One Pan Greek Chicken Meatballs with Feta and Rice

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One Pan Greek Chicken Meatballs with Feta and Rice

If juicy, herby chicken feta meatballs paired with tender rice and fresh greens, topped with crumbled feta and dill sounds like something you could get behind then you need to make this One Pan Greek Chicken Meatballs with Feta and Rice. This healthy dinner is simple to make, tastes amazing and all comes together in one pan.

Prep Time15

Cook Time35

Total Time50

Course: Mains

Cuisine: Mediterranean

Diet: Diabetic, Gluten Free, Low Calorie

Keyword: healthy dinner recipes, one pan dinner, risotto

Servings:

Calories: 566kcal

Author: Sarah Bell

Equipment

large bowl
Measuring Cups and Spoons
Sharp knife
Chopping Board
Baking Tray
Large shallow casserole pan braiser
Spatula

Ingredients

500 grams chicken breast mince
¼ cup gluten free breadcrumbs
6 garlic cloves minced
small bunch fresh dill very finely chopped
small bunch fresh parsley very finely chopped
1 large egg
½ teaspoon sea salt flakes
200 grams Greek feta
50 grams butter
1 brown onion finely diced
1 ½ cups arborio rice
4 cups chicken stock or broth
Zest of 1 lemon
20 mL fresh lemon juice
1 cup frozen green peas
125 grams baby spinach

Metric - US Customary

Instructions

Preheat the oven to 200°C/392°F (conventional).
To make the meatballs, add the chicken mince, breadcrumbs, 2 minced garlic cloves, chopped dill and parsley, the egg and salt to a large bowl. Crumble half of the feta into the bowl and then using clean hands, mix together all of the ingredients. Take a spoonful of meatball mixture and roll into a ball a little bigger than a golf ball and place onto a baking paper lined tray. Repeat this step until all of the meatball mixture is rolled into balls.
Bring a large shallow casserole pan to a medium heat. Add the butter and then the brown onion. Sauté until translucent and then add the garlic, sautéing until fragrant.
Next, add the chicken stock and lemon zest to the pan. Stir with a wooden spoon or spatula to lift any browned bits from the bottom of the pan. Add the rice and stir to combine.
Place the meatballs into the pan on top of the rice and turn the heat to high. Once the liquid is boiling, turn off the stovetop, place the lid onto the pan and the pan into the oven to bake for 25 minutes.
After 25 minutes, carefully remove the pan from the oven. Remove the lid and add the baby spinach and peas to the pan. Place the lid back on and allow to steam for 5 minutes. Remove the lid from the pan, transfer the meatballs to a plate and stir the wilted spinach and peas through the rice. Return the meatballs to the pan.
To serve, crumble the remaining feta over the meatballs, top with a little lemon zest and dill and serve hot.

Notes

Nutrition facts are an estimate only.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before eating.

Nutrition