Greek Chicken Meatballs with Lemon Orzo Recipe

If you’re craving something bright, comforting, and endlessly satisfying, Greek Chicken Meatballs with Lemon Orzo is your next must-try dinner. Imagine tender, herby chicken meatballs nestled on a bed of buttery orzo laced with zesty lemon and finished with a shower of briny feta. It’s a Mediterranean-inspired meal that comes together easily yet feels downright celebratory — and believe me, friends and picky eaters alike will be reaching for seconds.

Ingredients You’ll Need

This recipe is all about simple, wholesome ingredients working together to create standout flavor in every bite. Each ingredient in Greek Chicken Meatballs with Lemon Orzo not only brings something essential to the table, but also lets the star flavors—herbs, citrus, and creamy feta—really shine.

• Ground chicken: Choose white meat for a lighter bite, or dark meat for extra juiciness and flavor in your meatballs.
• Almond flour or chopped walnuts/pecans: These lend gentle binding power and a subtle nutty note, while keeping the meatballs gluten-free if needed.
• Fresh parsley: Adds a fresh, grassy brightness that pairs perfectly with lemon and feta.
• Fresh dill: Brings classic Greek vibrancy—you only need a little for a big flavor payoff.
• Garlic: Minced cloves infuse the chicken with robust savoriness in every bite.
• Feta cheese: Salty, creamy, and briny, crumbled feta melts slightly for little pockets of pure joy.
• Onion powder, scallion, or red onion: Whichever you use, it adds a sweet and zesty backbone to the meatballs.
• Dried or fresh oregano: A signature Mediterranean herb, with earthy aroma that defines Greek cuisine.
• Ground cumin: Just a touch deepens the flavor with a warm, subtle spice.
• Salt: Essential for bringing all the vibrant flavors together.
• Freshly cracked black pepper: Adds a pop of gentle heat and complexity.
• Lemon zest: Gives the chicken a sunny lift and unmistakable Mediterranean flair.
• Extra virgin olive oil: For searing, flavor, and a hint of richness.
• Orzo pasta: The tiny, rice-shaped pasta creates a creamy, satisfying base for the meatballs.
• Chicken broth: Infuses the orzo with savory, layered depth as it cooks.
• Lemon juice: For a fresh tang that makes the whole dish feel light and celebratory.
• Extra crumbled feta: Sprinkled at the end, it ties everything together.
• Fresh parsley (for garnish): Adds color and a burst of garden-fresh aroma at serving time.
• Salt (for orzo): Tastes and seasons as you go to balance everything just right.

How to Make Greek Chicken Meatballs with Lemon Orzo

Step 1: Combine the Chicken Meatball Ingredients

In a large mixing bowl, gather your ground chicken, almond flour (or nuts), herbs, garlic, crumbled feta, onion, oregano, cumin, salt, pepper, lemon zest, and olive oil. Use a rubber spatula or your hands to mix just until everything is evenly incorporated. Don’t overwork the mixture; you want your Greek Chicken Meatballs with Lemon Orzo to be light and tender, not dense.

Step 2: Shape and Season the Meatballs

With slightly damp hands, portion the mixture into 1.5 to 2-inch meatballs. You should end up with around 16 to 18 meatballs. Gently roll them for even cooking, and then sprinkle with a pinch of salt to help them develop that perfect savory crust as they sear.

Step 3: Sear and Cook the Meatballs

Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the meatballs, working in batches if needed, and sear for 3 to 4 minutes until lightly browned on one side. Flip, cover the skillet, and continue to cook for an additional 5 to 6 minutes until the meatballs are cooked through but still juicy. Remove to a plate and set aside—try not to snack on too many at this stage!

Step 4: Prepare the Lemon Orzo

In that same skillet (no need to wipe it out—those browned bits mean flavor!), bring your chicken broth to a gentle boil. Stir in the orzo, reduce heat as needed, and simmer for 8 to 10 minutes, stirring occasionally, until the orzo is plump and tender. You’ll see the orzo soak up most of the broth, creating a creamy, risotto-like base.

Step 5: Finish and Assemble

Stir in the lemon juice and drizzle in a bit more olive oil to the finished orzo. Taste for salt and adjust if needed. Spoon the orzo into bowls, top with your golden meatballs, and scatter over the remaining crumbled feta and plenty of fresh parsley. This Greek Chicken Meatballs with Lemon Orzo combination is best enjoyed warm, with all the flavors mingling beautifully.

How to Serve Greek Chicken Meatballs with Lemon Orzo

Garnishes

Finish your Greek Chicken Meatballs with Lemon Orzo with a generous sprinkle of crumbled feta, a handful of chopped fresh parsley, and a light dusting of lemon zest if you want an extra pop. For color and a nod to Greek tradition, add a few slivers of red onion or dill sprigs just before serving.

Side Dishes

While this meal can absolutely shine solo, it’s fantastic paired with a classic Greek salad loaded with cucumbers, tomatoes, olives, and more feta. Warm pita or crusty bread is also perfect for swiping up any extra lemony orzo. For more veggie goodness, roasted asparagus or zucchini rounds out the plate well.

Creative Ways to Present

To make Greek Chicken Meatballs with Lemon Orzo truly party-worthy, serve the meatballs skewered atop a bed of orzo in pretty serving bowls, or arrange on a charcuterie-style platter with pickled veggies, tzatziki, and hummus on the side. For a fun twist, pack into lunchboxes with a wedge of lemon for squeezing just before eating.

Make Ahead and Storage

Storing Leftovers

Pack any leftover Greek Chicken Meatballs with Lemon Orzo into airtight containers as soon as they’re cool. Stored in the fridge, it’ll keep beautifully for up to three days, making for speedy lunches or dinners when you need them most.

Freezing

You can freeze the cooked meatballs separately from the orzo if you’d like to meal prep. Once cooled, arrange the meatballs on a baking sheet, freeze until solid, then transfer to zip-top bags for up to three months. The orzo can be frozen, but note it may soften further upon thawing—still delicious though!

Reheating

Reheat leftovers gently on the stovetop with a splash of chicken broth or water to reawaken the creamy orzo and keep meatballs moist. The microwave works in a pinch—just cover and heat until warmed through. Finish with fresh herbs and a bit more feta for revived flavor.

FAQs

Can I use turkey instead of chicken in this recipe?

Absolutely! Ground turkey works well and will pair deliciously with the herbs and feta. Just watch the cooking time, as turkey can dry out quickly—don’t overcook your meatballs.

What’s a good gluten-free substitute for orzo?

There are wonderful gluten-free orzo options in most stores, but you can also try rice-shaped gluten-free pasta or even cooked rice or quinoa for a similar base under your Greek Chicken Meatballs with Lemon Orzo.

Can I bake the meatballs instead of searing?

Yes! Preheat your oven to 400°F (200°C), line a baking sheet with parchment, and bake the meatballs for about 18-20 minutes until cooked through. They won’t have the same crispy crust, but the juicy interior and flavor will still shine.

How do I make this dairy-free?

Substitute the feta cheese for your favorite plant-based feta or simply omit it. The herbs and lemon still make the meatballs shine, and you’ll have a delicious dairy-free version of this Greek Chicken Meatballs with Lemon Orzo.

What kind of broth works best for the orzo?

Chicken broth keeps the flavors classic and savory, but vegetable broth makes a great vegetarian swap if needed. For deeper flavor, choose low-sodium so you can control the saltiness as you go.

Final Thoughts

There’s something truly special about a meal that tastes both fresh and comforting. Greek Chicken Meatballs with Lemon Orzo brings all those flavors to the table with minimal fuss and maximum joy. Whether you’re cooking for family, friends, or just a cozy night in, I hope you’ll love every bite of this vibrant Mediterranean-inspired dish!

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