If you’re craving a vibrant, healthy, and delicious meal that’s bursting with Mediterranean flavors, these Greek Chicken Meatballs with Lemon Orzo are your answer!
This dish combines juicy, herb-infused chicken meatballs with bright, zesty lemon orzo for a perfect balance of protein and citrusy goodness.
Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is easy to make, customizable, and sure to impress.
Let’s dive into why this dish will become a staple in your kitchen!
Why You’ll Love This Recipe
Bright and Flavorful: The combination of fresh herbs, garlic, and lemon creates a refreshing and satisfying meal.
Healthy and Balanced: Packed with lean protein from chicken and wholesome orzo, it’s a nutritious option for any day.
Quick and Easy: Ready in under 45 minutes, perfect for busy weeknights.
Versatile: Serve it as a main dish, meal prep, or even as an appetizer with a side of tzatziki.
Family-Friendly: Mild flavors that kids and adults will both love.
Ingredients for Greek Chicken Meatballs with Lemon Orzo
For the Greek Chicken Meatballs:
1 lb ground chicken
1/2 cup breadcrumbs (preferably panko)
1 large egg
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
For the Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth (low-sodium)
1/4 cup fresh lemon juice (about 2 lemons)
1 tbsp lemon zest
2 tbsp olive oil
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese (optional)
1/2 tsp salt
1/4 tsp black pepper
Optional for Serving:
Tzatziki sauce
Chopped cucumber
Cherry tomatoes, halved
Fresh mint or parsley for garnish
Instructions for Greek Chicken Meatballs with Lemon Orzo
Prepare the Meatballs:
In a large bowl, combine ground chicken, breadcrumbs, egg, parsley, garlic, oregano, cumin, smoked paprika, salt, and pepper. Mix until just combined—avoid overmixing to keep the meatballs tender.
Form the mixture into 12-16 small meatballs (about 1.5 inches each).
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F). Set aside and keep warm.
Cook the Lemon Orzo:
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add orzo and cook for 8-10 minutes or until al dente, stirring occasionally.
Drain any excess broth, then return orzo to the pan. Stir in lemon juice, lemon zest, olive oil, dill, salt, and pepper. Mix well to combine.
If using, fold in crumbled feta for extra creaminess.
Assemble and Serve:
Divide the lemon orzo among plates or bowls. Top with 3-4 meatballs per serving.
Garnish with fresh mint, parsley, cucumber, cherry tomatoes, or a dollop of tzatziki for a refreshing touch.
Tips for Perfect Greek Chicken Meatballs
Don’t Overmix: Gently combine the meatball ingredients to ensure a tender texture.
Use a Meat Thermometer: Check that the meatballs reach 165°F for safe cooking.
Zest First, Juice Second: Zest your lemons before juicing to make the process easier.
Make it Quick: Use pre-minced garlic or store-bought breadcrumbs to save time.
Adjust Seasoning: Taste the orzo before serving and adjust salt or lemon juice to your preference.
Variations and Substitutions
Protein Swap: Try ground turkey or lamb instead of chicken for a different flavor profile.
Gluten-Free Option: Use gluten-free breadcrumbs for the meatballs and gluten-free orzo or quinoa for the base.
Vegan Twist: Substitute chicken with mashed chickpeas or lentils and use vegetable broth for the orzo.
Spice it Up: Add a pinch of red pepper flakes to the meatballs for a subtle kick.
Herb Variations: Swap parsley or dill with fresh mint or basil for a unique twist.
Grain Alternatives: Replace orzo with couscous, farro, or rice for a different texture.
Serving Suggestions
With Tzatziki: Serve with a creamy tzatziki dip for a classic Greek pairing.
As a Bowl: Create a Mediterranean bowl with orzo, meatballs, hummus, cucumber, tomatoes, and olives.
With a Side Salad: Pair with a Greek salad featuring feta, red onion, and a lemon-oregano dressing.
For Entertaining: Serve meatballs on skewers as an appetizer with orzo on the side for a party-friendly option.
With Pita: Warm pita bread makes a great addition for scooping up the orzo and meatballs.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the meatball mixture up to 24 hours in advance and store it in the fridge.
Cook the orzo just before serving for the best texture.
Storing
Store leftover meatballs and orzo separately in airtight containers in the refrigerator for up to 4 days.
Reheat meatballs in a skillet or microwave and warm orzo with a splash of broth to restore moisture.
Freezing
Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Orzo is best made fresh, but you can freeze it in an airtight container for up to 1 month.
Thaw in the fridge overnight and reheat with extra lemon juice to refresh the flavors.
FAQs About Greek Chicken Meatballs with Lemon Orzo
Q. Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F for 15-20 minutes on a parchment-lined baking sheet, flipping halfway, until they reach 165°F.
Q. How do I keep the meatballs moist?
Avoid overmixing the meatball mixture, and don’t skip the egg or breadcrumbs, as they help retain moisture.
Q. Can I use dried herbs instead of fresh?
Absolutely! Use half the amount of dried parsley or dill to replace fresh herbs.
Q. Is this recipe kid-friendly?
Yes, the mild flavors and tender texture make it great for kids. You can reduce the garlic or spices if needed.
Q. Can I double the recipe?
Definitely! Double the ingredients and cook in batches to avoid overcrowding the skillet.
Conclusion
In conclusion, this Greek Chicken Meatballs with Lemon Orzo Recipe is a delightful way to bring Mediterranean flavors to your table.
It’s easy to prepare, versatile, and perfect for any occasion—whether it’s a quick weeknight dinner or a meal prep for the week ahead.
The zesty lemon orzo paired with tender, herb-packed meatballs creates a dish that’s both comforting and refreshing.
Try it out, customize it to your taste, and enjoy a wholesome meal that’s sure to become a favorite!
Read More:- Sun Dried Tomato Chicken Orzo Recipe
Greek Chicken Meatballs with Lemon Orzo
Ingredients
- For the Greek Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil for cooking
- For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice about 2 lemons
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 1/4 cup chopped fresh dill
- 1/4 cup crumbled feta cheese optional
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional for Serving:
- Tzatziki sauce
- Chopped cucumber
- Cherry tomatoes halved
- Fresh mint or parsley for garnish
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, egg, parsley, garlic, oregano, cumin, smoked paprika, salt, and pepper. Mix gently until just combined.
- Form into 12-16 meatballs (about 1.5 inches each).
- Heat 1 tbsp olive oil in a large skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally, until golden and cooked through (165°F internal temperature). Set aside and keep warm.
- In a medium saucepan, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until al dente, stirring occasionally.
- Drain excess broth, then stir in lemon juice, lemon zest, olive oil, dill, salt, and pepper. Add feta, if using, and mix well.
- Divide orzo among 4 plates or bowls. Top each with 3-4 meatballs.
- Garnish with tzatziki, cucumber, tomatoes, or fresh herbs as desired.
