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    Conner Family Recipes

    One-Pan Greek Chicken Meatballs and Lemon Orzo

    Ground Chicken
    Ground lamb
    Meatballs
    One Pan
    Orzo
    ​

    4 servings

    porce

    30 minutes

    aktivní čas

    1 hour

    celkový čas
    Začít vařit

    Ingredience

    Finely grated zest of 1 large lemon (about 1 tablespoon)

    1 medium shallot, finely diced (about 1/3 cup)

    1 large egg

    4 cloves garlic, minced

    1/3 cup panko breadcrumbs

    1/4 cup finely chopped fresh parsley leaves (about 1/4 medium bunch)

    2 tablespoons finely chopped fresh dill (about 1/2 medium bunch)

    2 tablespoons half-and-half or whole milk

    2 teaspoons dried oregano

    1 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    1 pound ground chicken, preferably dark meat

    2 tablespoons olive oil

    3 3/4 cups low-sodium chicken broth

    1 1/2 teaspoons kosher salt

    1 1/2 cups dried orzo pasta

    3 ounces feta cheese, crumbled (about 1/2 cup)

    Juice of 1 large lemon (about 1/4 cup)

    1 tablespoon finely chopped fresh dill, plus more for garnish

    Pokyny

    Make the meatballs:

    Step 1: Make the meatballs:

    Stir the finely grated zest of 1 large lemon, 1 finely diced medium shallot, 1 large egg, 4 minced garlic cloves, 1/3 cup panko breadcrumbs, 1/4 cup finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh dill, 2 tablespoons half-and-half, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl.

    Step 2: Make the meatballs:

    Add 1 pound ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms. Place on a plate.

    Step 3: Make the meatballs:

    Heat 2 tablespoons olive oil in a 12-inch frying pan or skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 12 to 15 minutes total. Transfer to a clean plate.

    Make the orzo:

    Step 1: Make the orzo:

    Add 3 3/4 cups low-sodium chicken broth and 1 1/2 teaspoons kosher salt to the same skillet (no need to wash) and bring to a boil over medium-high heat. Reduce the heat to medium and stir in 1 1/2 cups dried orzo. Cook according to the package instructions, stirring occasionally, for 1 minute less than al dente and most of the broth is absorbed, about 9 minutes.

    Step 2: Make the orzo:

    Remove the skillet from the heat. Stir in 3 ounces crumbed feta cheese, the juice of 1 large lemon, and 1 tablespoon finely chopped fresh dill. Return the meatballs to the skillet, cover, and cook until the meatballs are warmed through, 1 to 2 minutes more. Garnish with more chopped dill if desired.

    Výživové údaje

    Velikost porce

    Serves 4

    Kalorie

    503 cal

    Celkový tuk

    20.5 g

    Nasycený tuk

    7.1 g

    Nenasycený tuk

    0.0 g

    Trans mastné kyseliny

    -

    Cholesterol

    0 mg

    Sodík

    1093.3 mg

    Celkový obsah sacharidů

    41.6 g

    Vláknina

    2.5 g

    Celkové cukry

    3.1 g

    Bílkoviny

    39.9 g

    4 servings

    porce

    30 minutes

    aktivní čas

    1 hour

    celkový čas
    Začít vařit

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    Ingredience

    Finely grated zest of 1 large lemon (about 1 tablespoon)

    1 medium shallot, finely diced (about 1/3 cup)

    1 large egg

    4 cloves garlic, minced

    1/3 cup panko breadcrumbs

    1/4 cup finely chopped fresh parsley leaves (about 1/4 medium bunch)

    2 tablespoons finely chopped fresh dill (about 1/2 medium bunch)

    2 tablespoons half-and-half or whole milk

    2 teaspoons dried oregano

    1 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    1 pound ground chicken, preferably dark meat

    2 tablespoons olive oil

    3 3/4 cups low-sodium chicken broth

    1 1/2 teaspoons kosher salt

    1 1/2 cups dried orzo pasta

    3 ounces feta cheese, crumbled (about 1/2 cup)

    Juice of 1 large lemon (about 1/4 cup)

    1 tablespoon finely chopped fresh dill, plus more for garnish

    Pokyny

    1

    Make the meatballs:

    2

    Step 1: Make the meatballs:

    3

    Stir the finely grated zest of 1 large lemon, 1 finely diced medium shallot, 1 large egg, 4 minced garlic cloves, 1/3 cup panko breadcrumbs, 1/4 cup finely chopped fresh parsley leaves, 2 tablespoons finely chopped fresh dill, 2 tablespoons half-and-half, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together in a large bowl.

    4

    Step 2: Make the meatballs:

    5

    Add 1 pound ground chicken and mix until evenly combined; do not overmix or the meatballs will be tough. Scoop out the mixture in heaping 2-tablespoon portions (about 20) and roll between damp hands until a smooth ball forms. Place on a plate.

    6

    Step 3: Make the meatballs:

    7

    Heat 2 tablespoons olive oil in a 12-inch frying pan or skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until browned and cooked through, and an instant-read thermometer inserted into the center of a meatball registers at least 165°F, 12 to 15 minutes total. Transfer to a clean plate.

    8

    Make the orzo:

    9

    Step 1: Make the orzo:

    10

    Add 3 3/4 cups low-sodium chicken broth and 1 1/2 teaspoons kosher salt to the same skillet (no need to wash) and bring to a boil over medium-high heat. Reduce the heat to medium and stir in 1 1/2 cups dried orzo. Cook according to the package instructions, stirring occasionally, for 1 minute less than al dente and most of the broth is absorbed, about 9 minutes.

    11

    Step 2: Make the orzo:

    12

    Remove the skillet from the heat. Stir in 3 ounces crumbed feta cheese, the juice of 1 large lemon, and 1 tablespoon finely chopped fresh dill. Return the meatballs to the skillet, cover, and cook until the meatballs are warmed through, 1 to 2 minutes more. Garnish with more chopped dill if desired.