Imagine tender, herby chicken meatballs nestled over a bright, lemony orzo, finished with creamy feta and fresh herbs—this is Greek Chicken Meatballs with Lemon Orzo. Every bite is a little Greek getaway, blending juicy meatballs with pillowy pasta and zesty citrus. It’s a dreamy, quick dinner you’ll want to share with family and friends, perfect for busy weeknights or whenever you need a burst of Mediterranean sunshine at your table.
Ingredients You’ll Need
You’ll be amazed by how a handful of fresh, colorful ingredients transform into something so flavorful. Simple pantry staples paired with vibrant herbs and salty feta are the secret to making Greek Chicken Meatballs with Lemon Orzo positively irresistible.
- Ground chicken: Gives the meatballs their tender, protein-rich base—choose lean for a lighter dish.
- Breadcrumbs: Help keep the meatballs juicy and give them just the right amount of structure.
- Red onion: Adds a hint of sweetness and color, balancing the chicken beautifully.
- Fresh parsley: Brings a pop of herbal freshness that brightens every bite.
- Feta cheese: Creamy, salty, and tangy, it gives authentic Greek flavor to both meatballs and orzo.
- Garlic: Provides aromatic depth in both the meatballs and the orzo base.
- Dried oregano: Classic Mediterranean flavor that instantly evokes Greek cuisine.
- Salt and black pepper: Essential seasonings for amplifying all the other flavors.
- Egg: Binds everything together, giving the meatballs their perfect texture.
- Olive oil: For sautéing and baking—adds flavor and a lovely golden finish.
- Orzo pasta: This rice-shaped pasta forms the bed for your meatballs, soaking up every drop of lemony flavor.
- Chicken broth or water: Forms the base for cooking the orzo, making it even more savory.
- Lemon (zest and juice): Delivers a sunny, citrusy punch that brightens the entire dish.
- Fresh dill or parsley: Stirs in a final burst of color and flavor right before serving.
- Extra feta, herbs, or tzatziki (optional): For garnishing and serving, because more Greek flair is always a good idea.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Prepare and Shape the Meatball Mixture
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper (or just giving it a light brush of olive oil). Grab a large bowl and combine the ground chicken, breadcrumbs, finely chopped red onion, fresh parsley, crumbled feta, minced garlic, dried oregano, a dash of salt and pepper, and a beaten egg. Use a fork or clean hands to gently mix everything together—just until combined for the juiciest meatballs.
Step 2: Shape and Bake the Meatballs
With damp hands (trust me, this is the secret to easy rolling and less stickiness), form your mixture into 16 to 18 bite-sized meatballs. Place them on the prepared baking sheet with a bit of space between each one. Drizzle or lightly brush the tops with olive oil, then bake for 18 to 20 minutes until golden and cooked through. The aroma alone will have everyone drifting into the kitchen!
Step 3: Cook the Lemon Orzo
While those Greek Chicken Meatballs with Lemon Orzo are sizzling away in the oven, get started on the orzo. In a medium saucepan over medium heat, warm a tablespoon of olive oil and add your minced garlic. Stir for about one minute, letting it get fragrant but not browned. Toss in your orzo and give it a quick stir for another minute—this step adds a little toasty flavor to the pasta.
Step 4: Simmer and Finish the Orzo
Pour in your chicken broth (or water), bring it all to a boil, then turn down the heat and let it simmer uncovered. After about 8 to 10 minutes, the orzo should be tender and most of the liquid absorbed. Remove from heat, then immediately stir in the zest and juice of one lemon, crumbled feta, and a generous sprinkle of chopped fresh herbs. Taste and adjust with salt and pepper as desired.
Step 5: Serve and Savor
Spoon a generous scoop of lemon orzo onto each plate, pile the golden chicken meatballs on top, and finish with more chopped herbs and a few extra pinches of feta. If you want the full Greek experience, serve with a dollop of tzatziki or a side of cucumber salad, and get ready to enjoy this gorgeous Greek Chicken Meatballs with Lemon Orzo feast!
