Greek Chicken Meatballs with Lemon Orzo Recipe (Easy!)

There’s something magical about Mediterranean flavors that instantly transports you to sunny coastlines and family gatherings. Today, I’m sharing my favorite Greek Chicken Meatballs with Lemon Orzo recipe. This dish combines tender, herb-infused meatballs with bright, zesty pasta. It’s become my go-to meal for busy weeknights and special occasions alike.

I discovered this recipe during a particularly hectic week when I needed something quick yet impressive. The result exceeded all my expectations. These meatballs are incredibly juicy, packed with feta and fresh herbs. The lemon orzo provides the perfect tangy complement. Together, they create a balanced, satisfying meal that feels restaurant-quality but comes together in your own kitchen.

Why This Recipe Works

I’ve made these meatballs countless times, and they never disappoint. The ground chicken stays moist thanks to the egg and feta cheese. Fresh lemon zest brightens every bite without overwhelming the other flavors. The orzo cooks in flavorful chicken broth, absorbing all that savory goodness.

What I love most is the versatility. You can serve this for a casual family dinner or plate it beautifully for guests. The prep work is straightforward, and most ingredients are pantry staples. I always keep ground chicken in my freezer specifically for this recipe.

What Makes This Recipe Special

Flavor Explosion: The combination of garlic, oregano, and lemon creates authentic Greek taste. Each meatball has pockets of tangy feta that melt slightly during cooking. Fresh parsley adds a bright, herbaceous note that ties everything together.

Quick Cooking Time: From start to finish, you’ll have dinner on the table in 25 minutes. This makes it perfect for those nights when time is tight. I often start the orzo while the meatballs cook, maximizing efficiency.

Meal Prep Champion: These meatballs freeze beautifully and reheat without losing their texture. I frequently double the batch and freeze half for future meals. The orzo also stores well, making this ideal for weekly meal planning.

Crowd-Pleaser: I’ve served this to picky eaters and food enthusiasts alike. Everyone loves it. The flavors are bold but not overwhelming. Kids enjoy the meatballs, while adults appreciate the sophisticated lemon-herb combination.

Recipe Timing & Servings

Yield: 4 servings
Difficulty Level: Easy
Serving Size: 4-5 meatballs with orzo

Nutritional Information (Per Serving)

Ingredients & Instructions

Complete Ingredients List

For the Greek Chicken Meatballs

For the Lemon Orzo

Optional Toppings

• Fresh parsley or dill for garnish
• Additional crumbled feta cheese
• Lemon wedges for serving

Step-by-Step Cooking Instructions

Step 1: Make the Meatball Mixture

I start by gathering all my ingredients for the meatballs. In a large mixing bowl, I add the ground chicken first. Then I crack in the egg and add the breadcrumbs. Next comes the crumbled feta, chopped parsley, dried oregano, and minced garlic.

I zest the lemon directly over the bowl. This releases the oils and captures maximum flavor. Then I add the salt and black pepper. Using my hands, I gently mix everything together. The key here is to mix just until combined.

Pro Tip: I avoid overmixing because it makes the meatballs dense and tough. You want them tender and light. Mix only until you no longer see streaks of egg.

Step 2: Form the Meatballs

I use a small cookie scoop to portion the mixture. This ensures all meatballs are the same size. Each one should be about 1½ inches in diameter. I usually get around 16 to 20 meatballs from this recipe.

Once scooped, I gently roll each portion between my palms. This creates a smooth, round shape that cooks evenly. I place them on a plate as I work.

Step 3: Cook the Meatballs

I heat the olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, I carefully add the meatballs. I make sure they’re in a single layer with space between each one.

The meatballs cook for about 4 to 5 minutes per side. I turn them occasionally to brown all sides evenly. They’re done when golden brown and the internal temperature reaches 165°F. I use a meat thermometer to check.

Pro Tip: Don’t overcrowd the skillet. Cook in batches if necessary. Crowded meatballs steam instead of browning properly.

Once cooked, I transfer the meatballs to a clean plate. I tent them with foil to keep warm while I finish the orzo.

Step 4: Prepare the Lemon Orzo

While the meatballs cook, I start the orzo. I bring the chicken broth to a boil in a medium saucepan. Once boiling, I add the orzo and stir.

I cook the orzo according to package directions, usually 8 to 10 minutes. I stir occasionally to prevent sticking. The orzo is ready when tender but still has a slight bite.

I drain any excess liquid if needed. Then I return the orzo to the pot. I add the butter, lemon juice, lemon zest, and minced garlic. I stir everything together until the butter melts completely.

The orzo should be glossy and fragrant. I season with salt and pepper to taste. If using fresh dill, I stir it in now.

Step 5: Assemble and Serve

I divide the lemon orzo among four plates or shallow bowls. I arrange 4 to 5 meatballs on top of each serving. For garnish, I sprinkle fresh parsley or dill over everything.

