Greek Chicken Meatballs with Lemon Orzo Recipe

If you’re craving a dish that bursts with sunny Mediterranean flavors while being comforting and satisfying, look no further than this Greek Chicken Meatballs with Lemon Orzo Recipe. This vibrant meal combines tender, juicy meatballs infused with fresh herbs and zesty lemon alongside perfectly cooked orzo brightened with citrus and a hint of parmesan. Whether you’re cooking for family or friends, this recipe nails the balance of bright, herby, and rich tastes that will have everyone reaching for seconds.

Ingredients You’ll Need

The magic of this Greek Chicken Meatballs with Lemon Orzo Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role: fresh herbs lend fragrance, lemon zest and juice bring brightness, and the orzo adds a lovely tender bite that completes the plate.

• 1 lb ground chicken: A lean and tender protein base for moist meatballs.
• 1 egg: Acts as a binder to keep the meatballs perfectly shaped and tender.
• ½ cup breadcrumbs: Adds just enough texture and helps absorb moisture.
• 2 garlic cloves, minced: Infuses savory depth and a subtle kick.
• Zest of 1 lemon: For fresh citrus aroma and flavor inside the meatballs.
• 1 tbsp fresh parsley, chopped: Offers vibrant herbal notes and a pop of green color.
• 1 tsp dried oregano: Classic Greek seasoning that ties all flavors together.
• ½ tsp salt & ¼ tsp black pepper: Enhances and balances all tastes.
• 1 tbsp olive oil (for cooking): For a perfect golden sear on the meatballs.
• 1 cup dry orzo: This pasta cooks quickly and provides a buttery, pillow-like base.
• 2 tbsp olive oil: To dress the orzo with a silky texture.
• Juice and zest of 1 lemon: Brightens the orzo with inviting citrus flavor.
• ¼ cup grated parmesan (optional): Adds a gentle nuttiness and richness to the orzo.
• 2 tbsp fresh parsley, chopped: Garnishes the orzo with fresh, herbal brightness.
• Salt and pepper, to taste: Ensures the orzo is flavored just right.
• Crumbled feta, tzatziki or Greek yogurt drizzle, sliced cucumbers, red onion, cherry tomatoes, Kalamata olives: Toppings that bring creaminess, tang, crunch, and salty goodness.

How to Make Greek Chicken Meatballs with Lemon Orzo Recipe

Step 1: Prepare the Meatball Mixture

Start by combining ground chicken, egg, breadcrumbs, minced garlic, lemon zest, chopped parsley, oregano, salt, and pepper in a large bowl. This mixture creates tender meatballs packed with flavor. Be gentle when mixing to avoid dense meatballs and ensure they stay juicy after cooking. Once mixed, form into evenly sized 1½-inch meatballs for consistent cooking.

Step 2: Cook the Meatballs

Heat olive oil in a skillet over medium heat. Place the meatballs in the pan, making sure to leave space between each for even browning. Cook for about 8 to 10 minutes, turning occasionally to brown all sides and ensure they’re cooked through. The meatballs should have a golden crust and be firm to the touch when ready. Remove from heat and set aside to rest slightly.

Step 3: Cook the Lemon Orzo

While the meatballs sizzle away, bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until tender but still slightly firm to the bite. Drain the orzo well, then toss it with olive oil, fresh lemon juice and zest, chopped parsley, and parmesan for a fragrant and flavorful base that complements the meatballs perfectly.

Step 4: Assemble Your Greek Chicken Meatballs with Lemon Orzo Recipe

To serve, spoon the luscious lemon orzo into bowls and top with warm, juicy meatballs. The combination of textures and flavors is irresistible when paired with classic Greek garnishes like crumbled feta, creamy tzatziki or Greek yogurt drizzle, and fresh veggies such as cucumbers, red onion, or cherry tomatoes. A scattering of Kalamata olives brings in the perfect salty tang to finish the dish.

How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe

Garnishes

Adding garnishes like crumbled feta and a silky tzatziki drizzle turns this meal into a vibrant Mediterranean feast. The crumbly feta adds brightness and saltiness while the tzatziki offers cool creaminess that contrasts beautifully with the warm meatballs and zesty orzo. Fresh herbs and bright vegetables create the perfect finishing touch both in flavor and color.

Side Dishes

Light and fresh side dishes like a Greek salad with tomatoes, cucumbers, red onions, and olives are ideal accompaniments. You could also enjoy some warm pita bread on the side to soak up any delicious juices. These fresh sides keep the meal balanced, adding crunch and acidity alongside the rich, herby meatballs.

Creative Ways to Present

For a casual meal, pile everything into bowls for a hearty and wholesome dinner. If you want to dress it up for guests, plate the orzo in a neat circle and arrange the meatballs on top, finishing with an artful drizzle of tzatziki and sprinkling of herbs. Adding lemon wedges on the side invites everyone to add an extra burst of citrus brightening this delightful dish.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Chicken Meatballs with Lemon Orzo Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and orzo separate if possible to maintain their textures. When ready to eat, simply reheat gently on the stove or microwave.

Freezing

If you want to freeze leftovers, place cooked meatballs on a baking sheet to freeze individually first, then transfer to a freezer-safe bag or container. Store cooked orzo separately if possible. Frozen meatballs are best used within 2 months. Thaw overnight in the refrigerator before reheating thoroughly.

Reheating

For reheating, warm the meatballs gently in a skillet with a little olive oil to refresh their crisp exterior. Heat the orzo gently on the stove or microwave, adding a splash of water or olive oil if it feels dry. Combine and serve with fresh garnishes for a meal that tastes almost as good as freshly made.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great substitute and will work just as well for the meatballs. Just keep an eye on cooking time, as turkey can dry out quicker than chicken, so you may want to cook them a bit less or add a bit more moisture with extra herbs or a splash of olive oil.

Is panko better than regular breadcrumbs for these meatballs?

Panko breadcrumbs provide a lighter, airier texture making the meatballs extra tender, but regular breadcrumbs work perfectly fine too. If you want a denser bite, stick with regular. The choice depends on your preferred texture.

Can I make the meatballs gluten-free?

Yes! To make this Greek Chicken Meatballs with Lemon Orzo Recipe gluten-free, simply substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Also, check the orzo packaging for gluten-free options or swap in a similar gluten-free pasta like rice or quinoa pasta.

How can I make the meatballs more flavorful?

Adding fresh herbs like mint or dill alongside the parsley can elevate the flavor. You can also mix in a bit of crumbled feta into the meatball mix for pockets of creamy, salty surprise. Using fresh lemon zest instead of dried lemon powder adds a vibrant citrus zing.

What if I don’t have orzo on hand?

If orzo is not available, you can substitute with other small pasta shapes like couscous, acini di pepe, or even small pearl barley for a similar texture and hearty base to accompany the chicken meatballs.

Final Thoughts

There is something so wonderfully satisfying about this Greek Chicken Meatballs with Lemon Orzo Recipe. It’s fresh, cozy, and packed with vibrant flavors that make every bite a joy. Whether it’s a weeknight dinner or something special to share, this dish delivers deliciousness without fuss. I can’t wait for you to try it and add it to your rotation of go-to comforting meals!

Greek Chicken Meatballs with Lemon Orzo Recipe

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4.4 from 23 reviews

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Greek Chicken Meatballs with Lemon Orzo recipe offers a bright, herby, and flavorful meal perfect for a satisfying and wholesome dinner. Tender chicken meatballs seasoned with garlic, lemon zest, and oregano are pan-seared to golden perfection and served atop zesty lemon-infused orzo pasta. Garnished with fresh parsley, crumbled feta, and optional toppings like tzatziki, cucumbers, and Kalamata olives, this dish balances vibrant Mediterranean flavors with hearty comfort.

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Ingredients

Scale 1x2x3x

For the Chicken Meatballs

• 1 lb ground chicken
• 1 egg
• ½ cup breadcrumbs (panko or regular)
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for cooking)

For the Lemon Orzo

• 1 cup dry orzo
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• ¼ cup grated parmesan (optional)
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste

For Serving & Garnish

• Crumbled feta
• Tzatziki or Greek yogurt drizzle
• Sliced cucumbers, red onion, or cherry tomatoes
• Kalamata olives

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Instructions

1. Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, minced garlic, lemon zest, chopped parsley, dried oregano, salt, and black pepper. Mix thoroughly until well incorporated. Shape the mixture into 1½-inch meatballs, ensuring they are evenly sized for consistent cooking.
2. Cook the Meatballs: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally to brown all sides evenly. Cook until the meatballs are fully cooked through and reach an internal temperature of 165°F (74°C). Remove from skillet and set aside.
3. Cook the Orzo: While the meatballs cook, bring a pot of salted water to a boil. Add the dry orzo and cook according to the package instructions until al dente, usually about 7 to 9 minutes. Drain the orzo well and return it to the pot. Toss with 2 tablespoons olive oil, lemon juice and zest, chopped parsley, and grated parmesan if using. Season with salt and pepper to taste.
4. Assemble Your Bowls: Spoon the lemon orzo into serving bowls. Top with the warm chicken meatballs. Garnish with crumbled feta cheese, a drizzle of tzatziki or Greek yogurt, and fresh vegetable toppings like sliced cucumbers, red onion, cherry tomatoes, and Kalamata olives for added flavor and texture. Serve immediately.

Notes

• Use panko breadcrumbs for a lighter, airier texture in the meatballs.
• Ensure meatballs are cooked to an internal temperature of 165°F for safety.
• Parmesan cheese is optional but adds a rich, nutty flavor to the orzo.
• Fresh herbs like parsley enhance the bright Mediterranean flavor profile.
• Leftover meatballs and orzo can be refrigerated for up to 3 days and reheated gently.
• For a gluten-free version, substitute breadcrumbs and orzo with gluten-free alternatives.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Greek