This Greek-inspired dish pairs tender chicken meatballs with a bright, citrusy lemon orzo for a flavorful and satisfying meal. The combination of savory herbs, creamy feta, and zesty pasta makes this a standout dinner I can whip up any night of the week.
Why I Love This Recipe
I love how this recipe brings Greek flavors into a cozy, easy-to-make dinner. The chicken meatballs are juicy and well-seasoned, while the lemon orzo is creamy, tangy, and packed with herbs. It’s a complete meal that feels both light and comforting. Plus, it’s quick enough for weeknights but impressive enough for guests.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Meatballs:
- Ground chicken
- Egg
- Feta cheese, crumbled
- Dried oregano
- Dried basil
- Onion powder
- Garlic powder
- Dried dill
- Dried parsley
- Salt
- Black pepper
For the Lemon Orzo:
- Orzo pasta
- Lemon zest
- Lemon juice
- Olive oil or melted butter
- Parmesan cheese (optional)
- Dried oregano
- Garlic powder
- Salt
- Black pepper
- Dried dill
Directions
- Make the meatballs:
I mix the ground chicken, egg, feta, and seasonings in a bowl until just combined. Then I roll them into small meatballs, about 1 to 1.5 inches wide. - Cook the meatballs:
I heat a bit of olive oil in a skillet and cook the meatballs on medium heat, turning until all sides are golden and the centers are fully cooked—usually around 10 to 12 minutes. - Toast and cook the orzo:
I use the same pan (to keep all the flavor) and toast the orzo for a minute or two. Then I pour in water or broth and cook it until it’s tender and creamy, about 8 to 10 minutes. - Finish the orzo:
Once cooked, I stir in lemon zest, juice, olive oil or butter, Parmesan, and herbs until everything is smooth and aromatic. - Serve:
I add the meatballs back into the skillet, warm everything together, and serve immediately. A little extra feta or fresh herbs on top makes it even better.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- I sometimes swap ground turkey for the chicken.
- When I want a gluten-free version, I use gluten-free orzo or rice.
- I skip the cheese to make it dairy-free, or use plant-based alternatives.
- Adding spinach or chopped olives into the orzo gives it extra texture and depth.
Storage/Reheating
- Storage: I keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: The meatballs freeze well on their own; I just thaw and reheat when ready.
- Reheating: I reheat gently on the stovetop with a splash of broth or water to loosen the orzo.
FAQs
Can I bake the meatballs instead of frying them?
Yes, I often bake them at 400°F (200°C) for 18–20 minutes until fully cooked. It’s less hands-on and just as tasty.
Can I use fresh herbs instead of dried?
Absolutely. I sometimes mix in fresh dill or parsley for extra brightness—just double the amount since fresh herbs are milder.
What’s the best way to make this ahead?
I prepare the meatballs and orzo separately, then combine and heat them when ready to serve. It’s great for meal prep.
Can I add vegetables to this dish?
Yes, I like stirring in baby spinach, peas, or roasted zucchini into the orzo for more nutrition and flavor.
What kind of feta should I use?
I prefer using block feta and crumbling it myself—it’s creamier and more flavorful than the pre-crumbled kind.
Conclusion
Greek Chicken Meatballs with Lemon Orzo is one of my go-to meals when I want something fresh, hearty, and full of flavor. It’s a dish that feels special without being fussy, and I love how easy it is to customize or prep ahead. Whether I’m feeding my family or just craving something cozy and Mediterranean, this recipe always delivers.
Greek Chicken Meatballs with Lemon Orzo
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop, Skillet
- Cuisine: Greek, Mediterranean
Description
Greek Chicken Meatballs with Lemon Orzo is a vibrant and satisfying dinner that combines juicy, herb-loaded chicken meatballs with creamy, lemon-infused orzo pasta. Packed with Mediterranean flavors like feta, dill, oregano, and lemon, this easy weeknight meal feels fresh, hearty, and perfect for spring or summer dinners.
Ingredients
- For the Chicken Meatballs:
- 1 lb ground chicken
- 1 egg
- ⅓ cup feta cheese, crumbled
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried dill
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- For the Lemon Orzo:
- 1 cup orzo pasta
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp olive oil or melted butter
- ¼ cup Parmesan cheese (optional)
- ½ tsp dried oregano
- ¼ tsp garlic powder
- Salt and black pepper, to taste
- ¼ tsp dried dill
Instructions
- Mix the meatballs: In a bowl, combine ground chicken, egg, feta, and seasonings. Mix until just combined and shape into 1 to 1.5-inch meatballs.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown and fully cooked, about 10–12 minutes. Remove and set aside.
- Toast and cook the orzo: In the same pan, toast the orzo for 1–2 minutes. Add water or broth and simmer until the orzo is tender and creamy, about 8–10 minutes.
- Finish the orzo: Stir in lemon zest, lemon juice, olive oil or butter, Parmesan (if using), and dried herbs. Season to taste.
- Combine and serve: Return meatballs to the skillet, toss gently with the orzo, and serve warm. Garnish with extra feta or herbs, if desired.
Notes
- Ground turkey can be substituted for chicken.
- Use gluten-free orzo or rice for a GF version.
- Skip cheese or use plant-based options for dairy-free.
- Add vegetables like spinach, peas, or olives to boost flavor and nutrition.
- To bake meatballs, place on a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes.
