Description
These Greek Chicken Meatballs with Lemon Orzo are a delightful and flavorful dish that combines juicy chicken meatballs with zesty lemon orzo. The perfect blend of herbs and spices creates a Mediterranean-inspired meal that is both satisfying and refreshing.
Ingredients
Units
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/2 tbsp onion powder
- scallion, finely chopped or red onion
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 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
- 1/3 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Salt to taste
Instructions
- For the Chicken Meatballs: In a bowl, combine all the meatball ingredients (use a rubber spatula or hands). Form into 1½-2-inch meatballs. Salt with a pinch before searing.
- Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until done. Remove and set aside.
- In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
- Stir lemon juice and olive oil into the orzo.
- Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
