Greek Chicken Meatballs with Lemon Orzo

Wow, I just tried Greek Chicken Meatballs with Lemon Orzo. The lemon is so bright and the chicken is so juicy. I can’t wait to tell you all about it!

This dish is super easy to make. The lemon orzo tastes so fresh and zesty. The meatballs are soft and bursting with flavor.

I love how each bite feels like a little trip to Greece. The herbs and lemon make my mouth water. I just can’t get enough of it.

So, give these Greek Chicken Meatballs with Lemon Orzo a try. You will be so happy you did! Let’s get cooking right now!

Why You’ll Love This Recipe

• Easy and Quick to Make – Simple ingredients and straightforward steps make this a go-to meal for busy nights.
• Packed with Fresh Flavors – Lemon, parsley, dill, and feta bring a bright, refreshing taste.
• Great for Meal Prep – Prepare in advance for a ready-to-eat lunch or dinner.
• Nutritious and Balanced – Lean protein, healthy fats, and whole grains come together in a wholesome dish.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: ~45 minutes

Servings:

• Serves 4 as a main course.

Difficulty Level:

• Easy – Great for home cooks of all skill levels.

Required Kitchen Tools

• Large mixing bowl
• Baking sheet or skillet
• Medium saucepan
• Zester
• Wooden spoon or spatula

Ingredients for the Greek Chicken Meatballs

These Greek-inspired chicken meatballs are made with simple, fresh ingredients that enhance flavor and texture.

For the Chicken Meatballs:

• 1 lb ground chicken – Lean but flavorful.
• ½ cup almond flour (or finely chopped walnuts/pecans) – Helps bind the meatballs and adds a subtle nuttiness.
• ¼ cup fresh parsley, finely chopped – Adds freshness.
• 2 tbsp fresh dill, chopped – Classic Mediterranean flavor.
• 2 cloves garlic, minced – For depth of flavor.
• ⅓ cup feta cheese, crumbled – Brings a creamy, tangy contrast.
• ¼ cup red onion, finely chopped – Adds a slight crunch and mild sweetness.
• 1 tsp dried oregano (or 1 tbsp fresh oregano) – Essential Greek herb.
• ½ tsp ground cumin – Subtle earthiness to enhance the flavors.
• ½ tsp salt – Adjust to taste.
• 1 tsp lemon zest – Adds a hint of brightness.

Ingredients for the Lemon Orzo

• 1 ¼ cup orzo pasta – Small, rice-shaped pasta that soaks up the flavors.
• 2 cups chicken broth – Adds depth to the orzo.
• 2 tbsp lemon juice – Freshly squeezed for the best flavor.
• 1 tbsp olive oil – Keeps the orzo from sticking.
• ⅓ cup feta cheese, crumbled – A creamy, salty touch.
• ¼ cup fresh parsley, chopped – For freshness and color.

Variations and Customizations

Want to switch things up? Here are some easy variations to suit your taste and dietary needs:

Ingredient Swaps:

• Swap Ground Chicken: Use ground turkey or lean ground beef for a different protein option.
• Nut-Free Option: Replace almond flour with panko breadcrumbs for a nut-free version.
• Dairy-Free Alternative: Omit the feta or use dairy-free feta for a lactose-free version.

Flavor Enhancements:

• Spicy Kick: Add ½ teaspoon of red pepper flakes to the meatball mix.
• Extra Lemon Flavor: Increase the lemon zest and juice for a more citrusy punch.
• More Herbs: Try fresh mint or basil for added depth.

Serving Ideas:

• With Tzatziki: Serve with a side of Greek yogurt-based tzatziki sauce for dipping.
• As a Wrap: Stuff the meatballs and orzo into a warm pita with cucumbers and tomatoes.
• Low-Carb Option: Swap orzo for cauliflower rice or zucchini noodles.

Step-by-Step Instructions: How to Cook Greek Chicken Meatballs with Lemon Orzo

Now, let’s dive into detailed, step-by-step cooking instructions to ensure your Greek Chicken Meatballs with Lemon Orzo turns out perfect every time.

Step 1: Prepare the Meatball Mixture

Before shaping the meatballs, you’ll need to combine all the ingredients properly. Here’s how to do it right:

1. Gather Ingredients: Ensure all ingredients are prepped—chop the herbs, crumble the feta, mince the garlic, and zest the lemon before starting.
2. Mix Ingredients:
   • In a large mixing bowl, add ground chicken, almond flour (or panko), parsley, dill, garlic, feta, red onion, oregano, cumin, salt, and lemon zest.
   • Using clean hands or a fork, gently mix everything together.
3. Avoid Overmixing:
   • Mix just until combined—overmixing can make the meatballs dense and tough.
4. Shape the Meatballs:
   • Using a tablespoon or small cookie scoop, scoop out portions of the mixture and roll into 1-inch meatballs (about 20-24 meatballs).
   • If the mixture is sticky, lightly wet your hands with water or grease them with a little olive oil to prevent sticking.
5. Set Aside: Place the shaped meatballs on a parchment-lined tray or plate and let them rest while you heat the pan or preheat the oven.

Step 2: Cook the Meatballs

You have two cooking options: oven-baking for a healthier, hands-off approach or stovetop cooking for a crispy, pan-seared texture.

Option 1: Oven-Baked Meatballs (Healthier & Hands-Free)

1. Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Arrange the Meatballs: Place the meatballs evenly spaced apart on the baking sheet to ensure even cooking.
3. Bake:
   • Place in the middle rack of the oven and bake for 18-20 minutes, flipping them halfway through.
   • Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
4. Finish:
   • Once golden brown and fully cooked, remove from the oven and let them rest for 5 minutes before serving.

