Greek Chicken Meatballs with Lemon Orzo

INGREDIENTS

• 1 lb ground chicken white meat is leaner; dark meat is juicier and more flavorful
• ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
• ¼ cup fresh parsley chopped
• 2 tsp fresh dill chopped
• 3 cloves garlic minced
• ¼ cup feta cheese crumbled
• ½ tbsp onion powder scallion, finely chopped or red onion
• 2 tsp dried oregano fresh oregano
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp freshly cracked pepper
• 1 lemon zest of
• 1 tbsp extra virgin olive oil
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 lemon juice of
• 1 tbsp extra virgin olive oil
• ⅓ cup crumbled feta cheese
• fresh parsley chopped, for garnish
• salt to taste

INSTRUCTIONS

1. 1 In a bowl, combine all the meatball ingredients (use a rubber spatula or hands). Then form into 1½-2-inch meatballs. Salt the meatballs with a pinch of salt before searing.
2. 2 Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Do not overcook, as they can become dry. Remove meatballs and set aside.
3. 3 In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
4. 4 Stir lemon juice and olive oil into the orzo.
5. 5 Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.

NUTRITION

Calories: 409 kcalkcal | Carbohydrates: 36 gg | Fat: 13 gg | Fiber: 3 gg | Sugar: 2 gg