Greek Chicken Meatballs Orzo (Print Version)
# Ingredients:
→ 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
03 -
¼ cup fresh parsley, chopped
04 -
2 tsp fresh dill, chopped
05 -
3 cloves garlic, minced
06 -
¼ cup feta cheese, crumbled
07 -
½ tbsp onion powder or finely chopped scallion or red onion
08 -
2 tsp dried oregano or fresh oregano
09 -
2 tsp ground cumin
10 -
½ tsp salt
11 -
½ tsp freshly cracked pepper
12 -
Zest of 1 lemon
13 -
1 tbsp extra virgin olive oil
→ Lemon Orzo
14 -
1 cup orzo pasta
15 -
2 cups chicken broth
16 -
Juice of 1 lemon
17 -
1 tbsp extra virgin olive oil
18 -
⅓ cup feta cheese, crumbled
19 -
Fresh parsley, chopped, for garnish
20 -
Salt to taste
# Instructions:
01 -
In a bowl, combine all the meatball ingredients using a rubber spatula or hands. Form the mixture into 1½-2-inch meatballs. Sprinkle a pinch of salt on the meatballs before searing.
02 -
Heat olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes until browned, then cover and cook for 5-6 minutes until fully cooked. Do not overcook to prevent dryness. Remove meatballs and set aside.
03 -
In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
04 -
Stir lemon juice and olive oil into the cooked orzo.
05 -
Serve orzo with meatballs and crumbled feta on top. Garnish with fresh parsley.
# Notes:
01 -
Zest the lemon before juicing to make it easier to extract all the zest.
02 -
Adjust lemon flavor to taste by adding extra lemon juice to the orzo before serving.
03 -
Serve with tzatziki sauce for a creamy and refreshing complement to the Greek flavors.