Savor Zesty Greek Chicken Meatballs paired with tangy Lemon Orzo in this delightful recipe A mouthwatering medley of flavors awaits you
Ingredients
Scale
1 lb Ground Chicken
2 cloves Garlic (minced)
¼ cup Fresh Parsley (chopped)
¼ cup Fresh Dill (chopped)
¼ cup Fresh Mint (chopped)
1 Egg (beaten)
½ cup Breadcrumbs
1 tsp Lemon Zest
Salt and Pepper (to taste)
1 cup Orzo
3 cups Chicken Broth
Instructions
In a large mixing bowl, combine ground chicken, minced garlic, chopped parsley, dill, mint, beaten egg, breadcrumbs, lemon zest, salt, and pepper. Mix until well combined but do not overmix.
Using your hands, shape the mixture into meatballs about 1 inch in diameter. You should get around 18-20 meatballs.
Heat a large non-stick skillet over medium heat. Add a drizzle of oil and cook the meatballs for about 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
In the same skillet, add chicken broth and bring to a simmer. Stir in the orzo and cook according to package instructions, about 8-10 minutes, until tender.
Once the orzo is cooked, return the meatballs to the skillet. Gently stir to combine and heat everything through, about 2-3 minutes.
Dish up the Greek chicken meatballs and orzo on plates, garnishing as desired with feta, herbs, and lemon wedges.
