Description
A delightful recipe for Greek Chicken Meatballs with Lemon Orzo, combining tender chicken meatballs infused with fresh herbs and zesty lemon, served over fluffy orzo pasta.
Ingredients
Scale
- 1 lb ground chicken (mix of white and dark meat)
- ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
- ¼ cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- ¼ cup feta cheese, crumbled
- ½ tbsp onion powder or finely chopped scallion/red onion
- 2 tsp dried oregano
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
Instructions
- Prepare the Meatball Mixture: Combine all meatball ingredients in a large bowl and mix until well combined.
- Form the Meatballs: Use a cookie scoop to form meatballs about 1½ to 2 inches in diameter.
- Cook the Meatballs: Heat olive oil in a skillet and sear meatballs for 3-4 minutes, then cover and cook for another 5-6 minutes.
- Prepare the Lemon Orzo: In the same skillet, bring chicken broth to a boil, add orzo, and cook for 8-10 minutes. Stir in lemon juice and olive oil.
- Combine and Serve: Serve orzo on a plate, top with meatballs, sprinkle with feta cheese, and garnish with parsley.
Notes
- Ingredient Temperature: Use room temperature ground chicken for better mixing.
- Resting Time: Let meatballs rest after cooking for juicier results.
- Broth Flavor: Use low-sodium chicken broth for better control over saltiness.
- Leftovers: Store in an airtight container in the fridge for up to 3-4 days.
- Freezing Tips: Freeze uncooked meatballs individually before transferring to a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400-450
- Sugar: 1g
- Sodium: Varies
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2-3g
- Protein: 30g
- Cholesterol: 80mg