Greek Chicken Meatballs with Lemon Orzo
These Greek chicken meatballs are packed with fresh herbs and pair perfectly with zesty lemon orzo. A great weeknight dinner or crowd-pleaser.
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
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- 1 zest lemon
- 1 tablespoon extra virgin olive oil
For the Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 juice lemon
- 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 and 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. 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 by adding extra lemon juice to the orzo right before serving. Serve with tzatziki for added flavor.
Nutrition
Serving: 1plateCalories: 409kcalCarbohydrates: 36gFat: 13gSaturated Fat: 3gFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!