One Pan Mediterranean Chicken Meatballs and Orzo
Ingredients
Chicken Meatballs
- Chicken meatballs:
- 1 pound ground chicken
- 1 shallot roughly chopped
- 2 cloves garlic
- 1/3 cup breadcrumbs
- 1/4 cup sun-dried tomatoes in oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- Salt
- Pepper
Lemon Garlic Orzo
- 2 1/3 cups chicken broth divided
- 1 clove garlic minced
- Juice of 1/2 lemon
- 1 cup dry orzo
- 1/3 cup sun-dried tomatoes
- 1/3 cup pitted Castelvetrano olives
- To top/garnish: fresh dill feta cheese
Instructions
- Add the ground chicken, shallot, garlic, breadcrumbs, 1/4 cup sun-dried tomatoes, oregano, paprika, salt, and pepper to a large food processor. Pulse until everything is well combined, for about 30 seconds.
- Using your hands, roll the mixture into meatballs (about 2 tablespoons in size). The mixture will be sticky. You’ll have about 12-14 meatballs.
- Add the olive oil to a large skillet over medium high heat. Once the oil is hot, add the meatballs. Sear the meatballs on each side until golden brown and almost cooked through. Transfer the meatballs to a plate.
- Add 2 cups of the chicken broth, plus the minced garlic and juice of 1/2 lemon to the skillet. Add the orzo and stir to mix. Bring to a boil and cook for 3-5 more minutes, stirring occasionally, until the orzo is soft and has absorbed the liquid.
- Turn the heat down to medium and add the sun-dried tomatoes and olives to the orzo and add the meatballs back in. Add the remaining 1/3 cup of broth. Cook for a few more minutes, stirring occasionally, until most of the liquid is absorbed and the meatballs reach an internal temperature of 165 F.