Greek Chicken Meatballs with Lemon Orzo

I still remember the first time I made these Greek chicken meatballs with lemon orzo. The kitchen smelled like a Mediterranean paradise—the bright zing of lemon, the earthy hint of oregano, and the tender juiciness of chicken all mingled together in a way that made me feel like I was sitting at a sun-kissed taverna in Greece. That’s what I love most about this recipe: it’s simple but bursting with bold flavors. If you’re craving something light but satisfying, with that unmistakable fresh lemon punch and homely comfort in every bite, then you’re going to want to try this right now. Greek chicken meatballs with lemon orzo are a complete meal that’s just as perfect for weeknight dinners as they are for weekend gatherings.

Greek Chicken Meatballs with Lemon Orzo: Why This Recipe Works & Ingredients

• 1 lb ground chicken
• 1 cup orzo pasta
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh oregano or 1 tbsp dried oregano
• 1/4 cup red onion, finely diced
• 1/4 cup breadcrumbs (preferably panko for lightness)
• 1 egg, lightly beaten
• 2 tbsp olive oil
• 2 1/2 cups chicken broth (for cooking orzo)
• Salt and pepper to taste
• Optional: a pinch of crushed red pepper flakes

This recipe works beautifully because the ground chicken keeps the meatballs lighter than traditional beef or lamb versions, which pairs perfectly with that bright lemony orzo. The feta cheese adds the signature salty tang that ties the whole dish to classic Greek flavors without overpowering it. I use breadcrumbs, especially panko, to give the meatballs just enough structure and a tender texture without making them dense. Fresh herbs like parsley and oregano bring herbal freshness and balance the richness of the chicken and feta. Cooking the orzo directly in chicken broth infused with lemon juice ensures it’s bursting with flavor and never bland. That little splash of olive oil at the end adds silkiness that makes every bite feel indulgent.

Greek Chicken Meatballs with Lemon Orzo

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Try Greek Chicken Meatballs with Lemon Orzo for a fresh flavorful meal that brings zesty comfort to your dinner table tonight

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: Greek

Ingredients

Scale 1x2x3x

1 pound ground chicken

1 cup orzo pasta

1 lemon, zested and juiced

3 cloves garlic, minced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh oregano or 1 tablespoon dried oregano

1/4 cup red onion, finely diced

1/4 cup breadcrumbs (preferably panko for lightness)

1 egg, lightly beaten

2 tablespoons olive oil

2 1/2 cups chicken broth (for cooking orzo)

Salt and pepper to taste

Optional: a pinch of crushed red pepper flakes

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Instructions

Preheat your oven to 400°F (200°C). This temperature is perfect for cooking meatballs evenly while giving them a nice golden exterior.

Prepare the meatball mixture. In a large bowl, combine the ground chicken, minced garlic, red onion, lemon zest, parsley, oregano, feta cheese, breadcrumbs, and the beaten egg. Season generously with salt and pepper. Use your hands to mix everything gently yet thoroughly—don’t overwork the mixture or the meatballs will turn out tough.

Form the meatballs. Roll the mixture into approximately 1.5-inch diameter balls. Don’t worry about making them perfectly round—rustic shapes add character.

Bake the meatballs. Place meatballs on a parchment-lined baking sheet and drizzle with olive oil. Bake for 18-20 minutes until cooked through, with a slightly golden surface. The internal temperature should reach 165°F (74°C) if you want to be precise.

Cook the lemon orzo. While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.

Finish the orzo. Drain any excess liquid (if needed), then stir in the lemon juice and a drizzle of olive oil. Taste and adjust seasoning with salt and pepper. The orzo should be tender yet slightly chewy with a fresh lemon brightness.

Serve. Plate the lemon orzo as a base, then place the warm Greek chicken meatballs on top. Feel free to sprinkle extra parsley or crumbled feta for a nice finish!

Notes

A simple and flavorful recipe for Greek chicken meatballs paired with bright, lemon-infused orzo pasta. Perfect for light, satisfying weeknight dinners or weekend gatherings, bursting with Mediterranean flavors like oregano, feta, and fresh lemon.

