Chicken Meatballs W/ Lemon Orzo

The Floured Countertop
by The Floured Countertop
4 Servings
45 min

So I made these Meatballs about a month ago and didn’t expect much. To be honest, I’ve made Chicken Meatballs before and haven’t loved them. But when I ate these meatballs with Lemon Orzo and my Roasted Red Pepper Feta Dip drizzled on top, I was pleasantly surprised at the results! I ate and in-between each bite told my husband ‘oh wow… this is good! Like… I’m super happy with this! This is seriously SO good!’.

This dinner is a great weeknight meal, but is unique enough to serve to guests as well. The Chicken Meatballs are tender and flavorful, and it sit atop a bed of Orzo that’s mixed with Lemon juice, Spinach, and Olives. But don’t forget the real star of this show, my Roasted Red Pepper Feta Dip that acts as a sauce on top. It’s a just a giant punch of delicious flavor right at the end!

I hope this is a great dish to get your year started off right, and one that you keep in your regular dinner rotation, because I know it will be in mine! Let me know if you have any questions or comments below, and don’t forget to follow me on Pinterest and Instagram on @theflouredcountertop.

Happy Cooking!

Chicken Meatballs W/ Lemon Orzo
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients
Lemon Orzo
  • 1 cup Dried Orzo Pasta
  • 1 tsp Chicken Bullion
  • 1 cup chopped Spinach
  • 1/2 cup chopped Olives (I used Kalamata, you can feel free to use green or black, whatever you prefer)
  • 2 Tbsp Lemon Juice
  • 1 tsp Lemon Pepper
  • Salt and Pepper to Taste
Chicken Meatballs
  • 1 lb Ground Chicken
  • 1 Egg
  • 2 tsp Lemon Pepper
  • 1/3 cup Italian Style Bread Crumbs
  • 2 tsp Garlic Salt
  • 1 tsp Dried Parsley
Sauce
  • Roasted Pepper Feta Dip*
Instructions
To begin, start by boiling a small pot of water. Add in the 1 cup of Orzo and 1 tsp of Chicken Bullion. Let that simmer until softened, then strain. Add in the 1 cup of chopped Spinach and 1/2 cup of chopped Olives into your Orzo as soon as it comes out of the strainer, the leftover heat will help cook down the Spinach just enough.
Then add in your other Orzo ingredients- 2 Tbsp Lemon Juice, 1 tsp Lemon Pepper, and Salt and Pepper to Taste, and stir well. Set aside while you work on your Meatballs.
Next, place all your ingredients for your Chicken meatballs in a medium bowl and combine them: 1 lb Ground Chicken, 1 Egg, 2 tsp Lemon Pepper, 1/3 cup Italian Style Bread Crumbs, 2 tsp Garlic Salt, and 1 tsp Dried Parsley.
Form into 9 equally sized meatballs and place on a pan heated to medium, drizzled with Olive Oil. Cover, and let cook for 3-4 minutes, then turn over and cook on the other side. Repeat this process until the internal temperature of each meatball is heated to at least 165º. Drizzle more Olive Oil in the pan if your meatballs start to stick. This should take about 20 minutes.
When your meatballs are done, set them atop the Lemon Orzo, then pour over your Roasted Pepper Feta Dip. Enjoy!
Tips
  • *Even though I strongly recommend using my Roasted Red Pepper Feta Dip, if you prefer something else, you could always use Tzatziki Sauce or Hummus.
The Floured Countertop
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