If you’re looking for a meal that packs tons of bright Mediterranean flavors into a comforting, complete dinner, Greek Chicken Meatballs with Lemon Orzo is it. This dish brings together juicy, herb-seasoned chicken meatballs and a lemony, creamy orzo pasta that catches every last savory bite. It’s equally perfect for impressing guests or for an easy weeknight family dinner, and you’ll love how simple it all comes together. Tangy feta, fresh herbs, a little garlic, and a pop of citrus make every forkful absolutely irresistible!
Ingredients You’ll Need
The beauty of Greek Chicken Meatballs with Lemon Orzo is found in its straightforward ingredient list. Each component has a flavorful role, from the herbs that add freshness to those little orzo grains that deliver silky texture. Gather these essentials for a Greek-inspired meal that tastes restaurant-worthy but comes together easily at home.
- Ground Chicken: Lean, protein-rich, and super tender in meatballs; choose dark meat for extra juiciness.
- Breadcrumbs: Help bind the meatballs and keep them soft; use gluten-free if needed.
- Red Onion: Adds sweet sharpness and color; finely chop so it blends in perfectly.
- Garlic: Brings bold, classic Greek savor to both meatballs and orzo.
- Fresh Parsley: Bright, grassy flavor; don’t skip for both color and taste.
- Fresh Dill: Delivers signature Greek aroma; dried works in a pinch, but fresh is best.
- Dried Oregano: Essential earthy note—no Greek kitchen is complete without it!
- Salt & Black Pepper: Enhance all the savory flavors; season with a gentle hand for balance.
- Egg: Acts as a binder so your meatballs stay tender, not crumbly.
- Olive Oil: Used for sautéeing and adds a rich, fruity taste to everything.
- Orzo Pasta: Rice-shaped pasta that cooks up creamy and light, cradling all that lemon flavor.
- Low-Sodium Chicken Broth: Infuses the orzo with moisture and savory depth.
- Lemon Juice: Fresh squeezed for flavor pop—use a ripe, juicy lemon for best results.
- Lemon Zest: Adds sunny brightness; zest before juicing your lemon!
- Crumbled Feta Cheese: Salty, tangy, creamy bites in every spoonful; use block feta for freshest taste.
- Extra Parsley (for garnish): Finishes the dish with a fresh, colorful touch.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Mix and Shape the Meatballs
Start by combining your ground chicken, breadcrumbs, finely chopped red onion, minced garlic, parsley, fresh dill, oregano, salt, pepper, and egg in a large mixing bowl. Gently use your hands or a fork to mix everything until just combined—the less you handle the mixture, the more tender the meatballs. Roll the mixture into meatballs about 1 1/2-inches in diameter, setting them on a plate; you should get about 16. Don’t worry if they’re not perfectly round—rustic means extra charm!
Step 2: Brown and Cook the Meatballs
Heat up a tablespoon of olive oil in a large skillet over medium heat. Working in batches, add the meatballs and brown on all sides, which should take about 8–10 minutes. Be patient—turning them gently helps keep their shape and ensures delicious, crispy edges outside with a juicy center. Once they’re cooked through, set aside on a plate while you turn your attention to the orzo.
Step 3: Build the Lemon Orzo Base
Grab a medium saucepan and warm a tablespoon of olive oil over medium heat. Toss in the garlic and sauté for just 30 seconds—it should get fragrant but not browned. Stir in your orzo, letting the grains toast and become glossy for 1–2 minutes. This creates extra flavor and keeps the texture pleasingly chewy, a perfect base for the Greek Chicken Meatballs with Lemon Orzo.
Step 4: Simmer to Creamy Perfection
Pour in the chicken broth, lemon juice, lemon zest, salt, and pepper. Stir everything together and bring to a gentle boil, then reduce the heat for a slow simmer. Stir occasionally as the orzo soaks up the liquid—after about 8–10 minutes, you’ll have a lusciously creamy pasta with only a hint of broth left behind. This is where the magic happens: the lemon infuses the whole pan with brightness that makes you want another bite every time.
