If you crave sunshine on a plate, Greek Chicken Meatballs with Lemon Orzo are about to become your new weeknight hero! Think juicy, herby meatballs nestled over a bed of silky, citrusy orzo, crowned with creamy feta and an avalanche of fresh herbs—every bite tastes like a mini Mediterranean escape.
Why You’ll Love This Recipe
- Mediterranean Magic: With fresh herbs, feta, and lemon, these meatballs sing with all the iconic flavors you crave.
- Weeknight Friendly: The whole meal comes together in under 40 minutes—no complicated steps, just honest, vibrant food!
- Customizable to the Core: Easily adapt the ingredients to suit your pantry, dietary preferences, or whatever herbs you have on hand.
- Make-Ahead Magic: Both the meatballs and lemon orzo reheat beautifully, making leftovers (if they last!) taste just as dreamy.
Ingredients You’ll Need
Despite their vibrant flavors, these Greek Chicken Meatballs with Lemon Orzo rely on simple, accessible ingredients. Every addition brings something special—aroma, creaminess, brightness, or a hint of crunch—to make this dish truly craveable.
- Ground chicken: Choose white meat for a leaner bite, or dark meat for extra juiciness and flavor—either works beautifully.
- Almond flour (or finely chopped walnuts/pecans): These not only bind the meatballs, but add subtle flavor and keep things gluten-free!
- Fresh parsley & dill: They infuse the meatballs with herby brightness and a hint of Greek authenticity.
- Garlic: Freshly minced for that deep, aromatic backbone every good meatball needs.
- Feta cheese: Crumbled feta melts into the meatballs and crowns the orzo for a creamy, salty finish.
- Onion powder (or scallion/red onion): Adds savory depth—use what you have for convenience or extra color.
- Dried or fresh oregano: This essential Greek herb gives that unmistakable Mediterranean aroma.
- Ground cumin: A touch of earthy warmth rounds out the flavors perfectly.
- Lemon zest & juice: Zest for the meatballs and juice for the orzo guarantee every element bursts with sunny, tangy flavor.
- Extra virgin olive oil: Choose a good one for both cooking and drizzling—it’s the backbone of Mediterranean cooking.
- Orzo pasta: A small, rice-shaped pasta that cooks quickly and soaks up every drop of lemony broth.
- Chicken broth: Provides rich, savory depth to the orzo—homemade or store-bought are both great.
- Freshly cracked black pepper & salt: For balanced seasoning at every step.
- Fresh parsley (for garnish): A final sprinkle wakes up all the flavors and adds a bright pop of green.
Variations
One of the joys of Greek Chicken Meatballs with Lemon Orzo is how forgiving and adaptable it is—perfect for kitchen improvisers and picky eaters alike! Swap, substitute, or get creative based on what you have or love most.
- Make it dairy-free: Omit the feta or replace it with a plant-based cheese for a completely dairy-free dinner.
- Try another grain: No orzo in the cupboard? This recipe works wonderfully with couscous, farro, or even cooked rice.
- Add extra veggies: Toss chopped spinach, sun-dried tomatoes, or roasted red peppers into your orzo for added color and nutrition.
- Swap the protein: Turkey works great instead of chicken, or try plant-based ground for a vegetarian spin.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Mix and Shape the Meatballs
Start by combining all your meatball ingredients in a big mixing bowl—ground chicken, almond flour (or nuts), herbs, garlic, feta, spices, lemon zest, and a glug of olive oil. Mixing by hand works best (it’s oddly therapeutic!), and don’t be shy with the herbs. Once everything is combined, shape into 1½–2-inch meatballs. Lay them out on a plate and sprinkle with a pinch of salt before cooking—this helps ensure every bite is seasoned just right.
Step 2: Sear Your Meatballs to Perfection
Heat a skillet with a little extra virgin olive oil over medium heat. Sear the meatballs in batches—don’t overcrowd the pan!—letting each side get golden and crisp, about 3-4 minutes per batch. Then, cover and let them gently finish cooking through for an additional 5-6 minutes. They should be just cooked, juicy, and aromatic. Transfer them to a plate once done so you can use the same pan for orzo (hello, flavor!).
Step 3: Make the Bright Lemon Orzo
Without cleaning the skillet (all those browned bits are flavor gold!), pour in your chicken broth and bring it to a boil. Add the orzo and let it gently simmer, soaking up all that savory goodness for about 8-10 minutes until tender. Stir in the lemon juice and a drizzle of olive oil for that signature brightness and silkiness. Taste and adjust salt as needed.
