Greek Chicken Meatballs with Lemon Orzo is the dinner I make when I want something bright, comforting, and bursting with flavor—yet still perfect for a busy weeknight. Juicy homemade chicken meatballs brimming with Mediterranean herbs sit atop a bed of silky, citrusy orzo, all finished with creamy feta and a shower of fresh parsley. Whether you’re feeding family or entertaining friends, this dish never fails to bring a joyful, Greek-inspired vibe to the table!
Why You’ll Love This Recipe
- Bright Mediterranean Flavors: Lemon, feta, and herbs infuse each bite with zesty, fresh, and tangy tastes—like a sunshine escape to Greece.
- 30-Minute Weeknight Wonder: This dish is easy enough for busy nights but feels special enough for a dinner party.
- Juicy, Tender Meatballs: Baking the chicken keeps the meatballs moist and light, with a lovely savory crust.
- Versatile and Customizable: Easily swap ingredients to fit dietary preferences, spice it up, or keep things dairy-free—your kitchen, your rules!
Ingredients You’ll Need
All the magic of Greek Chicken Meatballs with Lemon Orzo comes from simple, wholesome ingredients. Each one is chosen not just for taste, but for how it creates those signature Greek textures—a little tang, a lot of freshness, plus cheesy and zesty highlights that make the whole dish sing.
- Ground chicken: Lean and mild, it gives the meatballs a soft, juicy bite while letting all the glorious Greek flavors shine.
- Breadcrumbs: Help bind the mixture and keep the meatballs moist—panko or regular both work well.
- Parmesan cheese: Adds umami and a subtle nutty richness to every bite of meatball.
- Red onion: Brings mild sweetness and a pop of color—finely chopped so it blends seamlessly.
- Garlic: Two cloves for their trademark savory punch; don’t skimp!
- Egg: Acts as the “glue,” holding everything together without weighing it down.
- Fresh parsley: Your flavor lifeline—fresh is best for a bright, herbaceous lift.
- Dried oregano: The classic Greek herb, lending earthy, floral notes and depth.
- Salt and black pepper: Because seasoning at every stage is key to a mouthwatering final result.
- Lemon zest: Little flecks of sunshine that keep the meatballs lively and aromatic.
- Orzo pasta: Silky, rice-shaped pasta that’s the perfect bed for saucy, juicy meatballs.
- Vegetable or chicken broth: Cooking orzo in broth instead of water infuses every bite with extra savoriness.
- Olive oil: Adds silkiness and classic Mediterranean richness to the finished orzo.
- Feta cheese: Briny, creamy, and oh-so-Greek—crumbled over the orzo for a tangy finish.
- Lemon juice: The not-so-secret ingredient that makes the orzo taste bright and somehow “sunny.”
- Extra parsley (for orzo): Don’t skip this step; herbs at the end wake up the whole dish.
Variations
You don’t have to head to Greece to play with these flavors! Greek Chicken Meatballs with Lemon Orzo is endlessly customizable, perfect for dietary swaps or using up what’s in the fridge. Make it your own with just a few tweaks below.
- Swap the Protein: Try ground turkey, ground lamb, or even plant-based grounds for a different spin on the meatballs.
- Dairy-Free Delight: Leave out the Parmesan and feta, and use your favorite plant-based cheese or just extra herbs.
- Add Extra Veggies: Fold in chopped spinach, grated zucchini, or even diced bell peppers for a veggie-heavy version.
- Spice It Up: Add a good pinch of red pepper flakes or a dash of smoked paprika to the meatball mixture for a little kick.
- Lemon-Lover’s Dream: Double the lemon zest in the meatballs and finish the orzo with extra fresh lemon for even more zing!
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Prep Your Oven and Equipment
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This sets you up for less mess later and ensures that the Greek Chicken Meatballs will bake up golden and juicy without sticking!
Step 2: Mix the Chicken Meatball Mixture
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan, red onion, minced garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Use clean hands or a sturdy spatula to mix everything together just until well-combined—don’t overmix for the most tender meatballs!
Step 3: Form and Bake the Meatballs
Scoop the mixture and gently roll into 1-inch meatballs, placing each on your prepared baking sheet with a little space in between. Bake for 20–25 minutes, or until they’re golden with lightly crispy edges and fully cooked through (internal temperature should reach 165°F / 74°C).
Step 4: Prepare the Lemon Orzo
While the meatballs are baking, bring your broth to a boil in a medium saucepan. Add the orzo and simmer according to package instructions (about 8–10 minutes) until al dente. If there’s a little broth left at the end, that’s fine—it’ll keep the orzo creamy and luscious.
