Description
These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs infused with fresh herbs and spices, served alongside zesty lemon orzo pasta. This dish offers a perfect balance of savory and tangy notes, making it a delightful, wholesome Mediterranean-inspired meal that is quick and easy to prepare for any weeknight dinner.
Ingredients
Units
Scale
For the Chicken Meatballs:
- 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
- 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 or scallion, finely chopped or red onion
- 2 tsp dried oregano or fresh 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
- Mix and Form Meatballs: In a bowl, combine all the chicken meatball ingredients using a rubber spatula or your hands. Once well mixed, shape the mixture into 1½-2-inch meatballs. Lightly salt the formed meatballs before cooking.
- Sear Meatballs: Heat olive oil in a skillet over medium heat. Place the meatballs in the skillet and sear for 3-4 minutes until they develop a golden-brown crust.
- Finish Cooking Meatballs: Cover the skillet and continue cooking the meatballs for an additional 5-6 minutes until fully cooked through. Be careful not to overcook to avoid dryness. Remove meatballs from the skillet and set aside.
- Cook Orzo: In the same skillet, bring the chicken broth to a boil. Add the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the broth.
- Season Orzo: Stir the lemon juice and olive oil into the cooked orzo, then season with salt to taste.
- Serve: Plate the lemon orzo and top with the chicken meatballs. Sprinkle crumbled feta cheese and chopped fresh parsley over the dish for garnish before serving.
Notes
- Zest the lemon before juicing to easily capture all the zest without mixing with the juice.
- Adjust the lemon flavor by adding extra lemon juice to the orzo before serving if you prefer a stronger citrus taste.
- Serve this dish with a side of tzatziki sauce for a creamy, refreshing complement that enhances the Greek flavors.
