Name: Greek Chicken Meatballs With Lemon Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/4 cup red onion, diced; 2 cloves garlic, minced; 1/4 cup feta cheese, crumbled; 1/4 cup breadcrumbs; 1 egg; 1/4 cup freshly chopped parsley; 1 tsp dried oregano; 1 tsp dried dill; Zest of 1 lemon; 1 tsp salt; 1 tsp pepper; 2 tbsp vegetable oil; 1 cup orzo pasta; 2 cups chicken broth; Juice of 1 lemon; Zest of 1 lemon; 2 tbsp freshly chopped parsley; 1/4 cup shredded Parmesan cheese; 1 tsp salt; 1 tsp pepper

I absolutely love sharing recipes that bring a burst of Mediterranean sunshine to my table, and this Greek Chicken Meatballs With Lemon Orzo Recipe does just that. Juicy, herb-packed chicken meatballs paired with bright, creamy lemon orzo make a combination that feels both comforting and fresh at the same time. Every bite has a perfect balance of tangy lemon, savory herbs, and a touch of feta that never fails to put a smile on my face. It’s one of those dishes I turn to when I want something impressive yet easy to make, and it quickly became a favorite in my dinner rotation.

Why You'll Love This Greek Chicken Meatballs With Lemon Orzo Recipe

What really makes this recipe shine for me is its incredible flavor profile. The juicy chicken meatballs are loaded with aromatic herbs like oregano and dill, and the addition of lemon zest brightens everything up beautifully. I find that the feta cheese adds a lovely creamy tang that keeps the meatballs from feeling heavy, making them perfectly balanced between richness and freshness. The lemon orzo on the side is where the magic continues—it’s creamy, zesty, and slightly cheesy thanks to the Parmesan, which complements the meatballs so well.

Another reason I recommend this recipe so much is how straightforward it is to prepare. I love meals that don't require fancy techniques but still look and taste like you put in serious effort. From mixing the meatball ingredients to simmering the orzo in chicken broth, it all comes together in about 40 minutes, which makes it an ideal weeknight meal or a weekend dinner to impress friends without stress.

Finally, this dish works wonderfully for a variety of occasions. Whether I’m feeding family on a lazy Sunday, entertaining guests for a casual Greek-inspired dinner party, or just craving some bright Mediterranean flavors on a busy weekday, this recipe fits the bill. What stands out is the way it's both comforting and elegant, making it a crowd-pleaser that feels special but is absolutely doable.

Ingredients You'll Need

A white bowl in the center holds a layer of light pink ground meat with a soft, stringy texture. Surrounding it are smaller white bowls arranged in a curved line, containing various ingredients: bright yellow orzo pasta, a bowl with golden yellow olive oil, a bowl of small crumbled white cheese, finely diced purple onions, a pile of golden shredded cheese, and a small scoop of light yellow paste. Other small white dishes hold a mix of black and green dried herbs with salt, fine yellow breadcrumbs, and a white liquid. In front of these is a whole bright yellow lemon and a single white egg. Fresh green leafy parsley lays on the white marbled surface behind the bowls. The photo taken with an iphone --ar 4:5 --v 7

I've gathered simple yet essential ingredients that each bring unique flavors and texture to this Greek Chicken Meatballs With Lemon Orzo Recipe. From the fresh herbs and tangy feta to the bright lemon zest and hearty orzo, every component is carefully chosen to create a balanced, colorful dish.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ground chicken: This is the base for our meatballs, giving them a tender, lean texture.
Red onion (diced): Adds a bit of sweetness and crunch to the mix.
Garlic (minced): For that irresistible aromatic depth.
Feta cheese (crumbled): Gives a tangy creaminess that truly defines the Greek flavor.
Breadcrumbs: Helps bind the meatballs and keep them nice and tender.
Egg: Acts as a natural binder for the meatballs.
Fresh parsley (chopped): Brings a fresh, bright herbaceous note.
Dried oregano and dill: Classic Greek herbs that add warmth and complexity.
Lemon zest and juice: Inject a lively, zesty brightness that wakes up all the flavors.
Salt and pepper: Essential seasonings to enhance every ingredient.
Vegetable oil: For browning the meatballs perfectly.
Orzo pasta: The tender little pasta pearls that soak up all the delicious lemon broth.
Chicken broth: Adds savory depth and richness to the orzo.
Parmesan cheese (shredded): Melts into the orzo to create a creamy finish.

