Greek Chicken Meatballs with Orzo and Feta

To make the pickled onion, place the red onion slices in a nonreactive bowl. In a small saucepan over high heat, combine the vinegar, water, brown sugar and 1 Tbs. salt and bring to a simmer, stirring to dissolve the sugar and salt. Pour the mixture over the onion slices and let cool to room temperature. Cover and refrigerate for at least 1 hour or up to 3 days.

Preheat an oven to 425°F (220°C).

To make the meatballs, in a Dutch oven over medium heat, warm the olive oil. Add the yellow onion and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the oregano, cumin, coriander and red pepper flakes and stir until the onion is evenly coated, about 30 seconds. Remove from the heat and let cool completely.

In a large bowl, combine the ground chicken, the cooled onion mixture, the egg, panko, yogurt, lemon zest, 2 Tbs. salt and 2 tsp. black pepper. Using your hands, gently but thoroughly mix until combined. Using a large spoon, form the meat mixture into 16 to 18 meatballs, each about 1 1/2 inches (4 cm) in diameter.

Wipe out the pot used to cook the onion, set over medium-high heat and warm the canola oil. Working in batches, add the meatballs and sear, turning occasionally, until well browned all over, about 6 minutes per batch. Transfer to a plate. Add more oil to the pot between batches as needed. Wipe out the pot.

To make the orzo, in the same pot over medium heat, melt 3 Tbs. of the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Increase the heat to medium-high, add the orzo and stir until the orzo is coated with the butter-garlic mixture, about 30 seconds. Add the wine and stir until absorbed. Remove from the heat. Add the stock and a big pinch of salt, stirring to coat the orzo.

Cover the pot, transfer to the oven and cook, stirring halfway through, until the orzo is just tender and the broth is absorbed, 20 to 25 minutes.

Remove the pot from the oven. Stir in the remaining 2 Tbs. butter, the kale, feta, vinegar, mint, dill and oregano, stirring until the butter is melted and the kale is wilted. Season to taste with salt and black pepper.

Arrange the meatballs on top, nesting them slightly in the orzo. Drizzle olive oil over all. Return the pot, uncovered, to the oven and cook until the meatballs are cooked through, about 5 minutes.

Garnish with feta, mint, dill, oregano and pickled onion and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen