Greek Chicken Meatballs Lemon Orzo (Printable Version)
# What You’ll Need:
→ Chicken Meatballs
01 -
1 lb ground chicken (preferably dark meat for flavor)
02 -
⅓ cup almond flour or ¼ cup finely chopped walnuts
03 -
¼ cup fresh parsley, chopped
04 -
2 tsp fresh dill, chopped
05 -
3 cloves garlic, minced
06 -
¼ cup feta cheese, crumbled
07 -
½ tbsp onion powder
08 -
2 tsp dried oregano
09 -
2 tsp ground cumin
10 -
½ tsp salt
11 -
½ tsp freshly cracked 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 -
⅓ cup feta cheese, crumbled
19 -
Fresh parsley, chopped, for garnish
20 -
Salt to taste
# Steps to Follow:
01 -
In a large bowl, combine all meatball ingredients and mix thoroughly with a rubber spatula or clean hands. Form into 1½-2-inch meatballs and lightly season the exterior with a pinch of salt.
02 -
Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until nicely browned, then cover and continue cooking for 5-6 minutes until cooked through (internal temperature of 74°C/165°F). Remove meatballs and set aside, being careful not to overcook them.
03 -
Using the same skillet (retaining the flavorful fond), bring chicken broth to a boil. Add orzo and cook for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
04 -
Stir fresh lemon juice and olive oil into the cooked orzo. Adjust seasoning with salt if needed.
05 -
Plate the lemon orzo and top with meatballs. Sprinkle with crumbled feta cheese and garnish with fresh parsley.
# Additional Notes:
01 -
For juicier meatballs, use dark meat chicken instead of white meat.
02 -
The meatballs can be prepared ahead of time and refrigerated before cooking.