Greek Chicken Meatballs with Lemon Orzo
These Greek chicken meatballs are packed with fresh herbs and pair perfectly with zesty lemon orzo.
Equipment
- Mixing Bowl
- Large Skillet with Lid
- Small Pot (optional)
- Tongs or Spatula
- Scoop or Spoon
- Zester or Grater
- Knife and Cutting Board
Ingredients
For the Chicken Meatballs
- 1 lb ground chicken white meat is leaner; dark meat is juicier and more flavorful
- ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
- ¼ cup fresh parsley chopped
- 2 teaspoon fresh dill chopped
- 3 cloves garlic minced
- ¼ cup feta cheese crumbled
- ½ tablespoon onion powder or scallion, finely chopped or red onion
- 2 teaspoon dried oregano fresh oregano preferred
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- 1 whole lemon zest of
- 1 tablespoon extra virgin olive oil
For the Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 whole lemon juice of
- 1 tablespoon extra virgin olive oil
- ⅓ cup crumbled feta cheese
- fresh parsley chopped, for garnish
- salt to taste
Instructions
Cooking Instructions
- In a bowl, combine all the meatball ingredients (use a rubber spatula or hands). Then form into 1½-2-inch meatballs. Salt the meatballs with a pinch of salt before searing.
- Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Do not overcook, as they can become dry. Remove meatballs and set aside.
- In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
- Stir lemon juice and olive oil into the orzo.
- Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.
Notes
Top Tips: Zest the Lemon Before Juicing, Adjust Lemon Flavor to Taste, Serve with Tzatziki.
Nutrition
Serving: 1mealCalories: 409kcalCarbohydrates: 36gFat: 13gSaturated Fat: 3gFiber: 3gSugar: 2g
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