Greek Chicken Meatballs with Lemon Orzo Recipe
If you’re craving a cozy, flavor-packed meal that feels like a Mediterranean vacation in a bowl, Greek Chicken Meatballs with Lemon Orzo is about to become your new weeknight favorite. Picture juicy, herby chicken meatballs nestled atop creamy, lemon-bright orzo tossed with baby spinach and a shower of Parmesan. This dish is bursting with sunshine and zing, and it’s so simple to pull together. Whether you’re cooking for family or impressing friends, Greek Chicken Meatballs with Lemon Orzo delivers all the vibrant flavors you love with minimal fuss.
Ingredients You’ll Need
Every ingredient in this recipe has a delicious job to do! From the juicy ground chicken to the fresh herbs and tangy feta, each component brings color, texture, and flavor to your plate. Here’s what you’ll need to create your own Greek Chicken Meatballs with Lemon Orzo:
- Ground chicken: Lean, mild, and perfect for soaking up all those Mediterranean herbs and spices.
- Breadcrumbs: They keep the meatballs tender and help bind everything together.
- Feta cheese: Adds creamy, salty pops of flavor right inside the meatballs.
- Fresh parsley: Brightens the meatballs with a fresh, green note—don’t skip it!
- Fresh dill: Gives the dish its signature Greek twist, offering a gentle, herby aroma.
- Garlic: Minced garlic adds that irresistible savory kick.
- Dried oregano: A Mediterranean staple that brings earthy, herby depth.
- Egg: Helps the meatballs hold their shape and stay moist.
- Salt and black pepper: The classic seasoning duo that makes all the flavors shine.
- Olive oil: For frying up those meatballs to golden perfection.
- Orzo pasta: This tiny, rice-shaped pasta cooks up creamy and is perfect for soaking up the lemony sauce.
- Chicken broth: Infuses the orzo with savory depth and makes it extra luscious.
- Baby spinach: Wilts into the orzo for a burst of color and nutrients.
- Lemon zest and juice: The zest gives a bright, aromatic punch, while the juice adds tangy freshness.
- Parmesan cheese: Melts into the orzo for a savory, creamy finish.
- Extra parsley and lemon wedges: For a fresh, zippy garnish that makes each plate pop!
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Mix and Shape the Meatballs
Start by combining your ground chicken, breadcrumbs, crumbled feta, fresh parsley, dill, minced garlic, dried oregano, egg, salt, and pepper in a large mixing bowl. Use your hands or a fork to gently mix everything together—just until combined. This keeps the meatballs light and tender. With clean hands, roll the mixture into 1-inch balls and set them aside on a plate. The aroma of fresh herbs and feta will have you excited for what’s next!
Step 2: Sear the Meatballs
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 8 to 10 minutes, turning occasionally so they’re golden brown on all sides and cooked through. Once done, transfer the meatballs to a plate and keep them warm. The sizzling sound and savory scent are a little preview of the magic to come!
Step 3: Toast and Simmer the Orzo
Using the same skillet (keep those tasty browned bits!), add the orzo pasta and toast it for 1 to 2 minutes, stirring often. This step gives the orzo a nutty flavor that’s irresistible. Pour in the chicken broth and bring it to a gentle simmer. Cook for about 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed. The orzo will become creamy and flavorful as it soaks up the broth.
Step 4: Add Greens, Lemon, and Cheese
Once the orzo is just right, stir in the chopped baby spinach, lemon zest, lemon juice, and Parmesan cheese. The spinach wilts beautifully, and the lemon and Parmesan melt in, creating a bright and creamy base for your meatballs. The aroma at this stage is pure Mediterranean bliss!
Step 5: Bring It All Together
Return the cooked meatballs to the skillet, nestling them gently into the lemony orzo. Let everything warm through for another 2 to 3 minutes. This final step allows all the flavors to mingle, making each bite of Greek Chicken Meatballs with Lemon Orzo a perfect balance of zesty, herby, and savory.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
Just before serving, sprinkle the dish with extra fresh parsley for a burst of color and herbal freshness. Add a few lemon wedges on the side so everyone can squeeze a little extra brightness over their meal. A final light dusting of Parmesan is always welcome for extra savory goodness.
Side Dishes
This dish is hearty enough to stand alone, but you can pair Greek Chicken Meatballs with Lemon Orzo with a crisp Greek salad, warm pita bread, or even a simple cucumber-yogurt tzatziki. These sides complement the Mediterranean flavors and add extra freshness and crunch.
Creative Ways to Present
For a fun twist, try serving the orzo and meatballs in individual bowls with a swirl of Greek yogurt and a sprinkle of chopped olives or sun-dried tomatoes. Or, create a family-style platter with the meatballs nestled on a bed of lemon orzo, garnished with colorful veggies and lots of herbs. It’s a gorgeous centerpiece for any table!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let everything cool to room temperature before transferring to an airtight container. Greek Chicken Meatballs with Lemon Orzo will keep well in the fridge for up to three days, making it a perfect option for meal prep or next-day lunches.
Freezing
You can freeze the cooked meatballs on their own for up to two months. Place them in a single layer on a baking sheet to freeze quickly, then transfer to a freezer-safe bag. While orzo is best fresh, you can freeze it too—just expect a slightly softer texture when reheated.
Reheating
For best results, reheat the meatballs and orzo in a skillet over medium-low heat with a splash of chicken broth or water to loosen things up. Microwave reheating works too, but the skillet method keeps everything creamy and delicious. Add a fresh squeeze of lemon before serving to revive the flavors.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and works just as well in Greek Chicken Meatballs with Lemon Orzo. The flavors remain bright and herby, so use whichever you prefer or have on hand.
What can I use instead of orzo?
If you can’t find orzo, try using another small pasta shape like rice-shaped pasta (risoni), pearl couscous, or even small shells. The cooking time may vary slightly, so just keep an eye out for tenderness.
How can I make this dish gluten-free?
To make Greek Chicken Meatballs with Lemon Orzo gluten-free, use gluten-free breadcrumbs in the meatballs and swap the orzo for a gluten-free pasta or even rice. The results are just as comforting and flavorful!
Can I add more vegetables to this recipe?
Definitely! Toss in chopped sun-dried tomatoes, sautéed zucchini, or roasted red peppers for extra color and nutrition. This dish is very flexible and perfect for adding your favorite veggies.
Is this recipe good for meal prep?
Yes, Greek Chicken Meatballs with Lemon Orzo is fantastic for meal prep. It keeps well in the fridge, reheats beautifully, and makes for a satisfying lunch or dinner throughout the week.
Final Thoughts
There’s something truly special about sharing a meal that’s both comforting and vibrant, and Greek Chicken Meatballs with Lemon Orzo absolutely delivers. I hope you’ll give it a try and let it bring a little Mediterranean sunshine to your table. Enjoy every bite!
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Greek Chicken Meatballs with Lemon Orzo Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and healthy Greek-inspired dinner featuring tender chicken meatballs seasoned with fresh herbs and feta cheese, served alongside lemon-infused orzo pasta with spinach and Parmesan. Perfect for a flavorful and satisfying Mediterranean meal.
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 egg
- Salt and black pepper to taste
- 2 tablespoons olive oil
For the Orzo and Garnish
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1/2 cup baby spinach, chopped
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Extra parsley for garnish
- Lemon wedges for serving
Instructions
- Prepare the meatball mixture: In a large bowl, combine the ground chicken, breadcrumbs, crumbled feta, chopped parsley, dill, minced garlic, dried oregano, egg, salt, and black pepper. Mix gently until all ingredients are just combined to avoid tough meatballs.
- Form and cook the meatballs: Shape the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 8–10 minutes while turning occasionally, until they are golden brown on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- Toast the orzo: In the same skillet, add the orzo pasta and toast for 1–2 minutes, stirring frequently to prevent burning and to enhance flavor.
- Cook the orzo: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Combine remaining ingredients: Stir in the chopped baby spinach, lemon zest, lemon juice, and grated Parmesan cheese into the orzo. Mix well to combine the flavors.
- Warm meatballs with orzo: Return the cooked meatballs to the skillet with the orzo and let them warm through for 2–3 minutes, allowing the flavors to meld together.
- Serve: Garnish with extra chopped parsley and serve with lemon wedges on the side for an additional burst of fresh citrus flavor.
Notes
- You can substitute ground turkey for chicken as a leaner option.
- Add sun-dried tomatoes or olives to the orzo for extra Mediterranean flair and flavor depth.
- This dish reheats well, making it an excellent option for next-day lunches or meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 135mg