I add a small handful of crumbled feta on top. Finally, I place a lemon wedge on the side. Guests can squeeze extra lemon juice if they want more tang.

Pro Tip: Serve immediately while the meatballs are hot and the orzo is creamy. The dish is best enjoyed fresh.

Ingredient Background & Tips

Ground Chicken: I prefer using regular ground chicken rather than extra-lean. The small amount of fat keeps the meatballs moist. Ground turkey works as a substitute with similar results.

Feta Cheese: Authentic Greek feta makes a noticeable difference. It’s creamier and tangier than other varieties. Look for feta made from sheep’s or goat’s milk.

Orzo Pasta: This rice-shaped pasta absorbs flavors beautifully. Its small size makes it perfect for soaking up the lemony sauce. Gluten-free pasta or rice can substitute if needed.

Fresh Lemon: I always use fresh lemon juice and zest. Bottled juice doesn’t provide the same bright, vibrant flavor. The zest contains oils that intensify the lemon taste.

Tips, Variations & FAQs

Essential Technique Tips

Temperature Matters: I preheat the skillet properly before adding meatballs. If the pan is too cool, meatballs stick and steam. If too hot, they burn outside while staying raw inside.

Uniform Sizing: I use a cookie scoop for consistent meatball size. This ensures even cooking. All meatballs finish at the same time.

Don’t Flip Too Soon: I resist the urge to move meatballs around. Let them develop a golden crust before turning. This takes about 4 minutes per side.

Save Pasta Water: I sometimes reserve a quarter cup of the orzo cooking liquid. If the orzo seems dry after draining, I add this back. It helps create a silkier texture.

Creative Variations

Mediterranean Bowl: I sometimes serve this as a bowl meal. I add cucumber, cherry tomatoes, Kalamata olives, and red onion. A dollop of tzatziki sauce completes the presentation.

Pita Sandwich: These meatballs make excellent pita fillings. I warm pita bread and stuff it with meatballs and orzo. I add lettuce, tomatoes, and yogurt sauce.

Gluten-Free Version: I substitute gluten-free breadcrumbs in the meatballs. For the orzo, I use rice or quinoa instead. The flavors remain authentic.

Dairy-Free Option: I omit the feta and use olive oil instead of butter. The meatballs still taste delicious without the cheese. Extra herbs compensate for the missing feta flavor.

Spicy Kick: Sometimes I add red pepper flakes to the meatball mixture. A quarter teaspoon gives nice heat without overwhelming the dish. I also like adding them to the orzo.

Storage and Meal Prep

Refrigerator Storage: I store leftover meatballs and orzo in separate airtight containers. They keep well for up to 3 days. Keeping them separate prevents the orzo from getting mushy.

Freezing Instructions: The meatballs freeze exceptionally well. I arrange cooked meatballs on a baking sheet in a single layer. Once frozen solid, I transfer them to a freezer bag. They stay good for 2 months.

Reheating Tips: I reheat meatballs in a skillet over medium heat. A few minutes on each side warms them through. For the orzo, I add a splash of broth while reheating. This restores the creamy texture.

Serving Suggestions

Family Dinner: I pair this with a simple Greek salad and warm pita bread. A side of hummus or tzatziki rounds out the meal. Everyone can customize their plate.

Dinner Party: I present the meatballs and orzo on a large platter. Fresh herbs and extra feta make it look impressive. Guests can serve themselves family-style.

Meal Prep: I portion everything into individual containers. This makes grab-and-go lunches simple. The flavors actually improve after a day in the fridge.

Special Equipment Needed

• Large mixing bowl for meatball mixture
• Nonstick skillet for even browning
• Medium saucepan for cooking orzo
• Microplane or zester for lemon zest
• Meat thermometer for checking doneness
• Small cookie scoop for uniform meatballs

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes, I often prep the meatballs a day ahead. I form them and place them on a plate. I cover with plastic wrap and refrigerate. When ready to cook, I bring them to room temperature for 15 minutes first. This ensures even cooking throughout.

What can I substitute for orzo?

Several options work well as substitutes. Rice pilaf provides a similar texture and absorbs the lemon flavor nicely. Quinoa offers a protein boost and works for gluten-free needs. Couscous cooks even faster than orzo. Regular pasta shapes like penne also work, though they’re less traditional.

How do I prevent the meatballs from falling apart?

The key is proper binding ingredients and gentle handling. Make sure you use the full egg and breadcrumbs as specified. Don’t skip the mixing step, but also avoid overmixing. Let the formed meatballs rest for 5 minutes before cooking. This helps them firm up slightly.

Can I bake the meatballs instead of pan-frying?

