Greek Chicken Meatballs with Lemon Orzo

Tender, herb-infused Greek Chicken Meatballs with Lemon Orzo bring Mediterranean sunshine to your dinner table with every aromatic bite. These juicy meatballs, packed with fresh herbs and tangy feta, rest on a bed of bright, lemony orzo that soaks up all the delicious flavors. This crowd-pleasing dish balances protein and carbs beautifully while delivering an explosion of classic Greek flavors in every forkful. You’ll learn how to create perfectly seasoned meatballs that never dry out and master the art of zesty lemon orzo that complements them perfectly.

Why You’ll Love This Recipe

The Greek Chicken Meatballs with Lemon Orzo is a complete meal that delivers on both flavor and texture. The meatballs offer a satisfying combination of crispy exteriors and tender, juicy insides that burst with Mediterranean herbs and spices. The orzo provides the perfect canvas, with its al dente texture and bright lemon profile that cuts through the richness of the meatballs.

What makes this dish special is its beautiful balance of convenience and sophistication. It feels special enough for weekend entertaining but is simple enough for weeknight dinners. The entire meal comes together in under an hour, making it perfect for busy households that refuse to compromise on flavor.

The pairing also creates a wonderful textural experience – the slight chew of the orzo contrasts beautifully with the tender meatballs, while fresh herbs add brightness and the feta provides pockets of tangy creaminess throughout the dish. It’s comfort food with a Mediterranean twist that will quickly become a family favorite.

Ingredients

For the Greek Chicken Meatballs:

• 1 lb (450g) ground chicken
• ¼ cup (60g) crumbled feta cheese
• ¼ cup (15g) fresh parsley, finely chopped
• 2 tbsp (8g) fresh dill, finely chopped
• 2 cloves garlic, minced
• 1 small red onion, finely diced (about ½ cup/80g)
• 1 tsp dried oregano
• 1 tsp lemon zest
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 large egg, beaten
• ⅓ cup (30g) panko breadcrumbs
• 2 tbsp (30ml) olive oil for cooking

For the Lemon Orzo:

• 1½ cups (300g) orzo pasta
• 3 cups (720ml) chicken broth
• 2 tbsp (30ml) olive oil
• 2 tbsp (30ml) fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• ½ cup (20g) fresh baby spinach
• ¼ cup (15g) fresh parsley, chopped
• Salt and pepper to taste

The quality of your herbs makes a significant difference in this Mediterranean chicken dish, so try to use fresh herbs whenever possible. The feta adds authentic Greek flavor to these chicken meatballs, while the lemon brightens the entire dish.

Pro Tips

Perfect Moisture Balance: The secret to juicy Greek Chicken Meatballs lies in not overworking the mixture. Ground chicken can dry out quickly, so mix the ingredients just until combined. The egg and breadcrumbs create the perfect binder while the feta adds moisture and flavor pockets throughout each meatball. If the mixture feels too wet, add a tablespoon of extra breadcrumbs; if too dry, a splash of olive oil will help.

Temperature Control for Even Cooking: When cooking the meatballs, start with a hot pan to develop a golden crust, then reduce the heat to medium-low. This two-stage cooking process ensures the outside gets beautifully caramelized while allowing the inside to cook through gently without drying out. For perfectly cooked meatballs, aim for an internal temperature of 165°F (74°C).

Orzo Technique: The key to perfect lemon orzo is cooking it directly in broth rather than water. This one-pot method infuses the pasta with flavor while creating a naturally creamy texture as the starch releases. For the brightest flavor, add the lemon juice after cooking rather than during – heat can diminish citrus notes. Adding the spinach to the hot orzo allows it to wilt perfectly without overcooking.

Instructions

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground chicken, crumbled feta, chopped parsley, dill, minced garlic, diced red onion, dried oregano, lemon zest, cumin, salt, and pepper. Add the beaten egg and panko breadcrumbs. Gently mix with your hands until just combined – be careful not to overmix as this will make your Greek Chicken Meatballs tough. Let the mixture rest for 10 minutes to allow the flavors to meld and breadcrumbs to absorb moisture.

Step 2: Form and Cook the Meatballs

With slightly damp hands (to prevent sticking), form the mixture into 16-18 meatballs, about 1½ inches in diameter. Heat olive oil in a large skillet over medium-high heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes until golden brown, then turn and brown all sides. Reduce heat to medium-low, cover, and cook for another 8-10 minutes until meatballs reach 165°F (74°C) internally. Transfer to a plate and cover to keep warm.

Step 3: Cook the Lemon Orzo

In the same skillet (no need to clean it – those flavorful bits will enhance your orzo), add olive oil and minced garlic. Sauté for 30 seconds until fragrant. Add the orzo and stir for 1-2 minutes until lightly toasted. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

Step 4: Finish the Dish

Once the orzo is cooked, remove from heat and stir in the lemon juice, lemon zest, fresh spinach, and parsley. The residual heat will wilt the spinach perfectly. Season with salt and pepper to taste. Return the Greek Chicken Meatballs to the skillet, nestling them into the orzo. Cover and let rest for 2 minutes to warm the meatballs back up and allow the flavors to meld. Garnish with additional fresh herbs and lemon wedges before serving.

Variations

Mediterranean Vegetable Boost: Transform your Greek Chicken Meatballs with Lemon Orzo into an even more nutritious one-pan meal by adding roasted vegetables. Toss diced zucchini, cherry tomatoes, and bell peppers with olive oil, salt, and pepper, then roast them at 425°F (220°C) for 15-20 minutes while you’re making the meatballs. Fold these roasted vegetables into the orzo just before serving for added color, texture, and nutrients.

Lamb Alternative: For a more traditional Greek flavor profile, substitute half or all of the ground chicken with ground lamb. Lamb pairs beautifully with the Mediterranean herbs and adds a richer, slightly gamey flavor that works wonderfully with the lemon orzo. When using lamb, consider adding a pinch of cinnamon to the meatball mixture – a classic Greek pairing that enhances the meat’s natural sweetness.

Gluten-Free Adaptation: This dish is easy to adapt for gluten-free diets. Simply replace the orzo with rice or gluten-free orzo, and substitute the panko breadcrumbs in the meatballs with gluten-free breadcrumbs or cooked and cooled quinoa. The resulting Mediterranean chicken dish maintains all its wonderful flavors while accommodating dietary restrictions.

Storage and Serving

Store leftover Greek Chicken Meatballs with Lemon Orzo in an airtight container in the refrigerator for up to 3 days. The flavors actually develop beautifully overnight, making this an excellent meal prep option. For reheating, add a splash of chicken broth or water to the orzo before microwaving to restore its creamy texture, as it tends to absorb liquid while storing.

For a complete Mediterranean feast, serve these chicken and orzo meatballs alongside a Greek salad with cucumbers, tomatoes, red onions, olives, and additional feta cheese. A dollop of tzatziki sauce on the side provides a cooling counterpoint to the warm meatballs and adds another layer of authentic Greek flavor.

Transform leftovers into a delicious lunch by stuffing the meatballs and orzo into warm pita pockets with fresh greens and a drizzle of olive oil. Alternatively, serve the meatballs over a bed of fresh greens with the orzo on the side for a lighter dinner option that still satisfies completely.

FAQs

Can I make these Greek Chicken Meatballs ahead of time?
Yes! You can form the meatballs and store them uncooked in the refrigerator for up to 24 hours. Alternatively, cook them completely, cool, and refrigerate for up to 3 days. You can also freeze cooked meatballs for up to 3 months – just thaw overnight in the refrigerator before reheating.

Why are my chicken meatballs dry?
Chicken meatballs can dry out if overcooked or if the mixture lacks sufficient moisture. Ensure you’re using ground chicken that has some fat content, not just breast meat. The addition of feta and olive oil helps maintain moisture, and cooking them covered after browning helps lock in juices.

Can I substitute the orzo with something else?
Absolutely! Rice, couscous, or small pasta shapes like ditalini work well as substitutes. Adjust cooking times and liquid amounts according to package instructions for your chosen substitute.

How do I prevent the meatballs from falling apart?
The egg and breadcrumbs act as binders. If your meatballs are crumbling, let the mixture rest for 15 minutes before forming, and chill the formed meatballs for 20 minutes before cooking. Also, avoid moving the meatballs too much during the initial browning phase.

Is there a way to make this recipe dairy-free?
Yes, omit the feta cheese and add an extra tablespoon of olive oil to the meatball mixture for moisture. You can add 1 tablespoon of nutritional yeast for a savory flavor that mimics the umami of cheese.

Conclusion

This Greek Chicken Meatballs with Lemon Orzo is comfort food at its finest — a wonderful blend of bright Mediterranean flavors and satisfying textures that transport you straight to a seaside Greek taverna. It’s the kind of dish that brings everyone to the table with smiles, combining the familiar comfort of pasta and meatballs with the exciting flavors of Greek cuisine. Whether for a weeknight family dinner or a casual gathering with friends, these herb-infused meatballs and zesty orzo create a memorable meal that feels both special and attainable.

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