Greek Chicken Meatballs with Lemon Orzo

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

Ingredients

For the meatballs:

• 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)

• ⅓ cup breadcrumbs (almond flour for gluten-free)

• ¼ cup fresh parsley, chopped

• 2 tsp fresh dill (dry dill weed is fine here)

• 3 cloves garlic, minced

• 1 small red chili pepper, finely diced (can sub 1 tsp red chili flakes)

• ¼ cup feta cheese, crumbled

• 1/4 cup finely chopped scallion (can sub 1/2 tbsp onion powder)

• 2 tsp dried oregano

• 2 tsp ground cumin

• ½ tsp salt

• ½ tsp freshly cracked pepper

• Zest of 1 lemon

• 1 tbsp extra virgin olive oil

For the lemon orzo:

• 1.5 cups orzo pasta

• 3 cups chicken broth (or 3 tsp chicken bouillon with water)

• 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). If time allows, let rest in the fridge for at least one hour. Then form into 1½-2-inch balls. You should have 12-16 meatballs.

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. Can also transfer to a 350 degree oven after searing to finish cooking. Do not overcook, as they can become dry. Remove meatballs and set aside.

In the same skillet, bring chicken broth to a boil, scraping any chicken bits into the broth. Add orzo and cook, uncovered, 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