Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo is a comforting and refreshing Mediterranean-inspired dish that brings together the bright and herby flavors of Greece with the satisfying heartiness of chicken and pasta. This dish is a modern take on classic Greek flavors, blending juicy meatballs seasoned with garlic, oregano, and lemon zest with creamy lemon orzo for a balanced and nourishing meal that’s ideal for weekday dinners or casual entertaining.

The History of Greek Chicken Meatballs with Lemon Orzo
While meatballs (keftedes) have long been a staple in Greek cuisine, traditionally made with a mixture of ground lamb or beef, breadcrumbs, and herbs, the chicken version is a healthier twist that retains the cultural authenticity while catering to modern tastes and dietary preferences. Orzo, a rice-shaped pasta, is another Greek pantry essential, often served in soups or casseroles. The pairing of lemon and herbs like oregano and dill in Greek dishes is rooted in ancient culinary practices that emphasized fresh, locally sourced ingredients. Combining meatballs with lemony orzo is a relatively new innovation, but it draws deeply from centuries-old traditions of Greek home cooking.

Ingredients Breakdown
For the Chicken Meatballs:

• 1 lb ground chicken
• 1 egg
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese (optional for extra umami)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil (for pan-frying)
  For the Lemon Orzo:
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil or butter
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh dill or parsley
• Salt and pepper to taste
  Optional Toppings:
• Crumbled feta cheese
• Sliced olives
• Cherry tomatoes
• Extra lemon wedges

Step-by-Step Recipe:
Begin by preparing the chicken meatballs. In a large bowl, combine ground chicken, egg, breadcrumbs, Parmesan cheese, minced garlic, oregano, salt, pepper, lemon zest, and parsley. Mix until just combined, being careful not to overwork the mixture. Shape the mixture into 1.5-inch meatballs using damp hands or a small cookie scoop for uniform size. Heat a large skillet over medium heat and add olive oil. Add the meatballs in batches, cooking until golden brown on all sides and fully cooked through, about 10–12 minutes total. Transfer cooked meatballs to a plate and set aside. In the same pan or a separate saucepan, bring chicken broth to a boil. Stir in orzo and cook according to package directions, about 8–10 minutes, until the pasta is tender and the liquid is mostly absorbed. Stir in lemon juice, zest, olive oil or butter, Parmesan, and fresh dill or parsley. Season to taste with salt and pepper. Return the meatballs to the pan or serve them on top of a bed of lemon orzo. Garnish with feta cheese, cherry tomatoes, and additional herbs or lemon wedges if desired. Serve warm.

Tips for the Perfect Dish
Use freshly ground chicken rather than pre-packaged if possible for better texture. Avoid overmixing the meatball mixture to keep them light and tender. Chill the formed meatballs for 10–15 minutes before cooking to help them hold their shape. Use a mix of lemon zest and juice to balance brightness and acidity. To make the orzo extra creamy, you can stir in a splash of heavy cream or Greek yogurt at the end of cooking. For even more flavor, sear the meatballs in the same pan you use for the orzo and scrape up the browned bits to enhance the dish.

Variations and Customizations
Swap ground chicken with ground turkey for a slightly different flavor profile. Make it gluten-free by using gluten-free breadcrumbs and substituting the orzo with rice or gluten-free pasta. Add spinach or kale to the orzo while it’s cooking for a nutritional boost. Include sun-dried tomatoes or roasted red peppers in the meatball mix or as a garnish. Turn it into a one-pan baked casserole by combining the meatballs and orzo in a baking dish, topping with cheese, and broiling until bubbly.

Health Considerations and Nutritional Value
Greek Chicken Meatballs with Lemon Orzo is a wholesome dish rich in lean protein, whole grains, and fresh herbs. Chicken is a lower-fat alternative to red meat, making this a heart-friendly option. The use of lemon not only adds flavor without calories but also contributes to vitamin C intake. Orzo provides carbohydrates necessary for energy, and adding herbs like dill and parsley boosts antioxidants. To make it even lighter, reduce the cheese and use low-sodium broth.

