Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 pound ground chicken; 1 large egg; ½ cup breadcrumbs (plain or panko); 2 tablespoons olive oil (for cooking); ⅓ 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; ½ teaspoon black pepper; 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; Fresh parsley or dill; Crumbled feta cheese; Lemon wedges

Jump to Recipe

Meet your new weeknight dinner hero: Greek Chicken Meatballs with Lemon Orzo. Tender, herby chicken meatballs nestle on a bed of bright, buttery lemon orzo, garnished with creamy feta, fresh herbs, and a pop of citrus. This dish is bursting with Greek flavors, from savory oregano and garlic to salty bites of feta and that distinctive lemony zing, all delivered in a meal that’s cozy, fresh, and simply irresistible to friends and family alike.

Greek Chicken Meatballs with Lemon Orzo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Greek Chicken Meatballs with Lemon Orzo recipe is how simple, vibrant ingredients work together to bring big flavor and color to your table. Each item plays an important role—whether it’s keeping the meatballs juicy, infusing the orzo with bright notes, or adding a finishing touch of freshness.

Ground chicken: The lean, tender base for our meatballs that soaks up all those delicious Greek flavors.
Egg: Acts as a natural binder to keep the meatballs together and moist.
Breadcrumbs (plain or panko): Lightens the texture while helping everything hold its shape.
Olive oil (for cooking): Adds richness and ensures a crisp, golden crust on your meatballs.
Crumbled feta cheese: Salty, tangy bits of flavor tucked within every bite of the meatballs.
Fresh parsley, finely chopped: For color and a light, herbal note throughout.
Dried oregano: The classic Greek herb that gives that unmistakable Mediterranean flavor.
Garlic cloves, minced: Aromatic depth in both the meatballs and the orzo.
Zest of 1 lemon: Adds bright, citrusy fragrance to the meatballs.
Salt and black pepper: Essential seasonings to tie it all together.
Orzo pasta: A petite pasta that becomes delightfully creamy and soaks up all the lemony goodness.
Chicken broth (or water): Infuses the orzo with added flavor as it cooks.
Butter (or olive oil): Makes the orzo velvety and rich.
Juice and zest of 1 lemon: Brightens up the orzo and makes the flavors pop.
Garlic clove, minced: Layers more flavor into the orzo.
Fresh dill, chopped (optional, for garnish): A traditional finishing herb adding gentle anise-like notes.
Fresh parsley or dill: For vibrant, herby color when serving.
Crumbled feta cheese: Extra tang and creaminess as a final flourish.
Lemon wedges: For that custom squeeze of tartness on every plate.

How to Make Greek Chicken Meatballs with Lemon Orzo

Step 1: Mix and Shape the Greek Chicken Meatballs

Grab a large mixing bowl and gently combine the ground chicken with egg, breadcrumbs, crumbled feta, parsley, dried oregano, minced garlic, fresh lemon zest, salt, and black pepper. Use clean hands or a sturdy spoon to mix just until everything looks evenly distributed—this keeps your meatballs tender. Scoop out small mounds, about 1 ½ inches across, and gently roll into 16–20 little balls. Working with moist hands helps keep the mixture from sticking and ensures a smooth, even shape.

Step 2: Brown the Meatballs

Set a large nonstick skillet over medium heat and add the olive oil, letting it get shimmering hot but not smoking. Lay the chicken meatballs in a single layer—cook in two batches if they don’t all fit comfortably—and let them sizzle. Turn frequently so they brown evenly on all sides (about 4–5 minutes per side). You’re aiming for a lovely golden color and a firm, cooked-through center (165°F internal temperature is the sweet spot). Lift them out to a plate when done.

Step 3: Cook the Lemon Orzo

While your meatballs do their thing in the pan, bring chicken broth (or water) to a gentle boil in a saucepan. Stir in the orzo and cook per the package instructions, usually 8–10 minutes, until just al dente. Stir occasionally so nothing sticks. When it’s done, drain any extra liquid (if needed), then return the pasta to the pot and stir in butter until it melts, plus the juice and zest of one lemon and a clove of fresh minced garlic. Taste, then add salt and pepper to bring out all the zest and richness. The orzo should be creamy, lemony, and just begging to be a base for those meatballs.

