a new method to meatball madness
When you hear “meatballs” the first thing that might come to mind is a big bowl of spaghetti with a thick tomato sauce. While that’s definitely yum, there is not only one method to making delicious meatballs. These chicken meatballs are low-fat and gluten-free, which if you ask me is a winning combo for a healthy weeknight meal. Dress this dish up with a lemony and herby orzo with sliced green olives and cherry tomatoes. Fresh mint and dill will really elevate your at-home dining experience, while a zesty whipped feta dip will leave you way beyond satisfied. So time to get whipping and zesting – you can save the spaghetti for tomorrow.
⟶ the recipe
zesty whipped feta with chicken meatballs & orzo
ingredients
Whipped feta
8 ounces feta cheese
1 tablespoon lemon zest
⅓ cup Greek yogurt
1 teaspoon red pepper flakes
3 tablespoons olive oil
Meatballs
1 pound ground chicken
1 shallot, finely chopped
1 clove of garlic, minced
2 teaspoons dried oregano
1 teaspoon paprika
½ teaspoon red pepper flakes
Pinch of salt and pepper
Orzo
2 tablespoons butter
1 clove of garlic, minced
1 cup orzo
Juice of 1 lemon
2 ½ cups water
1 cup sliced cherry tomatoes
½ cup sliced green olives
Handful chopped fresh dill and mint
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour
4 servings
instructions
Place feta, lemon zest, yogurt, red pepper flakes, and olive oil in a food processor. Pulse until the mixture is combined. Transfer feta to a bowl, and whisk with a fork for a few minutes until light and fluffy. Set aside.
In a large bowl, mix together the ground chicken, chopped shallot, garlic, oregano, paprika, red pepper flakes, salt, and pepper until well-combined. Coat your hands with olive oil, and roll mixture into little balls and place on a piece of wax paper (makes 12-15 meatballs).
Place a large cast iron skillet or Dutch oven over medium heat, and coat with olive oil. Once the oil has started to smoke, add the meatballs and cook for about 10 minutes, rotating with tongs, until browned and cooked through. Transfer the meatballs to a plate and set aside.
Add the butter to the skillet, and once melted, add the garlic. Cook for about 30 seconds, then add the orzo. Toast the orzo for another 30 seconds, then add the lemon juice and water.
Bring orzo to a boil and cook until liquid is gone and noodles are al dente. Reduce heat to low, and add the cherry tomatoes, green olives, and a splash of olive oil if needed.
Cook for another minute or so, and then add the meatballs back to the skillet. Stir everything together until the entire mixture is heated through. Remove from the heat, and stir in the chopped herbs.
Transfer the orzo and meatballs to a plate and top with the whipped feta. Garnish with additional fresh herbs if desired.
⟶ recipe notes
- While this dish comes together pretty quickly, there are a lot of different moving parts: the feta, the meatballs, and the orzo. Feel free to take part of this recipe and use it for a different meal, a snack, or something else. For example, you can add these meatballs to a spaghetti with marinara sauce, spread the whipped feta over a piece of toast, or simply enjoy a nice orzo salad (perfect for picnicking!)
⟶ modifications
- Make this a delicious vegetarian orzo dish by skipping the meatballs. You can add white beans or roasted chickpeas for some added protein
- Instead of chicken, you can also make these meatballs with lamb, beef, or bison. Just make sure to use a meat thermometer to determine when the meat has been cooked through
⟶ make it ahead and store it
- You can make the feta ahead and store it in the fridge until ready to use
Store the orzo and meatballs in an airtight container in the fridge for up to 3 days. Reheat in a large skillet with a bit of olive oil
