Description
A vibrant dish featuring tender chicken meatballs infused with fresh herbs and paired with creamy, citrus-kissed orzo.
Ingredients
Scale
- 1 lb ground chicken
- ½ cup whole-wheat breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh mint
- 3 cloves garlic, minced
- ½ red onion, finely diced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ¼ cup fresh lemon juice
- Zest from 1 lemon
- ½ cup apple juice
- 2 tablespoons extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, oregano, mint, garlic, and red onion. Season with salt and black pepper. Gently mix until just combined and form into small meatballs. Refrigerate for 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and sear for 2-3 minutes per side until golden brown. Remove and set aside.
- Lower heat to medium and add apple juice to the skillet, scraping up browned bits. Let reduce slightly, then add chicken broth, lemon juice, lemon zest, and red pepper flakes. Stir in orzo and simmer until tender and most liquid is absorbed. Return meatballs to skillet, cover, and cook for another 5 minutes until fully cooked. Garnish with parsley and olive oil before serving.
Notes
Chill meatballs before cooking to keep them tender. Avoid overcrowding the pan while searing. Adjust seasoning for the orzo as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: chicken meatballs, lemon orzo, Greek recipe, Mediterranean cuisine, healthy dinner