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Lemon Chicken Meatballs and Orzo with Garlic Kale and Feta Cheese

Lemon Chicken Meatballs and Orzo

This Lemon Chicken Meatballs and Orzo dish is a spin on chicken francese and pasta. I am using my recipe for chicken francese meatballs and combining it with creamy and comforting orzo, some sauteed kale, and topping it with a little salty feta cheese.
5 from 1 vote
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Ingredients
  

Meatballs

  • 1 lb Ground Chicken
  • 1 egg
  • Lemon Zest from one lemon
  • 1 tbsp Olive Oil
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Panko Breadcrumbs
  • 1.5 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

Sauce

  • 2-3 cloves Garlic finely diced
  • 1/2 cup White Wine
  • 1 Lemon Juiced
  • 3.5 cups Chicken Broth
  • 1 tsp Better than Bouillon Chicken Broth Flavor OR a little bit of chicken bouillon for extra flavor
  • 2 tsp Butter salted
  • 16 oz Orzo
  • 1/2 cup Feta Cheese

Instructions
 

  • In a large bowl, combine all of the meatball ingredients. Form into roughly 30 mini 1" meatballs.
  • In a large fry pan, add about 2 tbsp of oil and cook all of the meatballs on medium heat for 4-5 minutes, browning all sides. Meatballs do not need to be fully cooked because they will finish cooking in the sauce. Set meatballs aside on a plate.
  • Wipe out the pan, and begin to make your sauce.
  • Add white wine and garlic to the pan on medium heat. Cook for 5 minutes. Then, add orzo and mix around for 1 minute.
  • Add chicken broth, better than bouillon, butter, and juice of 1 lemon. Bring to a boil. Lower the heat to medium and add back all of the meatballs. No need to mix it yet. Lower the heat to low and cover the pan. Cook for 10 – 15 minutes, stirring once after 5 minutes.
  • Once orzo and chicken meatballs are fully cooked, turn off the heat. Stir in the cheese and a little black pepper according to your preference. If orzo is drier than you want, add a tiny bit of water to loosen up the consistency.