A fresh and zesty dish of tender ground chicken meatballs paired with orzo pasta, seasoned with lemon, dill, and oregano, perfect for a light yet satisfying meal.
Author:Mari
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-fry, Boil
Cuisine:Mediterranean
Diet:Gluten Free
Ingredients
UnitsScale
1lb Ground chicken
1 tbsp Fresh dill, chopped
2 cloves Garlic, minced
Zest of 1 Lemon
Juice of 1 Lemon
1 tsp Dried oregano
3/8cup Fresh parsley, chopped
1/4cup Red onion, finely chopped
1 Egg
2cups Chicken broth
1cup Orzo pasta
2 tsp Salt
2 tsp Pepper
3 tbsp Olive oil
1/4cup Breadcrumbs
1/4cup Feta cheese, crumbled
1/4cup Grated Parmesan cheese
Instructions
In a large bowl, combine the ground chicken, chopped dill, minced garlic, lemon zest, lemon juice, oregano, parsley, red onion, egg, breadcrumbs, feta cheese, and Parmesan. Season with salt and pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Heat the olive oil in a large skillet over medium heat. Add the meatballs to the pan and cook for 6-8 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
While the meatballs are cooking, bring the chicken broth to a boil in a separate pot. Add the orzo and cook according to the package instructions (about 8-10 minutes). Drain the orzo and set aside.
Once the meatballs are cooked, remove them from the skillet and set aside. In the same skillet, pour in a little more olive oil if needed, and sauté the cooked orzo for a few minutes, allowing it to absorb the flavors.
Serve the meatballs on top of the orzo, garnished with fresh parsley and extra feta cheese if desired.
Notes
If you prefer, you can substitute the chicken with turkey for a lighter version.
To make the dish gluten-free, use gluten-free breadcrumbs and ensure the chicken broth is gluten-free.
For a dairy-free version, omit the feta and Parmesan cheese or use dairy-free alternatives.