Greek Chicken Meatballs with Lemon Orzo (Print Version)
# Ingredients:
→ For the Chicken Meatballs
01 -
1 pound ground chicken (white or dark meat)
02 -
⅓ cup almond flour (or ¼ cup finely chopped walnuts or pecans)
03 -
¼ cup fresh parsley, chopped
04 -
2 teaspoons fresh dill, chopped
05 -
3 cloves garlic, minced
06 -
¼ cup feta cheese, crumbled
07 -
½ tablespoon onion powder (or finely chopped scallion or red onion)
08 -
2 teaspoons dried oregano
09 -
2 teaspoons ground cumin
10 -
½ teaspoon salt
11 -
½ teaspoon freshly cracked pepper
12 -
Zest of 1 lemon
13 -
1 tablespoon extra virgin olive oil (for cooking)
→ For the Lemon Orzo
14 -
1 cup orzo pasta
15 -
2 cups chicken broth
16 -
Juice of 1 lemon
17 -
1 tablespoon extra virgin olive oil
18 -
⅓ cup feta cheese, crumbled
19 -
Fresh parsley, chopped, for garnish
20 -
Salt, to taste
# Instructions:
01 -
In a large mixing bowl, combine all the meatball ingredients: ground chicken, almond flour (or chopped nuts), chopped parsley, fresh dill, minced garlic, crumbled feta cheese, onion powder, dried oregano, ground cumin, salt, pepper, and lemon zest. Use a rubber spatula or clean hands to thoroughly mix everything together, being careful not to overmix as this can make the meatballs tough. The mixture should be well combined but still light and not compacted.
02 -
With slightly damp hands (to prevent sticking), gently form the mixture into meatballs about 1½-2 inches in diameter - you should get approximately 12-14 meatballs. Place them on a plate as you work, then sprinkle a small pinch of salt over each meatball right before cooking. This extra seasoning on the exterior enhances the flavor of the crust that will form during searing.
03 -
Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers. Carefully add the meatballs to the hot pan, ensuring they're not touching each other. Sear them for 3-4 minutes without moving them too much, allowing a golden-brown crust to form. Once browned on the bottom, gently turn each meatball to brown other sides. After they're seared all around, reduce heat to medium-low, cover the skillet, and continue cooking for 5-6 minutes until the meatballs are cooked through but still juicy. An instant-read thermometer should register 165°F at the center. Remove the meatballs from the skillet and set aside, covered with foil to keep warm.
04 -
In the same skillet (don't clean it - those browned bits from the meatballs add wonderful flavor), add the chicken broth and bring it to a boil over medium-high heat. Scrape the bottom of the pan with a wooden spoon to release any stuck bits. Once boiling, add the orzo pasta and stir. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, for 8-10 minutes until the orzo is tender and has absorbed most of the broth. If the orzo becomes too dry before it's tender, add a splash more broth or water.
05 -
When the orzo is cooked to al dente perfection, remove the skillet from heat. Squeeze the fresh lemon juice over the orzo and drizzle with the tablespoon of olive oil. Stir gently to combine, then taste and adjust salt if needed. The orzo should have a bright, lemony flavor that complements the herbs in the meatballs.
06 -
Spoon the lemon orzo onto plates or a serving platter, then arrange the meatballs on top. Sprinkle the dish with crumbled feta cheese and a generous amount of freshly chopped parsley for color and fresh flavor. The heat from the orzo and meatballs will slightly melt the feta, creating a creamy element that ties everything together. Serve immediately while hot, perhaps with a lemon wedge on the side for those who enjoy an extra citrus punch.
# Notes:
01 -
These Greek-inspired chicken meatballs are lightened up with herbs and lemon, then paired with creamy, tangy feta and lemony orzo for a complete Mediterranean meal.
02 -
For best results, zest the lemon before juicing it, and consider serving with a side of tzatziki sauce for a cooling, creamy complement.
03 -
The meatballs can be made ahead and refrigerated raw for up to 24 hours before cooking, or cooked and refrigerated for up to 3 days.