Description
These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs infused with fresh herbs and feta cheese, served atop bright and zesty lemon orzo pasta. A quick and delicious Mediterranean-inspired dish perfect for a wholesome weeknight dinner.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- â…“ cup almond flour
- ¼ cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- ¼ cup feta cheese, crumbled
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
- Zest of 1 lemon
- Olive oil for cooking
Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tbsp olive oil
- Additional crumbled feta cheese for garnish
Instructions
- Mix Meatball Ingredients: In a mixing bowl, combine ground chicken, almond flour, chopped parsley, dill, minced garlic, crumbled feta cheese, onion powder, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined to avoid dense meatballs.
- Form Meatballs: Shape the mixture into meatballs about 1½ to 2 inches in diameter. Lightly sprinkle the meatballs with salt to enhance flavor.
- Sear Meatballs: Heat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs and sear them for 3–4 minutes, turning to brown all sides evenly.
- Cook Meatballs Through: Cover the skillet and cook the meatballs for an additional 5–6 minutes to ensure they are fully cooked and juicy inside.
- Prepare Orzo: Using the same skillet, bring the chicken broth to a boil. Add the orzo pasta and cook for 8–10 minutes until tender, stirring occasionally to prevent sticking.
- Add Lemon and Oil to Orzo: Once the orzo is cooked, stir in the fresh lemon juice and olive oil to brighten the flavor and add richness.
- Serve: Plate the lemon orzo and top generously with the cooked chicken meatballs. Garnish with additional crumbled feta cheese and serve warm.
Notes
- Using almond flour keeps the meatballs moist without adding gluten.
- Fresh herbs like parsley and dill are essential for authentic Greek flavor.
- If you prefer, you can bake the meatballs at 375°F for 20 minutes instead of searing on the stovetop.
- Make sure not to overmix meatball ingredients to keep them tender.
- Leftover meatballs and orzo reheat well and make great leftovers.