Lemon Chicken Meatballs with Orzo
Recipe - Quarry
Lemon Chicken Meatballs with Orzo
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2 tablespoons olive oil
1 package (12 oz) Aidells Refrigerated Chicken Caramelized Onion Meatballs
3 cups water
1 cup orzo
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh dill leaves
2 tablespoons lemon juice
4 oz crumbled feta
Directions
- In 12-inch skillet, heat olive oil over medium-high heat. Add meatballs and cook 4 to 6 minutes, turning often, until browned on all sides.
- Stir in water, orzo, salt and pepper. Bring to a boil over high heat, reduce heat to medium and cook 10 to 12 minutes, stirring often, until orzo is tender, and meatballs are cooked through.
- Stir in dill and lemon juice. Stir in feta and serve. Drizzle with additional olive oil and top with additional pepper if desired.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$7.99$0.47/fl oz
Aidells Chicken Meatballs, Caramelized Onion (Fully Cooked), 12 Ounce
$5.49 was $6.99$0.46/oz
Creamette Orzo, 16 Ounce
$2.39$0.15/oz
Essential Everyday Salt, Iodized, 26 Ounce
$1.39$0.05/oz
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
ReaLemon 100% Juice, Lemon, 15 Fluid ounce
$2.99$0.20/fl oz
Athenos Traditional Crumbled Feta Cheese, 4 Ounce
$4.49$1.12/oz
Directions
- In 12-inch skillet, heat olive oil over medium-high heat. Add meatballs and cook 4 to 6 minutes, turning often, until browned on all sides.
- Stir in water, orzo, salt and pepper. Bring to a boil over high heat, reduce heat to medium and cook 10 to 12 minutes, stirring often, until orzo is tender, and meatballs are cooked through.
- Stir in dill and lemon juice. Stir in feta and serve. Drizzle with additional olive oil and top with additional pepper if desired.