Greek Chicken Meatballs with Lemon Orzo Recipe
These Greek Chicken Meatballs with Lemon Orzo combine lean ground chicken meatballs flavored with fresh herbs, feta cheese, and lemon zest, served atop a tender, lemon-infused orzo pasta cooked in chicken broth. This dish offers a light yet satisfying Mediterranean-inspired meal perfect for weeknight dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
Meatballs
- 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)
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
- Prepare Meatball Mixture: In a bowl, combine ground chicken, almond flour, chopped parsley, dill, minced garlic, crumbled feta, onion powder, oregano, cumin, salt, pepper, and lemon zest. Mix thoroughly using a rubber spatula or your hands until all ingredients are well incorporated.
- Form and Season Meatballs: Shape the mixture into 1½ to 2-inch meatballs. Lightly sprinkle each meatball with a pinch of salt to season the surface before cooking.
- Sear Meatballs: Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Place the meatballs in the skillet and sear them for 3 to 4 minutes until they develop a nice brown crust on the outside.
- Cook Meatballs Through: After searing, cover the skillet and cook the meatballs for an additional 5 to 6 minutes, or until they are cooked through. Avoid overcooking to prevent dryness. Once cooked, remove the meatballs from the skillet and set them aside.
- Cook Orzo: In the same skillet with any remaining juices, bring the chicken broth to a boil. Add the orzo pasta and cook for 8 to 10 minutes, or until tender, stirring occasionally to prevent sticking.
- Finish the Orzo: Stir in the juice of one lemon and 1 tablespoon of extra virgin olive oil into the cooked orzo, mixing well to combine and enhance flavor.
- Serve: Plate the lemon orzo and top with the warm meatballs. Sprinkle crumbled feta cheese over the dish and garnish with fresh chopped parsley. Add salt to taste if needed.
Notes
- Ground chicken can be a mix of white and dark meat per preference for flavor and moisture.
- Almond flour helps bind meatballs while keeping them gluten-free; nuts can be substituted.
- Be careful not to overcook meatballs to maintain juiciness.
- If preferred, fresh oregano can be used instead of dried for a brighter flavor.
- Use low sodium chicken broth to control salt content.
- This recipe is easily doubled for larger servings.
Keywords: Greek chicken meatballs, lemon orzo, Mediterranean chicken recipe, healthy chicken meatballs, gluten free dinner
