There’s something incredibly comforting about a bowl of tender meatballs nestled in a bed of perfectly cooked orzo. This Mediterranean Chicken Meatballs and Orzo recipe brings together the bright, fresh flavors of the Mediterranean with lean protein and satisfying pasta for a meal that feels both nourishing and indulgent.
Inspired by the sunny shores of Greece and Italy, these chicken meatballs are packed with herbs, lemon zest, and garlic, then paired with orzo pasta that soaks up all those wonderful flavors. It’s a one-pot wonder that delivers restaurant-quality taste with surprisingly little effort—perfect for weeknight dinners or casual entertaining.
Why You’ll Love This
- Lighter alternative to traditional beef meatballs while still delivering satisfying flavor and texture
- One-pot meal means less cleanup and more time enjoying your evening
- Packed with Mediterranean ingredients known for their health benefits
- Versatile recipe that works equally well for family dinners or entertaining guests
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 1 pound ground chicken
- 1 shallot, roughly chopped
- 2 cloves garlic
- 1/3 cup breadcrumbs
- 1/4 cup sun-dried tomatoes in oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 1/3 cups chicken broth
- 1 clove garlic, minced
- Juice of 1/2 lemon
- 1 cup dry orzo
- 1/3 cup sun-dried tomatoes
- 1/3 cup pitted Castelvetrano olives
- Fresh dill
- Feta cheese
Instructions
- Process ground chicken, shallot, garlic, breadcrumbs, sun-dried tomatoes, and seasonings in food processor for 30 seconds.
- Roll mixture into 12-14 meatballs (2 tablespoons each). Mixture will be sticky.
- Sear meatballs in olive oil until golden brown. Remove to plate.
- Add broth, garlic, lemon juice and orzo to pan. Boil 3-5 minutes until soft.
- Add tomatoes, olives, remaining broth and meatballs. Cook until liquid absorbs and meatballs reach 165°F.
Tips & Variations
- For a gluten-free option, use gluten-free breadcrumbs and replace orzo with rice or quinoa (adjusting cooking time accordingly)
- Add a handful of baby spinach or arugula in the final minute of cooking for extra greens
- Make the meatballs ahead of time 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
- Substitute ground turkey for the chicken if preferred
- Add 1/4 cup of sun-dried tomatoes to intensify the Mediterranean flavors
Serving Suggestions
This one-pot meal is complete on its own, but a simple side of lightly dressed arugula or a classic Greek salad makes for a perfect accompaniment. For a more substantial spread, serve with warm pita bread brushed with olive oil and sprinkled with za’atar spice for scooping up every last bit of flavor.
A glass of crisp white wine like Assyrtiko or Pinot Grigio pairs beautifully with the bright Mediterranean flavors in this dish, completing your culinary journey to the Mediterranean coast.
Notes
- Meatballs are done when they reach an internal temperature of 165°F and show no pink in the center
- The orzo will continue to absorb liquid as it sits, so serve promptly or add a splash more broth when reheating
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- If the mixture seems too wet when forming meatballs, add a tablespoon more breadcrumbs
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the meatballs up to a day in advance and refrigerate them uncooked. The completed dish reheats well but may need additional broth as the orzo continues to absorb liquid.
Can I freeze the leftovers?
While the meatballs freeze well on their own, the orzo pasta texture may change when frozen and thawed. For best results, freeze only the meatballs and make fresh orzo when ready to serve.
How can I make this dish more child-friendly?
For pickier eaters, you can omit the olives and reduce the amount of herbs. Consider serving the feta on the side so family members can add to taste.
What can I substitute for feta cheese?
If you’re not a fan of feta, try using crumbled goat cheese, ricotta salata, or even a sprinkle of grated Parmesan for a different but equally delicious flavor profile.
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