FAQ
Can I make the meatballs ahead of time? Yes, you can prepare and refrigerate the raw meatballs for up to 24 hours or freeze them for up to 2 months.
Can I bake the meatballs instead of pan-frying? Absolutely—bake them at 400°F for 18–20 minutes or until they reach an internal temperature of 165°F.
What can I use instead of orzo? Couscous, quinoa, or rice are great substitutes if orzo is not available.
Can I make this dish dairy-free? Yes, omit the cheese and use olive oil instead of butter for the orzo.
Is this recipe kid-friendly? Very much so—the flavors are mild, and the lemon adds a refreshing touch that even picky eaters often enjoy.

Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo is a vibrant, satisfying Mediterranean-inspired dish that pairs herbaceous meatballs with creamy citrus-infused pasta for a light yet comforting meal. It’s easy to customize, nutritionally balanced, and perfect for a healthy family dinner or weekly meal prep.

Print Recipe Pin Recipe

Ingredients

  

For the Greek Chicken Meatballs:

• 1 pound of ground chicken
• 1 large egg
• ½ cup of plain or panko breadcrumbs
• 2 tablespoons of olive oil for cooking
• ⅓ cup of crumbled feta cheese
• 2 tablespoons of finely chopped fresh parsley
• 2 teaspoons of dried oregano
• 2 cloves of garlic minced
• Zest from 1 lemon
• 1 teaspoon of salt
• ½ teaspoon of black pepper

For the Lemon Orzo:

• 1 cup of orzo pasta
• 2 cups of chicken broth or water, as an alternative for cooking
• 2 tablespoons of butter or olive oil
• Juice from 1 lemon
• Zest from 1 lemon
• 1 clove of garlic minced
• 2 tablespoons of chopped fresh dill optional, for garnish
• Salt and pepper to taste
• Optional Toppings and Garnishes:
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

 

Step 1: Make the Greek Chicken Meatballs

• In a large mixing bowl, combine ground chicken, egg, breadcrumbs, crumbled feta, chopped parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Mix everything gently by hand until the ingredients are well incorporated—take care not to overmix, as this can make the meatballs tough.
• Shape the mixture into evenly sized meatballs, about 1½ inches in diameter, using a small scoop or your hands. You should end up with approximately 16 to 20 meatballs.
• In a large nonstick skillet, heat the olive oil over medium heat. Once hot, add the meatballs in a single layer, working in batches if needed to avoid overcrowding the pan.
• Cook for 4–5 minutes per side, turning as needed, until the meatballs are golden brown all over and fully cooked through (they should reach an internal temperature of 165°F). Once done, transfer the meatballs to a plate and set aside.

Step 2: Prepare the Lemon Orzo

• While the meatballs are cooking, start on the orzo. Bring chicken broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, typically 8–10 minutes, stirring now and then to prevent it from sticking.
• When the orzo is tender and most of the liquid is absorbed, drain any excess if necessary. Return the orzo to the pot and stir in butter (or olive oil), lemon juice, lemon zest, and minced garlic. Mix until the butter has melted and the orzo is coated with the bright, lemony sauce. Season with salt and pepper to your preference.

Step 3: Put Everything Together

• Spoon the lemon orzo into four serving bowls or plates.
• Top each portion with 4–5 cooked chicken meatballs.
• Finish with a sprinkle of fresh parsley or dill, a bit more feta if desired, and a wedge of lemon on the side for an extra pop of citrus flavor.

Ingredient Background

• Ground Chicken
• A light, lean source of protein, ground chicken is ideal for absorbing bold flavors like lemon, garlic, and herbs. It creates moist, tender meatballs that are both healthy and satisfying. If preferred, ground turkey can be used as a substitute with similar results.
• Feta Cheese
• This crumbly, salty cheese adds a burst of briny flavor to the meatballs. Choose authentic Greek feta—traditionally made from sheep’s or goat’s milk—for the richest taste. It not only complements the herbs and lemon but also enhances the overall Mediterranean flair of the dish.
• Orzo
• Shaped like rice but classified as pasta, orzo is excellent at soaking up sauces, making it a perfect match for the buttery, citrusy finish of this recipe. Its soft yet slightly chewy texture balances well with the meatballs. To make the dish gluten-free, you can swap orzo with rice or a gluten-free pasta option.
• Lemon
• A defining ingredient in Greek cuisine, lemon brings brightness and acidity that lift all the other flavors in this meal. Both the juice and zest are used to add depth to the orzo and to accent the herbaceous meatballs. Always opt for fresh lemon for the best flavor and fragrance.