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Greek Chicken Meatballs with Lemon Orzo: A Flavorful Mediterranean Feast

Greek Chicken Meatballs with Lemon Orzo
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These Greek-inspired chicken meatballs are light, flavorful, and packed with fresh herbs like parsley, dill, and oregano. Paired with zesty lemon orzo, this dish is a perfect balance of tangy and savory flavors. It’s quick to prepare, making it ideal for a weeknight dinner or a casual gathering. Top it with crumbled feta and fresh parsley for a Mediterranean twist!

Ingredients

Scale

For the Chicken Meatballs:

  • 1 lb ground chicken (white meat for leaner, dark meat for juicier)
  • ⅓ cup almond flour (or ¼ cup finely chopped walnuts/pecans)
  • ¼ cup fresh parsley, chopped
  • 2 tsp fresh dill, chopped
  • 3 cloves garlic, minced
  • ¼ cup crumbled feta cheese
  • ½ tbsp onion powder (or scallion/red onion, finely chopped)
  • 2 tsp dried oregano (or fresh oregano)
  • 2 tsp ground cumin
  • ½ tsp salt
  • ½ tsp freshly cracked pepper
  • Zest of 1 lemon
  • 1 tbsp extra virgin olive oil

For the Lemon Orzo:

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • ⅓ cup crumbled feta cheese
  • Fresh parsley, chopped (for garnish)
  • Salt to taste

Instructions

  1. Prepare the Meatballs:
    • In a mixing bowl, combine all the meatball ingredients (ground chicken, almond flour, parsley, dill, garlic, feta, onion powder, oregano, cumin, salt, pepper, and lemon zest). Mix well using a rubber spatula or your hands.
    • Form the mixture into 1½-2-inch meatballs.
  2. Cook the Meatballs:
    • Heat olive oil in a large skillet over medium heat.
    • Sear the meatballs for 3-4 minutes until browned on all sides.
    • Cover the skillet and cook for an additional 5-6 minutes, or until the meatballs are cooked through. Be careful not to overcook, as they can dry out.
    • Remove the meatballs from the skillet and set aside.
  3. Prepare the Lemon Orzo:
    • In the same skillet, bring the chicken broth to a boil.
    • Add the orzo and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
    • Stir in the lemon juice and olive oil.
  4. Serve:
    • Plate the orzo and top with the cooked meatballs.
    • Sprinkle with crumbled feta and garnish with fresh parsley.

Notes

  • Zest the Lemon First: Zesting the lemon before juicing makes it easier to handle.
  • Adjust Lemon Flavor: Add extra lemon juice to the orzo before serving if you prefer a stronger citrus flavor.
  • Serve with Tzatziki: A side of tzatziki sauce complements the Greek flavors and adds a creamy, refreshing touch.

Nutrition

Find it online: https://recipes.gernarb.com/greek-chicken-meatballs-with-lemon-orzo-a-flavorful-mediterranean-feast/