Description
For the Meatballs:
1 lb ground chicken
½ cup feta cheese, crumbled
1 egg
¼ cup breadcrumbs (optional for texture)
1 clove garlic, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Orzo Tabbouleh:
1 cup cooked orzo pasta
½ cup cherry tomatoes, diced
¼ cup cucumber, diced
¼ cup fresh parsley, chopped
2 tbsp fresh lemon juice
1 tbsp olive oil
Salt and black pepper to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix ground chicken, feta cheese, egg, breadcrumbs, garlic, oregano, cumin, salt, and black pepper. Stir until well combined.
Roll the mixture into small meatballs and place them on the baking sheet.
Bake for 20-25 minutes or until golden brown and cooked through.
While the meatballs are baking, prepare the orzo tabbouleh by combining cooked orzo, cherry tomatoes, cucumber, parsley, lemon juice, olive oil, salt, and
black pepper in a bowl. Toss well.
Serve the warm meatballs over the orzo tabbouleh. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
