Description
A delightful recipe for Greek Chicken Meatballs with Lemon Orzo, combining tender chicken meatballs infused with fresh herbs and zesty lemon, served over fluffy orzo pasta.
Ingredients
Scale
- 1lb ground chicken (mix of white and dark meat)
- ⅓ cupalmond flour or¼ cupfinely chopped walnuts or pecans
- ¼ cupfresh parsley, chopped
- 2 tspfresh dill, chopped
- 3cloves garlic, minced
- ¼ cupfeta cheese, crumbled
- ½ tbsponion powder or finely chopped scallion/red onion
- 2 tspdried oregano
- 2 tspground cumin
- ½ tspsalt
- ½ tspfreshly cracked pepper
- Zest of1lemon
- 1 tbspextra virgin olive oil
Instructions
- Prepare the Meatball Mixture: Combine all meatball ingredients in a large bowl and mix until well combined.
- Form the Meatballs: Use a cookie scoop to form meatballs about 1½ to 2 inches in diameter.
- Cook the Meatballs: Heat olive oil in a skillet and sear meatballs for 3-4 minutes, then cover and cook for another 5-6 minutes.
- Prepare the Lemon Orzo: In the same skillet, bring chicken broth to a boil, add orzo, and cook for 8-10 minutes. Stir in lemon juice and olive oil.
- Combine and Serve: Serve orzo on a plate, top with meatballs, sprinkle with feta cheese, and garnish with parsley.
Notes
Ingredient Temperature: Use room temperature ground chicken for better mixing.
Resting Time: Let meatballs rest after cooking for juicier results.
Broth Flavor: Use low-sodium chicken broth for better control over saltiness.
Leftovers: Store in an airtight container in the fridge for up to 3-4 days.
Freezing Tips: Freeze uncooked meatballs individually before transferring to a freezer bag.
Nutrition
- Calories: 400-450
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g