Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 pound ground chicken; 1 large egg; ½ cup breadcrumbs (plain or panko); 2 tablespoons olive oil (for cooking); ⅓ cup crumbled feta cheese; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons dried oregano; 2 garlic cloves, minced; Zest of 1 lemon; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup orzo pasta; 2 cups chicken broth (or water, for cooking the orzo); 2 tablespoons butter (or olive oil); Juice of 1 lemon; Zest of 1 lemon; 1 garlic clove, minced; 2 tablespoons fresh dill, chopped (optional, for garnish); Salt and pepper to taste; Fresh parsley or dill; Crumbled feta cheese; Lemon wedges

Jump to Recipe

Greek Chicken Meatballs with Lemon Orzo is the kind of dish you crave on a sunny day: bright, herby, and impossibly comforting. Tender chicken meatballs speckled with parsley and feta find their best match in a bed of creamy, lemon-kissed orzo. Each forkful brings you Mediterranean flavors that somehow manage to feel both new and nostalgically familiar. Whether you’re looking to impress guests or just shake up dinner at home, this recipe makes every bite taste like a celebration.

Greek Chicken Meatballs with Lemon Orzo Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the journey to making truly special Greek Chicken Meatballs with Lemon Orzo. Every item here is intentional: some for their bold flavor, some for their texture, and others simply for that extra pop of color and brightness that makes all the difference.

Ground chicken: The base of your meatballs—choose lean for a light bite, or a slightly fattier blend for juiciness.
Egg: Acts as the binding agent to keep everything tender and cohesive.
Breadcrumbs (plain or panko): Soaks up moisture and ensures each meatball is pillowy and light.
Olive oil (for cooking): Offers a subtly fruity flavor and helps achieve that gorgeous, golden crust on the meatballs.
Feta cheese, crumbled: Adds tangy saltiness and soft, creamy pockets throughout.
Fresh parsley, finely chopped: Gives the meatballs vibrant color and a grassy freshness.
Dried oregano: The unmistakable earthy note that transports you straight to Greece.
Garlic cloves, minced: Fragrant, punchy, and essential for savory depth.
Zest of 1 lemon: Wakes up the palate and balances richer flavors with citrus brightness.
Salt: Highlights all the other ingredients—don’t skimp!
Black pepper: A little bit goes a long way for warmth and complexity.
Orzo pasta: The perfect, rice-shaped pasta to soak up all the lemony goodness.
Chicken broth (or water): Infuses orzo with flavor as it cooks—broth is best for a richer taste.
Butter (or olive oil): Makes the orzo creamy, luscious, and totally craveable.
Juice of 1 lemon: Delivers that signature tang in the orzo, tying all the flavors together.
Zest of 1 lemon: Doubles down on the citrus kick for an extra layer of flavor in the orzo.
Garlic clove, minced: Enriches the orzo and adds aromatic complexity.
Fresh dill, chopped (optional, for garnish): A fresh, feathery topping with bright, almost sweet undertones.
Salt and pepper to taste: Make sure your finished dish sings—taste as you go!
Fresh parsley or dill: For that beautiful, herbal finishing touch.
Crumbled feta cheese: Extra feta on top brings creaminess and a pop of tang.
Lemon wedges: Serve alongside for squeezing, so everyone can adjust to their own taste.

How to Make Greek Chicken Meatballs with Lemon Orzo

Step 1: Mix and Shape the Greek Chicken Meatballs

Begin by adding the ground chicken, egg, breadcrumbs, crumbled feta cheese, parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper into a large mixing bowl. Use your hands to gently combine everything—take your time, and don’t overmix! You want the mixture to be just blended, so the meatballs stay tender and not tough. Once mixed, use a small scoop or your hands to form golf ball-sized meatballs, about 1 ½ inches in diameter. You should end up with 16 to 20, making this recipe perfect for sharing or for meal prepping.

Step 2: Cook the Meatballs to Juicy Perfection

Heat olive oil in a large nonstick skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer—work in batches so they have space to brown, which is the secret to maximum flavor. Cook each meatball for 4 or 5 minutes per side, rolling them carefully as they cook so each side gets beautifully golden. You’ll know they’re ready when the outside is browned and the inside hits 165°F. Set the cooked meatballs aside on a plate while you finish the rest. The aroma that fills your kitchen promises you’re in for something special!

