Ingredients

The following ingredients have 6 Servings
  • 1 pound ground chicken
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced or grated
  • 1 tablespoon chopped fresh oregano ((or 2 teaspoons dried))
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, sliced, plus 3-4 tbs lemon juice
  • 2 tablespoons salted butter
  • 1 cup dry orzo pasta
  • 1/2 cup pitted green olives
  • 2 tablespoons chopped fresh dill, plus more for serving
  • 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
  • 2 tablespoons balsamic vinegar
  • arugula and fresh herbs, for serving
  • 8 ounces feta cheese
  • 1/4 cup plain greek yogurt
  • 2 tablespoons extra virgin olive oil

Instruction

  • 1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through. 4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes. 5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. 6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs. Enjoy!