Savory Greek Chicken Meatballs with Zesty Lemon Orzo

Fresh, flavorful, and full of Mediterranean charm, these Greek chicken meatballs with lemon orzo are the kind of meal that feels both nourishing and exciting. Juicy, herb-packed meatballs are oven-baked to golden perfection, then served over tender orzo infused with lemon, garlic, and a hint of olive oil. It’s a cozy dish with bright, sunny notes—perfect for a weeknight dinner or casual entertaining.

This one-bowl meal brings together classic Greek flavors like oregano, parsley, and garlic, balanced with creamy feta and citrusy orzo. The meatballs are made lighter with ground chicken, yet stay incredibly moist thanks to simple tips like using grated onion and breadcrumbs. The lemon orzo is the perfect backdrop—comforting like risotto, but lighter and much quicker.

Together, they create a vibrant, satisfying plate that’s sure to become a repeat favorite.

Ingredients Overview

Let’s explore the flavorful building blocks that make this dish a Mediterranean masterpiece.

Ground Chicken

Lean yet juicy, ground chicken is a great base for lighter meatballs. Look for dark meat or a 90/10 mix for added moisture. Ground turkey can be used as a substitute, though it will have a slightly different flavor.

Onion & Garlic

Freshly grated onion and minced garlic infuse the meatballs with moisture and flavor. Grating the onion instead of chopping helps it blend seamlessly into the mixture, ensuring every bite stays juicy.

Fresh Herbs

• Parsley: Brings freshness and lightness to both the meatballs and the orzo.

• Dill (optional): Adds a traditional Greek aroma—great if you love herbaceous notes.

• Oregano: Dried oregano is essential for that classic Greek flavor.

Feta Cheese

Crumbled feta inside the meatballs adds tang and creaminess, plus a little saltiness that balances the lemony orzo. Choose a block-style feta for best texture.

Breadcrumbs & Egg

Panko or plain breadcrumbs help bind the meatballs while keeping them tender. An egg acts as the glue to hold everything together.

Orzo

Orzo is a rice-shaped pasta that cooks quickly and absorbs flavor well. It makes a velvety, risotto-like base for the meatballs without the need for constant stirring.

Lemon

The star of the orzo—lemon juice and zest provide bright acidity and balance the richness of the meatballs. Use fresh lemon for best results.

Olive Oil

Extra virgin olive oil is used throughout for sautéing, roasting, and flavor. Its fruity notes tie all the ingredients together beautifully.

Broth

Vegetable or chicken broth is used to cook the orzo, infusing it with savory depth while keeping it light.

Step-by-Step Instructions

Here’s how to make these savory Greek chicken meatballs and zesty lemon orzo, all in under an hour.

Step 1: Prep the Meatballs

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, combine:

   • 1 lb ground chicken

   • 1/4 cup grated onion

   • 2 garlic cloves, minced

   • 1/4 cup crumbled feta

   • 1/4 cup chopped parsley

   • 1/2 cup breadcrumbs

   • 1 egg

   • 1 tsp dried oregano

   • Salt and pepper to taste

3. Mix gently until combined. Don’t overwork the meat or it may become dense.

4. Use a small scoop or your hands to form 1.5-inch meatballs (about 16–18 total).

5. Place on the prepared baking sheet and lightly brush or spray with olive oil.

Step 2: Bake the Meatballs

• Bake for 18–20 minutes, or until golden and cooked through (internal temp of 165°F/74°C).

• For extra browning, broil for the last 1–2 minutes.

Step 3: Cook the Lemon Orzo

1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

2. Add 1 cup dry orzo and toast for 2–3 minutes until lightly golden.

3. Pour in 2 1/4 cups chicken or vegetable broth. Bring to a simmer.

4. Cook uncovered, stirring occasionally, for 8–10 minutes until the orzo is tender and most of the liquid is absorbed.

5. Stir in:

   • Zest and juice of 1 lemon

   • 1 tablespoon chopped parsley

   • Salt and pepper to taste

   • Optional: 1 tablespoon butter or a spoonful of feta for extra creaminess

Step 4: Assemble and Serve

• Spoon the lemon orzo onto plates or a serving platter.

• Top with warm chicken meatballs.

• Garnish with fresh herbs, lemon wedges, and extra feta if desired.

Tips, Variations & Substitutions

Cooking Tips

• Don’t overmix the meat: Gentle mixing ensures tender meatballs.

• Use a scoop: For uniform size and even cooking.

• Toast the orzo: This adds a subtle nutty flavor and prevents sticking.

Variations

• Add veggies: Stir spinach or chopped zucchini into the orzo during the last few minutes of cooking.

• Sauce it up: Drizzle tzatziki or a yogurt-garlic sauce over the top for extra creaminess.

• Grain swap: Use couscous, quinoa, or rice in place of orzo.

Substitutions

• No chicken? Use ground turkey or even lamb for a richer twist.

• Dairy-free? Omit the feta or use a dairy-free alternative.

• Gluten-free? Use gluten-free breadcrumbs and swap orzo for rice or gluten-free pasta.

Serving Ideas & Occasions

This dish is versatile and elegant enough for guests but easy enough for a weekday dinner.

• Weeknight dinner: Serve with roasted veggies or a simple Greek salad.

• Meal prep: Pack into containers for satisfying work lunches.

• Entertaining: Serve family-style with lemon wedges, olives, and a chilled white wine.

• Kid-friendly: The meatballs are mild and perfect for small hands.

For a fuller spread, pair with:

• Grilled pita bread

• Marinated cucumber salad

• Hummus or baba ghanoush on the side

Nutritional & Health Notes

This Greek chicken meatball meal is a well-balanced plate packed with protein, fiber, and fresh herbs.

• High in lean protein: Ground chicken and feta provide satisfying fuel.

• Lighter carbs: Orzo is lighter than traditional pasta dishes and more portion-friendly.

• Heart-healthy fats: Olive oil and lean poultry help keep this dish lighter.

• Naturally colorful and fresh: Herbs, lemon, and olive oil support a Mediterranean-style diet.

For a lower-carb version, serve the meatballs over cauliflower rice or a salad.

FAQs

Q1: Can I make the meatballs ahead of time?

Yes. You can prep the meatballs up to 24 hours in advance and refrigerate. Bake just before serving or freeze raw and bake from frozen (add 5–7 minutes to cook time).

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Q2: Can I freeze the meatballs?

Absolutely. Baked meatballs freeze well. Cool completely, freeze in a single layer, then store in a freezer bag. Reheat in the oven at 350°F until warmed through.

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Q3: What’s the best type of chicken to use?

Ground chicken thigh or dark meat is best for flavor and moisture. If using very lean breast meat, consider adding 1 tablespoon olive oil to the mix.

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Q4: Can I use rice instead of orzo?

Yes. White rice, farro, or even quinoa can be used as a base—just adjust cooking time and liquid according to the grain.

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Q5: How do I keep the orzo from getting mushy?

Stir occasionally and remove from heat once it’s al dente. Orzo continues to soften as it sits, so serve promptly after cooking.

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Q6: Can I make this dish dairy-free?

Yes. Skip the feta and use dairy-free butter (or olive oil) in the orzo. Add a squeeze of lemon and fresh herbs to keep flavor bright.

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Q7: How long does this meal keep in the fridge?

Store in airtight containers for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water.

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