Ingredients
Scale
- 1 lb ground chicken
- ½ cup breadcrumbs (preferably whole-wheat)
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tbsp fresh oregano, finely chopped
- 2 tbsp fresh mint leaves, chopped
- 3 cloves garlic, minced
- ½ red onion, finely diced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup dry white wine
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, the beaten egg, chopped oregano, mint, minced garlic, and diced red onion. Season generously with salt and pepper. Mix gently with your hands until just combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
- In the same skillet, add orzo, chicken broth, lemon juice, lemon zest, and white wine. Bring to a simmer.
- Once the sauce is simmering, stir in the orzo. Cook, stirring occasionally, for 8-10 minutes or until the orzo is al dente and has absorbed most of the liquid.
- Return the seared meatballs to the pan and cook for an additional 2-3 minutes to heat through.
- Serve warm, garnished with additional herbs if desired.
Notes
- You can use ground turkey instead of chicken.
- Dried herbs can replace fresh, but use half the amount.
- Panko or crushed crackers can substitute for breadcrumbs.
- If you don’t have orzo, use any small pasta like rice-shaped orzo or couscous.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg