Description
For the Meatballs
1 lb ground chicken or turkey
1/4 cup crumbled feta cheese
1/4 cup goat cheese, softened
1/3 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon 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 1/2 cups orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
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, feta, goat cheese, breadcrumbs, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper. Stir until well
combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes until golden brown and cooked through.
While the meatballs bake, cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in cooked orzo, Parmesan cheese, lemon juice, salt, and black pepper. Toss to coat.
Serve garlic orzo with lemon goat cheese feta meatballs on top. Garnish with fresh parsley and extra Parmesan.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 520 per serving, Servings: 4