Step 4: Assemble and Serve
Spoon the lemony orzo onto plates or into bowls, top with your juicy Greek chicken meatballs, and shower everything with more crumbled feta and chopped fresh parsley. The aroma is impossible to resist!
Pro Tips for Making Greek Chicken Meatballs with Lemon Orzo
- Herb Explosion: Use a mix of fresh and dried herbs for layers of flavor—the fresher, the better for that unmistakable Greek vibrancy.
- Don’t Overmix the Meatballs: Combine until just mixed; overworking makes them dense instead of tender and juicy.
- Sear for Flavor: Let your skillet get hot enough for a good sear—those golden edges add tons of taste and texture.
- Zest Before You Juice: Always zest your lemon before juicing—you don’t want to struggle with a squished lemon for every precious bit!
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
The finishing touches make this dish pop! Generous crumbles of feta, a handful of freshly chopped parsley (or dill, if you’re really feeling herb-happy), and a few grinds of black pepper instantly elevate each plate. For extra zing, try a quick grate of lemon zest or a drizzle of good olive oil just before serving.
Side Dishes
While this recipe truly shines as a stand-alone meal, it plays beautifully with a simple Greek salad, warm pita bread, or roasted vegetables. For a spread-worthy dinner, serve with tzatziki, marinated olives, or a platter of grilled veggies for an even bigger Mediterranean feast.
Creative Ways to Present
For a stunning dinner party, try plating the lemon orzo family-style on a big serving platter, nestle the meatballs on top, and finish with a flourish of herbs and feta. Alternatively, make bite-sized mini meatballs and skewer them for a festive appetizer with little bowls of orzo on the side.
Make Ahead and Storage
Storing Leftovers
Greek Chicken Meatballs with Lemon Orzo keep so well! Store any leftovers in an airtight container in the fridge for up to four days. The flavors meld and deepen overnight, making lunch the next day almost more delicious than dinner.
Freezing
The meatballs freeze brilliantly! After cooking and cooling, arrange them on a tray to freeze solid, then transfer to a zip-top bag for up to three months. Freeze the lemon orzo separately in its own container so everything keeps its texture when thawed.
Reheating
For best results, reheat meatballs gently in a covered skillet with a splash of broth or water. Orzo can be revived on the stovetop or in the microwave—add a little extra lemon juice or olive oil to brighten things up if needed.
FAQs
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Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey is a wonderful substitute in Greek Chicken Meatballs with Lemon Orzo. Just keep in mind that turkey breast is even leaner than chicken, so watch carefully to avoid overcooking—leave the meatballs ever so slightly pink in the center before letting them rest (carryover heat will finish the job).
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How can I make this dish gluten-free?
This recipe is already gluten-free if you use almond flour or nuts for the meatballs and gluten-free orzo for the base. Many supermarkets carry rice or lentil-based orzo in their gluten-free section.
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What’s the best way to keep meatballs juicy?
The secret is not to overmix the meat and not to overcook! Using a little bit of fat (olive oil and feta) and gently finishing them, covered, helps ensure the juiciest, most tender Greek Chicken Meatballs possible.
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Can I prepare Greek Chicken Meatballs with Lemon Orzo in advance?
Definitely! Both the meatballs and the orzo can be made a day ahead and stored separately in the refrigerator. Reheat gently with a splash of broth right before serving, add fresh herbs and feta, and dinner is ready in a flash.
Final Thoughts
If you’re looking for a meal that’s vibrant, cozy, and full of fresh flavor, you simply can’t go wrong with Greek Chicken Meatballs with Lemon Orzo. Gather your ingredients, pour yourself a cold glass of something fun, and let your kitchen fill with the scents of the Mediterranean. I just know you’ll fall head over heels for this recipe!
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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 Dish
- Method: Searing, Boiling
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
These Greek Chicken Meatballs with Lemon Orzo are a delightful and flavorful dish that combines juicy chicken meatballs with zesty lemon orzo. The perfect blend of herbs and spices creates a Mediterranean-inspired meal that is both satisfying and refreshing.
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
- 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 (use a rubber spatula or hands). Form into 1½-2-inch meatballs. Salt with a pinch 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 done. 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 lemon juice and olive oil into the orzo.
- Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
