Description
For the Meatballs:
1 lb ground chicken
½ cup breadcrumbs
¼ cup crumbled feta cheese
1 egg
2 cloves garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped
1 tbsp olive oil (for cooking)
For the Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth
Zest and juice of 1 lemon
1 tbsp olive oil
1 cup fresh spinach, chopped
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Directions:
In a large bowl, mix ground chicken, breadcrumbs, feta cheese, egg, garlic, oregano, cumin, salt, black pepper, and parsley until well combined.
Roll into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Remove
from the skillet and set aside.
In the same skillet, add orzo and toast for 1-2 minutes. Pour in chicken broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the
orzo is tender and the broth is mostly absorbed.
Stir in lemon zest, lemon juice, olive oil, spinach, and Parmesan cheese. Season with salt and black pepper.
Return the meatballs to the skillet and let them warm through for 2 minutes.
Serve hot, garnished with extra parsley and feta if desired. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
