Greek Chicken Meatballs with Bright Lemon Orzo
By Isabella Quinn
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
Greek chicken meatballs with lemon orzo is a suitable recipe for a family dinner or other weeknight meal. The recipe includes tender chicken meatballs with feta and herbs and lemon orzo. Mediterranean flavors from lemon zest and juice and fresh parsley and dill are incorporated into this recipe, and crumbled feta provides additional salty flavor with each bite.
Ground chicken mixed with almond flour or chopped walnuts or pecans, as well as parsley, dill, garlic, feta cheese, onion powder, oregano, cumin, pepper, salt, and lemon zest, forms meatballs. Almond flour and nuts add moisture to the meatballs. The meatballs are cooked in a pan; chicken broth is added to the pan after the meatballs are cooked to deglaze. Orzo is cooked in the same pan until tender.
Look for a golden-brown chicken exterior after searing. Adding a lid to the pan helps keep the centers of the chicken moist. The orzo cooks through in eight to ten minutes. You can drain more liquid if needed. Overmixing the chicken filling can make meatballs tough. The biggest risk with meatballs is overcooking. Avoid overmixing and overcooking meatballs.
Offer extra feta cheese and fresh chopped parsley and lemon wedges or tzatziki for guests to serve with the meatballs. Other possible side dishes are Greek salad and roasted zucchini and peppers with pita bread. The article says that leftover meatballs and orzo can be served for lunch or dinner.
Why we keep this one around
- Serves family meals well because chicken meatballs and pasta can be cooked in the same pan, and feta cheese, lemon, and herbs offer family members choices when putting together a meal.
- Meal-prepped lunches listed in the article include meatballs and orzo because they can be easily reheated as leftovers and enjoyed individually or together.
- Picky eaters can order salted Greek salad and request toppings like feta cheese, parsley, lemon slices, and tzatziki when dining out.
- Fresh herbs such as parsley, dill, garlic, oregano, and cumin are used to flavor ground chicken meatballs served with orzo pasta that has a citrus flavor.
- One skillet can be used to make meatballs and add their browned bits to broth to serve with meatballs, saving time and effort for a weeknight meal.
- Servings: four; suitable for a small get-together, Consider adding Greek salad and roasted vegetables or pita bread to your meal.
Ingredients
- •1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
- •⅓ cup almond flour (or 1/4 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 (scallion, finely chopped, or red onion may be substituted)
- •2 tsp dried oregano (fresh oregano may be used)
- •1 tsp ground cumin
- •½ tsp salt (plus a pinch for the meatballs; to taste)
- •½ tsp freshly cracked pepper
- •1 lemon (zest)
- •1 tbsp extra virgin olive oil (for cooking meatballs)
- •1 cup orzo pasta
- •2 cups chicken broth
- •1 lemon (juice)
- •1 tbsp extra virgin olive oil (for lemon orzo)
- •⅓ cup feta cheese (crumbled, for lemon orzo)
- •fresh parsley (chopped, for garnish)
Instructions
- 1
In a bowl, combine all meatball ingredients using a rubber spatula or hands, then form 1 1/2- to 2-inch meatballs.
- 2
Salt the meatballs with a pinch of salt before searing.
- 3
Heat olive oil in a skillet over medium heat. Sear the meatballs for 3 to 4 minutes until browned.
- 4
Cover and cook the meatballs for 5 to 6 minutes until cooked through. Do not overcook, then remove the meatballs and set aside.
- 5
In the same skillet, bring the chicken broth to a boil, scraping up any browned bits from the meatballs.
- 6
Add the orzo and cook for 8 to 10 minutes until tender. Drain excess broth if needed.
- 7
Stir the lemon juice and olive oil into the warm orzo.
- 8
Serve the orzo with the meatballs and crumbled feta on top, garnished with fresh parsley.
- 9
Optional baking method: Preheat the oven to 400°F (200°C).
- 10
Form the meatball mixture into 1-inch meatballs and place them on a parchment-lined or lightly greased baking sheet.
- 11
Bake for 15 to 18 minutes until cooked through.
- 12
For extra browning, broil for the final 2 to 3 minutes, watching closely to avoid overcooking. Remove the meatballs and set aside while preparing the lemon orzo.
FAQ
Nutrition (per serving)
409
Calories
13g
Fat
36g
Carbs
Reviews
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