Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup finely chopped red onion; 2 cloves garlic, minced; 1 large egg; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Zest of 1 lemon; 1 cup orzo pasta; 2 cups vegetable or chicken broth; 2 tbsp olive oil; 1/4 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; Juice of 1 lemon; Salt and pepper, to taste

Jump to Recipe

If you’re craving something bright, fresh, and impossibly satisfying, Greek Chicken Meatballs with Lemon Orzo is the dinner you didn’t know you were missing. Juicy herbed chicken meatballs baked to golden perfection, nestled next to tangy lemon-flecked orzo with pockets of melty feta—this dish feels like a sun-soaked Greek getaway right at your own dinner table. With every bite, you’ll get hints of oregano, parsley, and Parmesan, all complemented by creamy orzo and zesty lemon. It’s easy, packed with flavor, and a guaranteed way to mix things up any night of the week!

Greek Chicken Meatballs with Lemon Orzo Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Greek Chicken Meatballs with Lemon Orzo lies in its simple ingredients, each playing an important role in layering flavors and textures. From classic Mediterranean spices to a dash of bright lemon, every component matters—so let’s break down what you’ll need and why it shines!

Ground chicken: The base for meatballs that’s both lean and tender, soaking up all the seasoning.
Breadcrumbs: Helps bind the mixture and keeps the meatballs juicy and light.
Parmesan cheese: Adds a salty, nutty richness that deepens the flavor of the meatballs.
Red onion: Finely chopped for a subtle touch of sweetness and crunch.
Garlic: Essential for that classic Greek savoriness.
Egg: Binds everything together so your meatballs hold their shape.
Fresh parsley: Brings color and bright herbal notes to both meatballs and orzo.
Dried oregano: Just a teaspoon delivers authentic Mediterranean aroma.
Salt and black pepper: Simple seasonings that punch up all the other flavors.
Lemon zest: Infuses the meatballs with vibrant citrus lift.
Orzo pasta: Tiny rice-shaped pasta perfect for soaking up lemon and broth.
Vegetable or chicken broth: Cooks the orzo, lending it tons of flavor compared to plain water.
Olive oil: Adds silkiness and ties together the pasta’s flavors.
Feta cheese: Creamy, salty crumbles tucked into the orzo for that unmistakable Greek touch.
Fresh parsley (again): A finishing pop of freshness and fragrant green color.
Lemon juice: Provides zingy brightness in every forkful of orzo.
Salt and pepper (to taste): Tailor the seasoning to your preference, especially after combining the orzo.

How to Make Greek Chicken Meatballs with Lemon Orzo

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C)—high heat gets those meatballs beautifully golden. Line a baking sheet with parchment paper, so cleanup will be a breeze later! While the oven heats, measure out and prep each ingredient, making sure the parsley is finely chopped, the onion neatly diced, and garlic ready to go. A little organization upfront makes every step smoother.

Step 2: Mix the Meatballs

Place the ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, salt, pepper, and lemon zest into a large mixing bowl. Use clean hands or a large spoon to thoroughly combine everything—this is where all the flavors come together, so don’t rush it! Mix until just blended; over-mixing can make the meatballs tough, so stop as soon as the mixture holds together nicely.

Step 3: Form the Meatballs

With your hands slightly dampened (to prevent sticking), scoop up about a tablespoon of the mixture and gently roll it into a 1-inch ball. Arrange each meatball on your prepared baking sheet, spacing them slightly apart for even cooking. You should end up with about 18–20 meatballs, depending on their size, and the kitchen will already be smelling incredible.

Step 4: Bake to Perfection

Slide the tray into your hot oven and bake for 20–25 minutes. You’re looking for meatballs that are golden brown on the outside and fully cooked inside—juicy but not pink, with an internal temperature of 165°F (74°C). Don’t hesitate to give one a tiny taste-test (cook’s privilege) if you want to be extra sure!

Step 5: Cook the Lemon Orzo

While those glorious meatballs finish up, add your broth to a medium saucepan and bring it to a boil. Stir in the orzo pasta and cook until it’s just tender—usually about 8 to 10 minutes. The orzo should soak up that delicious broth, but if there’s a little left, drain it off before moving to the next step.

