Greek Chicken Meatballs with Lemon Orzo Recipe
This Greek Chicken Meatballs with Lemon Orzo recipe features tender and flavorful chicken meatballs seasoned with fresh herbs, garlic, and feta cheese. They are perfectly seared in a skillet and served on a bed of lemon-infused orzo pasta, creating a bright and satisfying Mediterranean-inspired dish that’s simple to prepare and sure to please.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
For the Chicken Meatballs:
- 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
For the Lemon Orzo:
- 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
Instructions
- Mix and Shape Meatballs: In a bowl, combine all the chicken meatball ingredients using a rubber spatula or your hands until well mixed. Then form the mixture into 1½ to 2-inch meatballs. Lightly salt the formed meatballs with a pinch of salt before cooking.
- Sear the Meatballs: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Place the meatballs in the skillet and sear for about 3 to 4 minutes until browned on the outside. Cover the skillet and cook for an additional 5 to 6 minutes, or until the meatballs are cooked through. Be careful not to overcook to avoid dryness. Remove the meatballs from the skillet and set aside.
- Cook the Orzo: In the same skillet, bring 2 cups of chicken broth to a boil. Add 1 cup of orzo pasta, and cook for 8 to 10 minutes until the orzo is tender and has absorbed the flavors of the broth.
- Finish the Orzo: Stir in the juice of 1 lemon and 1 tablespoon of extra virgin olive oil into the cooked orzo to brighten the flavor. Season with salt to taste.
- Serve: Plate the lemon orzo and top with the seared chicken meatballs. Sprinkle with ⅓ cup of crumbled feta cheese and garnish with chopped fresh parsley for a fresh and colorful presentation.
Notes
- You can substitute ground turkey for chicken if preferred.
- Using almond flour or nuts adds a nice texture but can be omitted if nut allergies are a concern; breadcrumbs can be used instead.
- For extra flavor, add a splash of white wine to the orzo cooking broth.
- Make sure not to overcook meatballs to keep them juicy.
- Leftover meatballs and orzo can be stored separately in airtight containers and refrigerated for up to 3 days.
Keywords: Greek chicken meatballs, lemon orzo, Mediterranean recipe, healthy chicken meatballs, easy dinner, stuffed meatballs, orzo pasta recipe
