original recipe found here
For the Greek Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- ⅓ cup crumbled feta cheese
- 2 TBSP fresh parsley
- 2 tsp dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 tablespoons butter
- Juice of 1 lemon
- Salt and pepper to taste
Step 1: Prepare the Greek Chicken Meatballs
- In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed. Avoid over-mixing to keep the meatballs tender.
- Using a small scoop (I used my large cookie scoop which is 3 TBSP), form the mixture into meatballs.
- Bake in 400° pre-heated oven for 25-30 minutes.
- Remove cooked meatballs from oven and put in covered container.
- While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.
- Once the orzo is cooked, drain any excess liquid. Return the orzo to the pot and stir in the butter and lemon juice. Mix well until the butter is melted and the orzo is coated in the lemony sauce. Season with salt and pepper to taste.
