Moroccan Chicken Meatballs with Parsley Orzo and Citrus Whipped Feta
| 1 min read
Serving Amount
Ingredients
1 pound ground chicken
1 egg
1⁄2 cup panko breadcrumbs
1⁄4 cup grated parmesan cheese
1 tbsp olive oil
2 garlic cloves, minced
2 tsp brown sugar
2 tsp. paprika
2 tsp. cumin
1⁄2 tsp. cinnamon
1⁄4 tsp. ground ginger
1⁄8 tsp. cayenne pepper
Salt and pepper to taste
Spray oil
1 Tbsp. parsley, finely chopped
8 oz feta cheese
1⁄2 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
3⁄4 cup cherry tomatoes, halved
2 tsp dried oregano
1⁄4 cup parsley, finely chopped
Instructions
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.
