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Lemon Herb Chicken Meatballs with Creamy Orzo & Whipped Feta

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These Lemon Herb Chicken Meatballs with Creamy Orzo & Whipped Feta deliver vibrant Mediterranean flavors in every bite. Juicy herbed chicken meatballs are served atop parmesan-stirred orzo, with tangy whipped feta, caramelized lemons, and sun-dried tomato vinaigrette—perfectly balanced, elegant comfort food.

Ingredients

Scale

For the Chicken Meatballs:

  • 1 lb ground chicken (mix of breast and thigh)

  • 2 garlic cloves, minced

  • Zest of 1 lemon

  • 2 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh dill

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ cup panko breadcrumbs

  • 1 egg

  • 2 tbsp olive oil (for searing)

For the Creamy Orzo:

  • 1 cup orzo pasta

  • 2 cups chicken broth or water

  • ¼ cup grated Parmesan cheese

  • 2 tbsp heavy cream or cream cheese

  • Salt and pepper, to taste

For the Whipped Feta:

  • ½ cup crumbled feta

  • 2 tbsp Greek yogurt or sour cream

  • 1 tbsp olive oil

Sun-Dried Tomato Vinaigrette:

  • 2 tbsp finely chopped sun-dried tomatoes (in oil)

  • 1 tbsp red wine vinegar or lemon juice

  • 2 tbsp olive oil

  • 1 tsp honey

  • Salt and pepper, to taste

To Serve:

  • Handful of arugula

  • Lemon slices (caramelized or roasted)

  • 2 tbsp golden raisins (lightly soaked)

  • Extra chopped parsley and dill for garnish

Instructions

  1. Make the Meatballs:

    • Mix ground chicken with garlic, lemon zest, herbs, spices, panko, and egg.

    • Form into 1-inch balls.

    • Heat olive oil in a skillet over medium. Sear meatballs for 8–10 minutes until golden and cooked through. Set aside.

  2. Caramelize Lemons (Optional):

    • In the same skillet, sear lemon slices until golden on both sides.

  3. Cook the Orzo:

    • In a saucepan, bring broth to a boil. Add orzo and cook until tender and most liquid is absorbed (8–10 min).

    • Stir in Parmesan and cream. Season to taste.

  4. Make Whipped Feta:

    • Blend feta, yogurt, and olive oil until smooth.

  5. Prepare the Vinaigrette:

    • Whisk sun-dried tomatoes with vinegar, olive oil, honey, salt, and pepper.

  6. Assemble the Dish:

    • Spoon creamy orzo onto plates.

    • Top with meatballs, lemon slices, arugula, and whipped feta.

    • Drizzle vinaigrette and sprinkle raisins. Garnish with herbs.

Notes

  • Use ground turkey as a leaner substitute.

  • Add spinach or roasted zucchini for extra veggies.

  • Feta and vinaigrette can be prepped 1–2 days ahead.

Find it online: http://maicook.com/lemon-herb-chicken-meatballs-with-creamy-orzo-whipped-feta/