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–+ servings
Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo for a Light Dinner

This recipe for Greek Chicken Meatballs with Lemon Orzo offers a light, flavorful dish that is both gluten-free and quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Choose white meat for a lighter option.
  • 1/3 cup Almond Flour or Chopped Nuts Use gluten-free nuts like walnuts or hazelnuts.
  • 1/4 cup Fresh Parsley Feel free to substitute with dill if desired.
  • 2 tablespoons Fresh Dill Adds robust herbal flavor.
  • 2 cloves Garlic Minced for best flavor.
  • 1/2 cup Feta Cheese Creamy and tangy; ricotta can be used for a lighter option.
  • 1 teaspoon Onion Powder Enhances the flavor.
  • 1/4 cup Scallions or Red Onion Scallions provide a milder taste.
  • 1 teaspoon Dried Oregano A key Mediterranean herb.
  • 1 teaspoon Ground Cumin Adds warmth and depth.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Black Pepper Essential for flavor enhancement.
  • 1 lemon Lemon Zest Zest before juicing for ease.
  • 1 tablespoon Lemon Juice Freshly squeezed.
For the Orzo
  • 1 cup Orzo Pasta Use gluten-free orzo if needed.
  • 2 cups Chicken Broth Vegetable broth can be substituted for vegetarian version.

Equipment

  • large mixing bowl
  • Skillet
  • Parchment-lined tray
  • meat thermometer

Method
 

Cooking Instructions
  1. In a large mixing bowl, combine ground chicken, almond flour or chopped nuts, fresh parsley, fresh dill, minced garlic, crumbled feta cheese, onion powder, dried oregano, ground cumin, salt, pepper, and lemon zest. Mix gently until just combined, avoiding overworking.
  2. Roll the mixture into meatballs about 1.5 to 2 inches in diameter and arrange them on a parchment-lined tray, lightly salting each meatball.
  3. Heat a large skillet over medium-high heat and add olive oil. Sear the meatballs for about 3-4 minutes until golden brown, then cover and cook for an additional 5-6 minutes until fully cooked through.
  4. In the same skillet, pour in chicken broth and bring it to a boil. Add orzo and cook according to package instructions, approximately 8-10 minutes.
  5. Reduce heat to low, stir in lemon juice and a drizzle of olive oil into the cooked orzo. Crumble in any remaining feta cheese and mix well.
  6. Plate by spreading a generous portion of lemon orzo and nestling the cooked meatballs on top. Garnish with parsley and crumbled feta.

Nutrition

Serving: 1mealCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

For best results, mix ingredients gently to avoid tough meatballs and ensure proper searing in a hot skillet.

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