Fresh Lemon Orzo Balls (Print Version)

# Ingredients:

→ Meatball Mix

01 - 1 pound of ground chicken (any mix of dark or white meat)
02 - 1/3 cup almond flour (or swap with 1/4 cup finely chopped pecans or walnuts)
03 - 2 teaspoons crushed oregano
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon cracked black pepper
06 - Zest from one lemon
07 - 1 tablespoon olive oil for frying
08 - 1/4 cup finely chopped parsley leaves
09 - 2 teaspoons of fresh dill, minced
10 - 1/4 cup crumbled feta
11 - 2 teaspoons ground cumin
12 - 3 cloves of garlic, finely minced
13 - 1/2 tablespoon onion powder (you can substitute with red onions or scallions)

→ Orzo & Dressing

14 - 1 cup orzo pasta
15 - 1/3 cup crumbled feta cheese for garnish
16 - Chopped parsley for decoration
17 - 2 cups chicken broth
18 - Juice from a single lemon
19 - A tablespoon of olive oil
20 - Salt to taste

# Instructions:

01 - Combine chicken, chopped parsley, cumin, oregano, garlic, lemon zest, almond flour, dill, onion powder, feta, salt, and pepper in a large bowl. Use clean hands or a spatula to mix gently—overmixing makes meatballs dense.
02 - Rub a little water on your hands to stop sticking, then scoop and roll the mixture into 12-14 balls, each about 1.5-2 inches wide. Pop them onto a plate. Once they're all shaped, sprinkle lightly with salt for an extra crispy crust when cooked.
03 - Heat olive oil in a large pan over medium heat until it shimmers. Place the meatballs in, spacing them out, and let the underside cook without moving them for 3-4 minutes. Flip carefully to brown the opposite sides. Cover with a lid, turn the heat down, and let them cook 5-6 minutes longer until fully done (inner temp of 165°F). Set them aside under foil to keep warm.
04 - No need to rinse the pan—meatball drippings add flavor. Pour in the chicken broth and bring to a boil. Scrape up any brown bits while stirring. Drop the heat to low, add the orzo, and keep stirring occasionally. Let it simmer 8-10 minutes until the liquid is mostly absorbed and the orzo is tender. If the liquid goes away too fast, splash in a little more broth or water.
05 - Once the orzo is cooked just right, stir in the lemon juice and drizzle olive oil on top. Taste it, and throw in a pinch of salt if needed. Stir gently so the orzo doesn’t break apart.
06 - Spoon the orzo onto a serving platter or individual plates. Place the warm meatballs on top. Crumble a bit of feta, sprinkle parsley, and serve right away. Optional: Add a wedge of lemon on the side for an extra burst of citrus.

# Notes:

01 - This comforting dish pairs zesty orzo with juicy herbed chicken meatballs, bringing bold Mediterranean vibes right to your plate.
02 - Pro-tip: Always zest lemons before cutting for juice. Try adding tzatziki as a creamy side.
03 - You can save time by forming the meatballs in advance. Store uncooked ones in the fridge for a day or cooked ones in a sealed container for up to three days.

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