Greek Meatballs with Red Pepper Orzo


INGREDIENTS

MEATBALLS
- 1 1/2 tsp Olive Oil
- 1 lb ground chicken
- 1/2 cup Panko 
- 3 tbsp grated onion
- 1/4 cup fresh parsley 
- Zest of 1 lemon
- 2 tbsp fresh lemon juice 
- 1 egg
- 1 tsp dried oregano 
- 1/2 tsp ground coriander 
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon 
- 2 oz crumbled feta cheese

Salt and Pepper to Taste 

ORZO

- 2 tsp EVOO 
- 1 clove garlic, minced 
- 1 cup orzo
- 2 1/2 cups chicken broth
- 1/2 cup roasted red peppers, chopped
- 2 tbsp fresh lemon juice
- 1/4 cup kalamata olives
- 2 tbsp fresh dill, chopped

Salt and Pepper to Taste 
Feta Cheese for Garnish

RECIPE

- Add all of the meatball ingredients to a mixing bowl and use your hands to combine the ingredients. 
- Coat your hands with a bit of oil and scoop out a tablespoon size amount of the meat and roll it into a ball. Place the meatballs onto a plate.
- Heat a large cast iron skillet over medium-high heat along with a tablespoon of olive oil. When the skillet is hot, brush the oil to coat the bottom of it. 
- Add the meatballs to the skillet and cook them for approximately 10 minutes turning them often for even browning. 
- Place the cooked meatballs on a clean plate and cover them with a piece of foil.
- In the same pan, over medium heat, add in 2 teaspoons of EVOO, garlic and the orzo. Stir together and toast the orzo for about a minute. 
- Pour in the chicken broth, roasted red peppers and lemon juice. Stir everything together and bring it to a boil.
- Cook until the orzo is tender, about 8 minutes. Stir the orzo often to keep it from sticking to the bottom of the skillet. 
- When the orzo is tender, stir in the kalamata olives and fresh herbs. 
- Add salt and pepper to taste. 
- Place the meatballs on top of the orzo and sprinkle on feta. 

DELIZIOSO!

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