Savory Greek Chicken Meatballs with Zesty Lemon Orzo
Delightful chicken meatballs infused with fresh herbs, served over zesty orzo pasta for a comforting yet refreshing meal.
Ingredients
For the Meatballs
- 1 lb ground chicken
- ⅓ cup almond flour or finely chopped walnuts or pecans Use almond flour for a gluten-free option.
- 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
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp freshly cracked pepper
- 1 tbsp extra virgin olive oil For frying the meatballs.
- Zest of 1 lemon
For the Orzo
- 1 cup orzo pasta
- 2 cups chicken broth Use low-sodium chicken broth if preferred.
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- ⅓ cup crumbled feta cheese for garnish
Instructions
Preparation
- In a mixing bowl, combine all the meatball ingredients, including the ground chicken, almond flour or chopped nuts, fresh herbs, spices, garlic, and feta cheese. Mix thoroughly until a uniform mixture forms.
- Shape the mixture into balls about 1½ to 2 inches in diameter, gently sprinkling each with salt.
Cooking
- Heat extra virgin olive oil in a skillet over medium heat. Add the meatballs, ensuring they have enough space to brown properly.
- Sear the meatballs for a few minutes until they develop a golden brown crust, then cover the skillet and cook until they are firm yet tender.
- Remove the meatballs and set aside. In the same skillet, bring chicken broth to a boil, scrapping up leftover bits from the meatballs.
- Add orzo pasta to the boiling broth, cooking until tender but not mushy.
- Once orzo is tender, stir in lemon juice and extra olive oil, adjusting seasoning as needed.
- To serve, create a bed of orzo on plates, top with meatballs, and garnish with feta cheese and parsley.
Notes
This dish pairs well with a simple green salad or roasted vegetables. Leftovers can be enjoyed warmed or cold as a salad.