Ingredients
- Ground chicken: 1 pound
- Orzo pasta: 1 cup
- Lemon: 1 (zest and juice)
- Feta cheese: 4 ounces, crumbled
- Dried oregano: 2 teaspoons
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons, plus more for drizzling
- Chicken broth: 2 cups
Instructions
- Step 1: In a large bowl, combine the ground chicken, feta cheese, lemon zest, oregano, garlic, salt, and pepper. Gently mix until just combined, being careful not to overmix. Form into small meatballs, about 1 inch in diameter.
- Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- Step 3: Add the orzo pasta to the same skillet. Toast the orzo for 1-2 minutes, stirring constantly.
- Step 4: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and the broth has been absorbed.
- Step 5: Stir in the lemon juice and drizzle with a bit more olive oil. Gently fold in the cooked chicken meatballs. Serve immediately, garnished with extra feta cheese if desired.
Notes
- Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days to prevent the orzo from becoming soggy.
- For best results, reheat the meatballs and orzo separately and then combine, adding a splash of broth or water to the orzo to loosen it up if needed.
- Serve these Greek chicken meatballs with a dollop of Greek yogurt or tzatziki sauce for extra tang and creaminess.
- Don't overmix the meatball mixture; gently combine the ingredients to keep them tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American