Oh my gosh, you HAVE to try these Greek Chicken Meatballs with Lemon Orzo! It’s one of those magical weeknight dinners that comes together faster than takeout but tastes like you spent hours in the kitchen. The first time I made this, my picky 7-year-old actually asked for seconds – and that’s when I knew it was a keeper.
What makes it so special? Imagine juicy chicken meatballs packed with fresh herbs and tangy feta, served over creamy orzo that’s brightened up with lemon zest. It’s got all those sunny Mediterranean flavors we love, but without any fussy techniques. My secret? Grate the onion super fine (trust me, no one wants onion chunks in their meatballs) and don’t skip chilling them before cooking – it makes all the difference in keeping them perfectly round and tender.
Table of Contents
Table of Contents
Why You’ll Love This Greek Chicken Meatballs with Lemon Orzo
Honestly, I make this at least twice a month because it checks every box:
- Faster than takeout – Ready in under 45 minutes start-to-finish
- Flavors that dance – Bright lemon, herby meatballs, and creamy feta
- Kid-approved magic – Even my picky eater gobbles it up
Quick and Easy Weeknight Dinner
The best part? You probably have most ingredients already. The meatballs mix up in one bowl while the orzo cooks (hello, one-pan wonder!). I’ve made this after soccer practice when I’m exhausted – it’s that simple.
Bursting with Mediterranean Flavors
Close your eyes and you’re in a seaside taverna! Fresh dill and parsley make the meatballs sing, while lemon zest in both the orzo and meatballs ties everything together. That salty feta crumble on top? *Chef’s kiss*
Nutritious and Satisfying
With lean chicken, whole-grain orzo options, and all those fresh herbs, this meal feels indulgent but is packed with good stuff. I love that my kids get protein and veggies (hello, sneaky grated onion!) without even realizing it.
Ingredients for Greek Chicken Meatballs with Lemon Orzo
Gathering the right ingredients is half the battle, and I promise these simple pantry staples come together to create magic! Here’s everything you’ll need, separated by component so you can prep like a pro. (Pro tip: I always measure everything out in little bowls before starting – makes me feel like one of those fancy cooking show hosts!)
For the Greek Chicken Meatballs:
- 1 lb ground chicken (thigh meat works great for extra juiciness!)
- 1 small onion, very finely grated (about 1/3 cup – trust me, grating beats chopping here)
- 2 cloves garlic, minced (or 1 tsp pre-minced if you’re in a rush)
- 1/2 cup plain dry breadcrumbs (I’ve used panko in a pinch)
- 1 large egg (room temp blends easier)
- 1/4 cup crumbled feta cheese (plus extra for garnish – no one ever regrets extra feta)
- 2 tablespoons chopped fresh parsley (none of that dried stuff for this!)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried if desperate)
- 1 teaspoon dried oregano (rub it between your fingers to wake up the oils)
- 1/2 teaspoon ground cumin (the secret flavor booster!)
- Zest of 1 lemon (save the juice for the orzo)
- 1 teaspoon kosher salt (Diamond Crystal – if using table salt, use 3/4 tsp)
- 1/2 teaspoon black pepper (freshly cracked if possible)
- 2 tablespoons olive oil (for cooking – the good stuff matters here)
For the Lemon Orzo:
- 1 1/4 cups dry orzo pasta (about 8 oz – looks like big rice)
- 3 cups chicken broth (low-sodium so you control the salt)
- 1 tablespoon olive oil or butter (I usually do half of each)
- Zest of 1 lemon (yes, another one – we love lemon here!)
- 2–3 tablespoons fresh lemon juice (start with 2, add more to taste)
- 1/4 cup grated Parmesan (optional but delightful – or use more feta)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder (not garlic salt!)
- Salt and pepper to taste (wait until the end to adjust)
- 2 tablespoons chopped fresh parsley, plus extra for serving
- Lemon wedges and extra feta for garnish (because pretty food tastes better!)
How to Make Greek Chicken Meatballs with Lemon Orzo
Okay, let’s get cooking! I promise this comes together easier than you think. The secret is working in stages – meatballs first, then the orzo cooks in the same pan to soak up all those delicious flavors. (Bonus: fewer dishes to wash!) Here’s exactly how I do it:
Step 1: Prepare the Meatball Mixture
Grab your biggest mixing bowl – we’re going all in! Combine the ground chicken, that finely grated onion (see, I told you grating was worth it!), garlic, breadcrumbs, egg, feta, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Now here’s the important part: use your hands to mix gently, just until everything comes together. Overmixing makes tough meatballs, and nobody wants that! The mixture should look evenly combined but still a bit loose – that’s perfect.
