Greek Chicken Meatballs paired with zesty Lemon Orzo

Indulge in a delightful Mediterranean-inspired meal with these Greek Chicken Meatballs paired with zesty Lemon Orzo. This dish combines tender, herb-infused chicken meatballs with a bright and refreshing lemon orzo, creating a harmonious blend of flavors that’s both satisfying and light. Perfect for weeknight dinners or casual gatherings, this recipe brings a taste of the Mediterranean to your table.

Why You’ll Love This Recipe

• Fresh and Vibrant Flavors: The combination of fresh herbs, lemon, and feta cheese creates a lively and refreshing taste profile.

• Simple and Quick Preparation: With straightforward steps and common ingredients, this dish comes together effortlessly, making it ideal for busy schedules.

• Versatile and Customizable: Easily adapt the recipe to suit dietary preferences or incorporate additional ingredients to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• Ground chicken (or ground turkey)

• Almond flour (or finely chopped nuts) or breadcrumbs (optional)

• Fresh parsley and dill (or dried herbs)

• Garlic, minced

• Feta cheese, crumbled

• Scallion, finely chopped (or red onion, finely chopped)

• Dried oregano

• Ground cumin

• Salt

• Lemon zest

For the Lemon Orzo:

• Orzo pasta (or couscous)

• Chicken broth (or vegetable broth)

• Fresh lemon juice

• Crumbled feta cheese

• Olive oil

Directions

1. Prepare the Meatball Mixture: In a mixing bowl, combine ground chicken, almond flour (or chosen binder), chopped fresh parsley and dill, minced garlic, crumbled feta, finely chopped scallion, dried oregano, ground cumin, salt, and lemon zest. Mix until all ingredients are well incorporated.

2. Form the Meatballs: Using your hands or a scoop, shape the mixture into meatballs approximately 1½ to 2 inches in diameter.

3. Cook the Meatballs: Heat a large skillet over medium heat and add a drizzle of olive oil. Place the meatballs in the skillet, ensuring they are not overcrowded. Cook until browned on all sides and fully cooked through, about 10-12 minutes. Once done, remove the meatballs from the skillet and set aside.

4. Prepare the Lemon Orzo: In the same skillet, add a bit more olive oil if needed and sauté the orzo pasta for a minute until lightly toasted. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook until the orzo is tender and has absorbed most of the broth, about 8-10 minutes. Stir in fresh lemon juice and crumbled feta cheese, mixing well to combine.

5. Combine and Serve: Return the cooked meatballs to the skillet, gently tossing them with the lemon orzo to coat. Garnish with additional fresh herbs and lemon zest if desired. Serve warm.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: Around 15 minutes.

• Cooking Time: Approximately 25 minutes.

Variations

• Protein Alternatives: Substitute ground chicken with ground turkey or lamb for a different flavor profile.

• Grain Options: Replace orzo with couscous, quinoa, or rice to suit your preference or dietary needs.

• Herb Enhancements: Incorporate other fresh herbs such as mint or basil for an added layer of flavor.

• Dairy-Free Version: Omit the feta cheese or use a dairy-free alternative to accommodate dietary restrictions.

Storage and Reheating

• Refrigeration: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

• Freezing: Place cooled meatballs and orzo in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm the dish in a skillet over medium heat, adding a splash of broth or water to maintain moisture, until heated through.

FAQs

How can I ensure the meatballs stay moist?

Incorporating ingredients like almond flour, finely chopped nuts, or breadcrumbs helps retain moisture. Additionally, avoid overmixing the meat mixture, as this can lead to dense meatballs.

Can I bake the meatballs instead of frying them?

Yes, you can bake the meatballs in a preheated oven at 400°F (200°C) for about 20 minutes or until they reach an internal temperature of 165°F (74°C).

What can I use as a binder if I have a nut allergy?

If you have a nut allergy, you can use breadcrumbs or oat flour as a binder in place of almond flour or chopped nuts.

Is there a gluten-free option for this recipe?

To make this recipe gluten-free, use gluten-free breadcrumbs in the meatballs and substitute the orzo with gluten-free pasta, quinoa, or rice.

How can I add more vegetables to this dish?

Incorporate finely chopped vegetables such as spinach, zucchini, or bell peppers into the meatball mixture or sauté them and mix into the orzo for added nutrition.

Can I prepare the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and store them uncooked in the refrigerator for up to 24

Greek Chicken Meatballs paired with zesty Lemon Orzo

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

These Greek Chicken Meatballs with Lemon Orzo are bursting with Mediterranean flavors! Juicy, herb-packed chicken meatballs are paired with a bright, lemony orzo pasta, finished with crumbled feta and fresh herbs. A quick and easy meal, perfect for busy weeknights or meal prep.

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Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken (or ground turkey)
• ¼ cup almond flour (or breadcrumbs)
• ¼ cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 3 cloves garlic, minced
• ¼ cup crumbled feta cheese
• 2 scallions, finely chopped (or ¼ cup finely chopped red onion)
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 1 teaspoon lemon zest
• 1 tablespoon olive oil (for cooking)

For the Lemon Orzo:

• 1 cup orzo pasta (or couscous)
• 2 cups chicken broth (or vegetable broth)
• 2 tablespoons fresh lemon juice
• ¼ cup crumbled feta cheese
• 1 tablespoon olive oil

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Instructions

1️⃣ Prepare the Meatball Mixture:

• In a bowl, combine ground chicken, almond flour, parsley, dill, garlic, feta, scallions, oregano, cumin, salt, and lemon zest.
• Mix gently until all ingredients are well incorporated.

2️⃣ Form the Meatballs:

• Shape the mixture into 1½ to 2-inch meatballs using your hands or a scoop.

3️⃣ Cook the Meatballs:

• Heat olive oil in a large skillet over medium heat.
• Add meatballs in a single layer and cook for 10-12 minutes, turning occasionally, until browned and cooked through.
• Remove and set aside.

4️⃣ Prepare the Lemon Orzo:

• In the same skillet, add more olive oil if needed.
• Sauté the orzo for 1 minute until lightly toasted.
• Pour in chicken broth and bring to a boil.
• Reduce heat and simmer for 8-10 minutes until orzo is tender and most of the liquid is absorbed.
• Stir in fresh lemon juice and crumbled feta.

5️⃣ Combine & Serve:

• Return meatballs to the skillet and gently toss with the lemon orzo.
• Garnish with fresh herbs and extra lemon zest if desired.
• Serve warm and enjoy!

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Notes

• Extra Lemon Flavor: Add lemon zest to the orzo for an even brighter taste.
• Make It Spicy: Add a pinch of red pepper flakes for a kick.
• Best Cooking Method: Searing the meatballs in a pan gives the best texture and flavor.