Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, zested and juiced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- Fresh vegetables for serving (optional)
Instructions
- Combine ground chicken, breadcrumbs, onion, garlic, feta, parsley, oregano, salt, pepper, lemon zest, and lemon juice in a bowl.
- Form mixture into golf ball-sized meatballs and place on a baking sheet.
- Preheat oven to 400°F (200°C) and bake meatballs for 20 minutes until golden brown.
- Boil chicken broth in a pot, add orzo, and cook for 10-12 minutes until al dente, then drain.
- Mix the meatballs with cooked orzo, drizzle with olive oil, and serve warm.
Notes
- Feel free to add fresh vegetables for serving as desired.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: Greek
- Diet: Gluten-Free