Savor the blend of Savory Greek Chicken Meatballs served with Zesty Lemon Orzo Delight A quick flavorful dish perfect for any weeknight meal
Ingredients
Scale
1 lb Ground Chicken
3 cloves Garlic, minced
1 small Red Onion, finely chopped
1/4 cup Fresh Parsley, chopped
1 tsp Oregano
Salt and Pepper to taste
1 large Egg
1/2 cup Breadcrumbs
1 Lemon (zest and juice)
Optional: 1/2 cup Feta Cheese, crumbled
Optional: Red Pepper Flakes
Optional: 1 cup Spinach, chopped
Special Garnishes: Fresh Dill, Lemon Wedges, Olive Oil
Instructions
In a large bowl, combine the ground chicken, minced garlic, finely chopped red onion, chopped parsley, oregano, salt, and pepper. Zest the lemon directly into the mixture and squeeze in the juice from half the lemon. Add the egg and breadcrumbs. Mix until all ingredients are combined well, but avoid overmixing to keep the meatballs tender.
With clean hands, shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes or until they reach an internal temperature of 165°F (74°C) and are golden brown on the outside.
While the meatballs are baking, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo and return it to the pot. Mix in a drizzle of olive oil, the juice of the remaining lemon half, a pinch of salt, and some freshly cracked black pepper. Stir in some chopped parsley for added flavor and color.
Once the meatballs are done, serve them on a bed of lemon orzo. Garnish with your choice of feta cheese, fresh dill, and lemon wedges.
