I enjoy this recipe because it brings together classic Mediterranean flavors in a simple and satisfying way. The meatballs are juicy and aromatic from the herbs and feta, while the lemon orzo adds a refreshing brightness that complements the savory chicken. I also appreciate that the dish comes together quickly in one pan, making it perfect for a weeknight dinner that still feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground chicken 1/4 cup red onion (diced) 2 cloves garlic (minced) 1/4 cup feta cheese (crumbled) 1/4 cup breadcrumbs 1 egg 1/4 cup freshly chopped parsley plus 2 tbsp 1 tsp dried oregano 1 tsp dried dill Zest of 2 lemons 1 tsp salt 1 tsp pepper 2 tbsp vegetable oil 1 cup orzo pasta 2 cups chicken broth Juice of 1 lemon 1/4 cup shredded Parmesan cheese 1 tsp salt 1 tsp pepper
Directions
I start by preparing the meatball mixture in a large bowl. I combine the ground chicken, diced red onion, minced garlic, crumbled feta cheese, breadcrumbs, egg, chopped parsley, oregano, dill, lemon zest, salt, and pepper. I mix everything together until the ingredients are evenly combined.
Next, I heat the vegetable oil in a large pan over medium heat. I shape the chicken mixture into small meatballs, about 1.5 inches in size, and place them into the hot pan. I let them cook until golden brown on one side before gently turning them to cook the other side. I continue cooking until the meatballs are fully cooked through, then I remove them from the pan and set them aside.
Using the same pan, I add the orzo pasta and chicken broth. I bring the mixture to a boil, then reduce the heat and allow it to simmer for about 8 to 10 minutes until the orzo becomes tender. If any extra liquid remains, I drain it before finishing the dish.
I then stir in the lemon juice, the remaining lemon zest, the remaining parsley, and the shredded Parmesan cheese. I mix everything together until the cheese melts and the orzo becomes creamy and flavorful. Finally, I spoon the lemon orzo into bowls and place the chicken meatballs on top before serving.
Servings and timing
This recipe makes 4 servings. The preparation time takes about 15 minutes, and the cooking time is around 25 minutes, bringing the total time to approximately 40 minutes.
Variations
I sometimes add spinach or chopped kale to the orzo for extra color and nutrients. When I want a stronger Mediterranean flavor, I mix in a few chopped sun-dried tomatoes or olives. I also enjoy replacing the chicken with ground turkey for a slightly different texture while keeping the same flavors.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm the orzo and meatballs in a pan over low heat and add a splash of chicken broth to keep the orzo creamy. I can also reheat individual portions in the microwave, stirring once or twice to ensure even heating.
FAQs
Can I bake the chicken meatballs instead of frying them?
I sometimes bake the meatballs at 400°F (200°C) for about 15–18 minutes. Baking is a convenient option and still produces tender meatballs.
Can I use another pasta instead of orzo?
I occasionally substitute small pasta shapes such as ditalini or small shells. I just adjust the cooking time depending on the pasta used.
What can I serve with this dish?
I like pairing this meal with a simple Greek salad, roasted vegetables, or warm pita bread for a complete Mediterranean-style dinner.
Can I prepare the meatballs ahead of time?
I often prepare and shape the meatballs ahead of time and store them in the refrigerator for several hours until I am ready to cook them.
Is the lemon flavor very strong?
I find the lemon flavor bright but balanced. If I want a milder taste, I simply reduce the lemon juice slightly.
Conclusion
I find Greek Chicken Meatballs with Lemon Orzo to be a refreshing and satisfying meal that blends bright citrus, savory herbs, and tender chicken in one comforting dish. The recipe is simple enough for weeknights yet flavorful enough to feel special. It is a dish I enjoy making whenever I want something hearty with a fresh Mediterranean touch.
These easy Greek chicken meatballs with lemon orzo are full of fresh herbs, feta cheese, and zesty lemon. A quick Mediterranean-style dinner that’s flavorful, satisfying, and perfect for weeknights.
Author:Sarah
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Greek / Mediterranean
Ingredients
For the Greek Chicken Meatballs
1 lb ground chicken
1/4 cup red onion, diced
2 cloves garlic, minced
1/4 cup feta cheese, crumbled
1/4 cup breadcrumbs
1 egg
1/4 cup freshly chopped parsley
1 tsp dried oregano
1 tsp dried dill
Zest of 1 lemon
1 tsp salt
1 tsp pepper
2 tbsp vegetable oil (for cooking)
For the Lemon Orzo
1 cup orzo pasta
2 cups chicken broth
Juice of 1 lemon
Zest of 1 lemon
2 tbsp freshly chopped parsley
1/4 cup shredded Parmesan cheese
1 tsp salt
1 tsp pepper
Instructions
In a large bowl, combine the ground chicken, diced onion, minced garlic, feta cheese, breadcrumbs, egg, parsley, oregano, dill, lemon zest, salt, and pepper. Mix until everything is well combined.
Heat vegetable oil in a large skillet over medium heat. Shape the mixture into about 1½-inch meatballs and place them in the skillet.
Cook the meatballs until browned on one side, then turn and cook until golden on the other side and fully cooked through. Remove from the pan and set aside.
In the same pan, add the orzo and chicken broth. Bring to a boil, then reduce heat to low and simmer for 8–10 minutes, or until the orzo is tender. Drain any excess liquid if necessary.
Stir in the lemon juice, remaining lemon zest, parsley, Parmesan cheese, salt, and pepper. Mix until the cheese melts and the orzo becomes creamy.
Spoon the lemon orzo into bowls and top with the Greek chicken meatballs. Serve warm and enjoy.
Notes
For extra flavor, add a drizzle of olive oil and extra crumbled feta before serving.
If the mixture feels too wet, add an extra tablespoon of breadcrumbs.
These meatballs can also be baked at 400°F (200°C) for about 15 minutes instead of pan-frying.
Serve with a side of Greek salad or roasted vegetables for a complete meal.
