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Mediterranean Chicken Meatballs with Lemon Rice

Mediterranean Chicken Meatballs with Lemon Rice

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Servings: 4 People
Calories: 420
Ingredients Method

Ingredients
  

For the Chicken Meatballs
  • 1 lb Ground chicken 450g
  • 1/2 cup Breadcrumbs (or almond flour for gluten-free)
  • 1 Small onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 tsp Dried oregano
  • 1/2 tsp Paprika
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1 Egg, beaten
  • 2 tbsp Fresh parsley, chopped
For the Lemon Rice
  • 1 cup Long-grain rice
  • 2 cups Low-sodium chicken broth - adds flavor
  • Zest and juice of 1 lemon
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
For Assembly
  • 1/4 cup Fresh parsley, chopped
  • Optional toppings: feta cheese, olives, or a drizzle of olive oil

Method
 

  1. Preheat oven: Set to 400°F (205°C) and line a baking sheet with parchment paper.
  2. Prepare meatballs: In a bowl, combine ground chicken, breadcrumbs, onion, garlic, oregano, paprika, salt, pepper, egg, and parsley. Mix until combined.
  3. Shape meatballs: Form mixture into 16 small meatballs and place on the prepared baking sheet.
  4. Bake meatballs: Cook 18–20 minutes until golden and fully cooked (internal temp 165°F / 74°C).
  5. Cook the rice: In a medium saucepan, heat olive oil, add rice, and toast 2 minutes. Add chicken broth, lemon zest, and salt. Cover and simmer 15–18 minutes until rice is tender. Stir in lemon juice at the end.
  6. Assemble bowls: Divide lemon rice into bowls, top with chicken meatballs, sprinkle with parsley, and add optional toppings.