Step 5: Finish the Orzo and Combine
Drain excess liquid if needed and return the orzo to the saucepan. Drizzle with olive oil, stir in the crumbled feta, extra parsley, lemon juice, and season with a bit of salt and pepper. Give it a loving toss to let the flavors meld—don’t skip this step, it’s where the orzo becomes ultra-flavorful!
Step 6: Serve and Enjoy
Once your Greek Chicken Meatballs are done, nestle them alongside the lemon orzo. Top with a sprinkle of extra herbs and maybe a few lemon wedges for bright color. It’s ready to serve—just bring it right to the table and soak up the “wow” moments!
Pro Tips for Making Greek Chicken Meatballs with Lemon Orzo
- Keep Meatballs Moist: Wet your hands slightly when rolling meatballs—this keeps the mixture from sticking and ensures perfectly round, tender results.
- Don’t Overcook the Orzo: Pull it off the heat just before it’s fully done; it will finish softening as you toss it with feta, lemon, and herbs.
- Fresh Herbs at the End: Always add a fresh hit of parsley right before serving—this brightens the whole dish and makes the flavors pop.
- Grate Your Own Parmesan: For the meatballs, freshly grated Parmesan melts beautifully and adds so much more robust flavor than pre-shredded options.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
Brighten up each plate by scattering extra fresh parsley, crumbled feta, and a few wispy ribbons of lemon zest over the top of your Greek Chicken Meatballs with Lemon Orzo. A wedge or two of lemon on the side looks lovely and lets everyone personalize their citrus hit!
Side Dishes
This dish is filling all on its own, but if you want to round out your Mediterranean feast, a simple Greek salad or a platter of roasted vegetables pairs perfectly. Warm pita, creamy tzatziki, or marinated olives also make delicious, crowd-pleasing sides.
Creative Ways to Present
For weeknights, serve right from the pan for an easy, family-style meal. Hosting? Try plating the orzo in wide bowls, nestling the meatballs on top, and finishing with a drizzle of olive oil and microgreens. Or skewer the baked meatballs for a fun appetizer at gatherings—you’ll love how quickly they disappear!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Meatballs with Lemon Orzo store beautifully in an airtight container in the fridge for up to three days. Keep the meatballs and orzo separate if you want them at their freshest, but honestly, they reheat beautifully together too!
Freezing
The meatballs freeze wonderfully—simply cool, then transfer to a freezer-safe bag for up to three months. For make-ahead lunches, portion out cooled orzo as well (minus any fresh herbs or feta), and freeze in individual containers for quick, satisfying meals.
Reheating
To reheat, warm the meatballs and orzo gently in a skillet with a splash of chicken broth or water to keep the orzo creamy and prevent drying out. The microwave works too—just top with a fresh squeeze of lemon and a sprinkle of parsley to revive those vibrant flavors!
FAQs
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Can I make the meatballs ahead of time?
Absolutely! You can shape and refrigerate the Greek Chicken Meatballs up to a day in advance. When you’re ready, pop them straight into the oven—just add an extra minute or two to the baking time if they’re cold from the fridge.
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Can I use brown rice or another pasta instead of orzo?
Yes! If you prefer, you can use cooked brown rice, couscous, quinoa, or even whole wheat pasta. The lemon and feta pairing works beautifully with any grain or small pasta shape you love.
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What’s the best way to keep chicken meatballs moist?
The secret is not to overmix the meatball mixture and to avoid overbaking. Baking at a high temperature and removing them as soon as they reach 165°F keeps the Greek Chicken Meatballs juicy and just right!
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Can I make this gluten-free?
You sure can! Swap in gluten-free breadcrumbs for the meatballs and use gluten-free orzo or rice for the lemon orzo. The flavors shine just as brightly no matter what.
Final Thoughts
If you’ve been looking for a meal that’s as cheerful and bright as it is satisfying, Greek Chicken Meatballs with Lemon Orzo will absolutely win your heart. Give it a try this week—your taste buds (and anyone you feed!) will be totally smitten. Kali orexi—enjoy every bite!
PrintGreek Chicken Meatballs with Lemon Orzo Recipe
These Greek Chicken Meatballs with Lemon Orzo are a delightful blend of flavors that will transport your taste buds to the Mediterranean. Tender chicken meatballs seasoned with herbs and lemon zest paired with a tangy and herbaceous lemon orzo make for a satisfying and vibrant dish.
- Prep Time: 15 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Boiling, Sauteing
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Form Meatballs: Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly apart.
- Bake Meatballs: Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Cook Orzo: While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Combine Orzo: Once cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir well to combine.
- Serve: Once the meatballs are finished, remove them from the oven and serve them alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired. Enjoy your delicious Greek-inspired meal!
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 115mg
