Chicken Orzo Greek Meatballs (Printable Version)
# What You'll Need:
→ Chicken Balls
01 -
Zest from one lemon
02 -
A quarter teaspoon of black pepper
03 -
Half a teaspoon of salt
04 -
A teaspoon of dried oregano
05 -
2 tablespoons chopped fresh parsley
06 -
1 big egg
07 -
2 garlic cloves, minced
08 -
A quarter cup finely chopped red onion
09 -
A quarter cup of Parmesan, grated
10 -
Half a cup of breadcrumbs
11 -
1 lb of ground chicken
→ Orzo with Lemon
12 -
Salt and pepper to taste
13 -
Juice from one lemon
14 -
A quarter cup chopped fresh parsley
15 -
A quarter cup crumbled feta cheese
16 -
2 tablespoons olive oil
17 -
2 cups chicken or veggie broth
18 -
1 cup orzo pasta
# Steps to Follow:
01 -
Lay out your warm orzo and tuck the chicken balls right next to it on plates. Sprinkle on extra parsley and add lemon wedges if you're feeling fancy.
02 -
Put orzo back in its pot, pour in olive oil, spoon over feta, throw in parsley, and let the lemon juice and some salt and pepper join the party. Stir it all up.
03 -
As the chicken cooks, get your broth bubbling in a pot. Drop in the orzo and let it cook around 8-10 minutes till just right.
04 -
Slide the tray into your hot oven. Let them bake about 20 to 25 minutes until they turn golden and hit 165°F inside. Done when not pink!
05 -
Scoop out some mixture and roll it into balls, about an inch across. Leave them spaced out on your lined baking tray.
06 -
In your big bowl, toss in the ground chicken, crumbs, Parmesan, onion, garlic, egg, parsley, oregano, a bit of salt and pepper, and lemon zest. Mix well with clean hands or a spoon.
07 -
Turn your oven to 400°F. Line a baking tray with parchment so nothing sticks.
# Additional Tips:
01 -
Using a cookie scoop makes all the meatballs the same size and saves mess.
02 -
If you grate fresh Parmesan and use good feta, it tastes so much better.