Greek Chicken Meatballs with Orzo and Feta

williams-sonoma.com

Katsumm

subheading: For the pickled red onion:

1 small red onion, thinly sliced

1 cup (8 fl. oz./250 ml) white vinegar

½ cup (4 fl. oz./125 ml) water

½ cup (3 ½ oz./105 g) firmly packed light brown sugar

Kosher salt

subheading: For the meatballs:

3 Tbs. extra-virgin olive oil

1 large yellow onion, cut into small dice

4 garlic cloves, minced

1 ½ Tbs. dried oregano

1 Tbs. ground cumin

2 tsp. ground coriander

1 tsp. red pepper flakes (optional)

¾ lb. (375 g) ground chicken breast meat

¾ lb. (375 g) ground chicken thigh meat

1 egg

½ cup (¾ oz./20 g) panko (Japanese bread crumbs)

¼ cup (2 oz./60 g) plus 2 Tbs. plain whole-milk Greek yogurt

2 tsp. grated lemon zest

Kosher salt and freshly ground black pepper

¼ cup (2 fl. oz./60 ml) canola oil, plus more as needed

subheading: For the orzo:

5 Tbs. (2 ½ oz./75 g) unsalted butter

3 garlic cloves, minced

1 lb. (500 g) orzo

¼ cup (2 fl. oz./60 ml) dry white wine

4 cups (32 fl. oz./1 l) chicken stock

Kosher salt and freshly ground black pepper

4 oz. (125 g) baby kale, coarsely chopped

4 oz. (125 g) feta cheese, plus more for garnish

1 ½ Tbs. sherry vinegar

1 Tbs. chopped fresh mint, plus more for garnish

1 Tbs. chopped fresh dill, plus more for garnish

1 Tbs. chopped fresh oregano, plus more for garnish

Extra-virgin olive oil for drizzling

Directions at williams-sonoma.com

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