Description
Indulge in the vibrant flavors of the Mediterranean with these Greek Chicken Meatballs paired perfectly with zesty lemon orzo. This delightful dish combines lean ground chicken, fresh herbs, tangy feta, and a burst of lemon, creating a wholesome meal that is both nutritious and satisfying. Whether it’s a busy weeknight or an elegant dinner gathering, these meatballs are easy to make and sure to impress your family and friends. Enjoy them over a bed of fluffy orzo pasta for a refreshing twist that brings warmth and flavor to your table.
Ingredients
- 1 pound ground chicken
- ⅓ cup almond flour
- ¼ cup fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
- 3 cloves garlic, minced
- ¼ cup feta cheese, crumbled
- Zest and juice of 1 lemon
- 1 cup orzo pasta
- 2 cups chicken broth
Instructions
- In a large mixing bowl, combine all meatball ingredients: ground chicken, almond flour, parsley, dill, garlic, feta cheese, lemon zest, onion powder (or scallions), oregano, cumin, salt, and pepper. Mix gently.
- Shape the mixture into about 12–14 meatballs (1½–2 inches in diameter) and season lightly with salt.
- Heat olive oil in a skillet over medium heat. Sear meatballs until golden brown on all sides; cover and cook through (internal temperature of 165°F).
- In the same skillet, bring chicken broth to a boil. Add orzo; reduce heat to simmer for about 8–10 minutes until tender.
- Finish the orzo with lemon juice and olive oil; adjust seasoning as needed.
- Serve by placing orzo on plates topped with meatballs and garnished with crumbled feta and parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 meatballs with orzo (355g)
- Calories: 450
- Sugar: 2g
- Sodium: 670mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
Keywords: For added nutrition and flavor, you can incorporate vegetables like spinach or cherry tomatoes into the orzo. Make ahead by freezing uncooked meatballs for up to three months; they can be cooked straight from frozen.