Chicken Feta Meatballs with Orzo (Print Version)
# Ingredients:
→ For the Meatballs
01 -
1 lb ground chicken
02 -
½ cup feta cheese, crumbled
03 -
¼ cup breadcrumbs
04 -
1 egg
05 -
2 tablespoons fresh parsley, chopped
06 -
2 teaspoons lemon zest
07 -
1 teaspoon garlic powder
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
1 tablespoon olive oil (for cooking)
→ For the Garlic Orzo
11 -
1 cup orzo pasta
12 -
2 tablespoons butter
13 -
2 cloves garlic, minced
14 -
¼ cup grated Parmesan cheese
15 -
1 tablespoon fresh lemon juice
16 -
Salt and pepper, to taste
# Instructions:
01 -
Get your oven nice and hot at 375°F (190°C) and line a baking sheet with parchment paper so your meatballs don't stick.
02 -
In a large bowl, gently mix together your ground chicken, crumbled feta, breadcrumbs, egg, chopped parsley, lemon zest, garlic powder, salt, and pepper. Mix just until everything comes together - don't overwork the meat.
03 -
Form the mixture into about 16-18 meatballs and place them on your prepared baking sheet. Pop them in the oven for 18-20 minutes until they're golden brown and cooked through.
04 -
While your meatballs are baking, cook the orzo in a pot of salted boiling water according to the package instructions. Once it's done, drain it and set aside.
05 -
In a large skillet, melt your butter over medium heat. Add the minced garlic and let it cook for 1-2 minutes until it's fragrant and golden.
06 -
Add your cooked orzo to the garlic butter, then stir in the Parmesan, lemon juice, salt, and pepper. Serve the meatballs over the orzo and garnish with extra parsley, feta, or lemon zest if you're feeling fancy.
# Notes:
01 -
You can prep the meatballs a day ahead and store them in the fridge before baking
02 -
Leftovers stay good in an airtight container in the fridge for up to 4 days
03 -
Feel free to swap ground turkey for chicken, or try ricotta or goat cheese instead of feta