Greek Chicken Meatballs with Lemon Orzo
A fresh, easy Greek chicken meatballs with lemon orzo recipe packed with herbs, feta, and citrus—perfect for summer dinners or meal prep!
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.
Notes
You can substitute ground turkey, add spinach to orzo, or make it gluten-free with GF breadcrumbs and pasta. Toasting orzo gives a nutty flavor. Bake meatballs if preferred.