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
To elevate each plate, scatter more fresh parsley or dill, crumble a bit more feta for a creamy pop, and finish with a few extra grates of lemon zest. A light drizzle of olive oil just before serving will make your Greek Chicken Meatballs with Lemon Orzo glisten invitingly.
Side Dishes
You can pair Greek Chicken Meatballs with Lemon Orzo with so many sides! A zippy Greek salad loaded with cucumbers, tomatoes, and olives makes a classic match. Warm pita bread and a bowl of tzatziki sauce are always crowd-pleasers, or add roasted veggies like zucchini, peppers, or eggplant if you’re craving something extra hearty.
Creative Ways to Present
For a party-ready spread, serve the meatballs and lemon orzo in individual bowls or cute little mezze plates. Or, pile them high on a platter in the center of the table, letting everyone help themselves family-style. You could even tuck the meatballs and a spoonful of orzo into pita pockets with lettuce for an easy, portable lunch.
Make Ahead and Storage
Storing Leftovers
Greek Chicken Meatballs with Lemon Orzo holds up beautifully for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days. The flavors mellow and meld together even more overnight, which might make your next-day lunch even tastier!
Freezing
To freeze, let the meatballs and orzo cool completely, then store them separately in freezer-safe containers for up to two months. For best texture, freeze the orzo after cooling to room temperature so the pasta stays as fluffy as possible.
Reheating
When ready to reheat, warm the meatballs and orzo gently in the microwave or on the stovetop. Add a splash of chicken broth or water to the orzo if it looks dry, and stir in a little fresh lemon juice or herbs to brighten it up again right before serving.
FAQs
Can I substitute ground turkey for the chicken?
Absolutely! Ground turkey works beautifully in Greek Chicken Meatballs with Lemon Orzo. Just be sure to use ground turkey with a bit of fat (like 93% lean) to keep the meatballs juicy and moist.
Can I make the meatballs ahead of time?
Yes, you can shape the meatballs a day in advance and store them, covered, in the fridge. Bake them straight from the fridge when you’re ready, adding a minute or two to the cooking time if needed.
What can I use instead of orzo?
If you don’t have orzo, small pasta shapes like couscous, ditalini, or even rice are tasty swaps for the base. Each brings its own twist to the flavors of Greek Chicken Meatballs with Lemon Orzo.
How can I make this dish gluten-free?
Simply use gluten-free breadcrumbs in the meatballs and swap in a gluten-free pasta or even quinoa for the orzo. All the bright Mediterranean flavors will still shine through!
Can I double the recipe for a crowd?
Definitely! Greek Chicken Meatballs with Lemon Orzo is perfect for feeding a hungry group. Just double all the ingredients and bake the meatballs in batches if needed to avoid overcrowding the pan.
Final Thoughts
If you love bold flavors and easy recipes with a fresh twist, you absolutely have to try Greek Chicken Meatballs with Lemon Orzo. This dish brings the best of Mediterranean cooking to your dinner table, all in under an hour. Give it a go and let it work its cheery, lemony magic on your weeknight routine!
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Greek Chicken Meatballs with Lemon Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
These Greek chicken meatballs with lemon orzo are a flavorful and satisfying meal that combines juicy meatballs with a zesty orzo pasta. Perfect for a weeknight dinner or entertaining guests, this dish is sure to impress with its Mediterranean-inspired flavors.
Ingredients
For the meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons crumbled feta cheese
- 1 clove garlic (minced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon olive oil (for cooking)
For the lemon orzo:
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- zest and juice of 1 lemon
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh dill or parsley
- salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Make the meatballs: In a large bowl, combine ground chicken, breadcrumbs, red onion, parsley, feta, garlic, oregano, salt, pepper, and egg. Form into small meatballs and bake for 18–20 minutes.
- Prepare the lemon orzo: In a saucepan, sauté garlic in olive oil, add orzo and cook. Stir in broth, lemon zest, lemon juice, feta, and herbs. Season to taste.
- Serve: Place meatballs on a bed of lemon orzo, garnish with herbs and feta.
Notes
- For extra flavor, serve with tzatziki or a Greek cucumber salad.
- You can substitute ground turkey for chicken if preferred.
Nutrition
- Serving Size: 4 meatballs with orzo
- Calories: 430
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
