Greek Chicken Meatballs With Lemon Orzo
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.
- 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.
