Greek Chicken Meatballs with Lemon Orzo (Print Version)
# Ingredients:
→ Chicken Meatballs
01 -
1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
02 -
⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
03 -
¼ cup fresh parsley, chopped
04 -
2 tsp fresh dill, chopped
05 -
3 cloves garlic, minced
06 -
¼ cup feta cheese, crumbled
07 -
½ tbsp onion powder or finely chopped scallion or red onion
08 -
2 tsp dried oregano or fresh oregano
09 -
2 tsp ground cumin
10 -
½ tsp salt
11 -
½ tsp freshly cracked pepper
12 -
Zest of 1 lemon
13 -
1 tbsp extra virgin olive oil
→ Lemon Orzo
14 -
1 cup orzo pasta
15 -
2 cups chicken broth
16 -
Juice of 1 lemon
17 -
1 tbsp extra virgin olive oil
18 -
⅓ cup crumbled feta cheese
19 -
Fresh parsley, chopped, for garnish
20 -
Salt to taste
# Instructions:
01 -
In a bowl, combine all the meatball ingredients (ground chicken, almond flour or nuts, parsley, dill, garlic, feta cheese, onion powder, oregano, cumin, salt, pepper, and lemon zest). Use a rubber spatula or your hands to mix thoroughly until all ingredients are well incorporated. Then form the mixture into 1½-2-inch meatballs. Sprinkle each meatball with a pinch of salt before cooking to enhance flavor.
02 -
Heat olive oil in a skillet over medium heat. Once hot, add the meatballs and sear them for 3-4 minutes until they develop a nice brown crust. Then cover the skillet and continue cooking for 5-6 minutes until the meatballs are cooked through. Be careful not to overcook them as chicken meatballs can dry out quickly. Once done, remove the meatballs from the skillet and set them aside.
03 -
Using the same skillet (which now has all the flavorful fond from the meatballs), pour in the chicken broth and bring it to a boil. Add the orzo pasta to the boiling broth and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
04 -
Once the orzo is cooked, stir in the fresh lemon juice and olive oil. This adds brightness and richness to the pasta. Adjust salt to taste if needed.
05 -
Plate the lemon orzo and top with the Greek chicken meatballs. Sprinkle with crumbled feta cheese and garnish with freshly chopped parsley for a pop of color and fresh flavor.
# Notes:
01 -
For a more authentic Greek flavor, consider adding a pinch of cinnamon to the meatball mixture.
02 -
The meatballs can be made ahead and refrigerated for up to 2 days before cooking.
03 -
Try substituting spinach or arugula for the parsley for a different flavor profile.
04 -
For a gluten-free option, use gluten-free orzo or substitute with rice or cauliflower rice.
05 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
06 -
Add some sliced Kalamata olives or sun-dried tomatoes to the orzo for extra Mediterranean flavor.