Description
A delicious and healthy recipe for Greek Chicken Meatballs served with lemon-flavored orzo pasta.
Ingredients
Scale
- 1 lb ground chicken
- 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 finely chopped scallion or red onion
- 2 tsp dried oregano or fresh oregano
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
- 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
- Prepare the meatball mixture: In a bowl, combine all the meatball ingredients (ground chicken, almond flour or nuts, parsley, dill, garlic, feta cheese, onion powder, oregano, cumin, salt, pepper, and lemon zest). Use a rubber spatula or your hands to mix thoroughly until all ingredients are well incorporated. Then form the mixture into 1½-2-inch meatballs. Sprinkle each meatball with a pinch of salt before cooking to enhance flavor.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Once hot, add the meatballs and sear them for 3-4 minutes until they develop a nice brown crust. Then cover the skillet and continue cooking for 5-6 minutes until the meatballs are cooked through. Be careful not to overcook them as chicken meatballs can dry out quickly. Once done, remove the meatballs from the skillet and set them aside.
- Cook the orzo: Using the same skillet (which now has all the flavorful fond from the meatballs), pour in the chicken broth and bring it to a boil. Add the orzo pasta to the boiling broth and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish the orzo: Once the orzo is cooked, stir in the fresh lemon juice and olive oil. This adds brightness and richness to the pasta. Adjust salt to taste if needed.
- Serve: Plate the lemon orzo and top with the Greek chicken meatballs. Sprinkle with crumbled feta cheese and garnish with freshly chopped parsley for a pop of color and fresh flavor.
Notes
- For a gluten-free option, use gluten-free orzo.
- Feel free to substitute ground turkey for the chicken if desired.
- These meatballs can be made ahead of time and frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Greek Chicken Meatballs, Lemon Orzo, Healthy Recipe, Mediterranean Cuisine