Step 2: Shape and Chill the Meatballs
Lightly oil your hands (trust me, this prevents sticking disaster) and roll the mixture into 18-20 meatballs, about the size of a ping pong ball. Place them on a plate – they don’t have to be perfect! If you’ve got 20 minutes to spare, pop them in the fridge. This helps them hold their shape when cooking. (No time? No worries – they’ll still taste amazing!)
Step 3: Brown the Meatballs
Heat 2 tablespoons olive oil in your largest skillet over medium heat. When it shimmers, add the meatballs in a single layer – don’t crowd them! Cook for about 3-4 minutes per side until they’re beautifully golden brown and reach 165°F inside. Transfer to a clean plate and tent with foil to keep warm. (Yes, I know you want to eat one now – resist! They’ll be even better with the orzo.)
Step 4: Cook the Lemon Orzo
Same pan, magic time! Pour in the chicken broth and scrape up all those tasty browned bits from the meatballs (that’s flavor gold!). Bring to a boil, then stir in the dry orzo. Reduce heat to medium and let it simmer for 8-10 minutes, stirring occasionally, until the orzo is al dente and most liquid is absorbed. It should look creamy but not soupy – think risotto texture.
Step 5: Combine and Serve
Turn the heat to low and stir in the olive oil (or butter – why not both?), lemon zest, lemon juice, Parmesan, oregano, garlic powder, and a pinch of salt and pepper. If it looks too thick, add a splash of hot water or broth. Now gently nestle those gorgeous meatballs back into the skillet right on top of the orzo. Let everything warm together for 2-3 minutes – this lets the flavors mingle. Finish with a shower of fresh parsley, extra feta crumbles, and lemon wedges for squeezing. Dinner is served!
Print
Juicy Greek Chicken Meatballs with Lemon Orzo in 45 Minutes
Greek Chicken Meatballs with Lemon Orzo is a flavorful Mediterranean dish featuring juicy chicken meatballs seasoned with herbs and feta, served over creamy lemon-infused orzo.
- Total Time: 45 minutes
- Yield: 4–5 servings 1x
Ingredients
- 1 lb ground chicken
- 1 small onion, very finely grated (about 1/3 cup)
- 2 cloves garlic, minced
- 1/2 cup plain dry breadcrumbs
- 1 large egg
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Zest of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 1/4 cups dry orzo pasta (about 8 oz)
- 3 cups chicken broth
- 1 tablespoon olive oil or butter
- Zest of 1 lemon
- 2–3 tablespoons fresh lemon juice (to taste)
- 1/4 cup grated Parmesan (optional, or more feta)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, plus extra for serving
- Lemon wedges and extra feta for garnish
Instructions
- Make the meatball mixture: In a large bowl, combine ground chicken, grated onion, garlic, breadcrumbs, egg, feta, parsley, dill, oregano, cumin, lemon zest, salt, and pepper. Mix gently just until everything is evenly combined.
- Shape: With slightly oiled hands, roll the mixture into 18–20 meatballs, about 1 1/4–1 1/2 inches wide. Place on a plate and refrigerate 15–20 minutes if possible so they firm up.
- Brown the meatballs: Heat 2 tablespoons olive oil in a large deep skillet over medium heat. Add the meatballs in a single layer. Cook about 3–4 minutes per side until nicely browned and cooked through (internal temp about 165°F). Transfer to a plate and keep warm.
- Cook the orzo: In the same skillet, pour in the chicken broth and bring to a boil, scraping up any browned bits from the pan. Stir in the dry orzo, reduce heat to medium, and simmer 8–10 minutes, stirring now and then, until the orzo is just tender and most of the liquid is absorbed.
- Finish the orzo: Turn heat to low. Stir in 1 tablespoon olive oil or butter, lemon zest, lemon juice, Parmesan (if using), oregano, garlic powder, and a pinch of salt and pepper. If it looks too dry, add a splash of hot water or broth; you want it creamy, like a loose risotto.
- Combine and serve: Nestle the meatballs back into the skillet on top of the lemon orzo and warm for 2–3 minutes over low heat. Sprinkle with fresh parsley and extra feta and serve with lemon wedges.
Notes
- Refrigerate meatballs before cooking for better texture.
- Adjust lemon juice to taste.
- Use fresh herbs for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Tips for Perfect Greek Chicken Meatballs with Lemon Orzo
After making this dish more times than I can count (seriously, my family won’t let me stop!), I’ve picked up some foolproof tricks to make it absolutely foolproof every single time:
Fresh Herbs Make All the Difference
I know it’s tempting to grab that dried dill from the back of your spice rack, but trust me – fresh parsley and dill transform these meatballs from good to “oh my gosh what is this magic?” The bright, grassy flavors just don’t compare when dried. (That said, if you must use dried herbs, add them to the meatball mixture 5 minutes before shaping to let them rehydrate a bit.)