Directions

Step 1: In a large bowl, I combine the ground chicken, diced red onion, minced garlic, crumbled feta, breadcrumbs, egg, ¼ cup of freshly chopped parsley, dried oregano, dill, zest of one lemon, salt, and pepper. I mix everything thoroughly until it’s well combined but still tender, making sure the ingredients are evenly distributed to get every bite flavorful.

Step 2: I heat 2 tablespoons of vegetable oil over medium heat in a nice wide pan. Then, I form the mixture into meatballs about 1.5 inches in diameter. I carefully place them in the hot pan, allowing one side to brown and turn golden before gently flipping them to cook on the other side. They cook until fully cooked through, about 10 minutes total, turning occasionally for even browning.

Step 3: Once the meatballs are cooked, I remove them and set them aside to rest. In the same pan, I add 1 cup of orzo pasta and 2 cups of chicken broth, bringing it to a boil. Then I reduce the heat to low and let it simmer for about 8 to 10 minutes until the orzo is tender and the broth mostly absorbed. If there’s any extra liquid left, I drain it off.

Step 4: I stir in the juice of one lemon, the remaining lemon zest, 2 tablespoons of chopped parsley, ¼ cup of shredded Parmesan, salt, and pepper to the orzo. I mix everything well until the Parmesan melts smoothly into the pasta, creating a creamy, tangy sauce that clings to every little pearl.

Step 5: To serve, I spoon the luscious lemon orzo into bowls and top it generously with the warm, golden chicken meatballs. It’s ready to enjoy immediately, bursting with fresh, vibrant flavors.

Servings and Timing

This Greek Chicken Meatballs With Lemon Orzo Recipe makes about 4 generous servings, perfect for a family dinner or sharing with close friends. The prep time is roughly 10 minutes, mostly spent mixing and shaping meatballs. Cooking takes about 30 minutes, including browning the meatballs and simmering the orzo. There’s no resting time required beyond letting the meatballs sit briefly after cooking, so from start to finish, you’re looking at around 40 minutes. It’s a fantastic option when you want something fresh, satisfying, and relatively quick.

How to Serve This Greek Chicken Meatballs With Lemon Orzo Recipe

A gray pan with a gold handle contains five small, round patties arranged loosely in a circle. Each patty has a golden-brown crust with darker, slightly burnt spots on top, and a light yellow inside with a few small green bits visible. The pan surface shows some oil stains and blackened drips around the patties, all placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with crisp, vibrant sides to complement its bright flavors. A simple Greek salad with cucumbers, tomatoes, olives, and a drizzle of olive oil really balances the richness of the meatballs and creamy orzo. I also enjoy adding a side of roasted vegetables like asparagus or bell peppers to keep things colorful and nutritious.

For garnishing, I always sprinkle a bit of extra chopped parsley and a few crumbles of feta on top. It not only adds a pop of green and white against the golden meatballs but also layers additional fresh flavor. If I want to get fancy, a small drizzle of good-quality extra virgin olive oil gives it a beautiful glossy finish before serving.

When it comes to beverages, I’m a big fan of pairing this meal with a chilled glass of Sauvignon Blanc or a crisp Greek white wine like Assyrtiko. For non-alcoholic options, sparkling water with lemon slices or a refreshing iced herbal tea complements the zesty notes wonderfully. This dish is perfect for weeknight dinners, casual weekend meals, or even as the main attraction at a laid-back dinner party, best served warm to keep all those flavors vibrant and comforting. I like to plate individual portions with two or three meatballs and a generous scoop of orzo—enough to satisfy without overwhelming.

