Greek chicken meatballs with lemon orzo is a fresh, flavorful, and satisfying dish that brings a Mediterranean twist to the dinner table. The tender meatballs are packed with herbs, garlic, and feta, then served over creamy, lemony orzo for a bright and balanced meal I love making any time of year.
Why You’ll Love This Recipe
I love this recipe because it’s healthy, comforting, and full of bold flavor. The chicken meatballs are juicy and seasoned with classic Greek ingredients, while the lemon orzo adds a light, zesty base that pulls everything together. It’s easy enough for a weeknight but special enough to serve to guests—and it makes great leftovers, too.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Greek Chicken Meatballs:
- Ground chicken
- Garlic (minced)
- Red onion (finely chopped)
- Fresh parsley and/or dill (chopped)
- Crumbled feta cheese
- Dried oregano
- Lemon zest
- Panko breadcrumbs
- Egg
- Salt and pepper
- Olive oil (for cooking)
For the Lemon Orzo:
- Orzo pasta
- Chicken broth or water
- Garlic (minced)
- Lemon juice and zest
- Olive oil or butter
- Salt and pepper
- Optional: baby spinach, grated Parmesan, or more fresh herbs
Directions
- I start by combining the meatball ingredients in a bowl—ground chicken, garlic, onion, herbs, feta, breadcrumbs, lemon zest, egg, salt, and pepper—then mix until just combined.
- I roll the mixture into small meatballs and place them on a plate or baking sheet.
- In a large skillet, I heat olive oil over medium heat and cook the meatballs in batches until browned and cooked through, about 10–12 minutes total. I set them aside once done.
- While the meatballs cook, I boil the orzo in chicken broth or salted water until tender. I reserve a little cooking liquid before draining.
- In the same pot, I return the cooked orzo, add garlic, lemon juice, lemon zest, a drizzle of olive oil or a pat of butter, and stir everything together. I add a splash of the reserved cooking liquid if it needs loosening.
- I plate the orzo and top it with the warm meatballs. A sprinkle of fresh herbs or a little extra feta takes it over the top.
Servings and Timing
This recipe makes about 4 servings. It takes 15 minutes to prep and about 30 minutes to cook, so dinner is ready in 45 minutes or less.
Variations
- I’ve made this with ground turkey or lamb when I want to switch it up.
- Stirring baby spinach into the orzo at the end adds color and nutrition.
- A drizzle of tzatziki or Greek yogurt on top is a cool, creamy touch.
- I sometimes serve it in a bowl with cucumber, tomatoes, and olives for a Greek-inspired grain bowl.
Storage/Reheating
I store leftovers in airtight containers in the fridge for up to 4 days. To reheat, I warm the meatballs and orzo in a skillet with a splash of water or broth to keep everything moist. It also makes a great next-day lunch.
FAQs
Can I bake the meatballs instead of frying?
Yes! I bake them at 400°F for 18–20 minutes on a parchment-lined sheet until golden and cooked through.
What if I don’t have orzo?
I’ve used couscous, rice, or even quinoa as a base instead of orzo—it all works well.
Can I make this ahead?
Definitely. The meatballs and orzo both store and reheat well, so I often make a big batch and portion it out for a few days of meals.
Is this freezer-friendly?
The cooked meatballs freeze well. I let them cool completely, then store them in a freezer bag. I freeze the orzo separately and reheat both together.
Can I make it dairy-free?
Yes, just skip the feta or use a plant-based cheese alternative. The dish still has great flavor from the herbs and lemon.
Conclusion
Greek chicken meatballs with lemon orzo is one of my favorite go-to meals when I want something light, vibrant, and deeply satisfying. It’s easy to make, full of fresh Mediterranean flavor, and perfect for weeknight dinners or make-ahead lunches. Once I tried it, it quickly became a staple in my kitchen.
Greek Chicken Meatballs with Lemon Orzo
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean, Greek
Description
Greek Chicken Meatballs with Lemon Orzo is a light, flavorful Mediterranean-inspired meal featuring juicy, herb-filled chicken meatballs served over creamy, zesty lemon orzo. This protein-packed dish is easy to make and perfect for weeknight dinners or make-ahead lunches.
Ingredients
- For the Greek Chicken Meatballs:
- 1 lb ground chicken
- 2 cloves garlic, minced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh parsley and/or dill, chopped
- ⅓ cup crumbled feta cheese
- 1 tsp dried oregano
- Zest of 1 lemon
- ½ cup panko breadcrumbs
- 1 egg
- Salt and pepper, to taste
- Olive oil, for cooking
- For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth or water
- 1 clove garlic, minced
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Optional: 1 cup baby spinach, 2 tablespoon grated Parmesan, extra herbs for garnish
Instructions
- In a large bowl, mix ground chicken, garlic, onion, parsley/dill, feta, oregano, lemon zest, breadcrumbs, egg, salt, and pepper.
- Roll into 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Cook meatballs in batches until browned and fully cooked, 10–12 minutes. Set aside.
- Cook orzo in broth or salted water according to package directions. Reserve ¼ cup of pasta water, then drain.
- Return orzo to pot. Stir in garlic, lemon juice, lemon zest, olive oil or butter, salt, and pepper. Add reserved water as needed for creaminess.
- Serve orzo topped with warm meatballs and garnish with fresh herbs, extra feta, or a dollop of tzatziki.
Notes
- Use ground turkey or lamb as a swap for ground chicken.
- Stir spinach into orzo just before serving for added greens.
- For added richness, stir Parmesan into the orzo.
- Top with Greek yogurt or tzatziki for a creamy finish.
