Go Back
–+ servings

Chicken Meatballs with Lemon Orzo and Whipped Herbed Feta

These Chicken Meatballs in Lemon Orzo with Whipped Herbed Feta are the perfect way to start your spring diet. Savory meatballs are seared and create an abundance of flavor in the same pot for the lemon butter orzo. Feta is then whipped with greek yogurt, mint and basil to add a refreshing finish to the meal.
Print Pin Recipe
Course: Main Course
Cuisine: Greek
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

Chicken Meatballs

  • 1 lb ground chicken
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • salt and pepper, to taste

Lemon Orzo

  • 2 tablespoons unsalted butter
  • 1 lemon sliced
  • 1 clove garlic, minced
  • 1 cup dried orzo pasta
  • 3-4 tablespoons fresh lemon juice
  • 2½ cups filtered water

Whipped Herbed Feta

  • 8 ounces crumbled feta
  • ¼ cup greek yogurt
  • 2 tablespoons olive oil
  • ½ cup packed basil
  • 5 mint leaves

Instructions

  • Mix together the meatball ingredients. Place the ground chicken, shallot, garlic, oregano, smoked paprika, red pepper flakes, salt and pepper in a medium sized bowl. Stir the mixture well until all the ingredients have blended together.
  • Form the meatballs. Using your hands, take a piece of the chicken mixture and roll it in your hands to form a ball around 1 inch wide. Repeat until the entire mixture has formed into meatballs.
  • Sear the meatballs. Coat the bottom of a large pan with 2 tablespoons of olive oil. Heat the oil on medium high, and when hot add the meatballs to the pan. Sear the meatballs for 8-10 minutes, turning sides every couple of minutes. Remove the meatballs from the pan and set aside.
  • Sear the lemons in butter. In the same pan add the butter and melt on medium heat. When the butter is melted, add the lemon slices. Sear on each side one minute until they are nicely browned. Remove from the pan and place them on the side with the meatballs.
  • Cook the orzo. In the same pan, add the orzo and one garlic clove. Toast the orzo for 1 minute, until the garlic is fragrant. Add the water and boil on high for 8-10 minutes, until the orzo is al dente. Add the fresh dill and mix well. Return the meatballs back to the pan with the orzo and warm through.
  • Whip the feta. Add the feta, greek yogurt, olive oil, basil, mint and lemon juice to a high powered blender. Blend until smooth. If the mixture is still thick, add a little extra olive oil until you reach a desired consistency.