Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 lb ground chicken (white meat leaner; dark meat 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 scallion, finely chopped or red onion; 2 tsp dried oregano or fresh 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; 1 tbsp extra virgin olive oil; ⅓ cup crumbled feta cheese; Fresh parsley, chopped, for garnish; Salt to taste

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Introduction

Greek Chicken Meatballs with Lemon Orzo is a flavorful and light dish perfect for a weeknight dinner or a special occasion. The tender chicken meatballs mixed with herbs and feta pair beautifully with tangy lemon orzo for a refreshing meal.

A white plate holds a bed of cooked orzo pasta in a pale cream color with a slightly glossy texture, spread evenly across the plate. On top, there are eleven lightly browned turkey meatballs, each round and speckled with green herbs, arranged in a loose cluster covering much of the orzo. Fresh sprigs of bright green dill are placed around and on the meatballs, adding a touch of color and freshness. The plate sits on a white marbled surface, surrounded by lemon wedges and more fresh dill and parsley sprigs for decoration. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 scallion, finely chopped or red onion
2 tsp dried oregano or fresh 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
1 tbsp extra virgin olive oil (for orzo)
⅓ cup crumbled feta cheese (for garnishing)
Fresh parsley, chopped, for garnish
Salt to taste

Instructions

Step 1: In a bowl, combine ground chicken, almond flour (or nuts), parsley, dill, garlic, feta, onion powder (or scallion/red onion), oregano, cumin, salt, pepper, and lemon zest. Mix well using a rubber spatula or your hands.
Step 2: Shape the mixture into 1½-2 inch meatballs. Lightly season each meatball with a pinch of salt before cooking.
Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the meatballs and sear for 3-4 minutes until browned on all sides.
Step 4: Cover the skillet and cook the meatballs for an additional 5-6 minutes until cooked through. Avoid overcooking to keep the meatballs juicy. Remove from skillet and set aside.
Step 5: In the same skillet, bring the chicken broth to a boil. Add the orzo and cook for 8-10 minutes until tender, stirring occasionally.
Step 6: Stir in the lemon juice and 1 tablespoon olive oil into the cooked orzo. Season with salt to taste.
Step 7: Serve the lemon orzo topped with the chicken meatballs. Garnish with crumbled feta and fresh parsley for a bright finish.

Tips & Variations

For a nut-free version, omit almond flour and replace with breadcrumbs or a gluten-free alternative.
Use dark meat chicken for juicier meatballs if preferred.
Add a pinch of red pepper flakes to the meatball mixture for a subtle heat.
Swap out orzo for couscous or quinoa for a different grain base.
Fresh herbs like mint or basil can add a new twist to the flavor profile.

Storage

Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to keep the orzo moist.

How to Serve

A white plate filled with a single layer of small round golden-brown meatballs speckled with green herbs on top of a bed of pale yellow thin pasta. The meatballs have a slightly crispy texture with browned spots and green herb pieces visible throughout. There are lemon wedges placed around the edge of the plate, adding bright yellow color. Fresh green herbs are scattered lightly over the dish. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of pan-frying them?

Yes, you can bake the meatballs at 375°F (190°C) for about 20-25 minutes until cooked through, turning halfway to brown evenly.

Is it possible to make this recipe dairy-free?

Absolutely. Simply omit the feta cheese or substitute it with a dairy-free cheese alternative. The meatballs will still be flavorful thanks to the herbs and spices.