Absolutely, baking works great. I preheat the oven to 400°F. I place meatballs on a lined baking sheet with space between each. They bake for 18 to 20 minutes. I turn them halfway through for even browning. The texture is slightly different but still delicious.

Is there a way to make this dish lighter?

Several modifications reduce calories. I use olive oil instead of butter in the orzo. I reduce the feta to 2 tablespoons in the meatballs. Adding steamed vegetables like zucchini or spinach increases volume without many calories. You can also use half the orzo and double the vegetables.

Final Thoughts

This Greek Chicken Meatballs with Lemon Orzo recipe has earned a permanent spot in my weekly rotation. The flavors transport me to Mediterranean shores with every bite. The quick cooking time means I can enjoy restaurant-quality food at home.

I love how adaptable this recipe is. It works for meal prep, dinner parties, or quiet family dinners. The leftovers taste just as good the next day. Sometimes I think they taste even better after the flavors meld overnight.

The combination of tender meatballs and bright orzo satisfies without feeling heavy. It’s become one of those recipes I’m known for among friends and family. Every time I serve it, someone asks for the recipe.

I encourage you to make this your own. Adjust the herbs to your preference. Add vegetables you love. Experiment with different toppings. The foundation is solid, but there’s room for creativity.

Whether you’re new to cooking or experienced in the kitchen, this recipe delivers consistent results. The techniques are straightforward. The ingredients are accessible. Most importantly, the final dish tastes incredible.

I hope you enjoy making and eating this as much as I do. It’s one of those recipes that brings joy to both the cooking process and the eating experience. Happy cooking!

Greek Chicken Meatballs with Lemon Orzo

Juicy herb-infused Greek chicken meatballs paired with bright, zesty lemon orzo. This Mediterranean-inspired dish comes together in just 25 minutes, perfect for busy weeknights or meal prep. Features feta cheese, fresh herbs, and a vibrant lemon flavor.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Servings 4

Calories 450 kcal

Ingredients

  

• Greek Chicken Meatballs
• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs plain or panko
• 2 tablespoons olive oil for cooking
• ⅓ cup crumbled feta cheese
• 2 tablespoons fresh parsley finely chopped
• 2 teaspoons dried oregano
• 2 garlic cloves minced
• Zest of 1 lemon
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lemon Orzo
• 1 cup orzo pasta
• 2 cups chicken broth or water
• 2 tablespoons butter or olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 1 garlic clove minced
• 2 tablespoons fresh dill chopped, optional for garnish
• Salt and pepper to taste
• Optional Toppings
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

 

• Make the Meatball Mixture
• In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and black pepper.
• Mix gently with your hands until just combined. Avoid overmixing to keep meatballs tender.
• Form the Meatballs
• Using a small cookie scoop or your hands, form the mixture into meatballs about 1½ inches in diameter (you should get 16-20 meatballs).
• Gently roll each portion between your palms to create smooth, round shapes.
• Cook the Meatballs
• Heat olive oil in a large nonstick skillet over medium heat.
• Add meatballs in a single layer, ensuring they don’t touch. Cook in batches if necessary.
• Cook for 4-5 minutes per side, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F.
• Transfer cooked meatballs to a plate and tent with foil to keep warm.
• Prepare the Lemon Orzo
• While meatballs cook, bring chicken broth to a boil in a medium saucepan.
• Add orzo and cook according to package directions, 8-10 minutes, stirring occasionally to prevent sticking.
• Drain any excess liquid if needed, then return orzo to the pot.
• Stir in butter, lemon juice, lemon zest, and minced garlic until butter melts completely.
• Season with salt and pepper to taste. Stir in fresh dill if using.
• Assemble and Serve
• Divide lemon orzo among four plates or shallow bowls.
• Top each serving with 4-5 meatballs.
• Garnish with fresh parsley or dill, crumbled feta, and lemon wedges. Serve immediately.

Notes

Storage: Store meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Cooked meatballs freeze well for up to 2 months. Place in a single layer on a baking sheet until frozen solid, then transfer to freezer bags.
Reheating: Reheat meatballs in a skillet over medium heat. For orzo, add a splash of chicken broth while reheating to restore creamy texture.
Substitutions:

Ground turkey can replace ground chicken
Rice, quinoa, or gluten-free pasta can substitute for orzo
Use gluten-free breadcrumbs for a gluten-free version
Replace butter with olive oil for dairy-free option

Pro Tips:

Don’t overmix the meatball mixture to keep them tender
Use a cookie scoop for uniform meatball size
Don’t overcrowd the skillet when cooking
Let formed meatballs rest 5 minutes before cooking to help them hold together
Reserve ¼ cup orzo cooking liquid to add back if orzo seems dry

Baking Option: Bake meatballs at 400°F for 18-20 minutes, turning halfway through, instead of pan-frying.

Keyword Greek chicken meatballs, lemon orzo