Ingredients
Greek Chicken Meatballs
- 1 lb ground chicken
- ¼ cup fresh spinach, tightly packed and finely chopped
- 2 ounces feta cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 large egg, beaten
- ⅓ cup panko breadcrumbs
- 2 tablespoons olive oil (for searing)
- ½ teaspoon kosher salt
- ½ teaspoon pepper, or to taste
Lemon Spinach Orzo
- 1 cup orzo pasta
- ½ medium onion, diced
- 2 tablespoons olive oil (for sautéing)
- 2 teaspoons Knorr’s chicken seasoning
- 2 cups low sodium chicken broth
- 1 tablespoon olive oil (to stir into cooked orzo)
- 1 tablespoon lemon juice, or more to taste
- 1 teaspoon fresh dill, finely chopped, or more to taste
- 1-2 tablespoons fresh spinach, finely chopped (mix in or use lightly like parsley)
- Lemon zest from ½ lemon
- Pepper, to taste
- Lemon wedges, feta cheese, and tzatziki for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for finishing the meatballs after searing.
- Make Meatball Mixture: In a large bowl, combine ground chicken, finely chopped spinach, crumbled feta, minced garlic, chopped fresh dill, beaten egg, and panko breadcrumbs. Season with salt and pepper. Mix gently until all ingredients are just combined, being careful not to overwork the meat.
- Form Meatballs: Shape the mixture into small meatballs approximately 1 inch in diameter for even cooking.
- Sear Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and brown them evenly on all sides, about 10-12 minutes, to develop a flavorful crust.
- Bake Meatballs: Transfer the browned meatballs to a baking dish and bake in the preheated oven for an additional 10-12 minutes until fully cooked through.
- Sauté Onion: In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until lightly browned and softened, about 5 minutes.
- Toast Orzo: Add the orzo pasta to the pot with the onions and stir continuously for 1-2 minutes, to lightly toast the orzo and enhance its nutty flavor.
- Cook Orzo: Pour in the low sodium chicken broth and stir in the Knorr’s chicken seasoning. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 8-10 minutes until the orzo is tender and has absorbed most of the liquid.
- Finish Orzo: Remove the pot from heat. Drain any excess water if necessary. Stir in 1 tablespoon olive oil, lemon juice, finely chopped fresh spinach, chopped dill, and lemon zest. Season with pepper to taste, mixing well for a vibrant, fresh flavor.
- Serve: Spoon the lemon spinach orzo into serving bowls, top with the hot Greek chicken meatballs, and garnish with extra crumbled feta. Serve with lemon wedges, fresh dill, and a dollop of tzatziki on the side or drizzled on top for added creaminess.
Notes
- Be careful not to overmix the meatball mixture to keep them tender.
- Use low sodium chicken broth to control the saltiness of the dish.
- Adjust lemon juice and zest to enhance brightness according to taste.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Meatballs can be made ahead and refrigerated or frozen for meal prep convenience.
- Serve with a side salad or grilled vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek, Mediterranean