Variations

One of the things I love about this Greek Chicken Meatballs With Lemon Orzo Recipe is how versatile it is. If you want to switch up the protein, ground turkey or even lamb work wonderfully, each adding their own unique character to the meatballs. For a lighter take, you could experiment with turkey but I find chicken keeps the meatballs juicy and tender without being too heavy.

If you need to make this dish gluten-free, swapping regular breadcrumbs for gluten-free ones is an easy fix. Similarly, you can use gluten-free orzo or substitute with quinoa for a grainier texture that still pairs beautifully with the lemon and herbs. For anyone following a vegan or plant-based diet, I recommend using lentil or chickpea-based "meat" substitutes and omitting the cheese, or using a vegan feta alternative to keep that tangy bite.

In terms of flavor, mixing in a bit of smoked paprika or ground cumin into the meatball mixture can give it a smoky warmth that’s just irresistible. Alternatively, roasting the meatballs in the oven instead of pan-frying them is a great hands-off method, freeing up time to prepare the orzo or make a quick salad.

Storage and Reheating

Storing Leftovers

I always store leftover meatballs and orzo separately in airtight containers to maintain their texture. If you put them together, the orzo can become soggy. Stored properly in the refrigerator, leftovers will stay fresh for up to 3 days. I find using glass containers with tight-fitting lids helps keep the smells from mingling with other fridge items and preserves the vibrant flavors.

Freezing

This recipe freezes really well! I recommend freezing the cooked meatballs separately, spread out on a baking sheet to freeze individually first, then transferring them to a freezer-safe bag or container. The orzo can be frozen too, though its texture might soften slightly. Both components keep well for up to 2 months in the freezer. Just be sure everything is well wrapped or sealed to avoid freezer burn.

Reheating

For the best results when reheating, I gently warm the meatballs in a skillet over medium-low heat to restore their crispy edges without drying them out. The orzo reheats beautifully in a saucepan over low heat with a splash of water or chicken broth to loosen it up and bring back creaminess. Avoid microwaving straight from frozen, as it can make the meatballs tough and the orzo mushy unless you defrost first. Taking a bit of extra care will make leftovers almost as good as fresh.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and shape them up to a day in advance, storing them covered in the refrigerator. This convenience lets you quickly cook and assemble the dish when you’re ready, perfect for busy days or entertaining.

What can I substitute for orzo if I don’t have any?

If you don’t have orzo, other small pasta shapes like acini di pepe, couscous, or even Israeli couscous work wonderfully. For a gluten-free option, quinoa or rice make excellent alternatives that pair well with the lemon and herbs.

Is it possible to bake the meatballs instead of frying?

Yes! Baking the meatballs at 400°F (200°C) for about 15-20 minutes on a greased baking sheet is a great hands-off alternative. Just keep an eye on them to ensure they brown nicely without drying out.

Can I use fresh herbs instead of dried?

You can, but fresh herbs are more delicate so you’ll want to use about three times the amount of dried herbs. Fresh oregano, dill, and parsley will bring a brighter, fresher note, so I actually recommend using fresh parsley as stated and experimenting with fresh oregano and dill if you have them.

How do I avoid the orzo turning mushy?

To keep your orzo perfectly tender and not mushy, watch your cooking time closely and keep an eye on the liquid absorption. If you simmer it too long or use too much broth, it can overcook. I also like to drain any extra liquid once the orzo is cooked to avoid sogginess.

Conclusion

I truly hope you give this Greek Chicken Meatballs With Lemon Orzo Recipe a try because it has been such a joyful discovery for me in the kitchen. It’s the kind of meal that feels both comforting and vibrant, showing how simple ingredients can come together into something truly special. Whether you’re just starting your Mediterranean cooking adventures or looking for a reliable weeknight favorite, this recipe has got you covered. I can’t wait to hear what you think once you taste those zesty, herb-filled meatballs nestled on that creamy lemon orzo. Happy cooking!