Step 3: Prepare the Zesty Lemon Orzo

While the meatballs cook, get your lemon orzo started. Pour chicken broth into a medium saucepan and bring it to a gentle boil. Stir in the orzo pasta, and let it bubble away for 8 to 10 minutes, stirring once or twice to keep it from sticking. When the orzo is tender and most of the liquid has been absorbed, drain any excess if necessary. Return the orzo to the pan, then add butter, lemon juice, fresh zest, and minced garlic. Stir until the butter melts and every grain of orzo is coated in that luxurious lemony sauce. Season with a little more salt and pepper to taste—don’t be shy!

Step 4: Bring It All Together and Serve

Now for the best part! Spoon a bed of warm, fragrant lemon orzo onto each plate or wide bowl. Nestle 4 or 5 Greek chicken meatballs on top of each. Scatter with fresh parsley or dill, add a flurry of crumbled feta, and include a lemon wedge on the side for those who want extra citrus zing. This is when your kitchen finally transforms into your personal Mediterranean bistro.

How to Serve Greek Chicken Meatballs with Lemon Orzo

Garnishes

Greek Chicken Meatballs with Lemon Orzo are all about the finishing touches. A handful of freshly chopped parsley or dill brightens each plate, while extra crumbled feta adds lovely creaminess and tang. Don’t forget those lemon wedges—everyone loves customizing their citrus level. For an extra spectacular look, sprinkle a little lemon zest over the final dish just before serving.

Side Dishes

While this dish comfortably stands alone, you can make your table feel truly Mediterranean with a few well-chosen sides. Try a crisp cucumber-tomato salad, a platter of roasted veggies, or even warm pita bread for scooping. A dollop of classic tzatziki or a drizzle of olive oil with fresh herbs takes everything up a notch, rounding out your Greek Chicken Meatballs with Lemon Orzo feast perfectly.

Creative Ways to Present

For a fun twist, serve the meatballs and lemon orzo family style on a big platter—let everyone dig in and assemble their perfect bite. If you’re entertaining, thread the meatballs onto mini skewers and tuck each into a small cup of orzo for a delightful appetizer. Or prepare mini plates as part of a larger mezze spread, so your guests can sample flavors from every corner of the Mediterranean table. Greek Chicken Meatballs with Lemon Orzo are incredibly versatile and make for an eye-catching centerpiece no matter how you serve.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply store the meatballs and orzo in separate airtight containers in the fridge. This keeps both components fresh and prevents the orzo from absorbing too much moisture. Everything will stay delicious for up to three days—ideal for easy lunches or lazy weeknight dinners.

Freezing

Both the Greek chicken meatballs and the orzo are freezer-friendly, although it’s best to freeze them separately for best texture. Place cooled meatballs on a baking sheet and freeze until solid, then transfer to a freezer bag. Orzo can be frozen in airtight containers as well. Both will keep for about two months, making Greek Chicken Meatballs with Lemon Orzo a wonderful meal prep option.

Reheating

To reheat, simply warm the meatballs in a skillet over medium heat, adding a splash of broth or water to prevent drying out. Gently reheat the orzo with a bit more butter or olive oil to revive its creamy texture. If you’re in a hurry, the microwave works in a pinch—just cover the dishes with a damp paper towel. That fresh, vibrant flavor will come right back to life.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works beautifully in place of chicken for Greek Chicken Meatballs with Lemon Orzo. Choose turkey with a little fat for juicier meatballs—flavors and texture will be just as delicious.

Is it possible to make this recipe gluten free?

Definitely. Just swap out the breadcrumbs for your favorite gluten-free variety and pick gluten-free orzo (or use rice as an alternative). The flavors of the Greek Chicken Meatballs with Lemon Orzo will still shine.

Can I prepare the meatballs ahead of time?

Yes! The meatballs can be shaped and refrigerated for up to 24 hours before cooking. This makes Greek Chicken Meatballs with Lemon Orzo perfect for prepping ahead of a party or busy weeknight.

What can I use instead of feta cheese?

If you’re not a fan of feta, try goat cheese for a similar creamy tang, or leave out the cheese altogether. The meatballs and lemon orzo will still have plenty of flavor, and you can add another salty topping at the table if you like.

How do I keep the meatballs from sticking while cooking?

Make sure your skillet and oil are fully heated before adding the meatballs. Don’t overcrowd the pan, and gently turn them with a spatula or tongs for even browning. Nonstick pans work wonders for this recipe.

Final Thoughts

If you’re ready to bring big, fresh flavors to your kitchen, Greek Chicken Meatballs with Lemon Orzo won’t disappoint. From the zesty, herb-flecked orzo to those juicy, golden meatballs, every part of this dish feels like sunshine on a plate. Gather your loved ones and give it a try—you might just find it becomes your new favorite, too.