Description
Delight in the flavors of the Mediterranean with these Greek Chicken Meatballs served over a bed of tangy Lemon Orzo. These juicy meatballs are packed with herbs and feta cheese, while the orzo is brightened up with fresh lemon juice and finished with a sprinkle of feta. A perfect dish for a quick and flavorful weeknight dinner!
Ingredients
Units
Scale
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/2 tbsp onion powder, scallion finely chopped or red onion
- 2 tsp dried oregano, or fresh oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- 1/3 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Salt to taste
Instructions
- Prepare the Chicken Meatballs: In a bowl, combine all the meatball ingredients and form into 1½-2-inch meatballs. Salt the meatballs before searing.
- Sear the Meatballs: Heat olive oil in a skillet over medium heat. Sear the meatballs until browned, then cover and cook until done, about 5-6 minutes. Remove and set aside.
- Cook the Orzo: In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
- Finish the Lemon Orzo: Stir in lemon juice and olive oil into the orzo.
- Serve: Serve the Lemon Orzo with the Chicken Meatballs on top, garnished with crumbled feta and fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
