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Baked Greek Chicken Meatballs with Orzo

Baked Greek Chicken Meatballs with Orzo reads salinity 5.4, citrus 5.3 and sourness 5.2 on Palate's 0–10 flavor X-ray — a Greek main, about 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 1.2 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Salinity 5.4 · Citrus 5.3 · Sourness 5.2 · Umami 5.2 · Richness 4.6 · Fruity 4.4 · Allium 4.1 · Funk & Ferment 3.7 · Sweetness 3.0 · Herbaceous 2.9 · Warm Spice 1.3 · Nutty 1.3 · Floral 1.2 · Bitterness 1.0 · Earthy 1.0 · Heat 0.7

What's in it (16)

• chicken — 454 g
• bread crumbs italian style — 118 g
• feta cheese crumbles — 38 g
• egg — 100 g
• garlic — 15 g
• dill — 15 g
• dried leaf oregano — 4 g
• salt — 6 g
• black pepper — 3 g
• olive oil — 41 g
• yellow onion — 110 g
• orzo pasta — 355 g
• low-salt chicken broth — 710 g
• lemon — 65 g
• grape tomatoes — 237 g
• feta cheese crumbles — 57 g

Time & effort: about 47 min · effort: involved

Nutrition (per 100 g, engine-estimated): 132.5 kcal, 7.8 g protein, 3.5 g fat, 17.5 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, panko, 1/3 cup feta, egg, 3 cloves of the garlic, 3 tablespoons of the dill, 2 teaspoons of the oregano, 1 teaspoon of the salt, and the pepper. Mix gently with your hands just until combined; overworking makes the meatballs dense.
3. Shape the mixture into 16 meatballs, about 2 tablespoons each, and arrange on the prepared sheet. Drizzle with 1 tablespoon of the olive oil and bake until golden and cooked through, 15-18 minutes, until an instant-read thermometer reads 165 F at the center. Set the meatballs aside; leave the oven on.
4. While the meatballs bake, heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
5. Add the remaining 2 cloves garlic and the remaining 1 teaspoon oregano; cook, stirring, until fragrant, about 30 seconds.
6. Add the orzo and toast, stirring constantly, until lightly golden and nutty-smelling, 1-2 minutes.
7. Pour in the broth, lemon zest, lemon juice, and the remaining 1/4 teaspoon salt; bring to a simmer over medium-high heat, scraping up any browned bits from the bottom of the skillet.
8. Nestle the baked meatballs and cherry tomatoes into the orzo, then transfer the skillet to the oven. Bake uncovered until the orzo is tender and most of the liquid is absorbed, 12-15 minutes.
9. Remove from the oven, sprinkle with the remaining feta cheese and remaining dill, and serve straight from the skillet.

Dishes with a similar flavor shape

• Greek White Bean and Spinach Skillet — Greek
• Sheet-Pan Greek Chicken with Potatoes — Greek
• Greek Chicken and Rice Skillet — Greek
• Greek Orzo Bake with Feta and Spinach — Greek
• Chicken Gyro Bowls with Rice and Tzatziki — Greek

Keep reading: what salinity, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.