A delightful dish featuring juicy chicken meatballs bursting with flavor, complemented by zesty lemon orzo.
Author:info-tashitastesnailzspagmail-com
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Searing and Cooking
Cuisine:Greek
Diet:Gluten-Free Option Available
Ingredients
Scale
1 lb ground chicken
â…“ cup almond flour
¼ cup fresh parsley, chopped
3 cloves garlic, minced
¼ cup feta cheese, crumbled
1 cup orzo pasta
Juice of 1 lemon
About 3 cups chicken broth
Instructions
Prepare the Meatball Mixture: In a mixing bowl, combine the ground chicken, almond flour, chopped parsley, minced garlic, crumbled feta, and your favorite seasonings such as salt and pepper. Mix gently until everything is well incorporated, but don’t overmix, as this can make the meatballs tough.
Form the Meatballs: With wet hands for easier handling, form the mixture into meatballs about 1½ to 2 inches in diameter. Place them on a platter, ready for cooking.
Sear the Meatballs: Heat a generous splash of olive oil in a skillet over medium heat. Once hot, add the meatballs, taking care not to crowd the pan. Sear them until they are beautifully browned on all sides, which should take about 3–4 minutes.
Cook the Meatballs Through: Cover the skillet and let the meatballs cook for an additional 5–6 minutes, ensuring they are cooked through and remain juicy.
Cook the Orzo: In the same skillet after removing the meatballs, bring the chicken broth to a boil. Add the orzo pasta and cook for 8–10 minutes until it’s tender, soaking up all that delicious broth flavor.
Add the Finishing Touches: Once the orzo is cooked, stir in the freshly squeezed lemon juice and a splash of olive oil for added richness and zest. Mix well to combine.
Serve and Garnish: To serve, ladle the lemon orzo onto plates and top with the cooked meatballs. Finish with a sprinkle of crumbled feta and fresh parsley for a bright pop of color and flavor.
Notes
Pair with a side salad or roasted vegetables. Store leftovers in an airtight container for up to 3 days.