If you’re craving a dinner that tastes like pure sunshine on a plate, these Greek Chicken Meatballs with Lemon Orzo are about to become your new favorite. Imagine juicy, herb-loaded meatballs nestled over a bed of bright, lemony orzo—every bite is brimming with fresh Mediterranean flavors! Whether you’re looking to impress guests or perk up a weeknight, this dish is both simple and spectacular.
Why You’ll Love This Recipe
- Packed with Fresh, Vibrant Flavors: Herbs, lemon, and feta transform basic ingredients into a Mediterranean celebration.
- Quick and Easy: This whole meal comes together in around 40 minutes—perfect for weeknights or last-minute entertaining.
- Healthy Comfort Food: Light chicken meatballs and nourishing orzo keep things wholesome without sacrificing flavor.
- Family-Friendly and Adaptable: The Greek Chicken Meatballs with Lemon Orzo are totally customizable for picky eaters or special diets—see the variation ideas below!
Ingredients You’ll Need
I mean it when I say the secret to the best Greek Chicken Meatballs with Lemon Orzo is simple, everyday ingredients done right! Each component brings something important—juicy texture, zippy brightness, or rich color—to this satisfying and bright dinner.
- Ground chicken: Opt for dark meat for juicier, more flavorful meatballs, but white meat will keep it lighter if you prefer.
- Almond flour or finely chopped walnuts/pecans: These not only bind the meatballs but also add subtle nuttiness and keep things gluten-free if needed.
- Fresh parsley & dill: Fresh herbs add vibrant color and a burst of classic Greek flavor that really wakes up the whole dish.
- Minced garlic: Totally essential for that classic savory depth.
- Feta cheese: Creamy, tangy crumbles folded into the meatballs and sprinkled on top make every bite sing.
- Onion powder or finely chopped scallion/red onion: Either gives the meatballs a touch of aromatic sweetness—use whatever’s on hand.
- Dried or fresh oregano: Oregano is the signature Greek herb, so don’t skip it!
- Ground cumin: A pinch brings gentle warmth and complexity, balancing out the brightness of the lemon.
- Lemon zest: This unlocks a punchy freshness and fragrance—always zest before squeezing!
- Extra virgin olive oil: For both the meatball mixture and to help sear the meatballs to perfect golden brown.
- Salt and freshly cracked pepper: Ties everything together and wakes up all the flavors.
- Orzo pasta: These little rice-shaped noodles are the perfect tender, creamy base for your meatballs.
- Chicken broth: Cooking orzo in broth infuses it with an extra savory taste and richness.
- Lemon juice: Stirred in at the end, this gives the orzo its irresistible bright tang.
- Extra feta & fresh parsley for garnish: Just a sprinkle brings beautiful color (and that last pop of flavor!) to your plate.
Variations
Don’t be afraid to make these Greek Chicken Meatballs with Lemon Orzo your own! There are so many easy tweaks—whether you’re dealing with allergies, dietary preferences, or just want to switch things up based on what’s in the fridge.
- Make It Dairy-Free: Skip the feta or use a plant-based cheese alternative—it will still be bursting with herby, lemony flavor!
- Try Different Proteins: Swap in ground turkey, pork, or even ground lamb for the chicken if you’d like a flavor change.
- Add Veggies: Fold in finely chopped spinach, kale, or shredded zucchini to sneak in extra color and nutrition to the meatballs.
- Low-Carb Version: Serve the meatballs over riced cauliflower or zucchini ribbons instead of orzo.
- Nut-Free Option: Use plain breadcrumbs instead of nuts or almond flour if allergies are a concern.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Mix and Shape the Meatballs
In a large mixing bowl, combine your ground chicken with almond flour or chopped nuts, herbs, garlic, feta, onion powder, oregano, cumin, salt, pepper, lemon zest, and a splash of olive oil. Use your hands or a rubber spatula to gently mix until everything’s just combined—overmixing can make meatballs tough. With damp hands, shape the mixture into meatballs about 1½ to 2 inches wide, arranging them on a plate. Sprinkle a little salt over the tops to help them get that irresistible sear.
Step 2: Sear and Cook the Meatballs
Warm the olive oil in a large skillet over medium heat. Add the meatballs in a single layer (work in batches if needed!) and let them sear, undisturbed, for 3-4 minutes—just until a golden crust forms. Cover the skillet and cook for another 5-6 minutes, or until the meatballs are cooked through and juicy but not dry. Remove them to a plate and set aside—you’re halfway to dinner bliss!
