Description
Authentic Greek chicken meatballs nestle perfectly atop zesty lemon orzo, bringing Mediterranean flavors to your plate. Greek ingredients and simple techniques combine for a delightful meal you’ll savor with Mediterranean flair.
Ingredients
Scale
Protein:
- 1 pound ground chicken (white or dark meat)
- 14 cup feta cheese, crumbled
- 12 tablespoon onion powder (or finely chopped scallion or red onion)
Herbs and Seasonings:
- 14 cup fresh parsley, chopped
- 2 teaspoons fresh dill, chopped
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 3 cloves garlic, minced
- 12 teaspoon salt
- 12 teaspoon freshly cracked pepper
- Zest of 1 lemon
Binders and Cooking Ingredients:
- 13 cup almond flour (or 14 cup finely chopped walnuts or pecans)
- 1 tablespoon extra virgin olive oil (for cooking)
Lemon Orzo Ingredients:
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tablespoon extra virgin olive oil
- 13 cup feta cheese, crumbled
- Fresh parsley, chopped, for garnish
- Salt, to taste
Instructions
- Combine ground chicken, almond flour, parsley, dill, garlic, feta, onion powder, oregano, cumin, salt, pepper, and lemon zest in a large bowl. Mix thoroughly but gently to maintain a light texture, avoiding overmixing.
- Using damp hands, form the mixture into 12-14 meatballs approximately 1½-2 inches in diameter. Sprinkle a pinch of salt over each meatball to enhance exterior flavor.
- Heat olive oil in a large skillet over medium heat until shimmering. Add meatballs, ensuring they don’t touch. Sear for 3-4 minutes per side to develop a golden-brown crust. Reduce heat to medium-low, cover, and cook for 5-6 minutes until internal temperature reaches 165°F.
- In the same skillet, pour chicken broth and bring to a boil. Scrape browned bits from the bottom. Add orzo and simmer for 8-10 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. Add extra broth if needed.
- Remove skillet from heat. Squeeze fresh lemon juice over orzo and drizzle with olive oil. Stir gently and adjust seasoning to taste, ensuring a bright, zesty flavor profile.
- Plate the lemon orzo and top with meatballs. Garnish with crumbled feta and chopped parsley. The residual heat will slightly melt the cheese, creating a creamy texture. Serve immediately with optional lemon wedges.
Notes
- Prevent Dense Meatballs by mixing ingredients gently and avoiding overmixing, which can make the chicken meatballs tough and compact.
- Keep Meatballs Moist by not overcooking; use an instant-read thermometer to ensure they reach 165F without becoming dry.
- Enhance Flavor Depth by not cleaning the skillet between cooking meatballs and orzo, allowing browned bits to infuse additional taste into the dish.
- Create Gluten-Free Version by substituting orzo with quinoa or cauliflower rice, and using almond flour instead of traditional breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 405
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg