Greek Chicken Meatballs with Orzo (Printer-Friendly Version)
# What You'll Need:
→ For the Meatballs
01 -
1 lb ground chicken
02 -
1/3 cup almond flour
03 -
1/4 cup fresh parsley, chopped
04 -
2 tablespoons fresh dill, chopped
05 -
2 cloves garlic, minced
06 -
1/4 cup feta cheese, crumbled
07 -
1/4 cup red onion, finely chopped
08 -
1 teaspoon dried oregano
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon salt
11 -
Zest of 1 lemon
→ For the Orzo
12 -
1 cup orzo pasta
13 -
2 cups chicken broth
14 -
Juice of 1 lemon
15 -
1 tablespoon olive oil
16 -
1/3 cup feta cheese, crumbled
17 -
Fresh parsley, chopped, for garnish
# Let's Cook!:
01 -
Combine all meatball ingredients in a mixing bowl until well incorporated
02 -
Shape the mixture into 1½-2-inch meatballs
03 -
Heat olive oil in skillet over medium heat. Brown meatballs 3-4 minutes, then cover and cook 5-6 minutes until done
04 -
In same skillet, bring broth to boil. Add orzo, cook 8-10 minutes until tender
05 -
Stir lemon juice and olive oil into orzo. Top with meatballs and garnish with parsley
# Cook's Notes:
01 -
Zest lemon before juicing for easier prep
02 -
Don't overcook meatballs to keep them juicy
03 -
Serve with tzatziki sauce if desired