Transform your dinner routine with these incredibly flavorful Greek Chicken Meatballs with Lemon Orzo. This Mediterranean-inspired dish combines tender, herb-seasoned chicken meatballs with creamy lemon orzo pasta for a meal that’s both comforting and sophisticated. Perfect for weeknight dinners or entertaining guests, this recipe brings the bright, fresh flavors of Greece right to your table.
Why You’ll Love This Recipe
Greek Chicken Meatballs with Lemon Orzo delivers an irresistible combination of flavors and textures that make it a standout dish. The meatballs are incredibly juicy thanks to the addition of feta cheese and fresh herbs, while the lemon orzo provides a creamy, tangy base that perfectly complements the Mediterranean seasonings. This one-pan wonder is ready in just 30 minutes, making it ideal for busy weeknights when you want something special without the fuss.
The recipe is also remarkably versatile and family-friendly. You can easily customize the herbs and spices to suit your taste preferences, and the bright lemon flavor appeals to both adults and children. Plus, it’s a complete meal in one dish, eliminating the need for multiple side dishes and simplifying your dinner preparation.
Ingredients You’ll Need
For the Greek Chicken Meatballs:
- 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
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
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- Salt and pepper to taste
Optional Toppings and Garnishes:
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
How to Make Greek Chicken Meatballs with Lemon Orzo
Step-by-Step Instructions
Prepare the Meatballs: Start by combining the ground chicken, egg, breadcrumbs, crumbled feta cheese, fresh parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper in a large mixing bowl. Using clean hands or a wooden spoon, gently mix all ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs. Shape the mixture into 16-20 small meatballs, approximately 1½ inches in diameter.
Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet or wide saucepan over medium-high heat. Once the oil is shimmering, carefully add the meatballs to the pan, leaving space between each one. Cook for 8-10 minutes, turning occasionally to ensure even browning on all sides. The meatballs should develop a golden-brown crust while remaining tender inside. Remove the cooked meatballs from the pan and set aside on a plate.
Prepare the Lemon Orzo: In the same pan used for the meatballs, add the minced garlic and cook for 30 seconds until fragrant. Add the orzo pasta and stir for 1-2 minutes to lightly toast it, which adds extra flavor. Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
Combine and Finish: Once the orzo is tender and has absorbed most of the liquid, stir in the butter, lemon juice, and lemon zest. Season with salt and pepper to taste. Gently nestle the cooked meatballs back into the pan with the orzo, cover, and let everything warm through for 2-3 minutes. Remove from heat and garnish with fresh dill, additional feta cheese, and fresh parsley if desired.
Helpful Tips
For Perfect Meatballs: Keep your hands slightly damp when shaping the meatballs to prevent the mixture from sticking. Don’t pack them too tightly, as this can make them dense. If the mixture seems too wet, add a few more breadcrumbs; if too dry, add a tablespoon of olive oil or water.
Orzo Cooking Success: Use chicken broth instead of water for cooking the orzo to add extra flavor. Stir the orzo frequently during cooking to prevent it from sticking to the bottom of the pan. The orzo should be tender but still have a slight bite when finished.
Flavor Enhancement: For even more Mediterranean flavor, try adding a handful of chopped sun-dried tomatoes or Kalamata olives to the orzo during the last few minutes of cooking. A splash of white wine added with the broth creates additional depth of flavor.
Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 people
Difficulty Level: Easy to Moderate
This Greek Chicken Meatballs with Lemon Orzo recipe serves 4-6 people generously and can easily be doubled for larger gatherings. The cooking method ensures the meatballs stay moist while the orzo develops a creamy texture from the starch released during cooking.
Notes
Ingredient Substitutions: Ground turkey can be substituted for ground chicken if preferred. If you don’t have fresh herbs, use half the amount of dried herbs. Greek yogurt can replace some of the feta cheese for a tangier flavor profile.
Make-Ahead Option: The meatball mixture can be prepared and shaped up to 24 hours in advance. Store covered in the refrigerator until ready to cook. The completed dish reheats well, making it perfect for meal prep.
Dietary Considerations: This recipe is naturally gluten-free when using gluten-free breadcrumbs and orzo pasta. For a dairy-free version, omit the feta cheese and use olive oil instead of butter.
Frequently Asked Questions
Can I bake the meatballs instead of pan-frying them? Yes, you can bake the meatballs at 400°F (200°C) for 15-18 minutes, turning once halfway through. Pan-frying creates a better crust, but baking is a lighter option.
What if I can’t find orzo pasta? Small pasta shapes like ditalini, small shells, or even rice can substitute for orzo. Adjust cooking times accordingly based on the pasta package directions.
How do I know when the meatballs are fully cooked? The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. They should also be golden brown on the outside and no longer pink in the center.
Can I freeze this dish? The meatballs freeze well on their own for up to 3 months. However, the orzo doesn’t freeze as successfully due to texture changes. Consider freezing just the meatballs and preparing fresh orzo when ready to serve.
Storage Instructions
Store leftover Greek Chicken Meatballs with Lemon Orzo in the refrigerator for up to 3 days in an airtight container. The dish reheats beautifully in the microwave or on the stovetop with a splash of chicken broth to restore moisture. When reheating on the stovetop, add a tablespoon of broth or water and heat gently over medium-low heat, stirring occasionally.
For longer storage, freeze the meatballs separately from the orzo for up to 3 months. Thaw overnight in the refrigerator before reheating. The orzo is best enjoyed fresh, but leftovers can be stored for 2-3 days and reheated with additional liquid as needed.
Conclusion
Greek Chicken Meatballs with Lemon Orzo represents the perfect marriage of convenience and sophistication in Mediterranean cooking. This recipe proves that weeknight dinners don’t have to be boring or complicated to be absolutely delicious. The combination of juicy, herb-packed meatballs with creamy, lemony orzo creates a satisfying meal that feels both comforting and elegant.
The beauty of this dish lies in its versatility and the way it brings together classic Greek flavors in an approachable format. Whether you’re cooking for your family or entertaining friends, Greek Chicken Meatballs with Lemon Orzo delivers impressive results with minimal effort. The bright, fresh flavors and satisfying textures make it a recipe you’ll return to again and again, and one that’s sure to become a favorite in your dinner rotation.