Description
Greek Chicken Meatballs with Lemon Orzo is a vibrant, flavorful dish featuring tender chicken meatballs seasoned with herbs and feta, served over zesty, buttery lemon orzo. It’s a perfect Mediterranean-inspired meal that’s comforting, fresh, and ready in under an hour.
Ingredients
For the Greek Chicken Meatballs:
- 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
For the Lemon Orzo:
- 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
Optional Toppings and Garnishes:
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
1. In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed. Avoid overmixing to keep the meatballs tender.
2. Using a small scoop or your hands, form the mixture into meatballs, about 1 ½ inches in diameter. You should get 16–20 meatballs.
3. Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the meatballs in a single layer (work in batches if necessary to avoid overcrowding).
4. Cook the meatballs for 4–5 minutes per side, turning occasionally, until golden brown on all sides and fully cooked (internal temperature should reach 165°F). Remove from the skillet and set aside.
5. While the meatballs are cooking, prepare the orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, typically 8–10 minutes, stirring occasionally to prevent sticking.
6. Once the orzo is cooked and most of the liquid is absorbed, drain any excess liquid if needed. Return the orzo to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic. Mix well until the butter is melted and the orzo is coated in the lemony sauce. Season with salt and pepper to taste.
7. Divide the lemon orzo among four plates or bowls.
8. Top each serving with 4–5 Greek chicken meatballs.
9. Garnish with fresh parsley, dill, or additional feta cheese, and serve with a lemon wedge for extra zing.
Notes
Avoid overmixing the meatball mixture to keep the texture tender and juicy.
You can prep the meatballs in advance and refrigerate or freeze before cooking.
For extra lemon flavor, drizzle a little extra lemon juice over the final dish before serving.
This recipe pairs beautifully with a side salad or warm pita bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate with meatballs and orzo
- Calories: 510
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg