One-Pan Harissa Chicken Meatballs with Lemon Orzo & Whipped Feta | Healthy Dinner

Combine chicken, harissa, egg, panko, parsley, garlic, salt, cumin, and pepper; mix gently.

Form 16 meatballs (about 30 g/1 oz each) with damp hands.

Heat 1 tbsp olive oil in a large deep skillet over medium-high; sear meatballs 2–3 minutes per side until golden; transfer to a plate.

Reduce heat to medium. Add 1 tbsp oil, onion, and a pinch of salt; cook 3–4 minutes. Stir in garlic and tomato paste; cook 45–60 seconds until brick-red.

Add dry orzo; toast 1–2 minutes, stirring, until lightly golden.

Stir in broth, cherry tomatoes, lemon zest, 1/2 tsp salt, and red pepper flakes; bring to a simmer, scraping up browned bits.

Nestle meatballs into the orzo; cover and simmer on low 10–12 minutes, stirring once, until orzo is al dente and meatballs reach 74°C (165°F).

Blend feta, yogurt, olive oil, lemon, and 1–2 tbsp water until smooth; season with pepper.

Stir lemon juice, capers (if using), and half the herbs into the orzo; adjust seasoning and add a splash of hot water if needed.

Serve in bowls with dollops of whipped feta, remaining herbs, toasted nuts, mint, and extra harissa; add lemon wedges.