Description
These Greek Chicken Meatballs with Lemon Orzo are bursting with Mediterranean flavors. Tender chicken meatballs seasoned with herbs and feta cheese, served alongside lemon-infused orzo pasta, topped with crumbled feta – a delicious and satisfying meal!
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, 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
- For the Chicken Meatballs: In a bowl, combine all the meatball ingredients and form into 1½-2-inch meatballs. Salt the meatballs before searing.
- Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Remove and set aside.
- In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
- Stir in lemon juice and olive oil into the orzo. Serve with meatballs, topped with crumbled feta and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
