If you love the vibrant flavors of the Mediterranean and crave a dish that is both comforting and bursting with freshness, this Greek Chicken Meatballs with Lemon Orzo Recipe is exactly what you need to add to your dinner rotation. Tender chicken meatballs infused with fresh herbs, tangy lemon zest, and a hint of garlic pair perfectly with creamy, citrusy orzo that’s studded with feta and parsley. This recipe combines simple, wholesome ingredients to create a meal that’s as satisfying as it is bright, making it an instant favorite for weeknights or special gatherings alike.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a crucial role in balancing texture, flavor, and color, coming together to deliver a harmonious Mediterranean feast. From fresh herbs that add brightness to the creamy bits of feta that give a salty punch, every component is essential but approachable.
- 1 pound ground chicken: The lean, tender base for perfectly juicy meatballs.
- 1/3 cup breadcrumbs: Helps bind the meatballs and keeps them soft inside.
- 1/4 cup grated Parmesan cheese: Adds a nutty depth and a subtle richness.
- 2 tablespoons chopped fresh parsley: Provides a fresh, herbal brightness.
- 1 tablespoon chopped fresh dill: Offers a distinctive, aromatic touch typical of Greek cooking.
- 1 tablespoon lemon zest: Infuses both the meatballs and orzo with lively citrus notes.
- 2 garlic cloves (minced): Gives an aromatic, savory punch that enhances flavor.
- 1 egg: Binds the meat mixture for meatballs that hold their shape.
- 1 teaspoon dried oregano: Brings warmth and earthiness associated with Mediterranean dishes.
- 1/2 teaspoon salt: Elevates all flavors without overpowering.
- 1/2 teaspoon black pepper: Adds a mild heat and complexity.
- 2 tablespoons olive oil (for cooking): For sautéing the meatballs to a beautiful golden finish.
- 1 cup orzo pasta: The star carb, small and tender, perfectly soaking up lemony goodness.
- 2 tablespoons olive oil: Used to gently toast the orzo and add silky mouthfeel.
- 2 garlic cloves (minced): Boosts flavor in the orzo base.
- 2 cups chicken broth: Cooks the orzo and adds richness without heaviness.
- 1 tablespoon lemon juice: Brightens and balances the orzo’s flavors.
- 1 tablespoon lemon zest: Enhances that fresh citrus aroma throughout the dish.
- 1/4 cup crumbled feta cheese: Brings creamy, salty bursts that pair beautifully with lemon.
- 2 tablespoons chopped fresh parsley: Adds color and a final fresh note.
- Salt and pepper to taste: To adjust the seasoning perfectly.
How to Make Greek Chicken Meatballs with Lemon Orzo Recipe
Step 1: Prepare the Meatball Mixture
In a large bowl, combine your ground chicken with breadcrumbs, Parmesan, parsley, dill, lemon zest, minced garlic, egg, dried oregano, salt, and black pepper. Use your hands or a spoon to gently mix everything until just combined — overmixing can lead to tough meatballs, and we want them tender and juicy. Once mixed, shape into about 16 small meatballs, each about the size of a walnut.
Step 2: Cook the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, giving them space to brown on all sides. Turn them occasionally so each meatball gets a beautiful golden crust while cooking all the way through, which should take about 8 to 10 minutes. Once done, remove the meatballs from the skillet and set them aside. Their flavor will continue to develop as they rest.
Step 3: Make the Lemon Orzo
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat and add the minced garlic. Sauté it for about a minute until fragrant but not browned—that is key to avoid bitterness. Add the orzo to the pan and toast it lightly for 2 minutes, stirring often. Pour in the chicken broth and bring it to a boil. Lower the heat and let it simmer, stirring occasionally, until the orzo is tender and most of the broth has been absorbed, about 10 to 12 minutes.
Step 4: Finish the Orzo and Combine
Once the orzo is cooked, stir in the lemon juice, lemon zest, crumbled feta, and chopped parsley for a burst of bright, creamy flavors and gorgeous flecks of green. Season with salt and pepper to taste. Plate the lemon orzo and top generously with the warm chicken meatballs for a dish that looks as good as it tastes.
How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe
Garnishes
Fresh herbs like extra chopped parsley or dill sprinkled on top bring a pop of color and freshness that complements the baked-in herby flavors. Crumbled feta or a light drizzle of good olive oil adds richness and a touch of indulgence. A few thin lemon slices or wedges on the side invite an extra burst of zing for your plate.
Side Dishes
This dish shines spectacularly on its own, but to round out your meal, consider a crisp cucumber and tomato salad dressed in lemon and olive oil for a refreshing counterpoint. A side of creamy tzatziki or a cool cucumber yogurt sauce offers wonderful creaminess with just the right tang to swirl with each bite.
Creative Ways to Present
For a stunning presentation, serve the meatballs nestled on a bed of lemon orzo on rustic plates or shallow bowls. Garnish with edible flowers for a special occasion, or place the meatballs in a shallow casserole dish layered over orzo and warmly topped with crumbled feta. These thoughtful touches make the meal feel even more inviting and memorable.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and orzo together or separate them to maintain better texture, and always let the food cool to room temperature before refrigerating to preserve freshness.
Freezing
If you want to make this recipe ahead for busy nights, freeze cooked meatballs and orzo separately in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the flavors intact and avoid sogginess.
Reheating
Reheat gently on the stovetop with a splash of water or broth to loosen up the orzo and keep everything moist, or microwave in short bursts, stirring in between. Reheating slowly preserves the texture and vivid flavors that make this Greek Chicken Meatballs with Lemon Orzo Recipe so delightful.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well as a substitute and will yield similar results with a slightly different flavor. Just be mindful that turkey can dry out more easily, so don’t overcook the meatballs.
Is it possible to bake the meatballs instead of frying?
Yes, you can bake the meatballs at 400°F for 15 to 18 minutes, turning halfway through. Baking is a hands-off option that still delivers tasty, juicy meatballs with less oil.
Can I add vegetables to the orzo?
Definitely! Spinach, chopped kalamata olives, or halved cherry tomatoes added during the last few minutes of cooking the orzo add extra Mediterranean flair and nutrition.
What can I serve with this recipe to make it a full meal?
A simple green salad or some roasted vegetables round out the meal nicely, and a creamy tzatziki or cucumber yogurt sauce on the side adds a cooling contrast.
Is this recipe gluten-free?
Traditional orzo contains wheat, so this dish is not gluten-free as is. However, you can substitute gluten-free orzo or another small pasta to make it suitable for gluten-sensitive diets.
Final Thoughts
This Greek Chicken Meatballs with Lemon Orzo Recipe is a true celebration of fresh, vibrant flavors combined with comforting textures. It’s an easy way to enjoy a taste of the Mediterranean in your own kitchen, perfect for sharing with family and friends. Once you try it, this dish just might become one of your favorite go-to meals for any occasion.
Print
Greek Chicken Meatballs with Lemon Orzo Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
Greek Chicken Meatballs with Lemon Orzo is a bright and herby Mediterranean-inspired dish that combines flavorful ground chicken meatballs with zesty lemon-infused orzo pasta. This recipe offers a perfect balance of fresh herbs, cheese, and citrus, making it a delicious and satisfying main course ideal for a family dinner or entertaining guests.
Ingredients
Meatballs
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Lemon Orzo
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, chopped parsley, chopped dill, lemon zest, minced garlic, egg, dried oregano, salt, and black pepper. Mix gently until all ingredients are just combined, being careful not to overmix to keep the meatballs tender.
- Shape the Meatballs: Using your hands, form the mixture into 16 small evenly sized meatballs to ensure even cooking.
- Cook the Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Place the meatballs in batches, being careful not to overcrowd the pan. Cook, turning occasionally, until all sides are golden brown and the meatballs are cooked through, approximately 8 to 10 minutes total. Remove meatballs from the skillet and set aside.
- Start the Lemon Orzo: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant but not browned.
- Toast the Orzo: Stir in the orzo pasta and toast it lightly, stirring constantly, for about 2 minutes to enhance its nutty flavor.
- Add Broth and Simmer: Pour in 2 cups of chicken broth, bring the mixture to a boil, then reduce heat to low. Let it simmer, stirring occasionally, for 10 to 12 minutes or until the orzo is tender and most of the liquid has been absorbed.
- Finish the Orzo: Stir in lemon juice, lemon zest, crumbled feta cheese, chopped fresh parsley, and season with salt and pepper to taste. Mix gently to combine all flavors well.
- Serve: Plate the warm orzo and top with the cooked chicken meatballs. Garnish with additional fresh herbs or feta cheese if desired for an extra pop of flavor and color.
Notes
- You can bake the meatballs at 400°F (200°C) for 15–18 minutes as an alternative to stovetop cooking for a hands-off method.
- Add chopped spinach or kalamata olives to the lemon orzo for enhanced Mediterranean flair.
- This dish pairs beautifully with a refreshing cucumber yogurt sauce or traditional tzatziki on the side.
