Description
For the Meatballs
1 lb ground chicken
1/3 cup goat cheese, crumbled
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, goat cheese, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in orzo and toast for 2 minutes.
Add chicken broth and bring to a simmer. Cook, stirring occasionally, until orzo is tender and liquid is absorbed, about 10 minutes.
Remove from heat and stir in Parmesan cheese and parsley. Season with salt and black pepper to taste.
Serve garlic orzo topped with lemon chicken goat cheese meatballs. Garnish with extra Parmesan and parsley.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 530 per serving, Servings: 4
