Chicken Meatballs & Orzo (Print-Friendly Version)
Tender chicken meatballs simmer together with rich orzo pasta and a mix of briny olives, zesty lemon, and sweet sun-dried tomatoes.
# Ingredients:
→ Chicken Balls
01 -
1 shallot, roughly diced
02 -
2 garlic cloves
03 -
1/2 teaspoon of paprika
04 -
1 pound ground chicken
05 -
1/3 cup plain breadcrumbs
06 -
1/4 cup oil-packed sun-dried tomatoes
07 -
2 tablespoons olive oil
08 -
Season with salt and black pepper
09 -
1/2 teaspoon dried oregano
→ Lemony Garlic Orzo
10 -
1 clove garlic, finely minced
11 -
1 cup dry orzo pasta
12 -
1/3 cup green Castelvetrano olives, without pits
13 -
Juice from half a lemon
14 -
2 1/3 cups broth (chicken)
15 -
1/3 cup sun-dried tomatoes
→ Toppings
16 -
Feta cheese crumbles
17 -
Fresh dill leaves
# Steps:
01 -
Put ground chicken, shallot, garlic, breadcrumbs, tomatoes, and seasonings into a food processor. Blend for half a minute.
02 -
Form into sticky balls, about 2 tablespoons each. You should get 12-14.
03 -
Heat olive oil and cook the meatballs until they’re golden. Take them out and set aside.
04 -
Add orzo, broth, lemon juice, and garlic into the same pan. Simmer for a few minutes until tender.
05 -
Throw in olives, sun-dried tomatoes, remaining broth, and meatballs. Let it simmer until the orzo soaks up the liquid and the meatballs are cooked through (165°F).
# Notes:
01 -
Make ahead for busy days
02 -
Made with just one skillet
03 -
Rich Mediterranean taste