Mediterranean Meatballs and Orzo

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Make this easy Mediterranean Meatballs and Orzo in one pan with juicy feta and herb-seasoned meatballs, tender orzo, and a flavorful sun-dried tomato sauce. 

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Perfect for an easy, flavorful weeknight dinner.

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To make, combine the ground chicken, egg, panko, feta, garlic, lemon zest, parsley, dill, oregano, olive oil, salt, and pepper.

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Mix gently until just combined. Do not overmix.

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Roll into 16-18 meatballs, about golf-ball sized.

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Heat 1 Tbsp olive oil in a large deep skillet or braiser over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on most sides.

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In the same skillet, add a little more oil if needed and then add the shallot and cook for 2-3 minutes until softened.

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Add the garlic and sun-dried tomato paste (or sun dried tomatoes, chopped) and cook for 30 seconds, stirring constantly.

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Add the orzo and stir for 1 minute to lightly toast.

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Pour in the chicken broth and add the oregano and lemon zest. Bring to a gentle simmer.

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Nestle the meatballs back into the skillet. Cover and cook over medium-low heat for 10-12 minutes.

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Stir in the spinach and lemon juice and mix until the spinach wilts.

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Serve in bowls with desired toppings and enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit the blog!

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