Greek Chicken Meatballs with Lemon Orzo
Delicious Greek chicken meatballs with fresh herbs served alongside zesty lemon orzo, perfect for a weeknight dinner.
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 or fresh oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- 1 whole lemon zest
- 1 tablespoon extra virgin olive oil
For the Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon juice
- 1 tablespoon extra virgin olive oil
- ⅓ cup crumbled feta cheese
- fresh parsley chopped, for garnish
- salt to taste
Instructions
Method
- 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
Zest the lemon before juicing for easier zesting. Adjust lemon flavor to taste. Serve with tzatziki for added flavor.
Nutrition
Serving: 1servingCalories: 409kcalCarbohydrates: 36gFat: 13gSaturated Fat: 3gFiber: 3gSugar: 2g
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