Greek Meatballs Chicken (Print Version)
# Ingredients:
01 -
1 pound of ground chicken.
02 -
1/4 cup plain breadcrumbs.
03 -
1/4 cup finely chopped red onion.
04 -
2 cloves of garlic, minced.
05 -
1/4 cup crumbled feta cheese.
06 -
1/4 cup chopped parsley, plus 2 tablespoons for garnish.
07 -
1 tablespoon fresh dill (or 1 teaspoon if using dried).
08 -
1 teaspoon dried oregano.
09 -
1 large egg, lightly beaten.
10 -
Zest from 2 lemons, divided.
11 -
3 tablespoons olive oil, split into portions.
12 -
1 cup orzo pasta.
13 -
2 cups chicken broth.
14 -
Juice of 1 fresh lemon.
15 -
1/4 cup Parmesan cheese, grated.
16 -
Salt and pepper for seasoning.
# Instructions:
01 -
In a bowl, gently mix chicken, breadcrumbs, onion, garlic, feta, parsley, dill, oregano, egg, and lemon zest. Sprinkle in some salt and pepper before mixing. Don't overmix.
02 -
Shape the mixture into evenly sized balls, like small golf balls. Keep them the same size so they cook evenly.
03 -
Warm some oil in a skillet over medium heat. Cook the meatballs in separate batches for about 4 to 5 minutes per side, until they're golden and well done.
04 -
In a pot, bring chicken broth to a boil. Add the orzo and simmer for 8-10 minutes, stirring occasionally, until cooked but still slightly firm.
05 -
Mix the cooked orzo with olive oil, lemon juice, Parmesan, parsley, and lemon zest. Adjust seasoning with salt and pepper.
06 -
Spoon the lemony orzo onto plates, place meatballs on top, and sprinkle any extra parsley or feta as a topping.
# Notes:
01 -
Be gentle while mixing and shaping the meatballs to keep them soft.
02 -
Always cook meatballs in smaller batches to ensure they brown evenly.