Description
A delicious and healthy Greek-inspired dinner featuring tender chicken meatballs seasoned with fresh herbs and feta cheese, served alongside lemon-infused orzo pasta with spinach and Parmesan. Perfect for a flavorful and satisfying Mediterranean meal.
Ingredients
Scale
For the Meatballs
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 egg
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Orzo and Garnish
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup baby spinach, chopped
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Extra parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, breadcrumbs, crumbled feta, chopped parsley, dill, minced garlic, dried oregano, egg, salt, and black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
- Form and cook the meatballs: Shape the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 8–10 minutes while turning occasionally, until they are golden brown on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- Toast the orzo: In the same skillet, add the orzo pasta and toast for 1–2 minutes, stirring frequently to prevent burning and to enhance flavor.
- Cook the orzo: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Combine remaining ingredients: Stir in the chopped baby spinach, lemon zest, lemon juice, and grated Parmesan cheese into the orzo. Mix well to combine the flavors.
- Warm meatballs with orzo: Return the cooked meatballs to the skillet with the orzo and let them warm through for 2–3 minutes, allowing the flavors to meld together.
- Serve: Garnish with extra chopped parsley and serve with lemon wedges on the side for an additional burst of fresh citrus flavor.
Notes
- You can substitute ground turkey for chicken as a leaner option.
- Add sun-dried tomatoes or olives to the orzo for extra Mediterranean flair and flavor depth.
- This dish reheats well, making it an excellent option for next-day lunches or meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
