Description
For the Meatballs:
1 lb ground chicken
½ cup crumbled feta cheese
1 egg
¼ cup breadcrumbs (optional for texture)
2 tbsp fresh parsley, chopped
1 tsp lemon zest
1 tbsp lemon juice
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
2 cups baby spinach, chopped
½ tsp dried oregano
Salt and black pepper to taste
¼ cup grated Parmesan cheese
½ tbsp lemon juice
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground chicken, feta cheese, egg, breadcrumbs, parsley, lemon zest, lemon juice, oregano, garlic powder, onion powder, salt, and black
pepper. Mix until well incorporated.
Roll the mixture into small meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are golden brown and cooked through.
Meanwhile, cook the orzo according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped spinach, dried oregano, salt, and black pepper, cooking until the spinach wilts.
Add the cooked orzo, Parmesan cheese, and lemon juice, stirring to combine.
Serve the meatballs over the garlic orzo and enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
