Greek Chicken Meatballs with Lemon Orzo Recipe

Introduction

Greek Chicken Meatballs with Lemon Orzo is a vibrant, flavorful dish that brings the best of Mediterranean cuisine to your table. Juicy, herb-seasoned meatballs paired with creamy, zesty orzo make for a delicious and satisfying meal that’s easy to prepare. Perfect for weeknight dinners or entertaining guests.

Ingredients

• For the Greek Chicken Meatballs:
• 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
• For the Lemon Orzo:
• 1 cup orzo pasta
• 2 cups chicken broth (or water)
• 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
• Optional Toppings and Garnishes:
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

1. Step 1: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until evenly distributed, avoiding overmixing to keep the meatballs tender.
2. Step 2: Form the mixture into 16-20 meatballs, about 1 ½ inches in diameter, using a small scoop or your hands.
3. Step 3: Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, working in batches if needed to avoid overcrowding.
4. Step 4: Cook meatballs for 4-5 minutes per side, turning occasionally, until golden brown and fully cooked (internal temperature 165°F). Remove from skillet and set aside.
5. Step 5: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook 8-10 minutes according to package instructions, stirring occasionally to prevent sticking.
6. Step 6: Drain excess liquid if necessary. Return orzo to pot and stir in butter, lemon juice, lemon zest, and minced garlic. Mix until butter melts and orzo is coated. Season with salt and pepper to taste.
7. Step 7: Divide lemon orzo among four plates or bowls. Top each serving with 4-5 meatballs, and garnish with fresh parsley, dill, feta cheese, and a lemon wedge if desired.

Tips & Variations

• Use a nonstick skillet to prevent meatballs from sticking and promote even browning.
• Don’t overmix meatball ingredients to keep them tender and juicy.
• For gluten-free, substitute breadcrumbs with gluten-free breadcrumbs and orzo with rice or quinoa.
• For dairy-free, omit feta and use olive oil instead of butter in the orzo.
• Add a pinch of red pepper flakes for a spicy kick.
• Serve meatballs and orzo in pita pockets with tzatziki for a portable meal.

Storage

Store leftovers separately in airtight containers in the refrigerator for up to 3 days to keep orzo from becoming too soft. Reheat meatballs in a skillet or oven at 350°F until warmed through. Gently reheat orzo on the stovetop with a splash of broth or water to restore its creamy texture. Meatballs freeze well for up to 2 months; freeze on a baking sheet first, then transfer to a freezer-safe container.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of ground chicken?

Absolutely! Ground turkey is a great substitute and works just as well in this recipe.

What can I use instead of orzo?

If orzo isn’t available, rice, quinoa, or couscous are excellent alternatives that provide a similar texture and absorb the flavors nicely.

Greek Chicken Meatballs with Lemon Orzo Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

Greek Chicken Meatballs with Lemon Orzo is a vibrant Mediterranean-inspired dish featuring tender chicken meatballs flavored with feta, lemon, and herbs, served atop creamy, zesty lemon orzo. This recipe balances bright citrus notes with savory spices, perfect for a wholesome family dinner or entertaining guests.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Lunch
• Method: Frying
• Cuisine: Greek, Mediterranean

Ingredients

Scale 1x2x3x

For the Greek Chicken Meatballs:

• 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

For the Lemon Orzo:

• 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

Optional Toppings and Garnishes:

• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

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. Mix gently with your hands until all ingredients are evenly distributed, being careful not to overmix to keep the meatballs tender. Using a small scoop or your hands, form the mixture into meatballs approximately 1 ½ inches in diameter, yielding 16-20 meatballs. Heat olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer without crowding, cooking them 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove meatballs and set aside.
2. Cook the Lemon Orzo: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking. Drain any excess liquid if needed, then return orzo to pot. Stir in butter, lemon juice, lemon zest, and minced garlic until butter melts and orzo is evenly coated. Season with salt and pepper to taste.
3. Assemble the Dish: Divide lemon orzo evenly among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, additional crumbled feta cheese, and serve with lemon wedges for extra brightness.

Notes

• Do not overmix meatball ingredients to avoid tough texture.
• Use a cookie scoop to ensure uniform meatball size for even cooking.
• Cook meatballs in batches to prevent overcrowding and to achieve even browning.
• Keep orzo al dente to maintain perfect texture.
• Gluten-free variations: use gluten-free breadcrumbs and substitute orzo with rice or gluten-free pasta.
• Dairy-free option: omit feta and use olive oil instead of butter in the orzo.
• Leftovers can be refrigerated separately for up to 3 days.
• Meatballs freeze well for up to 2 months.
• Reheat meatballs in a skillet or oven; gently reheat orzo on stovetop with a splash of broth.
• To add vegetables, stir steamed spinach or roasted zucchini into the orzo.

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean recipe, easy dinner, chicken meatballs, lemon pasta, feta cheese meatballs, healthy chicken recipe