Step 4: Assemble and Garnish Greek Chicken Meatballs with Lemon Orzo

Spoon the luscious lemon orzo onto plates or into shallow bowls, making a soft nest. Gently pile on the golden chicken meatballs—four or five per portion is just right. Shower everything with a pinch of chopped parsley or dill, an extra crumble of feta, and a fresh lemon wedge on the side. The colors, aromas, and flavors all come together for a meal that feels special but is so simple to throw together.

How to Serve Greek Chicken Meatballs with Lemon Orzo

Garnishes

For a restaurant-worthy finish, scatter more fresh dill or parsley, extra crumbled feta, and a final zesting of lemon over the top of your Greek Chicken Meatballs with Lemon Orzo. A squeeze of lemon right before serving wakes up all the flavors and gives each bite a fresh, lively punch. Guests will love making it their own!

Side Dishes

Round out your meal with a classic Greek salad—think tomatoes, cucumber, olives, and red onion—or simply serve with warm pita bread and tzatziki on the side. A platter of grilled vegetables is another fresh, colorful pairing alongside the Greek Chicken Meatballs with Lemon Orzo.

Creative Ways to Present

Try serving your Greek Chicken Meatballs with Lemon Orzo family-style on a big platter, letting everyone help themselves. For appetizers, skewer mini meatballs and layer them atop spoons of orzo for an elegant party bite. You could even tuck the meatballs and lemon orzo into warm pita or lettuce wraps for a fun, portable twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Greek Chicken Meatballs with Lemon Orzo in an airtight container in the fridge. The flavors continue to meld, making the dish just as delicious for lunch the next day! Everything holds up beautifully for up to three days.

Freezing

You can freeze just the meatballs or the entire dish. Arrange cooled meatballs in a single layer on a baking sheet to freeze solid, then transfer them to a freezer container or zip-top bag for up to two months. Orzo freezes well, too, but for best texture, try freezing the meatballs and making fresh orzo when you need it.

Reheating

For the juiciest results, reheat meatballs and orzo together with a splash of water or broth in a covered skillet over medium-low heat until warmed through. You can also use the microwave in a pinch. Add fresh herbs and a quick squeeze of lemon after heating to brighten everything right back up.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey makes a fine substitute and will yield equally moist meatballs. Just be sure to use dark meat turkey (or a mix of light and dark) to prevent dryness, and follow the same instructions for mixing and cooking.

What’s the best way to keep my meatballs tender?

Be careful not to overmix your meatball mixture or overcook the meatballs. Mixing just until combined keeps the texture light, and cooking until just done (not longer) prevents the meatballs from becoming tough.

Can I make Greek Chicken Meatballs with Lemon Orzo gluten-free?

Yes! Swap regular breadcrumbs for gluten-free panko or almond meal, and use a gluten-free orzo or small pasta shape. Everything else in the dish is already gluten-free, so it’s a simple adjustment.

Is there a way to make this dairy-free?

Leave out the feta cheese or use a plant-based cheese alternative, and replace the butter in the orzo with olive oil. The dish is still packed with flavor, and you won’t miss out on the signature lemony freshness.

How do I double the recipe for a crowd?

Making Greek Chicken Meatballs with Lemon Orzo for a larger group is easy—just double all the ingredients and cook the meatballs in batches, keeping them warm in the oven while you finish the rest. The orzo can be made in a big pot, and everything comes together just as seamlessly.

Final Thoughts

There’s a reason Greek Chicken Meatballs with Lemon Orzo is one of my go-to recipes for relaxed dinners and friendly gatherings. It’s simple enough for an easy weeknight, but vibrant and impressive enough for guests. If you crave a meal that’s both comforting and refreshingly bright, give this recipe a spot on your table—you may just find yourself making it again and again!

Greek Chicken Meatballs with Lemon Orzo Recipe

★★★★★

5.2 from 11 reviews

Author: lina
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These Greek Chicken Meatballs with Lemon Orzo are a flavorful and satisfying dish that brings together juicy chicken meatballs with zesty lemon orzo pasta. Perfect for a quick weeknight dinner or a special weekend meal.

Instructions

Step 1: Prepare the Greek Chicken Meatballs In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Form into meatballs and cook until golden brown and fully cooked. Set aside.
Step 2: Cook the Lemon Orzo Boil chicken broth, add orzo, and cook until tender. Drain excess liquid, then mix in butter, lemon juice, lemon zest, and garlic. Season with salt and pepper.
Step 3: Assemble the Dish Divide lemon orzo among plates, top with Greek chicken meatballs, garnish with herbs, feta cheese, and lemon wedges.