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.
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.
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.
