Greek Chicken Meatballs with Lemon Orzo

Why You’ll Love This Recipe

This recipe combines the brightness of fresh lemon and herbs with the savory goodness of chicken meatballs. The tender meatballs are packed with flavor from ingredients like parsley, dill, garlic, and feta, while the lemon orzo adds a tangy, refreshing element that’s hard to resist. It’s a quick dish that feels both comforting and light, making it perfect for a variety of occasions. Plus, it's great for meal prep and reheats well!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• Ground chicken (or ground turkey)

• Almond flour (or finely chopped nuts) or breadcrumbs (optional)

• Fresh parsley and dill (or dried herbs)

• Garlic, minced

• Feta cheese, crumbled

• Scallion, finely chopped (or red onion, finely chopped)

• Dried oregano, ground cumin, and salt

• Lemon zest

For the Lemon Orzo:

• Orzo pasta (or couscous)

• Chicken broth (or vegetable broth)

• Fresh lemon juice

• Crumbled feta

• Olive oil

Directions

1. Combine Ingredients: In a bowl, mix the ground chicken, almond flour (or finely chopped nuts), parsley, dill, garlic, feta, finely chopped scallions, oregano, cumin, salt, and lemon zest.

2. Shape Meatballs: Roll the mixture into 1½-2-inch meatballs and place them on a plate.

3. Cook Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in a single layer and sear for 3-4 minutes until browned, then flip and cover. Cook for another 5-6 minutes until fully cooked. Avoid overcooking. Transfer to a plate.

4. Cook the Orzo: In the same skillet, add chicken broth and bring to a boil. Add the orzo and cook for 8-10 minutes, until tender. Drain excess broth if needed.

5. Add Lemon, Olive Oil, and Feta: Stir in lemon juice, olive oil, and crumbled feta into the warm orzo, mixing well to create a creamy texture. Adjust seasoning if desired.

6. Serve: Plate the creamy lemon orzo and top with the cooked meatballs. Garnish with fresh parsley and additional feta, if desired.

Servings and Timing

This recipe serves 4 people and takes approximately 30 minutes to prepare and cook.

Variations

• Use Ground Turkey: Swap ground chicken for turkey for a slightly leaner option.

• Add More Vegetables: Toss in sautéed vegetables like zucchini or spinach for extra nutrients and color.

• Use Couscous Instead of Orzo: For a different texture, try couscous or another small pasta in place of orzo.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or on the stovetop with a splash of broth or water to maintain moisture.

FAQs

Can I use a different type of meat for the meatballs?

Yes, ground turkey, lamb, or beef can be used instead of chicken for a different flavor.

Can I make this dish gluten-free?

Yes, use almond flour or gluten-free breadcrumbs to make the meatballs gluten-free. Ensure the orzo is also gluten-free.

Can I bake the meatballs instead of frying them?

Yes, you can bake the meatballs at 400°F for 15-18 minutes or until fully cooked. Broil for extra browning if desired.

Can I make this recipe in advance?

Yes, both the meatballs and orzo can be made ahead of time and stored in the fridge for up to 3 days.

How can I make the orzo more flavorful?

You can add extra herbs, a bit of garlic, or a sprinkle of Parmesan cheese to enhance the flavor of the orzo.

Can I freeze this dish?

Yes, you can freeze the meatballs and orzo separately. Freeze the meatballs for up to 3 months and reheat in the oven. Orzo can be frozen in an airtight container.

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs. Use about ⅓ of the amount of fresh herbs called for in the recipe.

What can I serve with Greek Chicken Meatballs and Lemon Orzo?

A Greek salad, roasted vegetables, or pita bread would pair beautifully with this dish.

How can I make the meatballs more tender?

Be careful not to overwork the meatball mixture. Gently mix the ingredients to maintain a light texture.

What’s the best way to reheat leftover orzo?

Reheat the orzo with a bit of broth or olive oil to keep it from drying out.

Conclusion

Greek Chicken Meatballs with Lemon Orzo is a vibrant, delicious dish that offers a refreshing twist on traditional meatball recipes. It’s light yet satisfying, easy to make, and perfect for meal prep or serving to guests. The combination of tender meatballs, zesty lemon orzo, and fresh herbs creates a dish that feels both comforting and bright. Whether for a quick dinner or a Mediterranean-inspired feast, this recipe is sure to become a family favorite.

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Greek Chicken Meatballs with Lemon Orzo is a fresh and flavorful Mediterranean-inspired dish, perfect for a weeknight dinner or special occasion. This recipe features tender chicken meatballs made with fresh herbs, feta cheese, and a hint of lemon, served with zesty lemon-infused orzo. It’s light, healthy, and quick to make, ideal for meal prep or a comforting family dinner.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Skillet
• Cuisine: Mediterranean, Greek
• Diet: Gluten Free

Ingredients

For the Chicken Meatballs:

Ground chicken (or ground turkey)

Almond flour (or finely chopped nuts) or breadcrumbs (optional)

Fresh parsley and dill (or dried herbs)

Garlic, minced

Feta cheese, crumbled

Scallion, finely chopped (or red onion, finely chopped)

Dried oregano, ground cumin, and salt

Lemon zest

For the Lemon Orzo:

Orzo pasta (or couscous)

Chicken broth (or vegetable broth)

Fresh lemon juice

Crumbled feta

Olive oil

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Instructions

• Combine Ingredients: In a bowl, mix the ground chicken, almond flour (or finely chopped nuts), parsley, dill, garlic, feta, finely chopped scallions, oregano, cumin, salt, and lemon zest.

• Shape Meatballs: Roll the mixture into 1½-2-inch meatballs and place them on a plate.

• Cook Meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in a single layer and sear for 3-4 minutes until browned, then flip and cover. Cook for another 5-6 minutes until fully cooked. Avoid overcooking. Transfer to a plate.

• Cook the Orzo: In the same skillet, add chicken broth and bring to a boil. Add the orzo and cook for 8-10 minutes, until tender. Drain excess broth if needed.

• Add Lemon, Olive Oil, and Feta: Stir in lemon juice, olive oil, and crumbled feta into the warm orzo, mixing well to create a creamy texture. Adjust seasoning if desired.

• Serve: Plate the creamy lemon orzo and top with the cooked meatballs. Garnish with fresh parsley and additional feta, if desired.

Notes

• For a leaner option, substitute ground turkey for chicken.

• You can swap couscous for orzo for a different texture.

• For extra flavor, add sautéed vegetables like zucchini or spinach.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.