Greek Chicken Meatballs With Lemon Orzo Recipe

Juicy Greek chicken meatballs seasoned with herbs, served over lemon-infused orzo pasta, creating a vibrant and flavorful dish perfect for a healthy meal.

Ingredients

• 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 scallion, finely chopped or red onion
• 2 tsp dried oregano 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

1. Step 1: Mix the Meatball Ingredients
   Gather your ground chicken, almond flour, parsley, dill, garlic, feta cheese, onion powder, oregano, cumin, salt, pepper, and lemon zest in a large mixing bowl. Use either a rubber spatula or the best tools you have—your hands—to combine everything thoroughly. This mixture should be well blended, aromatic, and slightly sticky from the cheese and spices.

2. Step 2: Shape the Meatballs
   Using your hands, form the mixture into balls about 1½ to 2 inches in diameter. A little tip: if the mixture starts sticking to your hands, wet them slightly with water. It makes rolling the meatballs easier and less messy.

3. Step 3: Season and Sear
   Just before cooking, sprinkle a pinch of salt over the meatballs. In a large skillet, warm up a tablespoon of olive oil over medium heat. Once the oil shimmers, carefully place the meatballs in the pan, giving them space so they brown nicely. Sear them for about 3 to 4 minutes until they develop a golden crust.

4. Step 4: Cook the Meatballs
   After searing, cover the skillet with a lid and let the meatballs cook for another 5 to 6 minutes, ensuring they’re cooked through. You might want to give the skillet a little shake now and then to prevent sticking. Once cooked, remove the meatballs and set them aside on a plate.

5. Step 5: Prepare the Orzo
   In the same skillet, pour in the chicken broth and bring it to a gentle boil. Add the orzo pasta, stirring occasionally so it doesn’t clump together. Let it cook for about 8 to 10 minutes until the orzo becomes tender but not mushy. Keep an eye on the liquid level, adding a splash of water if it evaporates too quickly.

6. Step 6: Add the Lemon and Olive Oil
   Once the orzo is cooked to your liking, stir in the fresh lemon juice and an extra tablespoon of olive oil. This will give the orzo a bright, fresh flavor. You might want to taste it and adjust the salt if necessary, to suit your preference.

7. Step 7: Serve and Garnish
   To serve, spoon the lemony orzo onto plates and top it with those juicy meatballs. Sprinkle a generous amount of crumbled feta over everything and finish with a flourish of freshly chopped parsley. Not only does it look beautiful, but the flavors come together in a delightful way. Enjoy your meal with a smile!

Notes

Crafting delicious Greek chicken meatballs with lemon orzo can sometimes lead to a few culinary hiccups. One common misstep is overmixing the ground chicken. When these proteins are overworked, the meatballs can become dense and dry. To keep them light and tender, gently fold the ingredients together just until combined.

Another pitfall? Neglecting to season the meatballs adequately. A pinch more salt can elevate the flavors significantly. Also, when searing, ensure your skillet is hot enough to achieve that beautiful golden crust; if it's too cool, the meatballs might steam instead of sear.

Lastly, pay attention to the orzo! It's easy to overcook, so taste-test a piece as it simmers to maintain that perfect al dente bite. With these tips, your dish will be a sure hit!