Name: Greek Chicken Meatballs with Zesty Lemon Orzo – The Perfect Mediterranean Comfort Food
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs; 1/4 cup crumbled feta cheese; 1/4 cup red onion, finely diced; 2 cloves garlic, minced; 1 large egg; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill (or 1 tsp dried); 1 tbsp lemon juice; 1 tsp oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil (for cooking); 1 1/2 cups orzo pasta; 3 cups chicken broth; 2 tbsp butter; 1 tbsp olive oil; Zest and juice of 1 lemon; 1/4 cup Parmesan or feta cheese; 2 tbsp fresh parsley, chopped; Salt & pepper, to taste

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup crumbled feta cheese
1/4 cup red onion, finely diced
2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, chopped
1 tbsp fresh dill (or 1 tsp dried)
1 tbsp lemon juice
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for cooking)

For the Lemon Orzo:

1 1/2 cups orzo pasta
3 cups chicken broth
2 tbsp butter
1 tbsp olive oil
Zest and juice of 1 lemon
1/4 cup Parmesan or feta cheese
2 tbsp fresh parsley, chopped
Salt & pepper, to taste

Instructions

In a bowl, mix ground chicken, breadcrumbs, feta, onion, garlic, egg, parsley, dill, lemon juice, oregano, salt, and pepper. Form into small meatballs.
Heat olive oil in a skillet over medium heat. Cook meatballs until golden brown and cooked through (about 12–15 minutes). Remove and keep warm.
In a saucepan, cook orzo in chicken broth until tender (about 8–10 minutes). Drain any excess liquid if needed.
Stir in butter, olive oil, lemon zest, lemon juice, Parmesan or feta, parsley, salt, and pepper.
Serve meatballs over lemon orzo. Garnish with extra parsley, dill, and a squeeze of lemon.

Enjoy a fresh, zesty, Mediterranean-inspired meal!