Get ready to fall in love with a new dinner favorite: Greek Chicken Meatballs with Lemon Orzo! Light, zesty, and packed with Mediterranean flair, this heartwarming dish delivers juicy, herby chicken meatballs atop a bed of bright, buttery orzo—each bite is a delicious escape to the Greek Isles, right from your kitchen.
Why You’ll Love This Recipe
- Bursting with Mediterranean Flavor: Every forkful features juicy chicken meatballs, a tang of lemon, and the signature freshness of herbs that make Greek cuisine irresistible.
- Light, Comforting & Satisfying: This meal feels both nourishing and indulgent, combining comfort-food vibes with a bright, healthy twist.
- Quick Enough for Weeknights: Greek Chicken Meatballs with Lemon Orzo comes together in under 45 minutes with minimal prep—perfect for busy evenings or relaxed gatherings.
- Crowd-Pleasing Presentation: It’s gorgeous on the plate, with juicy meatballs nestled over golden orzo, crowned with feta and fresh herbs—your table will look and taste fabulous!
Ingredients You’ll Need
This recipe shines thanks to a handful of easy-to-find, flavor-packed ingredients. Each one plays a role—so don’t skip the classics like feta, lemon, and fresh herbs if you want to capture that authentic Greek effect!
- Ground chicken: Lean and mild, it’s the foundation for tender, protein-packed meatballs—make sure to choose ground chicken with a little fat for extra juiciness.
- Egg: Acts as a binder to keep your meatballs perfectly formed and satisfyingly moist.
- Breadcrumbs (plain or panko): Keep the meatballs fluffy and light, soaking up flavor as they cook.
- Olive oil: Gives the chicken meatballs a golden crust and a subtle richness.
- Crumbled feta cheese: Salty, tangy, and creamy, feta melts just enough to flavor the meatballs without overpowering.
- Fresh parsley: Adds brightness and color for that unmistakable Mediterranean freshness.
- Dried oregano: Delivers the bold, earthy Greek flavor that ties everything together.
- Garlic cloves: A must for depth—grate or finely mince for best distribution.
- Lemon zest: Packs every bite with zingy aroma and sunny flavor.
- Salt and black pepper: Season generously to round out each bite.
- Orzo pasta: The unique, rice-shaped pasta that soaks up every drop of buttery lemon sauce.
- Chicken broth: Infuses the orzo with savory flavor—use homemade or high-quality store-bought for best results.
- Butter (or olive oil): Gives the orzo a glossy, luxurious finish.
- Lemon juice and zest: Doubles up on citrusy brightness, transforming the orzo into the ultimate Greek side.
- Fresh dill (optional, for garnish): Lends color and a subtle herby top note—highly recommended!
- Optional garnishes: Sprinkle with fresh parsley, more feta, or lemon wedges to really make it pop.
Variations
The joy of Greek Chicken Meatballs with Lemon Orzo is how easy it is to personalize! Whether you need to swap for allergies, switch up the protein, or want to slip in extra veggies, this dish is your blank canvas—get creative.
- Make It Gluten-Free: Use gluten-free breadcrumbs in the meatballs and your favorite gluten-free orzo or small pasta—no one will notice the swap!
- Try Different Proteins: Swap in ground turkey for a similar taste, or even ground lamb for a heartier, more traditional Greek twist.
- Add Extra Veggies: Mix finely chopped spinach or grated zucchini into the meatball mixture for a little green goodness.
- Dairy-Free Version: Omit the feta or use a dairy-free cheese alternative for a lighter, allergy-friendly plate.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Mix and Shape Your Greek Chicken Meatballs
In a large bowl, gently blend the ground chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and black pepper until everything is just combined—overmixing will make the meatballs tough, so use a light hand! Scoop out the mixture and roll into meatballs about 1 ½ inches in size; you should get 16-20 perfect little rounds.
Step 2: Sizzle and Cook the Meatballs
Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add the meatballs in a single layer—work in batches if the pan is crowded to ensure a gorgeous sear on all sides. Cook for 4-5 minutes per side, turning gently, until deeply golden and cooked through (an instant-read thermometer should hit 165°F). Remove the cooked meatballs and set aside.
Step 3: Make Lemony Orzo
While the meatballs are cooking, bring chicken broth to a boil in a medium saucepan. Stir in the orzo and cook according to package instructions—usually 8-10 minutes—until just al dente. Drain any excess liquid, then return the orzo to the pot. Immediately fold in butter, lemon juice, lemon zest, and minced garlic, tossing until glossy and fragrant. Season to taste with salt and pepper, and don’t forget the optional fresh dill for extra brightness.
