Greek Chicken Meatballs with Lemon Orzo (Print Version)

# Ingredients:

→ For the Chicken Meatballs

01 - 1 pound ground chicken (dark meat preferred for more flavor and moisture)
02 - 1/3 cup almond flour (or 1/4 cup finely chopped walnuts or pecans)
03 - 1/4 cup fresh parsley, finely chopped
04 - 2 teaspoons fresh dill, chopped
05 - 3 cloves garlic, minced
06 - 1/4 cup feta cheese, crumbled
07 - 1/2 tablespoon onion powder (or 2 tablespoons finely chopped scallions or red onion)
08 - 2 teaspoons dried oregano (or fresh oregano)
09 - 2 teaspoons ground cumin
10 - 1/2 teaspoon salt, plus extra for sprinkling
11 - 1/2 teaspoon freshly cracked black pepper
12 - Zest of 1 lemon
13 - 1 tablespoon extra virgin olive oil, for cooking

→ For the Lemon Orzo

14 - 1 cup orzo pasta
15 - 2 cups chicken broth
16 - Juice of 1 lemon (about 2-3 tablespoons)
17 - 1 tablespoon extra virgin olive oil
18 - 1/3 cup feta cheese, crumbled, for topping
19 - Fresh parsley, chopped, for garnish
20 - Salt, to taste
21 - Lemon wedges, for serving (optional)

# Instructions:

01 - In a large mixing bowl, combine the ground chicken, almond flour (or chopped nuts), chopped parsley, dill, minced garlic, crumbled feta, onion powder (or chopped onion), dried oregano, cumin, salt, pepper, and lemon zest. Using clean hands or a rubber spatula, gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
02 - With slightly damp hands (to prevent sticking), portion the mixture and roll into 1½-2 inch meatballs. You should get about 12-16 meatballs depending on size. Place them on a plate and sprinkle with a pinch of additional salt just before cooking to enhance the flavor of the exterior.
03 - Heat the tablespoon of olive oil in a large skillet over medium heat. When the oil is hot but not smoking, carefully add the meatballs, working in batches if necessary to avoid crowding the pan. Sear them for 3-4 minutes until nicely browned on the bottom, then gently turn them with tongs or a spatula. Continue cooking for another 2-3 minutes to brown the other sides.
04 - Once the meatballs are browned on all sides, reduce the heat to medium-low, cover the skillet, and continue cooking for another 5-6 minutes until the meatballs are cooked through (internal temperature of 165°F/74°C). Be careful not to overcook them as chicken meatballs can quickly become dry. Once done, transfer the meatballs to a clean plate and cover loosely with foil to keep warm.
05 - In the same skillet you used for the meatballs (no need to clean it - those browned bits add flavor!), pour in the chicken broth and bring to a boil over high heat, scraping the bottom of the pan to incorporate any flavorful bits left from the meatballs. Once boiling, add the orzo pasta and stir to prevent sticking. Reduce heat to medium-low and simmer, stirring occasionally, for 8-10 minutes until the orzo is tender and most of the liquid has been absorbed.
06 - When the orzo is cooked, remove the skillet from heat. Stir in the fresh lemon juice and tablespoon of olive oil. Taste and adjust seasoning with salt if needed - the amount will depend on how salty your chicken broth was.
07 - Spoon the lemony orzo onto plates or into shallow bowls. Top with the Greek chicken meatballs, sprinkle with crumbled feta cheese, and garnish generously with additional chopped fresh parsley. Serve with lemon wedges on the side for those who enjoy an extra burst of citrus. For a complete meal, consider adding a simple Greek salad or some tzatziki sauce on the side.

# Notes:

01 - These meatballs stay juicier if you use dark meat ground chicken, but white meat works too if you prefer a leaner option - just be especially careful not to overcook them.
02 - The almond flour or chopped nuts not only act as a binder but also add moisture and flavor to these meatballs while keeping them gluten-free.
03 - For a more traditional Greek flavor, try serving these with a side of tzatziki sauce for dipping or drizzling over the top.

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