Transport your taste buds to the sunny Mediterranean with these Greek Chicken Meatballs with Lemon Orzo. This bright, flavorful dish combines tender, herb-infused meatballs with zesty lemon orzo for a meal that feels both comforting and refreshing.
Perfect for weeknight dinners yet impressive enough for entertaining, this Greek-inspired recipe balances protein and carbs in one colorful plate. The combination of aromatic herbs, tangy lemon, and savory chicken creates a symphony of flavors that will have everyone asking for seconds.
Why You’ll Love This
- Quick and straightforward preparation—ready in just 45 minutes
- One-dish complete meal with protein and starch together
- Bright Mediterranean flavors that appeal to the whole family
- Healthier alternative to traditional beef meatballs
- Excellent for meal prep—tastes even better the next day
Ingredients
- 1 pound ground chicken (dark meat preferred for more flavor and moisture)
- 1/3 cup almond flour (or 1/4 cup finely chopped walnuts or pecans)
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons fresh dill, chopped
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/2 tablespoon onion powder (or 2 tablespoons finely chopped scallions or red onion)
- 2 teaspoons dried oregano (or fresh oregano)
- 2 teaspoons ground cumin
- 1/2 teaspoon salt, plus extra for sprinkling
- 1/2 teaspoon freshly cracked black pepper
- Zest of 1 lemon
- 1 tablespoon extra virgin olive oil, for cooking
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon (about 2-3 tablespoons)
- 1 tablespoon extra virgin olive oil
- 1/3 cup feta cheese, crumbled, for topping
- Fresh parsley, chopped, for garnish
- Salt, to taste
- Lemon wedges, for serving (optional)
Instructions
- In a large mixing bowl, combine the ground chicken, almond flour (or chopped nuts), chopped parsley, dill, minced garlic, crumbled feta, onion powder (or chopped onion), dried oregano, cumin, salt, pepper, and lemon zest. Using clean hands or a rubber spatula, gently mix everything together until just combined. Be careful not to overmix, as this can make the meatballs tough.
- With slightly damp hands (to prevent sticking), portion the mixture and roll into 1½-2 inch meatballs. You should get about 12-16 meatballs depending on size. Place them on a plate and sprinkle with a pinch of additional salt just before cooking to enhance the flavor of the exterior.
- Heat the tablespoon of olive oil in a large skillet over medium heat. When the oil is hot but not smoking, carefully add the meatballs, working in batches if necessary to avoid crowding the pan. Sear them for 3-4 minutes until nicely browned on the bottom, then gently turn them with tongs or a spatula. Continue cooking for another 2-3 minutes to brown the other sides.
- Once the meatballs are browned on all sides, reduce the heat to medium-low, cover the skillet, and continue cooking for another 5-6 minutes until the meatballs are cooked through (internal temperature of 165°F/74°C). Be careful not to overcook them as chicken meatballs can quickly become dry. Once done, transfer the meatballs to a clean plate and cover loosely with foil to keep warm.
- In the same skillet you used for the meatballs (no need to clean it – those browned bits add flavor!), pour in the chicken broth and bring to a boil over high heat, scraping the bottom of the pan to incorporate any flavorful bits left from the meatballs. Once boiling, add the orzo pasta and stir to prevent sticking. Reduce heat to medium-low and simmer, stirring occasionally, for 8-10 minutes until the orzo is tender and most of the liquid has been absorbed.
- When the orzo is cooked, remove the skillet from heat. Stir in the fresh lemon juice and tablespoon of olive oil. Taste and adjust seasoning with salt if needed – the amount will depend on how salty your chicken broth was.
- Spoon the lemony orzo onto plates or into shallow bowls. Top with the Greek chicken meatballs, sprinkle with crumbled feta cheese, and garnish generously with additional chopped fresh parsley. Serve with lemon wedges on the side for those who enjoy an extra burst of citrus. For a complete meal, consider adding a simple Greek salad or some tzatziki sauce on the side.
Tips & Variations
- For a gluten-free version, substitute cooked quinoa for orzo and use gluten-free breadcrumbs in the meatballs
- Add a cup of baby spinach during the last minute of cooking for extra greens
- Make the meatballs ahead and refrigerate for up to 24 hours before cooking
- For a spicier kick, add 1/4 teaspoon of red pepper flakes to the meatball mixture
- Turkey works perfectly as a substitute for ground chicken
- For a creamier orzo, stir in 2 tablespoons of cream cheese just before serving
Serving Suggestions
Serve these Greek chicken meatballs and lemon orzo with a simple Greek salad on the side for a complete Mediterranean feast. A dollop of tzatziki sauce or plain Greek yogurt on top adds a cool, creamy contrast to the warm meatballs.
For a lighter meal, skip the side dishes and simply serve with warm pita bread for scooping up the flavorful orzo. A glass of crisp white wine like Assyrtiko or Sauvignon Blanc makes the perfect accompaniment.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The orzo will absorb more liquid as it sits; add a splash of broth when reheating
- Meatballs are done when they reach an internal temperature of 165°F
- For meal prep, portion into individual containers while still warm
FAQs
Can I freeze these meatballs?
Yes! Freeze the cooked meatballs separately from the orzo for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I bake the meatballs instead of pan-frying?
Absolutely. Bake at 400°F for 15-18 minutes on a lined baking sheet until they reach 165°F internally.
Is there a dairy-free option?
Skip the feta in the meatballs and add an extra pinch of salt. The meatballs will still be flavorful from all the herbs and spices.
Can I use dried herbs instead of fresh?
Yes, substitute 1 teaspoon dried herbs for every tablespoon of fresh. The flavor won’t be as bright, but the dish will still be delicious.
[recipe_card]
