Greek Chicken Meatballs with Lemon Orzo 

Embark on a culinary journey to the heart of Greece with this delightful dish that combines tender, herbed chicken meatballs with zesty lemon-infused orzo. The meatballs are seasoned with fresh herbs, garlic, and feta cheese, offering a burst of Mediterranean flavors. Paired with orzo pasta cooked in savory broth and brightened with lemon juice, this meal is both comforting and refreshing. Whether you're hosting a dinner party or preparing a weeknight meal, this recipe brings the vibrant tastes of Greece to your table.

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken
  
  

• 1/3 cup almond flour or finely chopped dry-roasted nuts (optional)
  
  

• 1/4 cup fresh parsley, chopped
  
  

• 2 tsp fresh dill, chopped
  
  

• 3 cloves garlic, minced
  
  

• 1/4 cup feta cheese, crumbled
  
  

• 1/2 tbsp onion powder (or finely chopped scallion or red onion)
  
  

• 2 tsp dried oregano
  
  

• 1 tsp ground cumin
  
  

• 1/2 tsp salt
  
  

• 1/2 tsp freshly cracked black pepper
  
  

• Zest of 1 lemon
  
  

• 1 tbsp extra virgin olive oil
  
  

For the Lemon Orzo:

• 1 cup orzo pasta
  
  

• 2 cups low-sodium chicken broth
  
  

• Juice of 1 lemon
  
  

• 2 tbsp extra virgin olive oil
  
  

• 1/4 cup crumbled feta cheese
  
  

• Salt and freshly cracked black pepper, to taste
  
  

Directions

1. Prepare the Meatballs:
   
   

   • In a large bowl, combine all meatball ingredients. Mix gently until just combined; avoid overmixing to keep them tender.
     
     

   • Form the mixture into 1½–2-inch meatballs and set them aside.
     
     

2. Cook the Meatballs:
   
   

   • Heat olive oil in a large skillet over medium heat.
     
     

   • Add meatballs in a single layer and cook for 3–4 minutes until browned.
     
     

   • Flip the meatballs and cover the skillet.
     
     

   • Cook for an additional 5–6 minutes until the meatballs are cooked through.
     
     

   • Remove meatballs from the skillet and set aside.
     
     

3. Prepare the Lemon Orzo:
   
   

   • In the same skillet, add chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet.
     
     

   • Add orzo and cook for 8–10 minutes, or until tender.
     
     

   • Drain any excess broth if necessary.
     
     

   • Stir in lemon juice, olive oil, and crumbled feta cheese.
     
     

   • Season with salt and pepper to taste.
     
     

4. Assemble the Dish:
   
   

   • Place the lemon orzo on serving plates.
     
     

   • Top with the cooked chicken meatballs.
     
     

   • Garnish with additional fresh parsley and lemon wedges, if desired.
     
     

Nutritional Information (per serving, approximate)

• Calories: Approximately 400 kcal
  
  

• Protein: 30g
  
  

• Carbohydrates: 35g
  
  

• Fat: 15g
  
  

• Fiber: 2g
  
  

• Sodium: 600mg