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 for leaner, dark meat for juicier); 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 cooking meatballs); 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

These Greek chicken meatballs with lemon orzo are a flavorful and light meal perfect for weeknight dinners. Juicy meatballs infused with herbs pair beautifully with zesty, tender orzo pasta. This dish combines simple ingredients for a fresh, satisfying Mediterranean-inspired dinner.

A white plate filled with a bed of light golden thin pasta woven across the bottom layer, topped with round, golden-brown seared meatballs speckled with green herbs. The meatballs have a slightly crispy texture on the surface with varied browning, showing fresh green herb dots throughout. Bright yellow lemon slices peek on the side of the plate, adding a fresh contrast. Small green herb sprigs are scattered on top and around the meatballs, enhancing the visual appeal. The whole scene is set on a white marbled surface. 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 (for cooking meatballs)
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 serving)
Fresh parsley, chopped (for garnish)
Salt to taste

Instructions

Step 1: In a bowl, combine all the meatball ingredients using a rubber spatula or your hands. Form the mixture into 1½ to 2-inch meatballs. Lightly season the meatballs with a pinch of salt before cooking.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the meatballs for 3-4 minutes until they are browned on the outside. Then cover the skillet and cook for another 5-6 minutes until the meatballs are cooked through. Avoid overcooking to keep them juicy. Remove the meatballs and set aside.
Step 3: In the same skillet, bring 2 cups of chicken broth to a boil. Add 1 cup of orzo and cook for 8-10 minutes until the pasta is tender.
Step 4: Stir in the lemon juice and 1 tablespoon of olive oil into the cooked orzo. Adjust salt to taste.
Step 5: Serve the lemon orzo topped with the chicken meatballs and crumbled feta cheese. Garnish with chopped fresh parsley for a burst of color and freshness.

Tips & Variations

For a nut-free version, substitute almond flour with finely crushed breadcrumbs or omit it entirely if the mixture holds together well.
Use dark meat chicken for meatballs if you prefer a richer flavor and moister texture.
Add a pinch of red pepper flakes to the meatball mixture for a mild spicy kick.
Fresh oregano can be used in place of dried oregano for a more vibrant herbal note.
Serve with a side of Greek yogurt or tzatziki for extra creaminess.

Storage

Store leftover meatballs and orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the meatballs. You can also freeze the meatballs without the orzo for up to 1 month; thaw overnight before reheating.

How to Serve

A close-up of a white bowl filled with light golden-brown grilled chicken meatballs that have a slightly crispy texture and are speckled with small green herbs. The meatballs sit on top of pale yellow cooked orzo pasta, with sprigs of fresh green dill scattered around. There are also slices of bright yellow lemon tucked around the edges of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey can be used as a substitute. It has a similar texture and flavor, though it may be slightly leaner, so watch the cooking time to keep the meatballs moist.

Is almond flour necessary in the meatball mix?

Almond flour helps bind the meatballs and adds subtle nuttiness, but you can substitute it with finely chopped nuts, breadcrumbs, or omit it if needed, especially if your mixture holds together well.