Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken (white for leaner, dark for juicier meat)
- ⅓ cup almond flour (or ¼ cup finely chopped walnuts/pecans)
- ¼ cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- ¼ cup feta cheese, crumbled
- ½ tbsp onion powder (or finely chopped scallion/red onion)
- 2 tsp dried oregano (or fresh 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 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
Instructions
1️⃣ Prepare the Meatballs: In a bowl, combine all meatball ingredients. Mix well and form into 1½-2-inch balls. Sprinkle with a pinch of salt.
2️⃣ Sear the Meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Sear meatballs for 3-4 minutes until browned. Cover and cook for 5-6 minutes until fully cooked. Remove from the skillet.
3️⃣ Cook the Orzo: In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
4️⃣ Add Lemon & Olive Oil: Stir in lemon juice and olive oil to brighten up the flavors.
5️⃣ Assemble & Serve: Serve orzo topped with meatballs, crumbled feta, and fresh parsley. Enjoy warm!
Notes
✅ Zest Before Juicing: Zesting first ensures you get all the zest without the mess.
✅ Customize the Lemon Flavor: Add extra lemon juice at the end if you love a citrusy kick!
✅ Pair with Tzatziki: A creamy tzatziki sauce makes the perfect dip for these meatballs.
A light, healthy, and flavorful dish that’s perfect for meal prep or a weeknight dinner! Who’s trying this tonight? 🍴💙
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 409 per serving
- Fat: 13g per serving
- Carbohydrates: 36g per serving
- Fiber: 3g per serving
- Protein: 35g per serving