Greek Chicken Meatballs (Print Version)
# Ingredients:
01 -
Ground chicken, 1 pound.
02 -
Plain breadcrumbs, 1/4 cup.
03 -
Red onion, finely diced, 1/4 cup.
04 -
Fresh garlic, minced, 2 cloves.
05 -
Crumbled feta cheese, 1/4 cup.
06 -
Fresh parsley, chopped, 1/4 cup plus 2 tablespoons divided.
07 -
Fresh dill, chopped, 1 tablespoon (or 1 teaspoon dried).
08 -
Dried oregano, 1 teaspoon.
09 -
Large egg, beaten, 1.
10 -
Fresh lemon zest, from 2 lemons divided.
11 -
Olive oil, 3 tablespoons divided.
12 -
Orzo pasta, 1 cup.
13 -
Chicken broth, 2 cups.
14 -
Fresh lemon juice, from 1 lemon.
15 -
Grated Parmesan cheese, 1/4 cup.
16 -
Salt and pepper to taste.
# Instructions:
01 -
Put chicken, breadcrumbs, onion, garlic, feta, herbs, egg, and lemon zest in a bowl. Season with salt and pepper. Mix gently until just combined.
02 -
Shape meat mixture into small balls, about golf ball size. Make them all the same size for even cooking.
03 -
Heat oil in a pan over medium heat. Cook meatballs in batches for 4-5 minutes each side until golden and cooked through.
04 -
Boil chicken broth in a pot. Add orzo and cook for 8-10 minutes until tender but still firm.
05 -
Mix cooked orzo with olive oil, lemon zest, juice, Parmesan, and parsley. Add salt and pepper to taste.
06 -
Put lemony orzo on plates, top with meatballs. Add extra parsley and feta if you like.
# Notes:
01 -
Handle meatballs gently when mixing and shaping to keep them tender.
02 -
Make sure to cook meatballs in batches to get a nice golden crust.