Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: 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; 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

Jump to Recipe·5.1 from 10 reviews

Bring the lively spirit of the Mediterranean right to your kitchen with this Greek Chicken Meatballs with Lemon Orzo Recipe. Imagine juicy, herby chicken meatballs perched atop a bed of bright, lemony orzo—each bite bursting with fresh herbs, savory cheese, and a refreshing citrus kick. Whether you’re looking for an effortless family dinner or a show-stopping dish for guests, this recipe is guaranteed to become a fast favorite. It’s a craveable, colorful, and deeply satisfying journey to Greece, all in one pan.

Greek Chicken Meatballs with Lemon Orzo Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this Greek Chicken Meatballs with Lemon Orzo Recipe is how it uses a handful of humble, easy-to-find ingredients to create something irresistibly vibrant. Every component has a starring role: adding richness, aroma, or a pop of color that makes the finished dish shine.

Ground Chicken: Keeps the meatballs juicy and light, soaking up all those beautiful flavors.
Breadcrumbs: Binds the mixture and adds the perfect tender texture.
Parmesan Cheese: Brings salty, umami depth and a subtle creaminess.
Red Onion: Lends a pop of color and subtle sweetness for balance.
Garlic: Essential for that unmistakably Mediterranean punch.
Large Egg: Helps everything hold together in perfect, bite-size form.
Fresh Parsley: Brings brightness and a gorgeous green fleck to both meatballs and orzo.
Dried Oregano: The backbone of Greek seasoning, earthy and aromatic.
Salt & Pepper: Simple, effective, and utterly necessary for flavor.
Lemon Zest: Bursts of citrus aroma that make everything pop.
Orzo Pasta: Those cute, rice-shaped pastas are perfect for soaking up lemon and olive oil.
Vegetable or Chicken Broth: Infuses the orzo with savory flavor as it cooks.
Olive Oil: Adds richness and lightly coats the orzo for silkiness.
Feta Cheese: Salty, tangy crumbles that bring everything together.
Lemon Juice: For that signature Greek zing throughout the orzo.
Extra Salt & Pepper: To taste, because you know your palate best!

How to Make Greek Chicken Meatballs with Lemon Orzo Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This little step ensures your meatballs won’t stick, making cleanup a breeze and giving your meatballs a golden exterior instead of a greasy one.

Step 2: Mix the Meatballs

In a spacious bowl, combine your ground chicken with breadcrumbs, grated Parmesan, finely chopped red onion, minced garlic, egg, fresh parsley, oregano, lemon zest, salt, and black pepper. Use clean hands or a sturdy spoon to mix everything thoroughly. You want everything beautifully incorporated so every meatball is bursting with flavor.

Step 3: Shape the Meatballs

With your hands, form the mixture into evenly-sized 1-inch balls. Try to keep them uniform so they cook at the same rate. Arrange them on your lined baking sheet with a little space in between for even browning.

Step 4: Bake to Golden Perfection

Bake the meatballs for 20-25 minutes, until they’re golden and cooked all the way through (check for an internal temperature of 165°F or 74°C). As they bake, your kitchen will fill with the mouthwatering aroma of herbs and garlic.

Step 5: Prepare the Lemon Orzo

While the meatballs are in the oven, bring your broth to a boil in a saucepan. Stir in the orzo and cook until al dente, usually 8-10 minutes. The trick here is the orzo soaks up delicious flavor instead of just plain water!

Step 6: Dress the Orzo

Drain any excess broth and return the orzo to the pot. Drizzle with olive oil, add crumbled feta, more parsley, a generous squeeze of fresh lemon juice, and season to taste. Stir well to make sure every grain is kissed with flavor.

Step 7: Serve and Enjoy!

Arrange a generous spoonful of orzo on each plate, top with a few warm chicken meatballs, and finish with extra parsley or lemon wedges. Your Greek Chicken Meatballs with Lemon Orzo Recipe is ready for that first glorious bite!

How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe

Garnishes

A sprinkle of extra parsley adds a fresh, fragrant touch, while lemon wedges look bright and let everyone dial up the citrus to their liking. Crumbled feta on top never hurt anyone, and a light drizzle of good olive oil makes things even more luscious!

Side Dishes

To round out the Greek Chicken Meatballs with Lemon Orzo Recipe, serve with crunchy cucumber-tomato salad, a dish of tangy tzatziki, or some warm pita bread. These sides echo the Greek inspiration and turn dinner into a feast.

Creative Ways to Present

Turn the dish into cute party bites by skewering a mini meatball onto a toothpick with a bite of lemony orzo, or serve family-style in a big platter, letting everyone scoop and build their own plates. You can even pack leftovers as a Mediterranean bowl with leafy greens for an energizing lunch.

Make Ahead and Storage

Storing Leftovers

Let your Greek Chicken Meatballs with Lemon Orzo Recipe cool completely before storing. Pack meatballs and orzo in separate airtight containers—this keeps the orzo nice and fluffy, and the meatballs juicy. Both will stay fresh in the fridge for up to 3 days.

Freezing

You can freeze the baked meatballs (without orzo) in a sealed freezer bag or container for up to 3 months. The orzo can be frozen too, but the texture is best when frozen in individual portions and wrapped well.

Reheating

Reheat meatballs in the microwave or in a covered skillet with a splash of broth to keep them moist. Warm the orzo gently on the stovetop, adding a little more broth or water, and a fresh squeeze of lemon to revive its zing.

FAQs

Can I use ground turkey or beef instead of chicken?

Absolutely! The Greek Chicken Meatballs with Lemon Orzo Recipe is versatile—ground turkey or even lean ground beef both work wonderfully, just keep an eye on cook times as beef may need a few extra minutes.

Is it okay to use dried parsley if I can’t find fresh?

Fresh parsley offers more brightness, but if you’re in a pinch, a third of the amount in dried parsley makes a good substitute. Sprinkle a touch extra just before serving to perk things up.

Can I make this dish gluten-free?

Yes! Use your favorite gluten-free breadcrumbs in the meatballs, and swap orzo for a gluten-free small pasta or even cooked rice. It’s just as delicious and accommodating.

How can I meal prep this Greek Chicken Meatballs with Lemon Orzo Recipe?

It’s fantastic for meal prep! Bake the meatballs and make the orzo ahead, store them separately, and portion out for grab-and-go lunches or quick weeknight dinners. Just reheat and enjoy when needed.

What can I do if my meatball mixture feels too wet or too dry?

If your mixture is too wet, add a little more breadcrumbs a spoonful at a time. If it’s too dry, a splash of milk or another egg can help bind everything together smoothly.

Final Thoughts

If you’re craving a dish that’s easy, vibrant, and just a little bit special, I can’t recommend this Greek Chicken Meatballs with Lemon Orzo Recipe enough. It brings Greek sunshine to your dinner table and always leaves a happy crowd. Give it a try and let a little magic from the Mediterranean brighten your week!