Description
Greek Chicken Meatballs with Lemon Orzo are a delightful culinary creation that brings Mediterranean flavors straight to your table. These juicy chicken meatballs, infused with fresh herbs and zesty lemon, are paired perfectly with light, fluffy orzo pasta. Not only is this dish quick to make—ready in just 40 minutes—but it’s also versatile enough for weeknight dinners or special gatherings. Each bite bursts with flavor, from the savory meatballs to the refreshing orzo, making it a family favorite that impresses guests. Whether served alone or accompanied by vibrant salads and sauces, this recipe guarantees satisfaction for any occasion.
Ingredients
Scale
- 1 lb ground chicken
- ⅓ cup almond flour
- ¼ cup fresh parsley
- 2 tsp fresh dill
- 3 cloves garlic
- ¼ cup feta cheese
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- Olive oil
Instructions
- In a large mixing bowl, combine ground chicken, almond flour, parsley, dill, garlic, feta cheese, onion powder, oregano, cumin, salt, pepper, lemon zest, and olive oil. Mix until just combined.
- Form mixture into meatballs about 1½ inches in diameter. Lightly season with salt.
- Heat olive oil in a skillet over medium heat and sear meatballs for 3-4 minutes on one side until browned. Flip them over and cover; cook for an additional 5-6 minutes until cooked through.
- In the same skillet, bring chicken broth to a boil. Add orzo and cook for about 8-10 minutes until tender.
- Stir in lemon juice and olive oil into cooked orzo before serving.
- Plate the orzo topped with meatballs and garnish with crumbled feta cheese and chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 2 meatballs and ½ cup orzo
- Calories: 485
- Sugar: 2g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg