Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo is a fresh and flavorful Mediterranean-inspired dish that comes together in just 40 minutes. Juicy chicken meatballs are seasoned with herbs, garlic, and feta, then served over zesty lemon orzo for a wholesome and vibrant meal that’s perfect for dinner, lunch, or brunch.

Why You’ll Love This Recipe

• Full of Greek flavors like oregano, dill, feta, and lemon
• Juicy and tender meatballs thanks to fresh herbs and olive oil
• Zesty lemon orzo makes the perfect hearty and bright base
• Naturally gluten-free option when using almond flour
• Quick and easy—ready in just 40 minutes
• Versatile and crowd-pleasing—great for dinner parties or meal prep
• Pairs perfectly with tzatziki or a side Greek salad
• Healthy and balanced with protein, fiber, and flavor
• Minimal cleanup using one pan for cooking
• Can be made dairy-free or low-carb with easy swaps

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Meatballs

• Ground chicken (white meat for lean, dark meat for flavor)
• Almond flour (or finely chopped walnuts/pecans)
• Fresh parsley, chopped
• Fresh dill, chopped
• Garlic, minced
• Feta cheese, crumbled
• Onion powder (or finely chopped scallion or red onion)
• Dried or fresh oregano
• Ground cumin
• Salt and freshly cracked pepper
• Lemon zest
• Extra virgin olive oil

For the Lemon Orzo

• Orzo pasta
• Chicken broth
• Lemon juice
• Extra virgin olive oil
• Feta cheese, crumbled
• Fresh parsley, chopped
• Salt to taste

Directions

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine all meatball ingredients. Mix using hands or a spatula until evenly incorporated.
2. Form into 1½ to 2-inch meatballs. Sprinkle lightly with salt.

Step 2: Cook the Meatballs

3. In a large skillet, heat olive oil over medium heat. Add the meatballs and sear for 3–4 minutes until browned.
4. Cover the skillet and cook for an additional 5–6 minutes until the meatballs are cooked through. Avoid overcooking to maintain juiciness.
5. Remove meatballs and set aside.

Step 3: Make the Lemon Orzo

6. In the same skillet, add chicken broth and bring to a boil. Add orzo and cook for 8–10 minutes until al dente.
7. Stir in lemon juice and olive oil. Season with salt to taste.

Step 4: Assemble and Serve

8. Divide the orzo among plates. Top with the meatballs, crumbled feta, and a sprinkle of fresh parsley.
9. Optional: Serve with a dollop of tzatziki or extra lemon wedges for added flavor.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Use turkey or lamb instead of chicken for a richer taste
• Make it low-carb by substituting the orzo with cauliflower rice
• Add spinach or zucchini to the meatballs for extra veggies
• Use quinoa or couscous instead of orzo for different grains
• Skip the cheese or use dairy-free feta for a dairy-free version
• Add Kalamata olives or cherry tomatoes for extra Greek flair

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over medium heat or microwave in 30-second intervals. Add a splash of broth or water to loosen the orzo.
• Freezing: Freeze uncooked or cooked meatballs separately for up to 2 months. Cook or reheat directly from frozen as needed.

FAQs

Can I make the meatballs in advance?

Yes, you can form and refrigerate the meatballs up to 24 hours ahead, or freeze them for later use.

What kind of ground chicken should I use?

Ground chicken thigh (dark meat) will yield juicier meatballs, but breast (white meat) is leaner.

Is there a substitute for almond flour?

Yes, use finely chopped walnuts, pecans, or breadcrumbs if you prefer.

Can I use another grain instead of orzo?

Yes, couscous, farro, rice, or quinoa all work well.

What’s the best feta to use?

Use block feta in brine for the best flavor and texture.

How do I keep the meatballs from drying out?

Avoid overcooking and ensure some fat (like olive oil or thigh meat) is in the mix.

Can I bake the meatballs instead?

Yes, bake at 400°F for about 15–18 minutes or until cooked through.

Is this dish good for meal prep?

Definitely—it stores and reheats well, and can be made in bulk.

Can I make it vegetarian?

You can substitute the chicken with mashed chickpeas, lentils, or a plant-based ground meat alternative.

Does this recipe pair well with any sauces?

Yes! Tzatziki, hummus, or a garlic yogurt sauce are perfect accompaniments.

Conclusion

Greek Chicken Meatballs with Lemon Orzo is a bright, herbaceous meal that’s easy to make yet elegant enough for entertaining. With its Mediterranean flavors, juicy meatballs, and lemony orzo, this dish is a complete and nourishing meal that’s sure to become a regular favorite in your kitchen.

Greek Chicken Meatballs with Lemon Orzo

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Greek Chicken Meatballs with Lemon Orzo are a fresh, flavorful Mediterranean-inspired dish. Juicy herb-packed chicken meatballs are served with zesty, creamy orzo for a light yet satisfying dinner perfect for any weeknight or brunch gathering.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Brunch, Dinner, Lunch
• Method: Stovetop, Skillet
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

For the Chicken Meatballs:

• 1 lb ground chicken (white or dark meat)

• 1/3 cup almond flour (or 1/4 cup finely chopped walnuts/pecans)

• 1/4 cup fresh parsley, chopped

• 2 teaspoons fresh dill, chopped

• 3 cloves garlic, minced

• 1/4 cup feta cheese, crumbled

• 1/2 tablespoon onion powder (or finely chopped scallion/red onion)

• 2 teaspoons dried oregano (or fresh)

• 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon freshly cracked black pepper

• Zest of 1 lemon

• 1 tablespoon extra virgin olive oil

For the Lemon Orzo:

• 1 cup orzo pasta

• 2 cups chicken broth

• Juice of 1 lemon

• 1 tablespoon extra virgin olive oil

• 1/3 cup crumbled feta cheese

• Fresh parsley, chopped (for garnish)

• Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. In a large mixing bowl, combine all meatball ingredients and mix until just combined. Form into 1½–2 inch meatballs.

2. Heat olive oil in a large skillet over medium heat. Sear meatballs for 3–4 minutes until browned on all sides. Cover and cook for 5–6 more minutes, until cooked through. Set aside.

3. In the same skillet, bring chicken broth to a boil. Stir in orzo and cook for 8–10 minutes until tender.

4. Stir lemon juice and olive oil into the orzo. Adjust salt and lemon flavor to taste.

5. Serve orzo topped with meatballs, crumbled feta, and a sprinkle of fresh parsley.

Notes

• Zest your lemon before juicing to get the most flavor.

• Add more lemon juice to the orzo if desired for a brighter flavor.

• Serve with tzatziki sauce for an extra creamy and cooling touch.