Whenever I crave something bright, satisfying, and full of Mediterranean flair, I always come back to this Greek Chicken Meatballs with Lemon Orzo recipe. It brings together juicy, herby meatballs and a lemony, feta-studded orzo pasta that practically sings of summer. Inspired by meals I shared on a breezy patio in Santorini, this dish is a fresh, flavorful way to bring a taste of Greece into your kitchen—with minimal effort and maximum flavor.
Why This Recipe Works
There’s something magical about the way lemon, olive oil, and herbs elevate even the simplest ingredients. This one-pan dish comes together in under 40 minutes and is great for both casual weeknight dinners and summer entertaining. The meatballs are tender and juicy thanks to a mix of feta, lemon zest, and breadcrumbs, while the orzo simmers in a fragrant lemon-garlic broth that soaks up all the flavor. Dill and more feta finish it off with a cool, tangy twist.
Ingredients
For the Greek Chicken Meatballs:
- 1 lb ground chicken
- 1 clove garlic, minced
- Zest of 1 lemon
- 1 teaspoon dried oregano
- ¼ cup chopped parsley
- ¼ cup crumbled feta
- 1 egg
- ¼ cup breadcrumbs
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for frying)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Zest and juice of 1 lemon
- 1½ cups low-sodium chicken broth
- ¼ cup crumbled feta
- 2 tablespoons chopped fresh dill
- Salt and pepper, to taste
Instructions
Step 1: Make the Chicken Meatballs
In a large bowl, combine the ground chicken, garlic, lemon zest, oregano, parsley, feta, egg, breadcrumbs, salt, and pepper. Mix gently until just combined.
Form the mixture into small meatballs, about 1½ inches in diameter. You should get around 16–18 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 6–8 minutes, turning occasionally until golden brown and fully cooked through. Remove and set aside.
Step 2: Prepare the Lemon Orzo
In the same skillet, add a touch more olive oil if needed and sauté garlic for about 1 minute until fragrant.
Stir in the orzo and toast for 2–3 minutes until lightly golden. Add the chicken broth, lemon juice, and zest. Bring to a simmer.
Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in crumbled feta and dill. Taste and adjust seasoning with salt and pepper.
Step 3: Combine and Serve
Return the meatballs to the pan and gently nestle them into the orzo. Warm through for 2–3 minutes.
Serve with extra dill, lemon zest, or a drizzle of olive oil on top.
Make It a Meal
This dish is complete on its own, but if you want to round it out, serve it with:
- A Greek cucumber and tomato salad
- Grilled zucchini or eggplant
- A side of warm pita bread
- A crisp glass of white wine like Sauvignon Blanc or a citrusy Greek Assyrtiko
Variations & Substitutions
- Use ground turkey or lamb if you prefer.
- Add spinach or zucchini to the orzo for extra vegetables.
- Try rice or couscous in place of orzo.
- Go gluten-free by using gluten-free pasta and breadcrumbs.
Tips for Success
- Don’t overmix your meatball mixture—it keeps them tender.
- Toasting the orzo adds a nutty flavor that complements the lemon beautifully.
- Use fresh herbs whenever possible for the most vibrant flavor.
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked meatballs separately for up to 2 months. Thaw in the fridge overnight.
Reheating: Reheat gently in a skillet with a splash of broth or water to keep it moist.
FAQs
Can I bake the chicken meatballs instead of pan-frying?
Yes! Bake them at 400°F (200°C) for 15–18 minutes or until golden and cooked through.
What does orzo taste like?
Orzo is a small, rice-shaped pasta with a mild, slightly nutty flavor. It absorbs flavors beautifully and has a tender bite.
Can I make this dairy-free?
Omit the feta or use a dairy-free alternative. The meatballs and orzo still taste amazing without it.
Is this recipe kid-friendly?
Absolutely! The flavors are mild yet delicious. You can even form smaller meatballs for easy bites.
Greek Chicken Meatballs with Lemon Orzo
Ingredients
Greek Chicken Meatballs
- 1 lb ground chicken
- 1 clove garlic minced
- 1 lemon zest only
- 1 tsp dried oregano
- 0.25 cup chopped parsley
- 0.25 cup crumbled feta
- 1 egg
- 0.25 cup breadcrumbs
- salt and black pepper to taste
- 1 tbsp olive oil for frying
Lemon Orzo
- 1 cup orzo pasta
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 lemon zest and juice
- 1.5 cups low-sodium chicken broth
- 0.25 cup crumbled feta
- 2 tbsp chopped fresh dill
- salt and pepper to taste
Instructions
- In a large bowl, combine the ground chicken, garlic, lemon zest, oregano, parsley, feta, egg, breadcrumbs, salt, and pepper. Mix gently until just combined. Form into 16–18 meatballs.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches for 6–8 minutes until golden and cooked through. Set aside.
- In the same skillet, sauté garlic for 1 minute. Add orzo and toast for 2–3 minutes. Add chicken broth, lemon juice, and zest. Simmer covered for 8–10 minutes until tender.
- Stir in crumbled feta and dill. Adjust seasoning. Return meatballs to the pan and warm through for 2–3 minutes.
- Serve with extra dill, lemon zest, or olive oil drizzle on top.