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 tbsp 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.
