Fresh Lemon Orzo Bites (Print Version)
# Ingredients:
→ What You Need for the Chicken Meatballs
01 -
1 lb of ground chicken (any combination of white or dark meat works)
02 -
1 tablespoon of olive oil for pan frying
03 -
2 teaspoons dried oregano
04 -
2 teaspoons ground cumin
05 -
1/4 cup parsley, finely chopped
06 -
1/3 cup almond flour (you can swap this with 1/4 cup of finely chopped pecans or walnuts)
07 -
1/4 cup feta cheese, crumbled
08 -
1/2 teaspoon of sea salt
09 -
1/2 teaspoon black pepper, cracked fresh
10 -
Grated zest of a lemon
11 -
3 cloves of garlic, minced
12 -
1/2 tablespoon onion powder (finely chopped scallions or red onion can also work)
13 -
2 teaspoons of freshly chopped dill leaves
→ Ingredients for the Lemon Orzo
14 -
1 cup orzo pasta
15 -
2 cups chicken stock or broth
16 -
Pinch of salt, as much as you like
17 -
Juice of one lemon, freshly squeezed
18 -
1/3 cup feta cheese, crumbled
19 -
1 tablespoon of olive oil
20 -
A sprinkle of parsley, freshly chopped
# Instructions:
01 -
Start by combining ground chicken, feta, almond flour, parsley, dill, lemon zest, garlic, cumin, oregano, onion powder, salt, and pepper in a big bowl. Mix thoroughly with hands or a spoon, but don't overdo it. Keep it nice and light for tender meatballs.
02 -
Wet your hands slightly to stop sticking, then roll the mixture into about 12-14 meatballs (aim for 1.5-2 inches). Lay them onto a plate. Sprinkle them with a bit of salt on the outside once they're all formed.
03 -
In a pan using medium heat, warm up some olive oil till it shimmers. Arrange the meatballs in, giving them space between each. Leave them untouched for around 3-4 minutes so the bottom crisps up. Rotate carefully to sear the other sides until golden brown. Cover the pan and reduce heat, letting them cook completely in about 5-6 minutes (165°F inside). Set aside and keep them warm.
04 -
In the same pan (no need to rinse), pour in chicken broth, scraping any browned bits stuck to the bottom. Bring it to a boil, then stir in the orzo. Switch to a lower heat and cover partially. Let it gently cook for 8-10 minutes, stirring occasionally, till the liquid is mostly gone and the pasta's tender. If it dries out too fast, add a little extra broth.
05 -
Once the orzo is perfectly cooked, turn off the heat. Stir in olive oil and lemon juice. Taste it and sprinkle more salt if you want that tang to shine. Mix gently so the orzo stays fluffy.
06 -
Spoon the warm orzo onto serving plates and arrange the meatballs neatly on top. Sprinkle some parsley for extra color, crumble feta over everything, and serve while hot. Add a lemon wedge on the side for anyone liking more zing.
# Notes:
01 -
Tangy orzo and herb-filled chicken meatballs make a flavor-packed meal inspired by the Mediterranean.
02 -
Get your lemon zest off before juicing—it makes things so much easier! Pair the dish with some creamy tzatziki for something extra.
03 -
To save time, prep the meatballs ahead. Either refrigerate raw ones for cooking later or store cooked ones for up to 3 days.