Greek Chicken Meatballs with Lemon Orzo (Fresh, Flavorful, and Easy!)

These Greek Chicken Meatballs with Lemon Orzo are a delicious and satisfying meal packed with fresh Mediterranean flavors! Tender, flavorful chicken meatballs seasoned with feta, dill, mint, and lemon are served over a bed of bright and zesty lemon orzo pasta. I love how this recipe is both easy to make and feels like a light yet complete meal. It’s perfect for a weeknight dinner, meal prep, or a flavorful lunch.

Why You’ll Love These Greek Chicken Meatballs with Orzo

• Fresh Mediterranean Flavors: The combination of lemon, feta, dill, parsley, and oregano creates an authentic and vibrant Greek taste.
• Tender Meatballs: Using ground chicken and feta cheese makes the meatballs moist and flavorful.
• Zesty Lemon Orzo: The lemon orzo is a bright and refreshing complement to the savory meatballs.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Healthy & Satisfying: A balanced meal with lean protein, pasta, and fresh herbs.

Ingredients for Greek Chicken Meatballs with Lemon Orzo

Here’s what you’ll need to make this flavorful dish. The full list with measurements is in the recipe card below.

Greek Chicken Meatballs

• Ground chicken (Meat)
• Breadcrumbs (Binder)
• Finely chopped red onion (Vegetable)
• Garlic, minced (Aromatic)
• Crumbled feta cheese (Dairy)
• Chopped fresh parsley (Herb)
• Chopped fresh dill (or dried dill) (Herb)
• Dried oregano (Herb)
• Egg, beaten (Binder)
• Lemon zest (Flavoring)
• Salt (Seasoning)
• Pepper (Spice)
• Olive oil (for frying) (Oil)

Lemon Orzo

• Orzo pasta (Pasta)
• Chicken broth (Liquid)
• Olive oil (Oil)
• Lemon zest (Flavoring)
• Lemon juice (Acid)
• Grated Parmesan cheese (Dairy)
• Chopped fresh parsley (Herb)
• Salt (Seasoning)
• Pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Greek Chicken Meatballs with Lemon Orzo as is, but here are a few ideas for variations:

• Different Meat: Use ground turkey, lamb, or beef instead of chicken for the meatballs.
• Add Vegetables: Stir some chopped spinach or sun-dried tomatoes into the meatball mixture or the orzo.
• Make it Spicy: Add a pinch of red pepper flakes to the meatball mixture.
• Different Cheese: Use goat cheese instead of feta in the meatballs. Add mozzarella to the orzo.
• Grain-Free Option: Serve the meatballs over cauliflower rice or zucchini noodles instead of orzo.

How to Make Greek Chicken Meatballs with Lemon Orzo

Let me show you how easy it is to make these Greek Chicken Meatballs with Lemon Orzo:

Prepare the Greek Chicken Meatballs

1. In a large bowl, I combine the ground chicken, breadcrumbs, red onion, minced garlic, crumbled feta cheese, parsley, dill, oregano, beaten egg, lemon zest, salt, and pepper. I mix gently until just combined – being careful not to overmix is key for tender meatballs!
2. I form the mixture into small meatballs, about 1-1.5 inches in diameter.
3. I heat the olive oil in a large skillet over medium heat.
4. I add the meatballs in batches, making sure not to overcrowd the pan.
5. I cook the meatballs for about 4-5 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
6. I remove them from the skillet and set aside.

Prepare the Lemon Orzo

1. In a medium saucepan, I bring the chicken broth to a boil.
2. I add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
3. I drain the orzo and return it to the saucepan.
4. I add the olive oil, lemon zest, lemon juice, grated Parmesan cheese, and chopped parsley. I stir everything to combine.
5. I season with salt and pepper to taste.

Serve

1. I serve the Greek chicken meatballs over the lemon orzo.
2. I garnish with additional chopped parsley and a sprinkle of crumbled feta cheese, if desired.

Tips and Tricks for the BEST Meatballs and Orzo

Here are my secrets for making this dish truly exceptional:

• Don’t Overmix Meatballs: Gently combine the meatball ingredients just until mixed to keep them tender.
• Use Fresh Herbs: Fresh dill and parsley provide the brightest flavor.
• Cook Pasta Al Dente: Cook the orzo until it’s al dente (firm to the bite).
• Fresh Lemon: Use fresh lemon juice and zest for the best bright, citrusy flavor in the orzo.
• Brown Meatballs Well: Getting a nice golden-brown sear on the meatballs adds flavor.

How to Serve

This Greek Chicken Meatballs with Lemon Orzo is a wonderful meal on its own, but pairs well with:

• Greek Salad: A fresh Greek salad on the side completes the Mediterranean theme.
• Pita Bread: Serve with warm pita bread for scooping.
• Steamed Vegetables: Simple steamed asparagus or green beans are great additions.

Make Ahead and Storage

You can make the meatballs ahead of time and store them, cooked or uncooked, in the refrigerator or freezer. The lemon orzo can also be made ahead and stored in the refrigerator. Reheat gently before serving. Leftovers can be stored in the refrigerator for up to 3 days.

FAQs about Greek Chicken Meatballs with Lemon Orzo

• Can I use dried herbs instead of fresh?
  • Yes, use about 1/3 the amount of dried herbs compared to fresh. Fresh herbs are recommended for the best flavor, especially the dill and mint if you were adding it.
• Can I bake the meatballs instead of pan-frying?
  • Yes, you can bake them at 400°F (200°C) for 15-20 minutes, or until cooked through.
• What if I can’t find orzo pasta?
  • You can substitute another small pasta shape like ditalini or small shells.

Enjoy these flavorful, fresh, and easy-to-make Greek Chicken Meatballs with Lemon Orzo! It’s a perfect meal that brings a taste of the Mediterranean to your table.

Greek Chicken Meatballs with Lemon Orzo

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 1x
• Category: Main Course, Pasta, Meatballs
• Cuisine: Greek-Inspired, Mediterranean

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Description

These Greek Chicken Meatballs with Lemon Orzo are a light, flavorful, and satisfying meal. Tender chicken meatballs seasoned with feta, dill, oregano, and lemon zest are served over bright, lemony orzo pasta.

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Ingredients

Scale 1x2x3x

For the Greek Chicken Meatballs:

• 1 pound ground chicken
• 1/4 cup breadcrumbs (plain or Italian seasoned)
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
• 1 teaspoon dried oregano
• 1 large egg, beaten
• Zest of 1 lemon
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil, for frying

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil
• Zest of 1 lemon
• Juice of 1 lemon (about 2–3 tablespoons)
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Black pepper, to taste

Optional Garnish:

• Additional chopped fresh parsley
• Crumbled feta cheese

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Instructions

• Make the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, finely chopped red onion, minced garlic, crumbled feta cheese, chopped parsley, chopped dill (or dried dill), dried oregano, beaten egg, lemon zest, salt, and pepper.

• Mix Gently: Use your hands to gently mix the ingredients until they are just combined. Do not overmix, as this can result in tough meatballs.

• Form Meatballs: Form the mixture into small meatballs, about 1-1.5 inches in diameter. (You should get about 20-24 meatballs).

• Cook Meatballs (in Batches): Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook the meatballs for about 4-5 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the cooked meatballs from the skillet and set aside.

• Cook the Lemon Orzo:

  • While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil.
  • Add the orzo pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente.
  • Drain the orzo well and return it to the saucepan (off the heat).
  • Add the 1 tablespoon of olive oil, lemon zest, lemon juice, grated Parmesan cheese, and chopped parsley to the cooked orzo. Stir gently to combine.
  • Season the orzo with salt and pepper to taste.

• Serve: To serve, divide the lemon orzo among bowls. Top with the Greek chicken meatballs. Garnish with additional chopped parsley and crumbled feta cheese, if desired. Serve immediately.

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Notes

• Mixing Meatballs: Be careful not to overmix the meatball mixture to keep them tender.
• Ground Chicken: You can substitute ground turkey if desired.
• Cooking Meatballs: Meatballs can also be baked at 400°F (200°C) for 15-20 minutes until cooked through.
• Orzo: Cook the orzo al dente according to package directions.
• Cheese: Freshly grated Parmesan melts best into the orzo.
• Serving Suggestions: Serve with a side of steamed vegetables or a fresh Greek salad for a complete meal.
• Storage: Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.