in a bowl with the lemon zest, juice, olive oil or butter, parmesan, and all the seasonings.
04 -
Dish up the hot meatballs over the tasty lemony orzo, and enjoy right away!
# Notes:
01 -
Herbed chicken meatballs with crumbled feta pair perfectly with bright lemony orzo for a delicious dish you can whip up in less than half an hour.
02 -
Keep an eye on the meatballs so they stay juicy and don’t dry out.