Option 2: Stovetop Pan-Seared Meatballs (Crispier & Faster)

1. Heat the Pan: Place a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Cook the Meatballs in Batches:
   • Arrange meatballs in the pan, leaving some space between each one.
   • Do not overcrowd—cook in batches if needed.
3. Sear the Meatballs:
   • Let them cook undisturbed for 3-4 minutes on one side until golden brown.
   • Flip and repeat on all sides, turning carefully with tongs.
4. Check for Doneness:
   • The meatballs are fully cooked when they reach an internal temperature of 165°F (74°C).
   • If unsure, cut one open—it should be fully cooked inside with no pink.
5. Drain Excess Oil (If Needed): Transfer the cooked meatballs to a plate lined with paper towels to absorb any extra oil.

Step 3: Cook the Lemon Orzo

While the meatballs are cooking, prepare the flavor-packed lemon orzo:

1. Boil the Broth:
   • In a medium saucepan, bring 2 cups of chicken broth to a boil over medium-high heat.
2. Add the Orzo:
   • Stir in 1¼ cup orzo pasta and reduce the heat to medium-low.
   • Let it cook uncovered for about 8-10 minutes, stirring occasionally to prevent sticking.
3. Check for Doneness:
   • The orzo is ready when tender but slightly firm (al dente).
   • If there’s excess broth left, drain it carefully using a fine-mesh strainer.
4. Add Flavor:
   • Remove from heat and stir in 2 tablespoons of fresh lemon juice, 1 tablespoon of olive oil, and ⅓ cup crumbled feta cheese.
   • Mix well to coat the orzo with the lemony, creamy goodness.
5. Finish with Herbs:
   • Stir in ¼ cup fresh parsley, and season with salt and black pepper to taste.
   • Let it sit for 2-3 minutes to absorb flavors before serving.

Step 4: Serve & Enjoy!

1. Plating: Spoon the lemon orzo onto a plate or bowl.
2. Top with Meatballs: Arrange the juicy Greek chicken meatballs on top.
3. Garnish: Sprinkle with extra crumbled feta, fresh parsley, and a drizzle of olive oil for added flavor.
4. Optional Additions: Serve with tzatziki sauce, Greek salad, or warm pita bread for a complete Mediterranean-inspired meal.

Final Cooking Tips:

✅ For juicier meatballs: Don’t overcook—remove them as soon as they reach 165°F (74°C).
✅ For richer flavor: Toast the orzo in a little olive oil before adding the broth.
✅ For a creamy orzo texture: Stir in an extra tablespoon of feta while warm.

Serving and Plating Suggestions

These Greek Chicken Meatballs with Lemon Orzo are best served warm, garnished with extra herbs and feta for added flavor. Here are some delicious serving ideas:

How to Serve Greek Chicken Meatballs with Lemon Orzo

• Classic Plate: Spoon the lemon orzo onto a plate and top with juicy meatballs. Garnish with fresh parsley, extra feta, and a drizzle of olive oil.
• With a Side Salad: Serve alongside a Greek salad with cucumbers, tomatoes, Kalamata olives, and a lemon vinaigrette.
• In a Pita Wrap: Stuff the meatballs and orzo into a warm pita with tzatziki sauce, lettuce, and red onion slices.
• With Roasted Vegetables: Pair with roasted zucchini, bell peppers, or eggplant for extra nutrients.

Storage and Meal Prep Tips

These meatballs and orzo make excellent leftovers and can be stored for easy meal prep.

How to Store Greek Chicken Meatballs and Lemon Orzo

• Refrigerator: Store cooked meatballs and orzo separately in airtight containers for up to 4 days.
• Freezer: Freeze the cooked meatballs in an airtight container for up to 3 months. The orzo can be frozen too but may slightly change texture.
• Reheating:
  • Microwave: Heat in 30-second intervals until warm.
  • Stovetop: Warm over low heat with a splash of broth or water to prevent drying out.

Tips for Success

• Don’t Overmix the Meatballs: Overmixing can make them dense and tough.
• Use Fresh Herbs: Fresh parsley and dill add bright flavors—avoid using dried substitutes.
• Check for Doneness: Use a meat thermometer to ensure the internal temperature of the meatballs reaches 165°F (74°C).
• Toast the Orzo (Optional): For extra depth of flavor, toast the orzo in a little olive oil before adding the broth.

Nutrition Information

The following nutrition values are per serving (based on 4 servings):

Nutrient	Amount per Serving
Calories	~450 kcal
Protein	~36g
Carbohydrates	~40g
Fat	~16g
Saturated Fat	~5g
Cholesterol	~110mg
Sodium	~600mg
Fiber	~3g
Sugar	~2g
Calcium	~150mg
Iron	~3mg

📌 Note: These values are estimates and may vary based on ingredient brands and portion sizes.

Greek Chicken Meatballs with Lemon Orzo FAQs

Can I Make These Meatballs Ahead of Time?

Yes! You can prep the meatballs ahead and refrigerate them raw for up to 24 hours before cooking.

Can I Freeze the Meatballs?

Yes! Cooked meatballs can be frozen for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

What Can I Use Instead of Orzo?

If you don’t have orzo, try couscous, quinoa, rice, or cauliflower rice for a lower-carb option.

What Sauce Pairs Well with This Dish?

A side of tzatziki sauce or a drizzle of lemon garlic yogurt sauce works beautifully.