Moroccan Chicken Meatballs with Parsley Orzo and Citrus Whipped Feta

Shanthi Appelo
Shanthi Appelo

| 1 min read

Meatballs with orzo and whipped feta
This complete meal is perfect for the whole family to enjoy. Featuring lean meatballs made with ground chicken and feta whipped with Greek yogurt, it offers fullness without guilt.
Serving Amount
  • 1 pound ground chicken

  • 1 egg

  • 12 cup panko breadcrumbs

  • 14 cup grated parmesan cheese

  • 1 tbsp olive oil

  • 2 garlic cloves, minced

  • 2 tsp brown sugar

  • 2 tsp. paprika

  • 2 tsp. cumin

  • 12 tsp. cinnamon

  • 14 tsp. ground ginger

  • 18 tsp. cayenne pepper

  • Salt and pepper to taste

  • Spray oil

  • 1 Tbsp. parsley, finely chopped

  • 8 oz feta cheese

  • 12 cup Greek yogurt

  • 1 clove garlic

  • Juice and zest of ½ lemon

  • Salt and pepper to taste

  • 1 cup uncooked orzo

  • 2 tbsp olive oil, divided

  • 34 cup cherry tomatoes, halved

  • 2 tsp dried oregano

  • 14 cup parsley, finely chopped

  • Step 1

    Preheat the oven to 400 degrees F. Line a sheet pan with foil and prepare spray oil.

  • Step 2

    In a bowl, mix Place the ground chicken, eggs, breadcrumbs, parmesan cheese, olive oil, garlic, until thoroughly combined.

  • Step 3

    Roll 1-inch sized meatballs and place the meatballs in a single layer on the baking pan.

  • Step 4

    Bake for 20 minutes, until meatballs are browned and cooked through. Top with parsley.

  • Step 5

    Prepare a pot of boiling water with salt to taste.

  • Step 6

    In a skillet over medium heat, add 1 tablespoon of olive oil to pan. Once hot, toast the orzo until golden.

  • Step 7

    Boil orzo until al dente according to package instructions.

  • Step 8

    In a bowl, combine cherry tomatoes, 1 tablespoon of olive oil, salt and pepper to taste, oregano and parsley. Let sit until orzo is finished.

  • Step 9

    Combine tomato mixture with finished orzo. Serve with Moroccan chicken meatballs and whipped feta.

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