The Chill Factor
I know, I know – chilling meatballs sounds like an extra step when you’re hungry NOW. But here’s why I swear by it: 15 minutes in the fridge helps the breadcrumbs absorb moisture and the proteins relax, giving you tender meatballs that hold their perfect round shape. No more lopsided meatballs! (If you’re truly in a rush, pop them in the freezer for 5 minutes while you prep the skillet.)
Lemon is Your Friend (But Taste as You Go!)
That lemon zest in both components? Non-negotiable. But when it comes to adding the lemon juice to the orzo, start with 2 tablespoons and taste after stirring. Some lemons are juicier than others, and nothing ruins a dish faster than over-lemoning! (My grandma always said: “You can add, but you can’t take away.”) The perfect balance should make your taste buds sing, not pucker.
Don’t Overcrowd the Pan
When browning those beautiful meatballs, resist the urge to cram them all in at once! Crowding the pan steams them instead of giving you that gorgeous golden crust. I cook mine in two batches if needed – the extra 3 minutes is worth it for that perfect caramelized exterior. (Pro tip: Keep the first batch warm in a 200°F oven while you cook the rest.)
Variations for Greek Chicken Meatballs with Lemon Orzo
One of my favorite things about this recipe is how easily it adapts to whatever I’ve got in the fridge or what my family’s craving that week. Don’t be afraid to play around with these variations – I’ve tested them all, and they’re all winners in my book!
Ground Turkey Instead of Chicken
Ran out of ground chicken? No problem! Ground turkey works beautifully here – just opt for the 93% lean variety so your meatballs stay juicy. The flavor’s slightly richer, which I actually prefer on colder nights. (Bonus: my fitness-obsessed brother-in-law loves this version!)
Sneak in Some Greens
I swear my kids don’t notice when I add a handful of finely chopped spinach (about 1/2 cup) to the meatball mixture. The trick is to squeeze out ALL the water after wilting it, or you’ll get soggy meatballs. Frozen chopped spinach works too – just thaw and drain it really well.
Going Grain-Free?
For my low-carb friends, swap the orzo for cauliflower rice! Cook it in the same flavorful broth, then finish with lemon and herbs. The texture’s different, sure, but all those Mediterranean flavors still shine through. (P.S. You can use almond flour instead of breadcrumbs in the meatballs too!)
Cheese Lover’s Twist
Sometimes I double the feta in the meatballs (shhh, don’t tell my nutritionist). For extra creaminess, stir a tablespoon of whipped cream cheese into the orzo at the end. My husband claims this version tastes “like a fancy Greek restaurant.”
Make It Spicy
When we’re feeling adventurous, I add 1/2 teaspoon crushed red pepper flakes to the meatball mixture and a pinch to the orzo. The subtle heat plays so nicely with the lemon and herbs – just enough to wake up your taste buds without overwhelming the dish.
Serving Suggestions
Oh, let me tell you how I love to serve these Greek chicken meatballs – it’s all about creating that perfect Mediterranean feast vibe! My absolute must-have side is a simple Greek salad with crisp cucumbers, juicy tomatoes, and kalamata olives. The fresh crunch balances the creamy orzo so beautifully. (Pro tip: Toss the salad with just lemon juice and olive oil – skip the vinegar to keep flavors harmonious.)
On busy nights when I want everything on one tray, I’ll roast some zucchini and bell peppers with oregano while the meatballs cook. The caramelized edges soak up all that lemony orzo sauce perfectly. And if you’re feeding a crowd? Warm pita bread for scooping is non-negotiable in my house – my kids go wild for “meatball pita pockets!”
For wine lovers, a crisp Assyrtiko or Sauvignon Blanc cuts through the richness just right. And don’t even get me started on dessert – baklava is dreamy, but honestly? A bowl of juicy watermelon with mint is my go-to for keeping things light and refreshing!
Storage and Reheating
Okay, confession time – this dish rarely lasts long enough in my house to need storing! But on the rare occasions we have leftovers (maybe I doubled the batch – smart move, future me!), here’s exactly how I keep everything tasting fresh and delicious.
The meatballs and orzo keep beautifully together in an airtight container in the fridge for 3-4 days. I always make sure to drizzle a tiny bit of olive oil over the top before sealing – it keeps the orzo from drying out. When I’m ready to reheat, I do it low and slow with a splash of chicken broth or water to bring back that creamy texture. Just microwave in 30-second bursts, stirring between each, or warm gently in a skillet over medium-low heat. (Bonus: the flavors actually deepen overnight!)
