Print

Greek Chicken Meatballs with Lemon Orzo Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 9 reviews

This Greek Chicken Meatballs with Lemon Orzo recipe offers a flavorful and light Mediterranean-inspired meal featuring tender chicken meatballs seasoned with herbs and spices, served alongside zesty lemon-infused orzo pasta. Quick to prepare and perfect for weeknight dinners, it balances the juicy savory meatballs with the bright, refreshing orzo and tangy feta cheese.

Ingredients

Meatballs

  • 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
  • ⅓ cup almond flour (or ¼ cup finely chopped walnuts or pecans)
  • ¼ cup fresh parsley, chopped
  • 2 tsp fresh dill, chopped
  • 3 cloves garlic, minced
  • ¼ cup feta cheese, crumbled
  • ½ tbsp onion powder (or substitute scallion finely chopped or red onion)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp freshly cracked pepper
  • Zest of 1 lemon
  • 1 tbsp extra virgin olive oil (for searing)

Lemon Orzo

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • ⅓ cup crumbled feta cheese
  • Fresh parsley, chopped for garnish
  • Salt to taste

Instructions

  1. Prepare Meatball Mixture: In a mixing bowl, combine the ground chicken, almond flour, chopped parsley, dill, minced garlic, crumbled feta, onion powder, dried oregano, ground cumin, salt, freshly cracked pepper, and lemon zest. Mix thoroughly using a rubber spatula or your hands to ensure all ingredients are evenly incorporated. Then, shape the mixture into meatballs approximately 1½ to 2 inches in diameter. Lightly salt the meatballs with a pinch of salt before cooking.
  2. Sear Meatballs: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the meatballs and sear them for 3-4 minutes until they develop a golden-brown crust. Cover the skillet and cook the meatballs for an additional 5-6 minutes to cook through. Be careful not to overcook, as the chicken meatballs can dry out. Once done, remove the meatballs from the skillet and set them aside.
  3. Cook Orzo: Using the same skillet, bring the chicken broth to a boil. Add the orzo pasta and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but not mushy.
  4. Finish Orzo: Remove the skillet from heat and stir in the lemon juice and 1 tablespoon of extra virgin olive oil into the cooked orzo. Adjust salt to taste.
  5. Assemble and Serve: Plate the lemon orzo and top with the cooked chicken meatballs. Sprinkle with crumbled feta cheese and garnish with freshly chopped parsley for a bright finish.

Notes

  • Use white meat chicken for a leaner result, dark meat will yield juicier meatballs.
  • Almond flour adds a gluten-free binder; walnuts or pecans can be used as alternatives.
  • Do not overcook meatballs to avoid dryness.
  • The orzo can be substituted with other small pasta shapes if preferred.
  • For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
  • Leftover meatballs can be refrigerated and reheated gently to maintain moisture.

Find it online: https://cozyplatter.com/greek-chicken-meatballs-with-lemon-orzo-recipe/