Herb-Infused Feta Chicken Meatballs with Lemon Orzo

Name: Herb-Infused Feta Chicken Meatballs with Lemon Orzo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound ground chicken; 4 ounce feta cheese (crumbled); 1 egg (large); 0.5 cup panko breadcrumbs; 0.5 yellow onion (finely diced); 3 clove garlic (minced); 0.25 cup fresh parsley (chopped); 0.25 cup fresh dill (chopped); 2 teaspoon dried oregano; 2.5 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 2 tablespoon olive oil (extra virgin); 2 red bell peppers (cut into 1-inch strips); 2 cup orzo pasta; 5 cup chicken broth; 0.25 cup lemon juice (fresh)

Tender chicken and Feta meatballs seasoned heavily with oregano and parsley, served alongside fluffy, lemon-zested orzo and sweet roasted bell peppers for a complete, bright Mediterranean meal.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 8
Cuisine: Mediterranean
Difficulty: Medium
Cost: $3.10/serving

Dietary

Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound ground chicken
4 ounce feta cheese (crumbled)
1 egg (large)
0.5 cup panko breadcrumbs
0.5 yellow onion (finely diced)
3 clove garlic (minced)
0.25 cup fresh parsley (chopped)
0.25 cup fresh dill (chopped)
2 teaspoon dried oregano
2.5 teaspoon kosher salt
1 teaspoon black pepper (freshly ground)
2 tablespoon olive oil (extra virgin)
2 red bell peppers (cut into 1-inch strips)
2 cup orzo pasta
5 cup chicken broth
0.25 cup lemon juice (fresh)

Instructions

Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
On one side of the prepared baking sheet, toss the Red Bell Pepper strips with 1 teaspoon of Olive Oil, 1/2 teaspoon of Kosher Salt, 1/4 teaspoon of Black Pepper, and 1/2 teaspoon of Dried Oregano. Spread into a single layer and set aside.
In a large bowl, combine the Ground Chicken, Feta Cheese, Egg, Panko Breadcrumbs, Yellow Onion, Garlic, Fresh Parsley, 1 1/2 teaspoons of Dried Oregano, 1 teaspoon of Kosher Salt, 1/2 teaspoon of Black Pepper, and 1 tablespoon of Olive Oil. Mix gently until just combined, being careful not to overmix.
Form the mixture into 16 evenly sized meatballs and arrange them on the other half of the baking sheet, ensuring they do not touch the bell peppers.
Bake the meatballs and bell peppers for 25 to 30 minutes, or until the meatballs are cooked through and browned, and the bell peppers are tender and slightly charred. The internal temperature of the chicken meatballs should reach 165 degrees Fahrenheit.
While the meatballs and peppers bake, prepare the orzo. Bring the Chicken Broth to a boil in a medium pot. Add the Orzo Pasta and 1 teaspoon of Kosher Salt, then reduce heat and simmer according to package directions, typically 8 to 10 minutes, until the orzo is tender and the liquid is mostly absorbed.
Once cooked, remove the pot from heat. Stir in the Lemon Juice, Fresh Dill, the remaining 1/4 teaspoon of Black Pepper, and the remaining 1/2 tablespoon of Olive Oil. Cover and let stand for 5 minutes.
Serve the Herb-Infused Feta Chicken Meatballs and Roasted Red Bell Peppers immediately over generous portions of the Lemon Orzo.

Notes

You can prepare the meatball mixture the day before and keep it covered in the refrigerator. Use the meatball mixture within 24 hours for best results.

Nutrition (per serving)

Calories: 403
Protein: 25.6 g
Carbohydrates: 38 g
Fat: 14 g
Fiber: 2.6 g
Sodium: 1532 mg
Saturated Fat: 4.5 g
Sugar: 2.4 g
Cholesterol: 101 mg