Greek Chicken Meatballs Lemon Orzo (Print Version)
Herb-packed Greek chicken meatballs served with zesty lemon orzo, topped with feta and fresh parsley for a Mediterranean delight.
# Ingredients:
→ For the 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 scallion, finely chopped or red onion
08 -
2 tsp dried oregano or fresh oregano
09 -
1 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
→ For the 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
# Steps to Follow:
01 -
In a bowl, combine all the meatball ingredients. Form into 1½-2-inch sized meatballs. Sprinkle with a pinch of salt before searing.
02 -
Heat olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes until browned, then cover and cook for 5-6 minutes until fully cooked through. Avoid overcooking to prevent drying out. Remove meatballs and set aside.
03 -
In the same skillet, bring the chicken broth to a boil. Add orzo pasta and cook for 8-10 minutes until tender.
04 -
Stir in the lemon juice and olive oil with the cooked orzo.
05 -
Plate the orzo with the meatballs on top. Garnish with crumbled feta cheese and freshly chopped parsley before serving.
# Additional Notes:
01 -
Zest the lemon before juicing to easily extract the maximum amount of zest.
02 -
Add extra lemon juice to the orzo just before serving to enhance its flavor.
03 -
For a cooling side, serve with tzatziki sauce to pair beautifully with the dish's Greek-inspired flavors.