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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo

Melena
Bring the vibrant flavors of the Mediterranean to your kitchen with these Greek Chicken Meatballs with Lemon Orzo. Juicy, herbed chicken meatballs paired with creamy, citrusy orzo create a light yet satisfying dish that’s perfect for weeknights or meal prep. Each bite bursts with freshness from lemon, dill, and olive oil — making this recipe a delicious balance of comfort and nutrition. High in protein, easy to make, and full of Mediterranean flair.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • For the Chicken Meatballs
  • 1 lb ground chicken lean
  • 2 cloves garlic minced
  • 1 small onion grated or finely chopped
  • ¼ cup crumbled feta or 2 tbsp Greek yogurt for moisture
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Olive oil for cooking
  • For the Lemon Orzo
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 2 tbsp olive oil or butter
  • Juice and zest of 1 large lemon
  • 2 tbsp chopped fresh dill or parsley
  • Optional: 1 cup spinach or kale for extra greens

Instructions
 

  • Make the Meatballs
  • In a large bowl, combine ground chicken, garlic, onion, parsley, oregano, and feta (or yogurt). Mix gently until just combined. Form 12–14 small meatballs.
  • Cook the Meatballs
  • Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning occasionally, until golden and cooked through (10–12 minutes).
  • Alternative: Bake at 400°F (200°C) for 15–18 minutes.
  • Prepare the Lemon Orzo
  • In a separate pan, heat olive oil or butter. Toast the orzo for 1–2 minutes until slightly golden. Add broth and simmer until tender (8–10 minutes).
  • Add Lemon and Herbs
  • Stir in lemon juice, zest, and herbs. If orzo thickens too much, add a splash of broth or water.
  • Serve
  • Spoon the orzo into bowls, top with meatballs, and garnish with fresh dill or feta. Drizzle with olive oil or a dollop of tzatziki for a perfect Mediterranean finish.

Notes

  • Don’t overmix the meatball mixture — this keeps them tender.
  • For extra creaminess, stir a spoonful of Greek yogurt into the orzo before serving.
  • Adjust lemon to taste for a brighter flavor.
  • Store leftovers in airtight containers for up to 4 days or freeze meatballs for 2 months.
  • Reheat with a splash of broth or water to keep the orzo creamy.