This Greek Chicken Meatballs with Lemon Orzo delivers juicy, herb-scented meatballs alongside creamy, lemony orzo perfect for busy weeknights or simple meal prep.
These meatballs are tender and savory with a hint of lemon and oregano, while the orzo is silky, buttery, and bright with fresh lemon and garlic. The crumbled feta and fresh herbs lift the whole dish so it tastes like a cozy taverna plate at home.
If you love lemon-and-chicken combos, you might also enjoy this related lemon chicken soup with orzo for another bright, comforting meal.
Why You’ll Love This Recipe
Top reasons to make this tonight:
- It’s quick enough for weeknights.
- Uses simple pantry staples with fresh herbs for big flavor.
- Great for meal prep meatballs reheat well and orzo is quick to cook.
- Ready in about 30–35 minutes
- Made with simple, everyday ingredients
- Family-friendly and great for meal prep
- Bright, fresh flavor with a hint of feta and lemon
Ingredients for Greek Chicken Meatballs with Lemon Orzo
For the meatballs:
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- 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
- 2 tablespoons olive oil (for cooking)
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
- Salt and pepper to taste
For serving and garnish:
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- Fresh parsley or dill (for garnish)
- Crumbled feta cheese (for serving)
- Lemon wedges (for serving)
Step-by-Step Instructions of Greek Chicken Meatballs with Lemon Orzo
- Mix the meatball ingredients: In a bowl, combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently until just combined.
- Shape the meatballs: Form the mixture into 1 to 1½-inch meatballs using your hands. Aim for even sizes for steady cooking.
- Brown the meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides, about 6–8 minutes total. They don’t need to be fully cooked through yet.
- Finish cooking meatballs: Lower heat, cover the skillet, and cook another 4–5 minutes until meatballs reach 165°F (74°C) inside. Remove meatballs from skillet and tent with foil.
- Cook the orzo: While meatballs cook, bring chicken broth (or water) to a simmer in a saucepan. Add orzo and cook according to package instructions until al dente (usually 8–10 minutes). Drain any excess liquid if needed.
- Flavor the orzo: In the same saucepan or a separate small skillet, melt butter (or warm olive oil) over low heat. Add minced garlic and cook 30 seconds until fragrant. Stir in lemon juice, lemon zest, and a pinch of salt and pepper. Toss cooked orzo in the lemon-butter mixture until coated.
- Combine and serve: Nestle meatballs over orzo on plates or in a serving dish. Sprinkle with fresh dill and parsley, extra crumbled feta, and lemon wedges. Serve warm.
Tips for Success
- Don’t overmix the meatball mix; it keeps them tender.
- Brown meatballs well for extra flavor before finishing them covered.
- Cook orzo al dente so it stays pleasant after reheating.
- Taste the orzo for salt and lemon at the end adjust to your taste.
Substitutions & Variations of Greek Chicken Meatballs with Lemon Orzo
To Make It Vegan/Gluten-Free:
- Vegan: Use crumbled firm tofu or cooked mashed chickpeas plus a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit). Swap feta for a vegan cheese or omit.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers, and be sure your orzo is gluten-free (or swap for gluten-free small pasta or rice).
Variations:
- Add a handful of baby spinach to the orzo and wilt it in the lemon-butter sauce.
- Swap dill for mint for a fresher twist.
- Bake meatballs at 400°F (200°C) for 15–20 minutes if you prefer hands-off cooking.
- Stir in roasted red peppers or olives for more Mediterranean flavor.
Storage Instructions of Greek Chicken Meatballs with Lemon Orzo
Refrigerator:
- Store cooked meatballs and orzo in separate airtight containers for up to 3–4 days.
Freezer:
- Freeze cooked meatballs on a tray until solid, then transfer to a freezer bag for up to 3 months. Freeze orzo only if you plan to reheat gently it can change texture when frozen.
Make-Ahead:
- Shape meatballs a day ahead and keep them covered in the fridge. Cook fresh the next day.
- Cook orzo shortly before serving for best texture; you can make the lemon sauce ahead and warm it with a bit of butter when ready.
Frequently Asked Questions (FAQ) of Greek Chicken Meatballs with Lemon Orzo
Can I bake the meatballs instead of frying?
- Yes. Bake on a rimmed sheet at 400°F (200°C) for about 15–20 minutes until cooked through.
How do I prevent the orzo from sticking?
- Stir occasionally during cooking and use enough liquid. Tossing with a little butter or olive oil after draining helps keep grains separate.
Can I use ground turkey or beef instead of chicken?
- Yes. Ground turkey works similarly; beef will give a richer flavor. Adjust salt and seasoning to taste.
Final Thoughts
Greek Chicken Meatballs with Lemon Orzo is a bright, comforting meal that’s easy enough for weeknights and tasty enough for guests. The lemony orzo and feta-touched meatballs make a balanced plate that’s both family-friendly and satisfying. Try it this week, and if you liked the recipe, leave a comment and a star rating so others can find it too I’d love to hear how yours turned out!
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Greek Chicken Meatballs with Lemon Orzo
A bright, family-friendly dinner featuring tender Greek chicken meatballs and creamy lemon orzo, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- 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
- 2 tablespoons olive oil (for cooking)
- 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
- Salt and pepper to taste
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- Fresh parsley or dill (for garnish)
- Crumbled feta cheese (for serving)
- Lemon wedges (for serving)
Instructions
- In a bowl, combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently until just combined.
- Form the mixture into 1 to 1½-inch meatballs using your hands.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer and brown on all sides, about 6–8 minutes total.
- Lower heat, cover the skillet, and cook another 4–5 minutes until meatballs reach 165°F (74°C) inside. Remove meatballs from skillet and tent with foil.
- While meatballs cook, bring chicken broth (or water) to a simmer in a saucepan. Add orzo and cook according to package instructions until al dente (usually 8–10 minutes). Drain any excess liquid if needed.
- In the same saucepan or a separate small skillet, melt butter (or warm olive oil) over low heat. Add minced garlic and cook 30 seconds until fragrant. Stir in lemon juice, lemon zest, and a pinch of salt and pepper. Toss cooked orzo in the lemon-butter mixture until coated.
- Nestle meatballs over orzo on plates or in a serving dish. Sprinkle with fresh dill and parsley, extra crumbled feta, and lemon wedges. Serve warm.
Notes
Don’t overmix the meatball mixture to keep them tender. Cook orzo al dente for best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten-Free, Dairy-Free