Greek Chicken Meatballs with Lemon Orzo: Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). This temperature is perfect for cooking meatballs evenly while giving them a nice golden exterior.
2. Prepare the meatball mixture. In a large bowl, combine the ground chicken, minced garlic, red onion, lemon zest, parsley, oregano, feta cheese, breadcrumbs, and the beaten egg. Season generously with salt and pepper. Use your hands to mix everything gently yet thoroughly—don’t overwork the mixture or the meatballs will turn out tough.
3. Form the meatballs. Roll the mixture into approximately 1.5-inch diameter balls. Don’t worry about making them perfectly round—rustic shapes add character.
4. Bake the meatballs. Place meatballs on a parchment-lined baking sheet and drizzle with olive oil. Bake for 18-20 minutes until cooked through, with a slightly golden surface. The internal temperature should reach 165°F (74°C) if you want to be precise.
5. Cook the lemon orzo. While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, typically 8-10 minutes, stirring occasionally to prevent sticking.
6. Finish the orzo. Drain any excess liquid (if needed), then stir in the lemon juice and a drizzle of olive oil. Taste and adjust seasoning with salt and pepper. The orzo should be tender yet slightly chewy with a fresh lemon brightness.
7. Serve. Plate the lemon orzo as a base, then place the warm Greek chicken meatballs on top. Feel free to sprinkle extra parsley or crumbled feta for a nice finish!

Greek Chicken Meatballs with Lemon Orzo: Tips for Success

• Don’t skip the breadcrumbs and egg. These binders are essential to keep the meatballs from falling apart while ensuring they stay tender.
• Mix gently but well. It’s tempting to over-mix, but that makes the meatballs dense. Just combine everything until evenly incorporated.
• Get creative with the herbs. Fresh oregano is best for that authentic Greek punch, but if unavailable, dried oregano works fine—just reduce the quantity.
• Use chicken broth for cooking orzo. This adds so much more flavor than water. If you want a lighter option, low-sodium broth is a good choice.
• Let the lemon zest really shine. It’s the key ingredient that brightens the whole dish—get fresh lemons, not bottled zest or juice.

Greek Chicken Meatballs with Lemon Orzo: Storage & Reheating

Leftovers taste just as good and are super easy to store. Place the meatballs and orzo in separate airtight containers; they’ll keep in the refrigerator for up to 3 days. To reheat, warm the meatballs gently in a non-stick pan over medium heat, adding a splash of water if needed to keep them moist. Microwave works too, but be careful not to dry them out.

Reheat the orzo by placing it in a microwave-safe bowl with a teaspoon of water or broth and cover it loosely to retain moisture. Stir halfway through heating to evenly warm the pasta. Combining them ensures you get the same bright, fresh flavors as day one.

Greek Chicken Meatballs with Lemon Orzo: FAQ

Can I substitute ground turkey for chicken?

Absolutely! Ground turkey has a similar mild flavor and texture, so it works well in this recipe. Just be sure to monitor the cooking time since turkey can dry out faster if overcooked.

Is it possible to make this recipe gluten-free?

Yes, simply swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make sure you also use gluten-free orzo, such as a rice or corn-based pasta.

Can I prepare the meatballs and orzo ahead of time?

You can mix and shape the meatballs up to one day in advance and keep them covered in the fridge. Cook just before serving to maintain their texture. The orzo is best made fresh but can be reheated as mentioned above.

Why do my meatballs sometimes fall apart?

That usually means there isn’t enough binding with egg and breadcrumbs or the meat mixture was over-handled. Also, make sure to bake or cook the meatballs fully without flipping them too often, which can cause breaking.

How can I make the orzo more flavorful?

Using chicken broth to cook the orzo and stirring in fresh lemon juice and zest at the end really brings the dish alive. You can also add a tablespoon of butter or a drizzle of good quality olive oil right before serving.

Nutritional Information

Here’s an estimated breakdown per serving (recipe serves 4):

• Calories: 430 kcal
• Fat: 18g (mostly from olive oil and feta)
• Protein: 35g
• Carbohydrates: 32g
• Fiber: 2g

These numbers are approximations and will vary depending on the brands and exact amounts you use. The recipe strikes a nice balance between lean protein, carbs, and healthy fats to keep you full and satisfied.

Greek Chicken Meatballs with Lemon Orzo: A Final Thought

I hope you’ll give these Greek chicken meatballs with lemon orzo a try in your kitchen soon. It’s the kind of recipe that delivers big on flavor without a complicated process, perfect for those days you want something cozy but fresh. Once you’ve made it, I’d love to hear what you thought—drop a comment or rate the recipe here. Cooking is all about sharing those wins and making meals feel like a warm hug on a plate.