Mediterranean Meatballs with Orzo

Mediterranean Meatballs with Orzo

Ingredients:

For the Meatballs:

• 1 lb ground chicken or turkey
• 1/3 cup breadcrumbs
• 1/4 cup Parmesan cheese, grated
• 1 egg
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

For the Orzo:

• 1 cup orzo pasta
• 1 red bell pepper, diced
• 1/2 cup Kalamata olives, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped (optional)
• Juice of 1 lemon
• 3 cups chicken broth or water
• Salt and pepper to taste

Instructions:

1. Prepare the Meatballs:
   • In a large bowl, mix the ground chicken or turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper.
   • Form the mixture into small meatballs (about 1 inch in diameter).
   • Heat olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes. Remove from the skillet and set aside.
2. Cook the Orzo:
   • In the same skillet, add a little more olive oil if needed. Sauté the diced red bell pepper for 2–3 minutes until softened.
   • Add the orzo and toast for 1 minute. Then pour in the chicken broth and bring to a simmer.
   • Cook the orzo for about 10 minutes, stirring occasionally, until it absorbs most of the liquid and becomes tender.
3. Combine and Finish:
   • Once the orzo is cooked, stir in the Kalamata olives, feta cheese, lemon juice, and fresh parsley (and dill if using). Season with salt and pepper to taste.
   • Place the cooked meatballs back into the skillet, nestling them into the orzo mixture.
4. Serve:
   • Garnish with extra feta, parsley, and a drizzle of olive oil if desired. Serve warm.

This Mediterranean-inspired dish is perfect for a wholesome meal packed with flavors! Let me know if you want to customize or adjust the recipe in any way!