Ingredients
- Ground chicken: 1 pound
- Breadcrumbs: 1/2 cup
- Feta cheese, crumbled: 1/4 cup
- Dried oregano: 1 teaspoon
- Garlic, minced: 2 cloves
- Lemon, juiced: 1/2 lemon
- Orzo pasta: 1 cup
- Chicken broth: 2 cups
Instructions
- Step 1: In a large bowl, combine ground chicken, breadcrumbs, feta cheese, oregano, garlic, and lemon juice. Mix well with your hands until thoroughly combined.
- Step 2: Roll the chicken mixture into small meatballs, about 1 inch in diameter.
- Step 3: In a large skillet or pot, brown the meatballs over medium heat until cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside.
- Step 4: Add the orzo pasta and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is cooked and the liquid is absorbed.
- Step 5: Return the cooked meatballs to the skillet with the orzo. Stir to combine and heat through.
Notes
- Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days to prevent the orzo from becoming too soft.
- Reheat leftovers gently in a skillet with a splash of chicken broth or water to keep the orzo from drying out.
- Garnish with fresh dill and a lemon wedge for an extra pop of freshness and flavor that complements the dish beautifully.
- Don't overmix the meatball mixture to keep them tender; gently combine the ingredients until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American