Now, if you want to get ahead, you can absolutely freeze the cooked meatballs separately for up to 3 months. I lay them out on a baking sheet to freeze solid first, then transfer to a freezer bag. When the craving hits, just pop them straight into a 350°F oven for 15-20 minutes while you whip up a fresh batch of lemon orzo. Easy peasy weeknight magic!
Nutritional Information
Now, I’m no nutritionist, but after years of making this dish (and eating way too many “taste tests”), I’ve broken down the numbers so you can enjoy every bite guilt-free. Keep in mind these are estimates – your exact counts might vary based on ingredient brands or how generous you are with that feta topping!
Per serving (about 4 meatballs + 3/4 cup orzo):
- Calories: 450 (but packed with good stuff!)
- Protein: 30g (hello, muscle fuel)
- Carbs: 35g (whole grain orzo bumps this up)
- Fiber: 2g (add a salad to boost this)
- Sugar: 3g (mostly from the natural onion and lemon)
- Fat: 18g (the good kind from olive oil and chicken)
- Saturated Fat: 5g (blame the delicious feta)
- Sodium: 800mg (use low-sodium broth to reduce)
A few quick notes from my kitchen experiments: Using chicken thigh meat instead of breast adds about 50 more calories but keeps the meatballs extra juicy. If you’re watching carbs, swapping in cauliflower rice cuts the carb count nearly in half. And that optional Parmesan? Adds about 30 calories per serving but SO worth it in my book!
Remember – food is meant to be enjoyed, not just calculated. This dish gives you lean protein, complex carbs, and healthy fats all in one comforting bowl. Now go enjoy every lemony, herby bite!
FAQ About Greek Chicken Meatballs with Lemon Orzo
I get so many questions about this recipe (my neighbors literally stop me at the mailbox to ask!), so let me share the answers to the ones that pop up most often. These tips have all come from my own trial and error – consider it my gift to your future meatball-making adventures!
Can I Freeze These Meatballs?
Absolutely! These Greek chicken meatballs freeze like a dream. Here’s how I do it: Let them cool completely after cooking, then arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid (about 2 hours), then transfer to freezer bags. They’ll keep for up to 3 months. When you’re ready, reheat them straight from frozen in a 350°F oven for 15-20 minutes while you whip up fresh lemon orzo. (The orzo doesn’t freeze well – it gets mushy, so I always make that fresh.)
What Can I Substitute for Orzo?
No orzo? No problem! My go-to swap is pearled couscous – it has that same delightful chew and cooks in about the same time. For a healthier twist, quinoa works beautifully (just use 2 cups broth instead of 3). And in a real pinch? Regular rice works too – cook it separately and stir in the lemon and herbs at the end. The flavors will still shine through, I promise!
How Do I Keep the Meatballs Tender?
Oh, this is my favorite trick! The secret is in two things: first, that finely grated onion (it adds moisture without chunks), and second, not overmixing the meat. I use a light touch – just combine until everything sticks together, then stop. Also, chilling the shaped meatballs for 15-20 minutes helps them hold their shape without squeezing out all the juices. And never skip the feta – that salty creaminess is like an insurance policy against dryness!
Can I Make These Ahead for Meal Prep?
You bet! I often make the meatball mixture up to 24 hours ahead and keep it covered in the fridge – the flavors actually get better! Just shape and cook when ready. For full meal prep, cook everything and store in portioned containers (with that little drizzle of olive oil I mentioned). It reheats beautifully for lunches all week – just add a fresh squeeze of lemon before eating to brighten it up.
What If My Meatballs Fall Apart While Cooking?
First, don’t panic! This usually means the mixture needed more binder. Next time, try adding an extra tablespoon of breadcrumbs or chilling them longer. If they’re falling apart mid-cooking, resist the urge to poke them – let them form a crust before gently turning. And remember – even if they’re not perfectly round, they’ll still taste incredible over that lemony orzo!
Enjoy This Greek Chicken Meatballs with Lemon Orzo!
I can’t wait for you to try this recipe and fall in love with it like my family has! There’s nothing better than hearing how these little flavor bombs brighten up someone else’s weeknight dinner routine. If you make them, I’d be over the moon if you snapped a pic and tagged me – I love seeing your kitchen creations! Follow along on Facebook for more behind-the-scenes fun!
Did you tweak it with your own spin? Maybe added extra garlic (no judgment here!) or tried the spicy version? Drop a comment below and let me know how it turned out. And if this becomes your new go-to like it is mine, don’t forget to pin it or share with your food-loving friends – good recipes are meant to be passed around, just like Grandma’s used to be!
