Description

Greek Chicken Meatballs with Lemon Orzo is a bright, herby, and flavorful dish featuring tender chicken meatballs paired with zesty lemon-infused orzo pasta. This easy-to-make recipe combines Mediterranean ingredients like garlic, oregano, parsley, and feta to create a satisfying and vibrant meal perfect for weeknight dinners or casual gatherings.

Ingredients

For the Meatballs

1 lb ground chicken
1 egg
½ cup breadcrumbs (panko or regular)
2 garlic cloves, minced
Zest of 1 lemon
1 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)

For the Lemon Orzo

1 cup dry orzo
2 tbsp olive oil
Juice and zest of 1 lemon
¼ cup grated parmesan (optional)
2 tbsp fresh parsley, chopped
Salt and pepper, to taste

For Serving & Garnish

Crumbled feta
Tzatziki or Greek yogurt drizzle
Sliced cucumbers, red onion, or cherry tomatoes
Kalamata olives

Cook Mode Prevent your screen from going dark

Instructions

Make the Meatballs: In a large bowl, combine ground chicken, egg, breadcrumbs, minced garlic, lemon zest, chopped parsley, dried oregano, salt, and black pepper. Mix thoroughly until well incorporated. Shape the mixture into 1½-inch meatballs using your hands, ensuring they are evenly sized for uniform cooking.
Cook the Meatballs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the meatballs carefully to the pan. Cook for 8 to 10 minutes, turning occasionally so each side is browned and the meatballs are cooked through. Remove from heat and set aside.
Cook the Orzo: While the meatballs are cooking, bring a pot of salted water to a boil. Add the dry orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the orzo well and return to the pot or a mixing bowl. Toss with 2 tablespoons olive oil, lemon juice, lemon zest, chopped parsley, and grated parmesan if using. Season with salt and pepper to taste.
Assemble Your Bowls: Spoon the lemon orzo into serving bowls. Top with the warm chicken meatballs. Garnish with crumbled feta, a drizzle of tzatziki or Greek yogurt, and fresh vegetables such as sliced cucumbers, red onion, or cherry tomatoes. Add Kalamata olives for a salty, briny finish.

Notes

Use panko breadcrumbs for a lighter, crispier texture in the meatballs.
If you prefer, swap ground chicken for ground turkey or lamb for a different flavor profile.
For a vegetarian version, substitute meatballs with falafel or grilled halloumi slices.
Make sure not to overcrowd the pan when cooking meatballs to ensure even browning.
Leftover meatballs and orzo keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.