Greek Chicken Meatballs with Lemon Orzo

There’s something magical about Mediterranean cuisine — the way it balances fresh herbs, citrus brightness, and savory depth in a way that feels indulgent yet wholesome. This Greek Chicken Meatballs with Lemon Orzo recipe delivers exactly that: juicy, herb-packed meatballs paired with a tender bed of orzo pasta kissed with lemon juice, creamy feta, and fragrant parsley.

This dish is a complete meal that brings together lean protein, satisfying carbs, and plenty of fresh flavor. It’s light enough for a summer dinner but cozy enough to serve year-round. Best of all, it’s easy to prepare in under an hour, making it perfect for weeknight dinners or casual entertaining.

Why You’ll Love This Recipe

• Fresh Mediterranean flavors – bright lemon, tangy feta, and fresh herbs in every bite.
• Easy weeknight meal – simple ingredients and quick cooking time.
• Healthy yet satisfying – lean chicken meatballs with a hearty pasta base.
• Make-ahead friendly – meatballs can be prepped ahead and frozen.
• Versatile – serve as a complete meal or pair with a fresh salad or roasted vegetables.

Ingredients Breakdown

For the Chicken Meatballs:

• 1 lb ground chicken – lean but tender, a great alternative to beef or pork.
• ½ cup breadcrumbs – binds the meatballs and keeps them moist.
• ¼ cup grated Parmesan cheese – adds savory richness.
• ¼ cup finely chopped red onion – provides sweetness and texture.
• 2 cloves garlic, minced – for bold, aromatic flavor.
• 1 large egg – binds ingredients together.
• 2 tbsp fresh parsley, chopped – fresh herbal brightness.
• 1 tsp dried oregano – classic Greek seasoning.
• ½ tsp salt – enhances all the flavors.
• ¼ tsp black pepper – adds gentle spice.
• Zest of 1 lemon – ties the dish to the lemony orzo base.

For the Lemon Orzo:

• 1 cup orzo pasta – small, rice-shaped pasta that absorbs flavor beautifully.
• 2 cups vegetable or chicken broth – cooks the orzo for extra depth of flavor.
• 2 tbsp olive oil – adds richness and a silky texture.
• ¼ cup feta cheese, crumbled – tangy and creamy.
• ¼ cup fresh parsley, chopped – fresh herb lift.
• Juice of 1 lemon – brings brightness to the dish.
• Salt and pepper, to taste – season to preference.

Tools & Equipment Needed

• Large mixing bowl
• Baking sheet or skillet (depending on cooking method)
• Small saucepan (for orzo)
• Zester or fine grater
• Measuring cups and spoons
• Sharp knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

1. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, salt, pepper, and lemon zest.
2. Mix gently with your hands or a spoon until just combined. Avoid overmixing, which can make meatballs dense.

Step 2: Form the Meatballs

1. Using clean hands or a small scoop, form the mixture into 1–1½-inch balls.
2. Place them on a plate or baking sheet while you prepare for cooking.

Step 3: Cook the Meatballs

Option 1: Bake

• Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 18–20 minutes until cooked through.

Option 2: Pan-Sear & Finish in the Oven

• Heat a skillet over medium heat with a splash of olive oil. Sear meatballs on all sides until golden, then transfer to the oven for 10–12 minutes to finish cooking.

Step 4: Cook the Orzo

1. In a saucepan, bring the broth to a boil.
2. Stir in the orzo and cook according to package instructions, usually 8–10 minutes, until tender but al dente.
3. Drain any excess liquid if needed, then stir in olive oil, feta, parsley, lemon juice, and season with salt and pepper to taste.

Step 5: Assemble and Serve

• Spoon the lemon orzo onto plates or a serving dish.
• Top with hot, juicy chicken meatballs.
• Garnish with extra parsley, crumbled feta, or a drizzle of olive oil if desired.

Flavor Profile

This dish is a balance of savory, citrusy, and herbaceous flavors. The chicken meatballs are tender and infused with garlic, oregano, and bright lemon zest. The orzo is creamy yet light, with the tangy saltiness of feta perfectly complementing the juicy meatballs. The fresh parsley in both components ties everything together with a fresh, green note.

Serving Suggestions

• Pair with a Greek salad of cucumber, tomato, olives, and red onion for a complete Mediterranean feast.
• Serve with grilled vegetables like zucchini, bell peppers, or eggplant.
• Add a dollop of tzatziki sauce for a creamy, refreshing contrast.
• Enjoy with warm pita bread for soaking up extra juices.

Tips for Success

• Keep meatballs moist: Don’t overcook, and consider adding a tablespoon of olive oil to the mixture for extra juiciness.
• Don’t skip the chill: For perfectly shaped meatballs, chill them for 15 minutes before cooking.
• Layer flavors: Cooking orzo in broth instead of water adds depth, and finishing with lemon juice keeps it fresh.
• Batch cooking: Double the meatball recipe and freeze half for a quick dinner later.

Recipe Variations

• Turkey Meatballs: Substitute ground turkey for chicken.
• Gluten-Free: Use gluten-free breadcrumbs and orzo (or rice).
• Low-Carb: Replace orzo with cauliflower rice tossed in lemon juice and olive oil.
• Extra Veggies: Add spinach or roasted red peppers to the orzo for color and nutrition.

Make-Ahead & Storage

• Make-Ahead: Form meatballs up to 24 hours in advance and refrigerate until ready to cook.
• Refrigeration: Store cooked meatballs and orzo separately in airtight containers for up to 4 days.
• Freezing: Freeze cooked or raw meatballs for up to 3 months. Thaw in the fridge overnight before reheating or cooking.
• Reheating: Warm meatballs in the oven at 350°F (175°C) or in a skillet with a splash of broth. Reheat orzo gently with extra olive oil or broth.

Nutrition Estimate (Per Serving)

Calories	Protein	Carbs	Fat	Fiber	Notes
450	28 g	35 g	20 g	3 g	Approximate values; will vary based on ingredient brands

FAQs

Q: Can I make this with beef or lamb?
A: Yes, but keep in mind the flavors will be richer and heavier than chicken.

Q: What if I can’t find orzo?
A: Substitute small pasta shapes like ditalini or use rice for a different texture.

Q: Can I cook meatballs entirely on the stovetop?
A: Yes — just pan-fry over medium heat until browned on all sides and cooked through.

Q: How do I know meatballs are cooked through?
A: Use a meat thermometer — they should reach 165°F (74°C) internally.

Conclusion

Greek Chicken Meatballs with Lemon Orzo is the perfect example of how simple ingredients can create a restaurant-worthy meal at home. The combination of juicy, lemon-scented meatballs and tender, tangy orzo captures everything we love about Mediterranean cuisine freshness, balance, and bold yet harmonious flavors.

This dish is versatile enough for a casual weeknight dinner yet elegant enough to serve to guests. You can prepare it ahead, adapt it to your dietary needs, and pair it with countless sides for endless variety.

If you’re craving a bright, flavorful, and satisfying dinner that’s both nourishing and delicious, this recipe delivers every time. One bite, and you’ll understand why Greek-inspired meals have such timeless appeal they feed both the body and the soul.

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