Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; ½ cup breadcrumbs (plain or whole wheat); ¼ cup grated Parmesan cheese; ¼ cup finely chopped red onion; 2 cloves garlic, minced; 1 large egg; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; Zest of 1 lemon; 1 cup orzo pasta; 2 cups vegetable or chicken broth; 2 tbsp olive oil; ¼ cup feta cheese, crumbled; ¼ cup fresh parsley, chopped (for orzo); Juice of 1 lemon; Salt and pepper, to taste

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A delightful fusion of tender, herb-infused chicken meatballs and bright, lemony orzo—this recipe transports me straight to the sun-kissed shores of Greece. Each bite balances savory, tangy, and fresh flavors, making it perfect for weeknight dinners or meal prep.

Greek Chicken Meatballs with Lemon Orzo

Why You’ll Love This Recipe

I adore how lean ground chicken becomes irresistibly succulent when combined with fragrant herbs, zesty lemon zest, and salty Parmesan. The orzo soaks up citrusy broth and feta, creating a creamy, bright side that complements the meatballs beautifully. Plus, baking instead of frying keeps the dish light without sacrificing that golden-brown crust. It’s an easy yet impressive meal that feels both comforting and fresh.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

1 lb ground chicken
½ cup breadcrumbs (plain or whole wheat)
¼ cup grated Parmesan cheese
¼ cup finely chopped red onion
2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Zest of 1 lemon

For the Lemon Orzo:

1 cup orzo pasta
2 cups vegetable or chicken broth
2 tbsp olive oil
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
Juice of 1 lemon
Salt and pepper, to taste

Directions

Preheat the Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Gently mix with my hands until just combined—overmixing makes them tough.
Shape: Portion into 1½-inch balls (I use a cookie scoop) and roll between palms until smooth. Space them evenly on the baking sheet.
Bake Meatballs: Bake for 20–25 minutes, until golden and an instant-read thermometer reads 165°F (74°C).
Cook Orzo: While meatballs bake, bring broth to a boil in a saucepan. Add orzo and cook 8–10 minutes until al dente. Drain and return to pot.
Finish Orzo: Stir in olive oil, feta, parsley, and lemon juice. Season with salt and pepper.
Combine & Serve: Gently fold meatballs into the orzo or serve meatballs atop a bed of lemon orzo. Garnish with extra parsley and lemon wedges if you like.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Turkey Meatballs: Swap ground chicken for lean ground turkey.
Panko Breadcrumbs: Use panko for a lighter, crispier texture.
Goat Cheese: Replace feta in the orzo for a milder, creamier tang.
Spinach Orzo: Stir in a handful of baby spinach with the herbs.
Spicy Kick: Add ½ tsp crushed red pepper flakes to the meatball mix.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I gently warm in the microwave (covered) or on the stovetop with a splash of broth to keep the orzo moist. For longer storage, I freeze meatballs and orzo separately in freezer-safe bags for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

What can I use instead of orzo?

I sometimes substitute couscous or rice; both absorb flavors nicely and pair well with the meatballs.

Can I make the meatballs ahead?

Yes—I shape and bake them, then cool completely. I refrigerate for up to 24 hours before reheating.

How do I prevent overcooking the orzo?

I taste-test the orzo 1–2 minutes before package instructions end. I drain it immediately when it’s al dente.

Is this recipe gluten-free?

To make it gluten-free, I swap breadcrumbs for gluten-free crumbs and use gluten-free orzo or rice.

Can I bake the orzo with the meatballs?

I don’t recommend it, as they require different liquids and timings. Cooking orzo separately ensures perfect texture.

Conclusion

I love how this Greek Chicken Meatballs with Lemon Orzo recipe feels both effortless and vibrant. The tender, herb-packed meatballs and zesty, creamy orzo always come together beautifully, making every dinner feel like a mini-vacation. I hope you enjoy making (and tasting!) this bright, satisfying dish as much as I do.