Greek Chicken Meatballs Lemon (Printable Version)
# What You’ll Need:
→ Chicken Meatballs
01 -
1 lb ground chicken (white or dark meat)
02 -
1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
03 -
1/4 cup fresh parsley, chopped
04 -
2 tsp fresh dill, chopped
05 -
3 cloves garlic, minced
06 -
1/4 cup feta cheese, crumbled
07 -
1/2 tbsp onion powder, scallion (finely chopped) or red onion
08 -
2 tsp dried oregano or fresh oregano
09 -
2 tsp ground cumin
10 -
1/2 tsp salt
11 -
1/2 tsp freshly cracked black pepper
12 -
Zest of 1 lemon
13 -
1 tbsp extra virgin olive oil
→ Lemon Orzo
14 -
1 cup orzo pasta
15 -
2 cups chicken broth
16 -
Juice of 1 lemon
17 -
1 tbsp extra virgin olive oil
18 -
1/3 cup crumbled feta cheese
19 -
Fresh parsley, chopped (for garnish)
20 -
Salt to taste
# Steps to Follow:
01 -
In a bowl, combine ground chicken, almond flour, parsley, dill, garlic, feta, onion powder, oregano, cumin, salt, pepper, and lemon zest using a spatula or hands. Form into 1½-2-inch meatballs and lightly sprinkle with a pinch of salt.
02 -
Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned on all sides. Cover the skillet and cook for another 5-6 minutes until meatballs are fully cooked. Avoid overcooking to maintain juiciness. Remove the meatballs from the skillet and set aside.
03 -
Using the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes, stirring occasionally, until tender.
04 -
Stir lemon juice and olive oil into the cooked orzo. Adjust seasoning with salt if needed.
05 -
Plate the orzo and top with cooked meatballs. Garnish with crumbled feta cheese and fresh parsley. Serve immediately.
# Additional Notes:
01 -
Zest the lemon before juicing it to extract all the zest efficiently.
02 -
If you desire enhanced lemon flavor, add additional lemon juice to the orzo before serving.
03 -
Serve with tzatziki sauce for a creamy and refreshing side.