Serves 4
45 min
Greek Chicken Meatballs
Recipe GLPR1ccaa74c2957e7
Tender ground chicken meatballs infused with fresh spinach, garlic, feta, and Mediterranean herbs, paired with a simple pasta tossed in garlic-infused olive oil, lemon zest, and crumbled feta cheese for a light, flavorful main course.
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Ingredients
1 pound Ground chicken (white meat preferred)
5 ounces Fresh spinach
5 tablespoons Extra virgin olive oil
5 Garlic cloves
¾ teaspoon Red chili flakes
½ fluid ounce Fresh lemon juice
½ teaspoon Dried oregano
7 ounces Crumbled feta cheese
1 pound Whole wheat orzo pasta
2 strips Lemon zest
Directions
Blanch fresh spinach in boiling salted water for 2 minutes, then transfer to an ice bath to cool completely. Squeeze out excess moisture and finely chop.
Mince 2 garlic cloves and combine in a bowl with the ground chicken, chopped spinach, 3 tablespoons olive oil, 1/4 teaspoon chili flakes, lemon juice, dried oregano, and 3 ounces feta cheese. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Form the mixture into 16 meatballs, about 1.5 inches in diameter. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the meatballs and cook, turning occasionally, until they reach an internal temperature of 165°F, about 12 to 15 minutes. Transfer to a warm plate.
While the meatballs cook, bring a large pot of salted water to a boil. Add orzo pasta and cook according to package directions until al dente. Drain well.
In a small skillet, warm 2 tablespoons olive oil over medium heat. Add 3 crushed garlic cloves and 1/2 teaspoon chili flakes, stirring gently for about 1 minute until fragrant. Do not let the garlic brown.
Pour the garlic-infused oil over the drained orzo and toss to coat evenly. Add lemon zest strips and 4 ounces crumbled feta cheese, stirring gently to combine.
Divide pasta among four plates and top each portion with four meatballs. Serve immediately.
