Name: Savory Greek Chicken Meatballs With Zesty Lemon Orzo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb (454 g) ground beef; 1/3 cup (80 ml) almond flour or 1/4 cup (60 g) finely chopped walnuts or pecans; 1/4 cup (60 ml) fresh parsley, chopped; 2 tsp (10 ml) fresh dill, chopped; 3 cloves garlic, minced; 1/4 cup (60 g) crumbled feta cheese; 1/2 tbsp (7.5 ml) onion powder or scallion, finely chopped or red onion; 2 tsp (10 ml) dried oregano or fresh oregano; 1 tsp (5 ml) ground cumin; 1/2 tsp (2.5 ml) salt; 1/2 tsp (2.5 ml) freshly cracked pepper; Zest of 1 lemon; 1 tbsp (15 ml) vegetable oil; 1 cup (200 g) orzo pasta; 2 cups (480 ml) chicken broth; Juice of 1 lemon; 1 tbsp (15 ml) vegetable oil; 1/3 cup (80 g) crumbled feta cheese; Fresh parsley, chopped, for garnish; Salt to taste

Description

Discover how to make delicious Savory Greek Chicken Meatballs served with zesty Lemon Orzo. This easy recipe is bursting with Mediterranean flavors!

Ingredients

1 lb (454 g) ground beef
1/3 cup (80 ml) almond flour or 1/4 cup (60 g) finely chopped walnuts or pecans
1/4 cup (60 ml) fresh parsley, chopped
2 tsp (10 ml) fresh dill, chopped
3 cloves garlic, minced
1/4 cup (60 g) crumbled feta cheese
1/2 tbsp (7.5 ml) onion powder or scallion, finely chopped or red onion
2 tsp (10 ml) dried oregano or fresh oregano
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) freshly cracked pepper
Zest of 1 lemon
1 tbsp (15 ml) vegetable oil
1 cup (200 g) orzo pasta
2 cups (480 ml) chicken broth
Juice of 1 lemon
1 tbsp (15 ml) vegetable oil
1/3 cup (80 g) crumbled feta cheese
Fresh parsley, chopped, for garnish
Salt to taste

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Instructions

Place all the ingredients for the meatballs in a mixing bowl and blend them together using a rubber spatula or your hands. Shape the mixture into balls approximately 1½-2 inches in size. Lightly sprinkle the formed meatballs with salt before browning.
Warm vegetable oil in a frying pan over medium heat. Brown the meatballs for 3-4 minutes, then cover the pan and continue cooking for another 5-6 minutes until they are fully cooked. Ensure they do not become dry by avoiding overcooking. Once done, take the meatballs out and set them aside.
Using the same pan, bring the chicken broth to a rolling boil. Add the orzo pasta and let it cook for 8-10 minutes until it reaches a tender texture.
Mix the lemon juice and vegetable oil into the cooked orzo.
Arrange the orzo on a plate and top with the meatballs and crumbled feta. Finish with a sprinkle of freshly chopped parsley for garnish.

Notes

Try using almond flour or chopped walnuts/pecans in the meatballs for a nutty flavor.
Zest the lemon to add a burst of citrus freshness to the dish.
Lightly sprinkle salt on the meatballs before browning to enhance the flavors and prevent dryness.