Lemon Orzo Chicken Balls (Print Version)
# Ingredients:
→ Chicken Meatballs Ingredients
01 -
1 tablespoon olive oil, for cooking
02 -
1 pound ground chicken (dark or white meat)
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1/3 cup almond flour (sub walnuts or pecans, finely chopped, at 1/4 cup)
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1/4 cup finely chopped parsley
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1/4 cup crumbled feta cheese
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Salt - 1/2 teaspoon
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1/2 teaspoon freshly cracked pepper
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Zest from 1 lemon
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3 minced garlic cloves
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1/2 tablespoon onion powder (chopped scallions or red onions work too)
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2 teaspoons fresh dill, chopped
→ Lemon Orzo Ingredients
14 -
Salt to your taste
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Juice squeezed from 1 lemon
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1/3 cup crumbled feta cheese
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1 tablespoon olive oil
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2 cups chicken broth
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1 cup orzo
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Chopped parsley for sprinkling
# Instructions:
01 -
Throw the chicken, feta, parsley, dill, almond flour, garlic, cumin, oregano, lemon zest, onion powder, salt, and pepper into a mixing bowl. Using your hands or a spatula, stir it all up gently. You want everything evenly combined but don't squish it too much, or the meatballs might turn out dense.
02 -
Dampen your hands lightly (this stops sticking) and roll the mixture into roughly 12-14 balls, about 1.5-2 inches each. Place them on a plate, and once all are shaped, sprinkle a pinch of salt on the outside of each ball. It'll bring extra flavor to the crispy outside as they cook.
03 -
Heat up your olive oil in a large pan over medium heat. When it starts to shimmer, gently place the meatballs, leaving space between them. Let the bottom brown up and crust for about 3-4 minutes without any fiddling. Once golden, carefully turn them to brown other sides. Cover the pan, lower the heat, and let them finish cooking for another 5-6 minutes until done (an internal temp of 165°F works). Take them out, cover with foil, and set aside.
04 -
Using the same pan (no need to wash it—a bit of leftover meatball flavor never hurt anyone), pour in the broth and bring it to a boil. Stir to scrape up any stuck-on meaty bits. Add the orzo and stir again before dropping the heat to a simmer. Let it cook, stirring every so often, until it's tender and the broth is mostly soaked up. This should take 8-10 minutes. If the liquid dries up too fast, splash in a bit more.
05 -
Once the orzo is perfectly al dente, turn off the heat. Stir in the lemon juice and olive oil, then give it a taste. Add salt if needed to get that bright, tangy flavor. Mix gently so you don't squish the pasta.
06 -
Dish out the orzo onto plates or a serving dish, and place the meatballs on top. Crumble a bit of feta over everything, sprinkle some fresh parsley for pop, and serve it up while it's hot. A lemon wedge on the side wouldn't hurt for those who want an extra zing.
# Notes:
01 -
These herby chicken meatballs with lemony orzo bring bold Mediterranean flavors together in one cozy dish.
02 -
Always zest your lemon before slicing into it for juice. Tzatziki on the side makes a cool, creamy bonus.
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Prepare meatballs ahead: keep raw ones in the fridge a day before cooking or store cooked ones 3 days in an airtight container.