Lemon Feta Meatballs (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1 teaspoon garlic powder
02 -
½ teaspoon salt
03 -
¼ teaspoon black pepper
04 -
½ cup crumbled feta
05 -
1 lb ground chicken
06 -
2 teaspoons lemon zest
07 -
¼ cup breadcrumbs
08 -
1 egg
09 -
2 tablespoons finely chopped parsley
10 -
1 tablespoon olive oil (for frying)
→ Orzo with Garlic
11 -
Salt and pepper (add as needed)
12 -
1 tablespoon fresh lemon juice
13 -
¼ cup Parmesan cheese, grated
14 -
1 cup orzo pasta
15 -
2 tablespoons butter
16 -
2 garlic cloves, minced
# Instructions:
01 -
Turn on your oven to 375°F (190°C) and get your baking sheet ready by lining it with parchment. This'll prevent sticking.
02 -
Mix up the ground chicken, feta, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper in a big bowl. Stir gently—don’t squish it too much.
03 -
Shape roughly 16-18 meatballs and place them onto the lined baking sheet. Bake for around 18-20 minutes until golden and fully cooked.
04 -
While your meatballs bake, follow the package steps to cook the orzo in salted water. Drain it when it's ready to go.
05 -
In a pan, melt butter over medium heat, toss in garlic, and let it sizzle for a minute or two until it smells amazing and looks slightly golden.
06 -
Toss the drained orzo into the skillet with the garlic butter. Stir in Parmesan, lemon juice, salt, and pepper. Serve meatballs on top, and maybe sprinkle with parsley, feta, or zest if you like.
# Notes:
01 -
You can mix the meatballs a day ahead, then bake when ready.
02 -
Keep leftovers fresh in the fridge for up to four days in a sealed container.
03 -
Switch out the chicken for turkey, or try using ricotta or goat cheese instead of feta if you want to mix things up.