Lemon Chicken Meatballs (Printable Version)
Delicious chicken meatballs mixed with feta and fresh lemon, served on a bed of garlicky orzo. Great for a quick dinner in just 35 minutes.
# What You'll Need:
→ For the Meatballs
01 -
1 egg
02 -
½ cup feta cheese, crumbled
03 -
1 teaspoon garlic powder
04 -
1 lb ground chicken
05 -
2 teaspoons lemon zest
06 -
2 tablespoons fresh parsley, chopped
07 -
¼ cup breadcrumbs
08 -
¼ teaspoon black pepper
09 -
½ teaspoon salt
10 -
1 tablespoon olive oil (for cooking)
→ For the Garlic Orzo
11 -
1 cup orzo pasta
12 -
2 tablespoons butter
13 -
1 tablespoon fresh lemon juice
14 -
Salt and pepper, to taste
15 -
¼ cup grated Parmesan cheese
16 -
2 cloves garlic, minced
# Steps to Follow:
01 -
Start by setting your oven to 375°F (190°C). Cover a baking tray with parchment paper so the meatballs won’t stick while cooking.
02 -
Grab a big bowl and add the ground chicken, feta, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper. Gently stir it all together – don’t overdo it so the meat stays tender.
03 -
Shape your mixture into little balls (aim for around 16-18) and place them on the parchment-covered tray. Bake for 18-20 minutes, until golden and fully cooked.
04 -
As the meatballs bake, cook the orzo in salted boiling water following the pack instructions. Drain it once it's ready and set it aside for later.
05 -
In a big pan over medium heat, melt the butter, then toss in the minced garlic and let it sizzle for 1-2 minutes until it smells amazing.
06 -
Stir the cooked orzo into your garlicky butter. Add the Parmesan, lemon juice, and some salt and pepper. Serve the meatballs on top, and sprinkle on more parsley, feta, or extra zest if you’re fancying it.
# Additional Notes:
01 -
You can mix and store the meatball mixture in the fridge a day in advance before cooking.
02 -
Leftovers will stay good for up to 4 days if stored in a sealed container in the fridge.
03 -
Chicken can be swapped out with turkey, or use ricotta or goat cheese instead of feta.