Ingredients

Scale

(Serves 4)

Greek chicken meatballs:

1½ lbs ground chicken
½ cup plain breadcrumbs (or almond flour for low-carb)
1 large egg
¼ cup red onion, finely grated
2 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp dried oregano
Zest of 1 lemon
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil

Lemon orzo:

1 cup orzo pasta (or riced cauliflower for low-carb)
2 cups low-sodium chicken broth (you love low-sodium options!)
Zest and juice of 1 lemon
2 cups fresh spinach
⅓ cup crumbled feta cheese
1 tbsp olive oil
Salt & pepper to taste

Garnish:

Extra feta
Lemon wedges
Fresh dill or parsley

Instructions

1. Make meatballs:

In a bowl, combine ground chicken, breadcrumbs, egg, onion, garlic, parsley, dill, oregano, lemon zest, salt, and pepper. Mix gently (don’t overwork).
Roll into 1″ balls (use a cookie scoop for uniformity).

2. Cook meatballs:

Heat olive oil in a large skillet over medium-high heat. Brown meatballs 6–8 minutes, turning often, until golden and cooked through (165°F). Remove and set aside.

3. Cook lemon orzo:

In same skillet, heat 1 tbsp olive oil over medium heat. Add orzo; toast 2 minutes until lightly golden.
Pour in broth; bring to simmer. Cover and cook 10–12 minutes until orzo is tender and liquid absorbed.
→ Low-carb option: Skip orzo. Sauté riced cauliflower in broth 5–7 minutes.
Stir in lemon zest, lemon juice, spinach, and feta. Cook 2 minutes until spinach wilts. Season with salt and pepper.

4. Serve:

Nestle meatballs over lemon orzo. Garnish with extra feta, lemon wedges, and herbs.

💡 Pro Tips for Perfection:
✅ Don’t overmix meatballs—gentle handling = tender texture.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added broth + reduced-sodium feta
→ Boost flavor with extra lemon zest, garlic, and herbs
✅ Blood sugar friendly (you love this!):
→ Use riced cauliflower instead of orzo
→ Add 1 tbsp chia seeds to meatball mix for fiber + glycemic control
→ Net carbs: ~8g/serving
✅ Low-carb/keto option (you love this!):
→ Riced cauliflower base only
→ Increase feta to ½ cup + add 1 tbsp olive oil
→ Net carbs drop from 32g → 6g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup white beans to orzo (+7g protein/serving)
→ Use 2 lbs ground chicken for +10g protein/serving
✅ Make ahead: Meatball mixture keeps 1 day refrigerated. Cook just before serving for best texture.

Prep Time & Nutrition (per serving):