Greek Chicken Meatballs With Roasted Veggies, Lemon Orzo & Feta

Name: Greek Chicken Meatballs With Roasted Veggies, Lemon Orzo & Feta
Cuisine: European, Mediterranean, Greek
Ingredients: 1/2 cup plain nonfat greek yogurt; 1/2 cup feta crumbles; 1 tbsp olive oil; 2 tsp fresh lemon juice; 1 tsp fresh lemon zest; ¼ tsp garlic powder; salt and pepper, to taste; 1-3 tsp water; 2 lbs lean ground chicken; 1 egg; ½ cup almond flour; 1/4 finely diced large red onion; 2 tsp garlic, minced; 1/2 tsp garlic powder; 2 tsp dried oregano; 1 tsp salt; 1 tsp lemon pepper; 1/2 tsp Mediterranean seasoning (I used zatar); 1 red bell pepper, diced; 1 orange bell pepper, diced; 3/4 large red onion, sliced; 1 tbsp olive oil; Freshly ground salt and pepper; 1 ⅓ cup orzo (8 ounces); Water to cook orzo in; 1 tsp lemon zest; 2 1/2 tbsp fresh lemon juice; 1 tbsp olive oil; Freshly ground salt and pepper, to taste

6 steps

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Updated at: Thu, 17 Aug 2023 10:04:36 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories527.2 kcal (26%)

Total Fat29.4 g (42%)

Carbs29.7 g (11%)

Sugars5.1 g (6%)

Protein41.3 g (83%)

Sodium1228.7 mg (61%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

1. Make feta yogurt sauce by adding all sauce ingredients in or blender. Blend until smooth Add 1-3 tsp of water if too thick. Set aside.

Step 2

2. Preheat oven to 400°F. Line a large baking sheet with parchment paper.

OvenPreheat

Step 3

3. In a large bowl, combine the meatball ingredients. Form 30 1” meatballs. Set aside.

Step 4

4. Add bell peppers, onion, salt, pepper, and olive oil to prepared pan and spread out evenly on the outside. Nestle the meatballs in between the veggies. Bake for 20 minutes.

Step 5

5. While the meatballs are cooking, cook the orzo according to the directions on the package. Once al dente, drain orzo and add back to the pot. Stir in the lemon zest, lemon juice, olive oil and season with salt & pepper to taste.

Step 6

6. Serve plate with orzo, then top with meatballs (5 per person) and veggies. Drizzle with the feta yogurt sauce.

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