Greek Chicken Meatballs with Lemon Orzo (Printer-Friendly Version)
# What You'll Need:
→ For the Chicken Meatballs
01 -
1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
02 -
⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
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¼ cup fresh parsley, chopped
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2 teaspoons fresh dill, chopped
05 -
3 cloves garlic, minced
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¼ cup feta cheese, crumbled
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½ tablespoon onion powder (or scallion, finely chopped, or red onion)
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2 teaspoons dried oregano (or fresh oregano)
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2 teaspoons ground cumin
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½ teaspoon salt
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½ teaspoon freshly cracked pepper
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Zest of 1 lemon
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1 tablespoon extra virgin olive oil
→ For the Lemon Orzo
14 -
1 cup orzo pasta
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2 cups chicken broth
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Juice of 1 lemon
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1 tablespoon extra virgin olive oil
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⅓ cup crumbled feta cheese
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Fresh parsley, chopped (for garnish)
20 -
Salt, to taste
# Let's Cook!:
01 -
In a bowl, combine all the meatball ingredients. Use a rubber spatula or your hands to mix well. Form into 1½-2-inch meatballs and sprinkle with a pinch of salt.
02 -
Heat olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes until browned. Cover and cook for 5-6 minutes, or until cooked through. Avoid overcooking to prevent dryness. Remove the meatballs and set aside.
03 -
In the same skillet, bring the chicken broth to a boil. Add the orzo and cook for 8-10 minutes, or until tender.
04 -
Stir in the lemon juice and olive oil into the cooked orzo.
05 -
Serve the orzo with the meatballs on top. Garnish with crumbled feta and fresh parsley.
# Cook's Notes:
01 -
Zest the lemon before juicing to make the process easier.
02 -
Adjust the lemon flavor to taste by adding extra lemon juice to the orzo before serving.
03 -
Serve with tzatziki sauce for a creamy, refreshing addition.