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Zesty Lemon Feta Chicken Meatballs with Orzo Salad

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Juicy chicken meatballs flavored with lemon and feta, served over a refreshing orzo salad.

Ingredients

Scale

For the Crust:

  • 1 lb ground chicken
  • 1/2 cup crumbled feta cheese
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1 lemon (zested and juiced)
  • 2 cloves garlic (minced)
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 cup orzo pasta
  • 1 cucumber (diced)
  • 1/2 red onion (thinly sliced)
  • 1/4 cup fresh parsley (chopped)
  • 2 tbsp olive oil

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a bowl, mix ground chicken, feta, egg, breadcrumbs, lemon zest, garlic, oregano, salt, and pepper. Form into 1-inch meatballs and place on the baking sheet.
  3. Bake meatballs for 20-25 minutes until cooked through.
  4. Meanwhile, cook orzo according to package instructions. Drain and let cool.
  5. In a large bowl, combine cooked orzo, cucumber, red onion, parsley, olive oil, and lemon juice. Toss well.
  6. Serve meatballs over the orzo salad.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/zesty-lemon-feta-chicken-meatballs/