Description
For the Meatballs
1 lb ground chicken
1/2 cup crumbled feta cheese
1/4 cup breadcrumbs
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
2 cloves garlic, minced
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 cup fresh spinach, chopped
1 1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Directions
In a large bowl, combine ground chicken, feta, breadcrumbs, egg, lemon zest, lemon juice, oregano, garlic, salt, and black pepper. Mix until well combined.
Roll the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Cook meatballs for 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set
aside.
In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
Add orzo and toast for 1–2 minutes until lightly golden.
Pour in chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
Stir in spinach, heavy cream, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes until creamy.
Return the meatballs to the skillet and let them warm through.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 560 per serving, Servings: 4
