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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo for a Fresh Feast

Enjoy Greek Chicken Meatballs with Lemon Orzo, a flavorful dish bursting with Mediterranean goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken opt for dark meat for more juiciness
  • 1/2 cup Almond Flour can sub breadcrumbs if desired
  • 1/4 cup Fresh Parsley or replace with fresh cilantro
  • 1 tablespoon Fresh Dill can omit or use more parsley
  • 3 cloves Garlic minced, for authentic flavor
  • 1/2 cup Feta Cheese or replace with ricotta or omit for dairy-free
  • 1 teaspoon Onion Powder or use fresh onion for bolder taste
  • 1 teaspoon Dried Oregano fresh oregano works too
  • 1/2 teaspoon Ground Cumin for warmth and depth
  • 1 teaspoon Salt to taste
  • 1 teaspoon Cracked Pepper to taste
  • 1 lemon Lemon Zest & Juice for bright flavor
For the Orzo
  • 1 cup Orzo Pasta can swap with gluten-free pasta
  • 4 cups Chicken Broth for cooking the orzo
  • 2 tablespoons Extra Virgin Olive Oil for cooking

Equipment

  • mixing bowl
  • Baking Sheet
  • skillet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground chicken, almond flour, fresh parsley, fresh dill, minced garlic, crumbled feta, onion powder, dried oregano, ground cumin, salt, cracked pepper, and lemon zest. Mix gently without overmixing.
  2. Scoop out small portions and shape them into 1½-2 inch meatballs. Arrange them on a baking sheet, lightly sprinkle with salt.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add meatballs and sear for 3-4 minutes until golden brown. Cover and cook for an additional 5-6 minutes until cooked through.
  4. Pour 4 cups of chicken broth into the same skillet and bring to a boil. Add orzo pasta and reduce heat to medium, cooking for 8-10 minutes until tender.
  5. Remove from heat, stir in fresh lemon juice and extra virgin olive oil, mix well. Top with crumbled feta and adjust seasoning with salt and pepper.
  6. Plate by creating a bed of lemon orzo, place meatballs on top, and garnish with parsley. Serve with lemon wedges and tzatziki if desired.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 15mg

Notes

Avoid overmixing to maintain tenderness in meatballs. Use a meat thermometer to ensure meatballs are cooked to 165°F. Consider adding a side of Greek salad or warm pita for a complete meal.

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