Ingredients

• 1 pound ground chicken
  
• 1 large egg
  
• ½ cup breadcrumbs (plain or panko)
  
• 2 tablespoons olive oil (for cooking)
  
• ⅓ cup crumbled feta cheese
  
• 2 tablespoons fresh parsley, finely chopped
  
• 2 teaspoons dried oregano
  
• 2 garlic cloves, minced
  
• Zest of 1 lemon
  
• 1 teaspoon salt
  
• ½ teaspoon black pepper

• 1 cup orzo pasta
  
• 2 cups chicken broth (or water, for cooking the orzo)
  
• 2 tablespoons butter (or olive oil)
  
• Juice of 1 lemon
  
• Zest of 1 lemon
  
• 1 garlic clove, minced
  
• 2 tablespoons fresh dill, chopped (optional, for garnish)
  
• Salt and pepper to taste

• Fresh parsley or dill
  
• Crumbled feta
  
• Lemon wedges

Instructions 

1. Place the ground chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and pepper in a large bowl. Combine everything with light hands so the mixture stays soft and tender.
   
2. Shape the mixture into meatballs roughly 1½ inches wide, aiming for 16–20 pieces.
   
3. Warm the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer; cook in batches if needed.
   
4. Cook for about 4–5 minutes per side, turning occasionally, until the meatballs are browned all over and reach an internal temperature of 165°F. Set aside.

1. While the meatballs cook, bring the chicken broth to a boil in a medium saucepan.
   
2. Stir in the orzo and cook according to the package timing—usually 8–10 minutes—stirring here and there to prevent sticking.
   
3. When the orzo is tender and most liquid is absorbed, drain off any extra. Return it to the pot with the butter, lemon juice, lemon zest, and garlic.
   
4. Stir until the butter melts and everything is evenly coated. Season with salt and pepper.

• Divide the orzo among four plates.
  
• Add 4–5 meatballs on top of each portion.
  
• Finish with herbs, feta, or a squeeze of fresh lemon if you like.

• A mild, lean protein that easily takes on the Mediterranean flavors in this recipe. Ground turkey works well if you prefer it.

• A little feta brings briny sharpness to the meatballs. Traditional Greek feta (from sheep’s or goat’s milk) gives the best flavor.

• This rice-shaped pasta cooks quickly and absorbs the lemony sauce beautifully. Rice or gluten-free pasta are solid substitutes if needed.

• Fresh lemon juice and zest brighten both the meatballs and the orzo, tying the whole dish together.

• Gentle mixing keeps the meatballs soft.
  
• Consistent size helps them cook evenly.
  
• Don’t crowd the pan, or they won’t brown properly.
  
• Watch the orzo to avoid overcooking—aim for tender but not mushy.
  

• Gluten-free: Use GF breadcrumbs and swap the orzo for rice or GF pasta.
  
• Dairy-free: Skip the feta and use olive oil instead of butter.
  
• Vegetarian: Replace the chicken meatballs with falafel or plant-based meatballs.
  
• Spiced version: Add cumin or coriander to the meatball mix.

Storing & Reheating

• Store meatballs and orzo separately in airtight containers for up to 3 days.

• Meatballs freeze well for up to 2 months.
  
• Orzo can be frozen but may soften slightly later.

• Warm meatballs in a skillet or 350°F oven.
  
• Reheat orzo gently with a splash of broth or water.

• Swap in almond flour or oat flour for a lower-carb binder.
  
• Use olive oil instead of butter in the orzo.
  
• Add greens like spinach or zucchini for extra vegetables.