Tender herb-infused chicken meatballs baked to golden perfection, served atop bright, lemony orzo for a fresh Mediterranean-inspired dinner.

1 lb ground chicken

½ cup breadcrumbs (plain or whole wheat)

¼ cup grated Parmesan cheese

¼ cup finely chopped red onion

2 cloves garlic, minced

1 large egg

2 tbsp fresh parsley, chopped

1 tsp dried oregano

½ tsp salt

¼ tsp black pepper

Zest of 1 lemon

1 cup orzo pasta

2 cups vegetable or chicken broth

2 tbsp olive oil

¼ cup feta cheese, crumbled

¼ cup fresh parsley, chopped (for orzo)

Juice of 1 lemon

Salt and pepper, to taste

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, gently combine ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper until just mixed.
Portion into 1½-inch meatballs (about 16), roll between palms, and arrange on the baking sheet.
Bake meatballs for 20–25 minutes, until golden and an instant-read thermometer registers 165°F (74°C).
Meanwhile, bring broth to a boil in a saucepan. Add orzo and cook 8–10 minutes until al dente; drain any excess liquid.
Return orzo to the pot off heat; stir in olive oil, feta, parsley, and lemon juice. Season with salt and pepper.
Serve meatballs atop the lemon orzo, garnish with extra parsley and lemon wedges if desired.

Make-Ahead: Shape meatballs and refrigerate (covered) up to 24 hours before baking.

Breadcrumb Swap: Use panko for a lighter, crispier crust.

Spinach Orzo: Stir in a handful of baby spinach with the feta for extra greens.

Turkey Version: Substitute ground turkey for chicken if preferred.

Storage: Refrigerate leftovers up to 3–4 days; reheat gently to prevent drying.

Freezing: Freeze meatballs and orzo separately in freezer-safe bags up to 3 months.