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Juicy Greek chicken meatballs baked with garlic, herbs, and feta, served over creamy lemon orzo for a Mediterranean-style one-plate meal.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground chicken

  • 1/4 cup grated onion

  • 2 garlic cloves, minced

  • 1/4 cup chopped parsley

  • 1/4 cup crumbled feta

  • 1/2 cup breadcrumbs

  • 1 egg

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • Olive oil spray or brush, for baking

For the Lemon Orzo:

  • 1 tbsp olive oil

  • 1 cup orzo

  • 2 1/4 cups chicken or vegetable broth

  • Zest and juice of 1 lemon

  • 1 tbsp chopped parsley

  • Salt and pepper to taste

  • Optional: 1 tbsp butter or extra feta for creaminess

Instructions

  • Preheat oven to 400°F. Line a baking sheet with parchment.

  • Mix all meatball ingredients in a bowl. Form 16–18 meatballs.

  • Place on baking sheet, spray with olive oil, and bake for 18–20 minutes.

  • Meanwhile, heat olive oil in a saucepan. Toast orzo for 2–3 minutes.

  • Add broth and simmer 8–10 minutes until tender and liquid is mostly absorbed.

  • Stir in lemon zest, juice, parsley, salt, and pepper. Add butter or feta if desired.

  • Serve meatballs over orzo. Garnish with herbs, lemon wedges, or more feta.

Find it online: https://annirecipes.com/savory-greek-chicken-meatballs-with-zesty-lemon-orzo/