Chicken Zucchini Meatballs with Orzo

Summer comfort food at its best! Enjoy warm or cold out of the fridge.

Chicken Zucchini Meatballs with Orzo

15 min 20 min 4 Servings

Ingredients

Meatballs

• 1 pound ground chicken 
• 2 cloves garlic, grated
• 1 large egg
• ½ cup panko breadcrumbs
• ½ cup freshly grated pecorino romano
• ¼ cup chopped parsley
• ¼ cup chopped fresh basil
• 1 lemon, zested
• ½ teaspoon ground coriander
• 1 ½ teaspoons kosher salt
• Few cracks of black pepper
• 1 medium zucchini, grated on the large holes of a box grater
• ½ yellow onion, grated on the large holes of a box grater and excess liquid drained

Orzo

• 1 box orzo 
• 1 lemon, zested and juiced
• 2 cloves garlic, roughly chopped
• ½ cup extra virgin olive oil
• 1 medium zucchini, diced
• ¼ cup chopped parsley
• ¼ cup chopped dill
• ¼ cup chopped basil
• ½ cup crumbled feta
• 1/3 cup freshly grated pecorino romano
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. For the meatballs:
2. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
3. Place the zucchini in a clean kitchen towel set over a bowl. Squeeze out any excess liquid.
4. Place the wrung out zucchini into a large bowl and add the chicken, garlic, onion, egg, breadcrumbs, pecorino romano, parsley, basil, lemon zest, coriander, salt, and pepper. Mix well to combine, using your hands as needed.
5. Roll into nine (2-inch) meatballs and place onto the baking sheet. Brush the tops of the meatballs with olive oil.
6. Bake for 18 to 20 minutes until golden brown and the chicken is cooked through.
7. For the Orzo:
8. Bring a large saucepan of salted water to a boil. Add the orzo and cook according to package instructions. Drain and spread evenly onto a baking sheet to cool until warm.
9. In a medium bowl, add the lemon zest and juice, garlic, and olive oil. Whisk to combine and season with salt and pepper.
10. Drizzle the dressing over the orzo and add the zucchini, parsley, dill, basil, and feta and toss to combine. Place in a large serving bowl, top with the meatballs and the pecorino romano. Drizzle with olive oil and serve.

xoKatie 

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