Description
These Greek Chicken Meatballs with Lemon Orzo are a delightful blend of flavors that will elevate any meal. Juicy chicken meatballs, seasoned with fresh herbs and zesty lemon, pair perfectly with tender orzo pasta cooked in savory chicken broth. Whether you’re preparing a quick weeknight dinner or hosting a gathering, this dish is both simple to make and impressive in presentation. Topped with crumbled feta cheese and fresh parsley, each bite bursts with Mediterranean flavor that your family and friends will love.
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
- ½ tbsp onion powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a mixing bowl, combine ground chicken, almond flour, parsley, dill, garlic, feta, onion powder, oregano, cumin, salt, pepper, lemon zest, and olive oil.
- Form the mixture into meatballs (1½ to 2 inches in size).
- Heat olive oil in a skillet over medium heat and sear the meatballs until browned on all sides.
- In the same skillet, add chicken broth and bring to a boil. Add orzo and cook according to package instructions until tender.
- Stir in lemon juice and olive oil into the cooked orzo.
- Serve meatballs on top of orzo garnished with crumbled feta and parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4 meatballs + ½ cup orzo (approx. 245g)
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg