Description
Transport yourself to the Mediterranean with these juicy, herb-laced Greek chicken meatballs served over bright and citrusy lemon orzo. This dish is light yet satisfying, bursting with fresh flavors from dill, oregano, and feta cheese. Perfect for a cozy weeknight meal or an elegant dinner gathering, it’s a simple yet unforgettable taste of Greek hospitality.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken (white meat for leanness, dark meat for juiciness)
- 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 (or finely chopped scallion or red onion)
- 2 tsp dried oregano (or fresh oregano)
- 2 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
- Mix the Meatballs:
- In a bowl, combine ground chicken, almond flour, parsley, dill, garlic, feta, onion powder, oregano, cumin, salt, pepper, and lemon zest.
- Form into 1 1/2-2-inch meatballs and sprinkle with a pinch of salt.
- Sear to Golden Perfection:
- Heat olive oil in a skillet over medium heat.
- Sear meatballs for 3-4 minutes until browned, then cover and cook for an additional 5-6 minutes until fully cooked.
- Set meatballs aside.
- Cook the Orzo:
- In the same skillet, bring chicken broth to a boil, scraping up any browned bits for extra flavor.
- Add orzo and cook for 8-10 minutes until tender. Drain excess broth if necessary.
- Brighten Up with Lemon & Feta:
- Stir in lemon juice, olive oil, and 1/3 cup crumbled feta cheese into the orzo.
- Adjust seasoning to taste.
- Plate & Garnish:
- Serve the creamy lemon orzo topped with chicken meatballs.
- Garnish with fresh parsley and extra crumbled feta, if desired.
Notes
- Baking Option: Bake meatballs at 400°F for 15-18 minutes, then broil for 2-3 minutes for a golden finish.
- Make Ahead: Meatballs and orzo can be stored in the fridge for up to 4 days.
- Freezing Instructions: Cooked meatballs freeze well for up to 3 months. Thaw and reheat before serving.
- Gluten-Free Alternative: Swap orzo with quinoa or gluten-free pasta.
- Extra Veggies: Stir in spinach or cherry tomatoes into the orzo while cooking for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean