Description
For the Meatballs:
1 lb ground chicken
1 egg
½ cup breadcrumbs (use gluten-free if needed)
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
1 clove garlic, minced
1 tsp lemon zest
Salt and black pepper, to taste
For the Cranberry-Feta Orzo:
1 cup orzo pasta
½ cup dried cranberries
½ cup crumbled feta cheese
2 tbsp olive oil
1 tbsp fresh lemon juice
Salt and black pepper, to taste
¼ cup fresh mint leaves, chopped
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, mix together the ground chicken, egg, breadcrumbs, parsley, oregano, garlic, lemon zest, salt, and black pepper until well combined.
Roll the mixture into meatballs, about 1 inch in diameter, and place them on the baking sheet.
Bake the meatballs for 18-20 minutes, or until fully cooked through and golden brown.
While the meatballs are baking, cook the orzo according to package instructions. Drain and set aside.
In a large bowl, toss the cooked orzo with dried cranberries, crumbled feta, olive oil, lemon juice, salt, and black pepper.
Serve the meatballs over the cranberry-feta orzo and garnish with fresh mint leaves. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
