Description
A delightful Mediterranean-inspired dish combining juicy Greek-spiced chicken meatballs with tangy lemon orzo. This flavorful meal offers a perfect balance of protein and carbs, brightened with fresh herbs and salty feta cheese.
Ingredients
Scale
For the Chicken Meatballs:
- 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
- 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 or finely chopped scallion or red onion
- 2 tsp dried oregano or fresh oregano
- 2 tsp ground cumin
- ½ tsp salt
- ½ 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
- ⅓ cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Salt to taste
Instructions
- Prepare the meatball mixture: In a bowl, combine all the meatball ingredients (ground chicken, almond flour or nuts, parsley, dill, garlic, feta cheese, onion powder, oregano, cumin, salt, pepper, and lemon zest). Use a rubber spatula or your hands to mix thoroughly until all ingredients are well incorporated. Then form the mixture into 1½-2-inch meatballs. Sprinkle each meatball with a pinch of salt before cooking to enhance flavor.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Once hot, add the meatballs and sear them for 3-4 minutes until they develop a nice brown crust. Then cover the skillet and continue cooking for 5-6 minutes until the meatballs are cooked through. Be careful not to overcook them as chicken meatballs can dry out quickly. Once done, remove the meatballs from the skillet and set them aside.
- Cook the orzo: Using the same skillet (which now has all the flavorful fond from the meatballs), pour in the chicken broth and bring it to a boil. Add the orzo pasta to the boiling broth and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Finish the orzo: Once the orzo is cooked, stir in the fresh lemon juice and olive oil. This adds brightness and richness to the pasta. Adjust salt to taste if needed.
- Serve: Plate the lemon orzo and top with the Greek chicken meatballs. Sprinkle with crumbled feta cheese and garnish with freshly chopped parsley for a pop of color and fresh flavor.
Notes
- For a more authentic Greek flavor, consider adding a pinch of cinnamon to the meatball mixture.
- The meatballs can be made ahead and refrigerated for up to 2 days before cooking.
- Try substituting spinach or arugula for the parsley for a different flavor profile.
- For a gluten-free option, use gluten-free orzo or substitute with rice or cauliflower rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add some sliced Kalamata olives or sun-dried tomatoes to the orzo for extra Mediterranean flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes