Description
For the Meatballs:
1 lb ground chicken
½ cup crumbled feta cheese
¼ cup breadcrumbs (or almond flour for low-carb)
1 egg
1 tbsp lemon zest
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tbsp butter or olive oil
2 cloves garlic, minced
2 cups chicken broth
½ tsp salt
¼ tsp black pepper
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese
Directions:
In a large bowl, mix the ground chicken, feta, breadcrumbs, egg, lemon zest, lemon juice, garlic, oregano, salt, and black pepper until well combined.
Roll into 1-inch meatballs and place on a plate.
Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and fully cooked. Remove
from the skillet and set aside.
In the same skillet, melt butter or add olive oil over medium heat. Sauté the garlic until fragrant, about 1 minute.
Stir in the orzo and toast for 1-2 minutes, then pour in the chicken broth, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring
occasionally, until the orzo is tender and the liquid is absorbed.
Stir in the fresh parsley and Parmesan cheese.
Serve the meatballs over the garlic orzo, garnished with extra parsley and feta if desired. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
