Greek Chicken Meatballs with Lemon Orzo Recipe

Introduction

These Greek Chicken Meatballs with Lemon Orzo are a bright and flavorful meal that’s perfect for any night of the week. Tender meatballs seasoned with herbs and feta pair beautifully with zesty lemon orzo for a dish that’s both comforting and fresh.

Ingredients

• 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
• 1 cup orzo pasta
• 2 cups chicken broth (or water, for cooking the orzo)
• 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
• Fresh parsley or dill (for garnish)
• Crumbled feta cheese (for garnish)
• Lemon wedges (for serving)

Instructions

1. Step 1: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Gently mix with your hands until evenly combined, being careful not to overmix to keep the meatballs tender.
2. Step 2: Shape the mixture into meatballs about 1½ inches in diameter, yielding 16-20 meatballs.
3. Step 3: Heat olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer, cooking in batches if needed to avoid overcrowding.
4. Step 4: Cook the meatballs for 4-5 minutes per side, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Remove and set aside.
5. Step 5: While the meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions, usually 8-10 minutes, stirring occasionally.
6. Step 6: Drain any excess liquid from the orzo if needed. Return orzo to the pot and stir in butter, lemon juice, lemon zest, and minced garlic. Mix until butter is melted and orzo is well coated. Season with salt and pepper to taste.
7. Step 7: Divide the lemon orzo among four plates or bowls. Top each serving with 4-5 meatballs.
8. Step 8: Garnish with fresh parsley, dill, additional feta cheese, and serve with lemon wedges for extra brightness.

Tips & Variations

• Use panko breadcrumbs for a lighter texture in the meatballs.
• Add a pinch of red pepper flakes to the meatballs for a subtle heat.
• Swap chicken for ground turkey or lamb for a different flavor.
• For a dairy-free option, omit the feta and use extra herbs for flavor.
• Fresh dill enhances the dish’s Mediterranean vibe but can be omitted if unavailable.

Storage

Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep orzo moist, add a splash of water or broth before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance and store them in the refrigerator. Cook them fresh, or bake in the oven if you prefer, then reheat before serving.

What can I use instead of orzo?

If orzo isn’t available, you can substitute with small pasta shapes like acini di pepe, couscous, or even rice. Adjust cooking times accordingly.

Greek Chicken Meatballs with Lemon Orzo Recipe

Print Recipe

★★★★★

4.9 from 325 reviews

This flavorful Greek Chicken Meatballs with Lemon Orzo recipe combines tender, aromatic chicken meatballs with a bright, zesty lemon-infused orzo pasta. The meatballs are seasoned with classic Mediterranean herbs, feta cheese, and garlic, pan-seared to a golden brown for a deliciously moist interior. The creamy lemon orzo complements the dish perfectly, making it a satisfying and fresh Mediterranean-inspired meal perfect for any weeknight or special occasion.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Greek Chicken Meatballs

• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs (plain or panko)
• 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
• 2 tablespoons olive oil (for cooking)

For the Lemon Orzo

• 1 cup orzo pasta
• 2 cups chicken broth (or water, for cooking the orzo)
• 2 tablespoons butter (or olive oil)
• Juice of 1 lemon
• Zest of 1 lemon
• 1 garlic clove, minced
• Salt and pepper to taste

For Garnish

• 2 tablespoons fresh dill, chopped (optional)
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

1. Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and black pepper. Mix gently by hand until ingredients are just evenly distributed, ensuring not to overmix to keep the meatballs tender.
2. Form the Meatballs: Using a small scoop or your hands, shape the mixture into meatballs about 1 ½ inches in diameter. You should get approximately 16-20 meatballs from this mixture.
3. Cook the Meatballs: Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding. Cook meatballs for 4-5 minutes on each side, turning occasionally, until they are golden brown on all sides and reach an internal temperature of 165°F. Remove cooked meatballs from skillet and set aside.
4. Cook the Lemon Orzo: While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo pasta and cook according to package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking. Once cooked and most liquid absorbed, drain excess if necessary.
5. Prepare Lemon Sauce for Orzo: Return drained orzo to saucepan and stir in butter, lemon juice, lemon zest, and minced garlic. Mix well until butter is melted and orzo is evenly coated with the lemon sauce. Season with salt and pepper to taste.
6. Assemble the Dish: Divide lemon orzo among four plates or bowls. Top each serving with 4-5 Greek chicken meatballs. Garnish with fresh parsley, dill, crumbled feta cheese, and serve with a lemon wedge on the side for extra zing.

Notes

• For best results, avoid overmixing the meatball mixture to ensure tender, juicy meatballs.
• If you prefer, use olive oil instead of butter to keep the lemon orzo lighter.
• Fresh herbs like dill and parsley can be adjusted or omitted based on preference.
• The lemon zest and juice can be adjusted to taste for more or less tanginess.
• Make sure the internal temperature of meatballs reaches 165°F for safe consumption.
• Breadcrumbs can be substituted with gluten-free breadcrumbs if needed to accommodate dietary restrictions.

Keywords: Greek chicken meatballs, lemon orzo, Mediterranean chicken recipe, baked chicken meatballs, easy Greek dinner, healthy chicken recipe, lemon pasta, feta cheese meatballs, poultry recipe