Step 5: Finish and Serve
Take the pan off the heat and mix in your crumbled feta cheese and chopped parsley. The feta melts just a little, turning the orzo nearly risotto-like and tangy. Pile the lemon orzo onto plates, top with juicy meatballs, and shower with any extra feta and herbs. Greek Chicken Meatballs with Lemon Orzo is best enjoyed right away, when the aroma and flavors are at their peak!
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
A sprinkle of extra feta and handful of fresh parsley or dill is all you need to finish Greek Chicken Meatballs with Lemon Orzo. For a zesty touch, add thinly sliced lemon rounds or a final swirl of good olive oil to make everything glisten on the plate.
Side Dishes
This dish can stand on its own, but a crisp Greek salad with cucumbers, tomatoes, and olives brings coolness and color to your table. Add warm, crusty pita bread or roasted vegetables like zucchini and peppers if you want to stretch the meal into a bigger spread, Mediterranean style.
Creative Ways to Present
If you’re entertaining, serve Greek Chicken Meatballs with Lemon Orzo in a big, wide shallow bowl—family-style. For fun, try threading meatballs onto skewers with fresh veggies as a party appetizer, then pile them onto individual bowls of orzo for dazzling color and flavor in every bite!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Meatballs with Lemon Orzo keeps well for up to three days in the fridge when stored in a tightly sealed container. Make sure the orzo is completely cooled before you lid it up, and keep meatballs and pasta separate if you want to maintain the best texture.
Freezing
You can easily freeze the meatballs before or after cooking for a convenient dinner down the line—just flash freeze them on a baking sheet, then transfer to a zip-top bag. The orzo isn’t as freezer-friendly, but it holds up surprisingly well if you let it cool, portion it, and freeze in airtight containers.
Reheating
To reheat, bring the meatballs and orzo to room temperature, then warm gently in a skillet with a splash of chicken broth or water to revive creaminess. The microwave works too—just cover and stir every minute until warmed through. Avoid overheating to keep the meatballs tender and the orzo from drying out.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Ground turkey works beautifully, or try lean ground pork or a plant-based ground meat. Each delivers a slightly different flavor profile, but keeps that Mediterranean spirit alive.
What can I use instead of orzo if I’m gluten-free?
Short-grain rice or gluten-free pasta is a perfect swap for orzo. Just be sure to adjust cook times and liquid as needed, and you’ll get a dish just as comforting and flavorful.
Can I make the meatballs ahead of time?
Yes! Greek Chicken Meatballs with Lemon Orzo is meal prep friendly. Simply prep and shape the meatballs a day ahead, keep covered in the fridge, and cook them off right before serving for max freshness.
How do I know when the meatballs are fully cooked?
The easiest way: use a meat thermometer. The internal temperature should read 165°F. If you don’t have one, just cut into a meatball; the center should be opaque and juices clear.
Do the leftovers taste as good as fresh?
Greek Chicken Meatballs with Lemon Orzo tastes fantastic as leftovers! The flavors actually meld and intensify, making the next day’s lunch something to look forward to. Just reheat with care, and maybe add a squeeze of fresh lemon.
Final Thoughts
If you’re ready to bring a taste of the Greek islands to your table, put Greek Chicken Meatballs with Lemon Orzo on your menu. It’s zesty, bright, and incredibly satisfying—just the thing to spark smiles all around. Gather your ingredients, let those beautiful aromas fill your kitchen, and enjoy sharing this Mediterranean favorite with the ones you love.
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Greek Chicken Meatballs with Lemon Orzo Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek Chicken Meatballs with Lemon Orzo are a delightful Mediterranean-inspired dish that brings together flavorful chicken meatballs with a zesty lemon orzo pasta. Perfect for a healthy and satisfying meal.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup red onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Prepare the Meatballs: In a large bowl, mix ground chicken, breadcrumbs, red onion, garlic, parsley, dill, oregano, salt, pepper, and egg. Form into meatballs and cook in olive oil until browned.
- Make the Lemon Orzo: Cook garlic in olive oil, add orzo, chicken broth, lemon juice, zest, salt, and pepper. Simmer until orzo is tender. Stir in feta and parsley.
- Serve: Place meatballs over lemon orzo and garnish as desired.
Notes
- For a gluten-free option, use gluten-free breadcrumbs and substitute orzo with rice or gluten-free pasta.
- These meatballs are great for meal prep and can be frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
