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Lemon Herb Chicken Meatballs with Orzo

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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.

Ingredients

Units Scale
  • 1 lb Ground chicken
  • 1 tbsp Fresh dill, chopped
  • 2 cloves Garlic, minced
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • 1 tsp Dried oregano
  • 3/8 cup Fresh parsley, chopped
  • 1/4 cup Red onion, finely chopped
  • 1 Egg
  • 2 cups Chicken broth
  • 1 cup Orzo pasta
  • 2 tsp Salt
  • 2 tsp Pepper
  • 3 tbsp Olive oil
  • 1/4 cup Breadcrumbs
  • 1/4 cup Feta cheese, crumbled
  • 1/4 cup Grated Parmesan cheese

Instructions

  1. 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.
  2. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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