Greek Chicken Meatballs with Lemon Orzo

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

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 (scallion, finely chopped or red onion)

2 tsp dried oregano (fresh oregano)

2 tsp ground cumin

½ tsp salt

½ tsp freshly cracked pepper

Zest of 1 lemon

1 tbsp extra virgin olive oil

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

Directions

In a bowl, combine all the meatball ingredients (use a rubber spatula or hands). Then form into 1½-2-inch meatballs. Salt the meatballs with a pinch of salt before searing.

Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Do not overcook, as they can become dry. Remove meatballs and set aside.

In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.

Stir lemon juice and olive oil into the orzo.

Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.

Nutrition

• Calories: 409 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g