Description
These Lemon Chicken Feta Meatballs with Garlic Orzo bring a burst of fresh, Mediterranean flavor to your table. Tender and juicy meatballs infused with bright lemon zest and creamy feta are perfectly paired with buttery, garlicky orzo for a meal that’s light yet satisfying. It’s an easy, comforting dish that’s perfect for lunch, dinner, or meal prepping ahead of time.
Ingredients
For the Meatballs:
1 lb ground chicken
½ cup feta cheese, crumbled
¼ cup breadcrumbs
1 egg
2 tablespoons fresh parsley, chopped
2 teaspoons lemon zest
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tablespoons butter
2 cloves garlic, minced
¼ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, feta, breadcrumbs, egg, parsley, lemon zest, garlic powder, salt, and pepper until just combined.
Form the mixture into 16-18 meatballs and place them on the baking sheet. Bake for 18-20 minutes or until golden brown and cooked through.
While the meatballs bake, cook orzo in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
Stir in the cooked orzo, then add Parmesan, lemon juice, salt, and pepper. Mix well, then serve with the baked meatballs.
Garnish with extra parsley, feta, or lemon zest if desired.
Notes
For an even more vibrant flavor, you can drizzle extra lemon juice over the finished dish. If you prefer, swap the orzo for rice or couscous. These meatballs are also delicious served cold, making them great for lunchboxes. To keep the meatballs juicy, avoid overmixing the meat mixture. You can also double the recipe and freeze half for a quick meal later.