Chicken Lemon Orzo Balls (Printable Version)
Chicken meatballs with zippy lemon orzo serve up a sunny Mediterranean bite that’s both easy and tasty.
# What You'll Need:
→ Chicken Balls
01 -
Zest from 1 lemon
02 -
1/4 teaspoon black pepper
03 -
1/2 teaspoon salt
04 -
1 teaspoon oregano, dried
05 -
2 tablespoons chopped fresh parsley
06 -
1 large egg
07 -
2 garlic cloves, minced
08 -
1/4 cup red onion, chopped super fine
09 -
1/4 cup grated Parmesan
10 -
1/2 cup plain breadcrumbs
11 -
1 pound ground chicken
→ Orzo with Lemon
12 -
Salt and pepper as needed
13 -
Juice from 1 lemon
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1/4 cup chopped parsley
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1/4 cup crumbled feta
16 -
2 tablespoons olive oil
17 -
2 cups veggie or chicken broth
18 -
1 cup orzo pasta
# Step-by-Step Guide:
01 -
Put your meatballs next to the lemony orzo on plates. If you want, toss on a bit of extra parsley and add some lemon wedges on top.
02 -
Now stir in the feta, parsley, a squeeze of lemon juice, and a good splash of olive oil with the cooked orzo. Throw in some salt and pepper. Mix everything so the flavors mingle.
03 -
As meatballs are in the oven, get your broth bubbling in a pot. Toss in the orzo and let it cook for around 8 to 10 minutes until tender but still firm.
04 -
Pop the meatballs in your hot oven and let them bake for 20–25 minutes. They’ll be done once they’re golden and hit 165°F inside.
05 -
Take big spoonfuls of your meatball mix, roll them into 1-inch balls, and set them out on your lined baking sheet so they’re spaced out.
06 -
Chuck the chicken, breadcrumbs, Parmesan, onion, garlic, egg, parsley, lemon zest, oregano, salt, and pepper in a mixing bowl. Stir it all until it’s one big blend.
07 -
Fire up your oven to 400°F and put some parchment on your baking sheet so the meatballs don’t stick.
# Additional Notes:
01 -
A cookie scoop saves time and keeps your meatballs the same size.
02 -
Grab freshly grated Parmesan and the best feta you can find for tastier results.