Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 lb ground chicken; 1 large egg; ½ cup crumbled feta; 1½ tsp dried oregano; 1 tsp dried basil; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried dill; 1 tsp dried parsley; ½ tsp salt; ½ tsp black pepper; 1 tbsp olive oil (for cooking meatballs); 1 cup dry orzo; Zest of 1 lemon; 1 tbsp fresh lemon juice; 2 tbsp olive oil or melted butter; 2 tbsp grated parmesan (optional); ½ tsp dried oregano; ½ tsp garlic powder; ½ tsp salt; ½ tsp black pepper; ¼ tsp dill

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I created Greek chicken meatballs seasoned with savory herbs and tangy feta, served atop bright, zesty lemon orzo for a Mediterranean-inspired weeknight meal.

Why You’ll Love This Recipe

I love how easy this meal is to prepare—dry spices and simple ingredients make it ideal for busy evenings. The combination packs plenty of protein, and the tangy flavor from feta and lemon orzo makes this dish fresh and satisfying. It also reheats beautifully, so it works well for meal prep and leftovers stay delicious.

Ingredients

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

Greek Meatballs

1 lb ground chicken
1 large egg
½ cup crumbled feta
1½ tsp dried oregano
1 tsp each dried basil, onion powder, garlic powder, dill, parsley
½ tsp salt
½ tsp black pepper

Lemon Orzo

1 cup dry orzo
Zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp olive oil or melted butter
2 tbsp grated parmesan (optional)
½ tsp each dried oregano, garlic powder, salt, pepper
¼ tsp dill

Directions

In a large bowl, mix together all meatball ingredients until just combined. Shape into about 15 meatballs.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer and pan-sear, turning regularly until browned on all sides, about 5–6 minutes. Cover and cook another 5–6 minutes until internal temperature reaches 165 °F. Remove and set aside.
While the meatballs cook, prepare the orzo according to package directions, then drain.
In a mixing bowl, combine cooked orzo with lemon zest, lemon juice, olive oil or butter, parmesan (if using), and seasonings. Stir until well coated.
Serve meatballs over the warm lemon orzo, spooning extra sauce from the pan over the top.

Servings and timing

Servings: Makes approximately 5 servings (about 3 meatballs per person)
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Swap ground chicken with ground turkey or lean beef.
Stir in chopped spinach or kale into the orzo for added veggies.
Add a sprinkle of red pepper flakes for a bit of heat.
Replace dried herbs with equal amounts of fresh herbs like parsley and oregano.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave the meatballs and orzo for 1–2 minutes or warm them in a skillet over medium heat with a splash of water or olive oil to retain moisture.

FAQs

What can I substitute for feta if I don’t like it?

I sometimes replace feta with ricotta or omit it entirely. The meatballs still stay moist and flavorful.

Can I freeze these meatballs?

Yes—I freeze cooked meatballs in a freezer-safe container or bag for up to 3 months. To reheat, I thaw in the fridge overnight and warm gently on the stove or in the oven.

Is orzo gluten-free?

Orzo is usually made from wheat, so it’s not gluten-free. Look for gluten-free orzo or use rice or quinoa as alternatives.

How do I ensure the meatballs stay moist?

Avoid overmixing the meatball mixture and don’t overcook them—145 °F to 165 °F internal is perfect. Feta helps retain moisture too.

Can I make this recipe dairy-free?

Yes—use dairy-free cheese instead of feta and skip the parmesan. The flavors are still bright and satisfying.

Conclusion

I find these Greek chicken meatballs with lemon orzo to be one of my favorite quick dinners—they're easy, flavorful, and perfect for meal prep. I hope you enjoy this bright, Mediterranean-inspired dish as much as I do!

Greek Chicken Meatballs with Lemon Orzo

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 5 servings
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean
Diet: Low Fat

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Description

Greek chicken meatballs seasoned with herbs and tangy feta, served over zesty lemon orzo—a flavorful, Mediterranean-inspired meal perfect for weeknights.

Instructions

In a large bowl, mix together all meatball ingredients until just combined. Shape into about 15 meatballs.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs in a single layer and pan-sear, turning regularly until browned on all sides, about 5–6 minutes. Cover and cook another 5–6 minutes until internal temperature reaches 165°F. Remove and set aside.
While the meatballs cook, prepare the orzo according to package directions, then drain.
In a mixing bowl, combine cooked orzo with lemon zest, lemon juice, olive oil or butter, parmesan (if using), and seasonings. Stir until well coated.
Serve meatballs over the warm lemon orzo, spooning extra sauce from the pan over the top.

Notes

Swap ground chicken with turkey or lean beef for variation.
Stir in greens like spinach or kale for added veggies.
Add red pepper flakes for heat.
Use fresh herbs in place of dried ones for a fresher flavor.
Store leftovers in the fridge for up to 4 days or freeze meatballs for up to 3 months.