Step 6: Dress Up the Orzo

Return the hot orzo to the saucepan. Drizzle with olive oil, then fold in crumbled feta cheese, a handful of chopped parsley, and a generous squeeze of lemon juice. Add salt and pepper to taste, stirring gently to blend it all into a creamy, tangy, herby side that’s simply irresistible.

Step 7: Serve and Enjoy!

When the Greek Chicken Meatballs with Lemon Orzo are both ready, arrange a generous scoop of orzo onto each plate and top with several golden meatballs. For maximum wow-factor, shower everything with fresh parsley and serve lemon wedges on the side. This bright, comforting meal is ready to enjoy!

How to Serve Greek Chicken Meatballs with Lemon Orzo

Garnishes

For a finishing touch that really makes your Greek Chicken Meatballs with Lemon Orzo pop, add a sprinkle of extra fresh parsley, a few crumbles of feta, and freshly grated lemon zest over the top. Don’t forget a couple of lemon wedges for squeezing! These small details add visual appeal and dial up the fresh flavors.

Side Dishes

This dish is so complete and balanced, but if you want to round out the table, serve it alongside a classic Greek salad or a plate of roasted vegetables like eggplant, zucchini, or peppers. Warm pita bread is always a hit, perfect for scooping up stray orzo or soaking in those last drops of lemony sauce!

Creative Ways to Present

Try plating the orzo in shallow bowls for a cozy, rustic feel, or skewer the meatballs with cocktail picks for a fun party appetizer. For a relaxed family dinner, serve Greek Chicken Meatballs with Lemon Orzo family-style on a big platter so everyone can help themselves and dig in together.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Chicken Meatballs with Lemon Orzo keep beautifully in an airtight container in the fridge for up to 3 days. Store the meatballs and orzo together for easy reheating, or separate if you prefer so the textures stay distinct.

Freezing

The meatballs themselves freeze well! Once baked and cooled, arrange them in a single layer on a sheet pan, freeze until solid, then transfer to a freezer bag or container for up to 2–3 months. The orzo is best enjoyed fresh, but it freezes in a pinch if tightly sealed; just note the texture might soften a little when thawed.

Reheating

For best results, reheat the meatballs and orzo together in a covered oven-safe dish at 350°F (175°C) until warmed through, about 15 minutes. You can also quickly microwave individual portions with a splash of broth or water to keep the orzo moist and fluffy.

FAQs

Can I use turkey instead of chicken for the meatballs?

Absolutely! Ground turkey is a wonderful substitute in this recipe and will yield juicy, flavorful meatballs that pair perfectly with the lemon orzo—just keep an eye on cooking times as some turkey brands are leaner and may cook a bit faster.

What if I can’t find orzo pasta?

If orzo isn’t available, feel free to use another small pasta shape like pearl couscous, ditalini, or even rice. The essence of Greek Chicken Meatballs with Lemon Orzo will still shine through beautifully!

Is there a gluten-free way to make these meatballs?

Yes, just swap out the regular breadcrumbs for your favorite gluten-free variety and use gluten-free orzo or rice for the base. Everything else in the recipe remains unchanged, so you won’t miss out on those delicious Greek flavors.

How do I know when the meatballs are fully cooked?

The safest way is to use a meat thermometer—meatballs are done at 165°F (74°C). They’ll also be firm to the touch, golden on the outside, and should release clear juices if pierced with a fork.

Can I make the meatballs ahead of time?

Certainly! Form the meatballs up to a day ahead, cover, and refrigerate until ready to bake. This makes Greek Chicken Meatballs with Lemon Orzo an excellent option for meal prepping or entertaining guests without last-minute fuss.

Final Thoughts

If you’re ready to add something fresh and vibrant to your dinner repertoire, Greek Chicken Meatballs with Lemon Orzo is that perfect “wow” meal you’ll turn to again and again. It’s easy but impressive, comforting yet lively—just the sort of dish that turns a regular night into something special. Give it a try, and don’t be surprised if it quickly becomes a household favorite!