Step 3: Make the Lemon Orzo
Don’t wipe out that skillet! Pour in the chicken broth and bring it to a simmer, scraping up any tasty browned bits. Add the orzo and stir, cooking for about 8-10 minutes until the orzo is tender and creamy (think risotto vibes). When it looks just right, stir in the lemon juice and olive oil for a bright, glossy finish.
Step 4: Assemble and Serve
Spoon the lemony orzo onto plates, top generously with your Greek chicken meatballs, and shower everything with extra crumbled feta and fresh parsley. The savory, tangy, herby flavors will sing together—get ready for your taste buds to dance!
Pro Tips for Making Greek Chicken Meatballs with Lemon Orzo
- Herb Power: Always use plenty of fresh dill and parsley for the brightest flavor—those fresh herbs are what make the meatballs taste so authentically Greek.
- Don’t Overmix: Mix the chicken gently and only until just combined; this keeps the meatballs moist and prevents them from turning dense.
- Lemon Zest First, Juice Later: Zest your lemon before juicing to avoid any wrestling matches—and to capture every bit of that fresh, zingy flavor for both meatballs and orzo.
- Pan Sear for Flavor: Browning the meatballs in olive oil doesn’t just add color; it creates irresistible little crispy edges that soak up flavor from the orzo.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
Finish your Greek Chicken Meatballs with Lemon Orzo with a tumble of extra feta cheese and a generous mound of fresh, chopped parsley—the pop of green and creamy white is both beautiful and mouthwatering. A sprinkle of lemon zest on top heightens that citrusy aroma just as you sit down to eat. If you love a little crunch, toasted pine nuts or walnuts tossed over the top are a lovely touch too.
Side Dishes
This meal is super satisfying on its own but pairs fabulously with a Greek village salad, a pile of roasted veggies, or crisp sliced cucumbers and tomatoes. You could serve with warm pita, olives, or a dollop of cool tzatziki on the side for those truly seeking the complete Mediterranean vibe.
Creative Ways to Present
Take this dish from weeknight to wow by serving individual portions in shallow bowls with orzo as the base and meatballs nestled in, topped with plenty of herbs and feta. Or make appetizer-sized meatballs, arrange them on a platter over lemon orzo, and garnish with toothpicks and lemon wedges for a festive, party-ready spread!
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Chicken Meatballs with Lemon Orzo in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and the orzo stays creamy, soaking up all those lemony, herby notes.
Freezing
To freeze, let the meatballs cool completely, then spread them on a sheet tray to freeze individually before stashing in a zip-top bag. You can freeze the orzo separately, in single-serve containers, for up to 2 months. Thaw overnight in the fridge for best texture.
Reheating
Reheat gently in the microwave or on the stovetop with a splash of extra chicken broth or water to loosen the orzo. If you want to refresh the flavors, add a squeeze of fresh lemon and a sprinkle more parsley and feta before serving.
FAQs
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Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a great substitute and works beautifully with the herbs and feta—your Greek Chicken Meatballs with Lemon Orzo will be just as moist and flavorful.
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How do I prevent the meatballs from sticking to my hands?
Lightly wet your hands with water or a bit of olive oil before rolling the meatballs—this not only prevents sticking but also helps form smooth, even meatballs.
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Is there a way to make this dish gluten-free?
Yes! Use gluten-free orzo or sub in cooked quinoa or rice for the orzo, and stick with almond flour or nuts as the binder in the meatballs for a naturally gluten-free meal.
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Can I prep the meatballs ahead of time?
Definitely. The meatballs can be shaped and stored in the fridge (covered) for up to 24 hours before cooking, making Greek Chicken Meatballs with Lemon Orzo a fantastic make-ahead dinner option.
Final Thoughts
If you’re ready for a taste of the Mediterranean in under an hour, give these Greek Chicken Meatballs with Lemon Orzo a try! I promise every bite will transport you to sun-drenched shores—don’t be surprised if it disappears in a flash. Happy cooking, and let me know how yours turn out!
Print
Greek Chicken Meatballs with Lemon Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 people 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Mediterranean
Description
These Greek Chicken Meatballs with Lemon Orzo are bursting with Mediterranean flavors. Tender chicken meatballs seasoned with herbs and feta cheese, served alongside lemon-infused orzo pasta, topped with crumbled feta – a delicious and satisfying meal!
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/2 tbsp onion powder, scallion finely chopped or red onion
- 2 tsp dried oregano, fresh oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- 1/3 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Salt to taste
Instructions
- For the Chicken Meatballs: In a bowl, combine all the meatball ingredients and form into 1½-2-inch meatballs. Salt the meatballs before searing.
- Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Remove and set aside.
- In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
- Stir in lemon juice and olive oil into the orzo. Serve with meatballs, topped with crumbled feta and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
