Greek Chicken Meatballs with Lemon Orzo Recipe

If you’re in the mood for a Mediterranean-inspired dinner that’s equal parts comforting and vibrant, greek chicken meatballs with lemon orzo are about to become your new go-to. These juicy, herby chicken meatballs pair perfectly with a zesty, silky bed of lemon orzo—every bite feels like a little sunshine on your plate. It’s a weeknight dream: 45 minutes from start to finish, minimal prep, and ingredients you probably already have in your kitchen. Whether you’re cooking for family, friends, or just treating yourself, this dish brings a burst of Greek flavors straight to your table.

Ingredients You’ll Need

What makes greek chicken meatballs with lemon orzo so special is how simple, fresh ingredients come together to create pure magic. Every component contributes its personality—whether that’s juicy chicken, the brightness of herbs, or a creamy touch of feta. Here’s what you’ll need, and why they matter:

• Ground Chicken: Keeps the meatballs light, tender, and full of protein—don’t use turkey here for the juiciest results.
• Egg: Helps bind the meatballs together for a perfect, pillowy bite.
• Breadcrumbs (plain or panko): Add subtle texture and help lock in moisture so the meatballs don’t dry out.
• Olive Oil: For pan-frying the meatballs, adds a hint of rich Mediterranean flavor.
• Crumbled Feta Cheese: Offers salty, creamy pops of flavor in each bite—don’t skip it!
• Fresh Parsley, finely chopped: Bright, green, and herbaceous, parsley lifts the flavors of the meatballs.
• Dried Oregano: Classic Greek seasoning that gives both meatballs and orzo that unmistakable aroma.
• Garlic: Adds depth and warmth to both the meatballs and the orzo.
• Zest of 1 Lemon: Essential for that signature, sunny flavor; use organic if you can!
• Salt & Black Pepper: Season everything to perfection—don’t be shy with salt for the meatballs.
• Orzo Pasta: This short, rice-shaped pasta is incredibly satisfying and soaks up the lemony sauce beautifully.
• Chicken Broth (or water): Cooking orzo in broth layers in subtle savoriness—highly recommended.
• Butter (or olive oil): Stirred into the hot orzo, it creates a luscious, glossy finish.
• Lemon Juice & Zest: Infuses the orzo with zippy, refreshing citrus flavor that balances the richness.
• Fresh Dill (optional, for garnish): Adds an extra pop of green and anise flavor if you love herbs.
• Optional Toppings: Fresh Parsley, Dill, Crumbled Feta, Lemon Wedges: Take your presentation and taste experience to the next level!

How to Make greek chicken meatballs with lemon orzo

Step 1: Prepare the Meatball Mixture

Start by gathering all your meatball ingredients in a big mixing bowl: ground chicken, egg, breadcrumbs, crumbled feta, chopped parsley, dried oregano, garlic, lemon zest, salt, and pepper. Use your hands (it’s the best tool for this job!) and gently mix until everything just comes together. Be careful not to over-mix—the more you handle the mixture, the tougher the meatballs will be. You’re aiming for tender, moist perfection here!

Step 2: Shape and Cook the Meatballs

Using a small scoop or your palms, form the mixture into balls about 1 ½ inches across—you’ll end up with somewhere between 16 and 20. Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add the meatballs in a single layer, working in batches if needed. Allow each side to get beautifully golden, turning with tongs for even browning. As soon as the meatballs reach 165°F inside and look irresistibly crisp on the outside, remove them to a plate and get ready for the next step!

Step 3: Cook the Lemon Orzo

While the meatballs are sizzling, pour chicken broth (or water) into a saucepan and bring it to a boil. Tip in your orzo, then simmer according to the package—usually about 8 to 10 minutes, stirring occasionally so the little grains don’t stick. Once it’s just tender and most liquid is absorbed, drain any excess. Now, stir in butter, lemon juice, zest, and garlic. The orzo transforms into something silky and fragrant! Taste and adjust salt and pepper as needed.

Step 4: Assemble the Dish

To bring everything together, mound your lemon orzo onto plates or in shallow bowls, making a luscious bed for those golden greek chicken meatballs with lemon orzo. Pile on four or five meatballs per serving, then shower with extra parsley, dill, crumbled feta, and you absolutely must include lemon wedges for squeezing over the top. Every component shines, and together they create the ultimate Greek-inspired comfort.

How to Serve greek chicken meatballs with lemon orzo

Garnishes

The finishing touches make a world of difference! Sprinkle chopped fresh parsley or dill for a burst of color and herby freshness. A few extra crumbles of feta add salty creaminess, and a bright lemon wedge on the side means everyone can turn up the zing to their liking. These little flourishes make greek chicken meatballs with lemon orzo look straight out of a bistro.

Side Dishes

This dish truly stands on its own, but you can round out your meal with a crisp cucumber-tomato salad tossed in olive oil, a few warm pita triangles, or even some roasted veggies. If you’re hosting, a side of tzatziki or simple Greek yogurt with herbs adds a cool, tangy contrast alongside the warm meatballs and orzo.

Creative Ways to Present

If you’re feeling playful, serve greek chicken meatballs with lemon orzo in deep bowls with a swirl of tzatziki on the side for dipping, or layer everything into a big platter for easy family-style sharing. For a party, thread mini meatballs onto toothpicks and nestle them atop the orzo in individual ramekins—appetizer heaven!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the meatballs and orzo separately in airtight containers in the refrigerator. They’ll stay fresh for up to three days. Keeping them apart helps prevent the orzo from soaking up too much liquid and becoming mushy.

Freezing

The good news is, greek chicken meatballs with lemon orzo freeze remarkably well! Freeze cooked, cooled meatballs in a single layer, then transfer to a zip-top bag or container for up to two months. Orzo freezes best if packed with a drizzle of olive oil to prevent sticking; thaw both in the fridge overnight before reheating.

Reheating

To reheat, simply pop the meatballs into a skillet with a splash of broth or water and warm gently until heated through. For the orzo, microwave in intervals, stirring and adding a touch of water as needed to keep it creamy. A fresh squeeze of lemon and a sprinkle of parsley will wonderously revive the flavors!

FAQs

Can I use ground turkey instead of chicken?

Absolutely, you can substitute ground turkey if that’s what you have on hand. Just be aware turkey is sometimes a bit leaner, so avoid overcooking to keep meatballs moist, and perhaps add a teaspoon of olive oil to the mix for insurance.

What if I don’t have fresh herbs?

No worries! Dried parsley can fill in, though it’s a bit less vibrant. Substitute one-third the amount of dried for fresh—so about 2 teaspoons dried parsley if you’re out of the fresh stuff.

How do I make this gluten-free?

Simply use gluten-free breadcrumbs in your meatball mixture and swap out the regular orzo for a gluten-free pasta or rice—everything else will stay wonderfully the same.

Can I prepare the meatballs in advance?

Definitely! Form the meatballs up to a day in advance, place on a baking sheet, cover, and let them chill in the fridge. When you’re ready, cook them as directed for a truly effortless meal.

Is it possible to bake the meatballs instead of pan frying?

Yes! Arrange the meatballs on a lined baking sheet, drizzle with a little olive oil, and bake at 400°F for about 18-20 minutes or until golden and cooked through for a slightly lighter, hands-off method.

Final Thoughts

If you’re craving a taste of the Mediterranean in your own kitchen, give greek chicken meatballs with lemon orzo a try. It’s fresh, filling, and impossible not to love—exactly the sort of recipe that has everyone scooping up seconds. Can’t wait to hear how you make it your own!

Print