Small onion, finely grated or minced, 1/2 cup (about 1 small)
Fresh parsley, chopped, 2 tablespoons
Fresh dill, chopped, 1 tablespoon (optional)
Dried oregano, 1 teaspoon
Lemon zest, from 1 lemon
Lemon juice, 1 tablespoon (plus extra for serving)
Egg, large, 1
Bread crumbs or panko, 1/2 cup
Salt, to taste
Black pepper, to taste
Olive oil, for cooking
Orzo, 12 oz (340 g)
Chicken broth or water, 2 cups
Lemon wedges for serving (optional)
Olives or capers for extra brine (optional)
Greek yogurt or tzatziki for serving (optional)
Instructions
In a large bowl, combine the ground chicken, feta, garlic, grated onion, parsley, dill, oregano, lemon zest, lemon juice, egg, breadcrumbs, salt, and pepper. Mix gently until just combined; overworking can make the meatballs tough.
Shape the mixture into 1.5-inch meatballs. This size yields juicy interiors with a nice crust.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and sear until golden on all sides, about 2–3 minutes per side.
Transfer the skillet to a preheated oven at 400°F (200°C) and bake 8–12 minutes, or until the internal temperature reaches 165°F (74°C) and the meat is firm to the touch.
While the meatballs cook, bring chicken broth to a simmer in a separate pot. Stir in the orzo and cook until al dente, 7–9 minutes. Drain and fluff with a fork.
Finish the orzo by tossing with a squeeze of lemon juice, a bit of lemon zest, a drizzle of olive oil, and chopped parsley.
Return the meatballs to the skillet with any pan juices and warm through for 1–2 minutes. Spoon the meatballs over the lemon orzo, then serve with extra pan sauce, parsley, and lemon wedges as desired.
Notes
Bright Greek-inspired chicken meatballs with feta, lemon, and herbs served over lemony orzo—quick, comforting, and perfect for weeknights.
