Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Greek / Mediterranean
Ingredients: 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; 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/garnishes: fresh parsley or dill; crumbled feta cheese; lemon wedges

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Tender Greek-flavored chicken meatballs served over bright, zesty lemon orzo – this dish is a weeknight hero. It’s packed with Mediterranean flair, from the juicy meatballs with feta and herbs to the refreshing lemon-dill orzo base. Each bite delivers warmth, brightness, and just the right amount of comfort.

Why You’ll Love This Recipe

I love how effortlessly flavorful this dish turns out. The chicken meatballs are juicy with little bursts of salty feta, and the orzo balances everything with its citrusy zing. It feels comforting yet light – perfect for any season. Plus, it’s a one-pan protein served with a built-in side, making dinner feel fancy without extra work. I can prep the meatballs ahead of time, and leftovers hold up beautifully, too.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
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/garnishes: fresh parsley or dill; crumbled feta cheese; lemon wedges

Directions

I start by combining the ground chicken, egg, breadcrumbs, feta, parsley, oregano, minced garlic, lemon zest, salt, and pepper in a large bowl. I mix everything gently to keep the meatballs tender.
Then, I form the mixture into 1½-inch meatballs – I usually get about 16 to 20 meatballs from the batch.
I heat olive oil in a nonstick skillet over medium heat. I cook the meatballs (in batches if needed) for about 4 to 5 minutes per side, until golden brown and cooked through (165°F internal temperature). I remove and set them aside.
While the meatballs cook, I bring the chicken broth to a boil in a separate saucepan, add the orzo, and cook it for about 8 to 10 minutes, stirring occasionally.
When the orzo is ready and most of the liquid is absorbed, I drain any excess, return it to the pot, and stir in butter, lemon juice, lemon zest, and minced garlic. I season to taste with salt and pepper.
To serve, I divide the lemon orzo onto plates or bowls and top each with 4 to 5 meatballs. I finish with fresh parsley or dill, extra feta, and lemon wedges if I’m feeling fancy.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

I sometimes switch things up with these tweaks:

Swap ground chicken for ground turkey or lamb for a heartier flavor.
For a dairy-free version, I skip the feta and use olive oil instead of butter in the orzo.
Gluten-free breadcrumbs and gluten-free orzo alternatives make this meal suitable for gluten-free diets.
When I want a spicier kick, I add a pinch of red pepper flakes to the meatball mix.

Storage/Reheating

I store the meatballs and orzo separately to preserve texture. In the fridge, they both last up to 4 days. To reheat, I warm the orzo gently on the stove with a splash of broth or water to loosen it up, and I reheat the meatballs in a covered skillet or microwave until hot. If freezing, I freeze the cooked meatballs separately and make fresh orzo when I’m ready to serve.

FAQs

How do I know when the chicken meatballs are cooked through?

I use a meat thermometer and check that they’ve reached an internal temperature of 165°F. They should be golden brown on the outside and no longer pink inside.

Can I bake the meatballs instead of pan-frying?

Yes, I often bake them at 400°F for about 18-20 minutes, turning halfway through. It’s an easy way to make a big batch with less mess.

Can I make this dish ahead of time?

Absolutely. I prep the meatballs and orzo a day ahead and store them separately. This makes dinner the next day quick and effortless.

What can I serve with this dish?

I like pairing it with a Greek salad or roasted vegetables. It also works well with warm pita bread and tzatziki on the side.

Is this meal freezer-friendly?

Yes. I freeze the cooked meatballs in an airtight container and reheat them as needed. I recommend making the orzo fresh for the best texture.

Conclusion

Greek Chicken Meatballs with Lemon Orzo is one of those dishes that feels special without requiring a ton of effort. The Mediterranean flavors are vibrant and satisfying, and it’s versatile enough for both weeknight meals and casual entertaining. I love how it comes together quickly yet always leaves a big impression.

Greek Chicken Meatballs with Lemon Orzo

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Pan‑fry / Stovetop
Cuisine: Greek / Mediterranean
Diet: Halal

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Description

Tender Greek‑flavored chicken meatballs served over bright, zesty lemon orzo.

Instructions

In a large bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently, avoiding overmixing to keep meatballs tender.
Form the mixture into meatballs about 1½ inches in diameter (yields about 16‑20 meatballs).
Heat the olive oil in a nonstick skillet over medium heat. Cook the meatballs (in batches if needed so they aren’t crowded) for ~4‑5 minutes per side until golden brown and cooked through (internal temperature ~165°F / 74°C). Remove and set aside.
While meatballs are cooking, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package directions (≈ 8‑10 minutes), stirring occasionally to prevent sticking.
Once orzo is cooked and most liquid is absorbed, drain excess if needed. Return orzo to pot and stir in butter, lemon juice, lemon zest, and minced garlic. Mix until butter is melted and orzo is coated in the lemony sauce. Season with salt & pepper.
To serve: divide lemon orzo among plates or bowls, top each with 4‑5 chicken meatballs. Garnish with fresh parsley, dill, extra feta, and serve with a lemon wedge if desired.

Notes

Don’t overmix the meatball mixture—too much handling can make meatballs dense.
Make meatballs uniform in size (using a scoop helps) so they cook evenly.
If skillet is crowded, cook meatballs in batches to allow proper browning.
Aim for al dente orzo so it doesn’t become mushy.
You can substitute gluten‑free breadcrumbs and gluten‑free pasta (orzo alternative) for a gluten‑free version.
To make dairy‑free, omit the feta and use olive oil instead of butter in the orzo.
Meatballs and orzo can be made ahead; store separately to maintain texture.