Step 4: Arrange and Serve
Divide the luscious lemon orzo between four shallow bowls or plates. Top each mound with 4-5 warm Greek chicken meatballs, piling them high for visual drama. Sprinkle over more feta and fresh herbs, and add a lemon wedge on the side. Get ready for applause at the table!
Pro Tips for Making Greek Chicken Meatballs with Lemon Orzo
- Juiciest Meatballs Secret: Use ground chicken with a little dark meat or fat; super-lean chicken can make your meatballs dry.
- Don’t Overwork: Gently mix and shape the meatballs—handling them too much compresses the mixture and leads to dense results.
- Let the Orzo Rest: After stirring in the butter and lemon, set the orzo aside for a couple of minutes—this helps the flavors meld and the texture turn silky.
- Sear, Don’t Steam: Avoid crowding the skillet so the meatballs achieve a delicious golden crust instead of steaming in their juices.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
Finish your Greek Chicken Meatballs with Lemon Orzo with a flourish—freshly chopped parsley or dill, an extra crumble of feta, and a few lemon wedges for squeezing make it sing with vibrant color and add layers of flavor to every bite.
Side Dishes
This dish is wonderfully complete, but if you want to round out the meal, try serving with a crisp Greek salad, roasted vegetables like zucchini or eggplant, or warm pita bread for swiping up any leftover lemony orzo.
Creative Ways to Present
You can arrange the meatballs and orzo family-style on a big serving platter for a festive centerpiece—just scatter with herbs and feta for maximum Greek flair! Or serve them in individual bowls for an inviting, bistro-chic presentation perfect for cozy nights in.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Meatballs with Lemon Orzo keep beautifully—simply store them in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making for a perfect lunch or quick dinner the next day.
Freezing
For longer storage, freeze the cooked meatballs and cooked orzo separately in airtight containers for up to 2 months. Let them cool completely first, then pop them in the freezer for a quick, healthy meal at your fingertips anytime.
Reheating
Reheat the meatballs and orzo gently in the microwave or in a covered skillet with a splash of chicken broth or water to restore moisture. Add a squeeze of fresh lemon and a sprinkle of herbs before serving to bring those bright Greek flavors back to life.
FAQs
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Can I use ground turkey instead of chicken for the meatballs?
Absolutely! Ground turkey works just as well in this recipe and still yields juicy, flavorful meatballs—the seasonings and feta have enough punch to suit either protein.
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Is it possible to bake the meatballs instead of pan-frying?
Yes! To bake, place the shaped meatballs on a parchment-lined baking sheet and bake at 400°F for about 18-20 minutes, or until golden and fully cooked through—turning once halfway for even color.
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What can I use instead of orzo?
If you can’t find orzo, try rice, couscous, or another small pasta shape—just follow the same steps with your chosen swap for a delicious base beneath those Greek chicken meatballs.
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Can I make Greek Chicken Meatballs with Lemon Orzo ahead for meal prep?
Definitely! Prepare the meatballs and orzo ahead, store them separately, and assemble portions throughout the week. Add fresh herbs and lemon just before serving for the best flavor.
Final Thoughts
If you’re looking to bring a little sunshine to your dinner table, Greek Chicken Meatballs with Lemon Orzo is an absolute must-try. It’s hearty enough for a hungry family, yet light and refreshing—the perfect invitation for everyone to gather, laugh, and savor the moment together. Happy cooking!
PrintGreek Chicken Meatballs with Lemon Orzo Recipe
Delight in the fresh Mediterranean flavors of Greek Chicken Meatballs served over zesty Lemon Orzo. These succulent meatballs are packed with feta, herbs, and a hint of lemon, paired with buttery orzo tossed in a citrusy garlic sauce. A vibrant, satisfying dish that’s perfect for a quick weeknight dinner or a casual gathering.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Frying, Boiling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Greek Chicken Meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/2 cup breadcrumbs (plain or panko)
- 2 tablespoons olive oil (for cooking)
- 1/3 cup crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or water, for cooking the orzo)
- 2 tablespoons butter (or olive oil)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Greek Chicken Meatballs In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and pepper. Gently mix and form into meatballs. Cook in olive oil until golden brown.
- Step 2: Cook the Lemon Orzo Boil chicken broth and cook orzo. Drain excess liquid, then mix in butter, lemon juice, zest, and garlic. Season with salt and pepper.
- Step 3: Assemble the Dish Divide lemon orzo onto plates, top with meatballs, garnish, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 130mg
