Ingredients
For the Chicken Meatballs:
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1 lb ground chicken
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1/3 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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2 tbsp red onion, finely minced
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2 tbsp fresh parsley, chopped
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1 tsp dried oregano
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp olive oil (for cooking)
For the Lemon Orzo:
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1 cup orzo pasta
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2 tbsp butter or olive oil
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2 cloves garlic, minced
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2 cups chicken broth
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Zest of 1 lemon
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Juice of 1 lemon
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Salt and pepper, to taste
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Optional: 1/4 cup grated Parmesan or crumbled feta
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Optional garnish: fresh parsley or dill
Instructions
1. Make the Meatballs
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In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, onion, parsley, oregano, salt, and pepper until just combined.
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Form into 1-inch meatballs (about 16–20).
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Heat olive oil in a skillet over medium heat and cook meatballs for 4–5 minutes per side, until golden and cooked through (internal temp: 165°F/74°C). Remove and set aside.
2. Prepare the Lemon Orzo
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In the same pan (wipe if needed), melt butter or add oil over medium heat.
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Sauté garlic until fragrant (30 seconds).
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Add orzo and toast it for 2 minutes.
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Pour in chicken broth. Bring to a boil, then reduce to a simmer.
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Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
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Stir in lemon juice, zest, and optional cheese. Season with salt and pepper.
3. Combine and Serve
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Nestle the cooked meatballs into the orzo.
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Cover and cook 2 more minutes to reheat everything together.
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Garnish with parsley, dill, or extra lemon wedges.