Description
- Make Lemon Herb Meatballs with Orzo and Whipped Feta for a flavorful Mediterranean-inspired meal that’s quick and easy
Ingredients
Scale
- For the Meatballs:
- 1 pound ground chicken
- 1 small shallot, finely chopped
- 2 garlic cloves, minced or grated (divided use)
- 1 tablespoon fresh oregano, chopped (or 2 teaspoons dried)
- 1 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- 1 pinch red pepper flakes
- 2 tablespoons olive oil
- For the Orzo and Garnish:
- 1 cup dry orzo pasta
- 1/2 cup pitted green olives
- 2 tablespoons fresh dill, chopped (plus more for garnish)
- 1/2 cup oil-packed sun-dried tomatoes, chopped (reserve the oil)
- 2 tablespoons balsamic vinegar
- 1 lemon (sliced, plus 3-4 tablespoons lemon juice)
- 2 tablespoons salted butter
- Arugula and fresh herbs for serving
- For the Whipped Feta:
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons olive oil
Instructions
- 1. Make the Meatballs:
- In a bowl, combine ground chicken, shallot, 1 garlic clove, oregano, smoked paprika, red pepper flakes, salt, and black pepper. Mix gently until just combined.
- Lightly coat your hands with oil and shape the mixture into tablespoon-sized meatballs (about 14-15).
- 2. Cook the Meatballs:
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until they are golden and fully cooked through. Remove from the skillet and set aside.
- 3. Sear the Lemon and Cook the Orzo:
- In the same skillet, add butter and lemon slices. Sear the lemons for about 1 minute on each side until golden, then remove and set aside with the meatballs.
- Add the remaining garlic clove and orzo to the skillet. Cook for 2-3 minutes, stirring, until the garlic is fragrant and the orzo is toasted. Add 2 1/2 cups water and 1-2 tablespoons lemon juice. Bring to a boil, then reduce heat to medium and cook, stirring often, for about 7-8 minutes until the orzo is al dente. Stir in the olives and dill. Add the meatballs back to the skillet and heat through.
- 4. Make the Sun-Dried Tomato Vinaigrette:
- In a bowl, whisk together 1/4 cup reserved oil from the sun-dried tomatoes, 2 tablespoons lemon juice, and balsamic vinegar until emulsified. Stir in the chopped sun-dried tomatoes, 1 tablespoon dill, and a pinch of salt, pepper, and red pepper flakes.
- 5. Prepare the Whipped Feta:
- Blend feta, Greek yogurt, and olive oil in a food processor until smooth and creamy. This can be refrigerated for up to 3 days.
- 6. Serve and Garnish:
- Spread whipped feta onto serving plates and drizzle with the sun-dried tomato vinaigrette. Add the orzo, seared lemons, and meatballs on top. Garnish with fresh arugula, herbs, and a sprinkle of dill. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal per serving
Keywords: #LemonHerbMeatballs #WhippedFeta #ComfortFood #OnePanMeals #MediterraneanEats #EasyDinnerRecipes