Greek Chicken Meatballs with Lemon Orzo Recipe

When I first made Greek Chicken Meatballs with Lemon Orzo, I knew I’d discovered something special. This dish brings together tender, herb-infused chicken meatballs with bright, citrusy orzo pasta. It’s become my go-to recipe for weeknight dinners and special occasions alike. The combination of garlic, oregano, and fresh lemon creates flavors that transport you straight to a Greek taverna. Best of all, this meal comes together in just 25 minutes from start to finish.

Why You’ll Love This Greek Chicken Meatballs Recipe

I’ve made this recipe countless times, and it never fails to impress. The meatballs are incredibly juicy thanks to the feta cheese mixed right into the meat. The lemon orzo provides the perfect base with its buttery, tangy flavor. Here’s what makes this dish stand out:

Quick Preparation: Everything cooks in 25 minutes, making it ideal for busy weeknights.

Mediterranean Flavors: Fresh herbs, lemon zest, and feta create an authentic Greek taste experience.

Meal-Prep Friendly: I often double the recipe and store portions for easy lunches throughout the week.

Balanced Nutrition: You get lean protein, healthy fats from olive oil, and satisfying carbohydrates in one bowl.

Customizable: Add your favorite vegetables or swap ingredients based on dietary needs.

Recipe Timing and Yield

Nutritional Information (Per Serving)

Ingredients Table

For the Greek Chicken Meatballs:

For the Lemon Orzo:

Optional Toppings:

Step-by-Step Instructions & Techniques

Now let me walk you through making these delicious Greek chicken meatballs with lemon orzo. I’ve refined this process through many attempts, so I’ll share my tips along the way.

Step-by-Step Instructions

Step 1: Prepare the Meatball Mixture

I start by combining all my meatball ingredients in a large mixing bowl. Add the ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Here’s my pro tip: mix everything gently with your hands until just combined. Overmixing makes the meatballs tough and dense, which you definitely want to avoid.

The mixture should feel slightly sticky but hold together well. If it feels too wet, add a tablespoon more breadcrumbs. If it’s too dry, add a teaspoon of water or olive oil.

Step 2: Form the Meatballs

I use a small cookie scoop to portion out the meatballs evenly. Each one should be about 1½ inches in diameter. Roll them gently between your palms to create smooth, round shapes. This recipe yields approximately 16-20 meatballs depending on size.

Place the formed meatballs on a plate or baking sheet. This makes it easier to transfer them to the skillet quickly.

Step 3: Cook the Meatballs

Heat the olive oil in a large nonstick skillet over medium heat. Wait until the oil shimmers before adding the meatballs. I arrange them in a single layer with space between each one. This ensures even browning and prevents steaming.

Cook the meatballs for 4-5 minutes on the first side without moving them. They should develop a golden-brown crust. Gently turn each meatball and continue cooking, rotating occasionally, until all sides are browned. The internal temperature should reach 165°F, which takes about 12-15 minutes total.

Remove the cooked meatballs to a clean plate and tent with foil to keep warm.

Step 4: Prepare the Lemon Orzo

While the meatballs cook, I start the orzo. Bring the chicken broth to a boil in a medium saucepan. The broth adds much more flavor than plain water, though water works in a pinch.

Add the orzo and stir immediately to prevent sticking. Cook according to package directions, typically 8-10 minutes. I set a timer and stir occasionally to ensure even cooking.

Step 5: Finish the Orzo

Once the orzo is tender and has absorbed most of the liquid, drain any excess if necessary. Return the orzo to the pot off the heat. Stir in the butter, lemon juice, lemon zest, and minced garlic.

Mix everything thoroughly until the butter melts completely and coats every piece of orzo. The mixture should look creamy and glossy. Season with salt and pepper to your preference. I usually add about ½ teaspoon of salt and a few grinds of black pepper.

Step 6: Plate and Serve

Now comes my favorite part—assembling the dish! I divide the lemon orzo among four plates or shallow bowls. Top each portion with 4-5 warm meatballs. Garnish with fresh dill or parsley, a sprinkle of crumbled feta, and a lemon wedge on the side.

The presentation should look colorful and inviting with the golden meatballs contrasting against the bright yellow orzo.

Ingredient Background and Tips

Ground Chicken: This lean protein absorbs flavors beautifully while keeping the meatballs light. I prefer ground chicken thigh meat over breast meat because it has more fat and stays juicier. If you can’t find ground chicken, ground turkey works perfectly as a substitute.

Feta Cheese: Authentic Greek feta made from sheep’s or goat’s milk delivers the best flavor. It adds moisture and a tangy, salty element to the meatballs. I always buy block feta and crumble it myself rather than using pre-crumbled versions, which can be dry.

Orzo Pasta: This rice-shaped pasta is perfect for soaking up the lemony sauce. I love its delicate texture and how it complements the meatballs. For a gluten-free option, substitute with rice or gluten-free orzo alternatives.

Fresh Lemon: Using fresh lemon juice and zest is non-negotiable for this recipe. Bottled lemon juice simply doesn’t provide the same bright, vibrant flavor. I always zest before juicing to make the process easier.

Fresh Herbs: Parsley adds a fresh, slightly peppery note to the meatballs. Dill in the orzo provides a classic Greek flavor that pairs beautifully with lemon. If you don’t have fresh dill, you can skip it or use dried dill (just use one-third the amount).

Technique Tips for Perfect Results

Don’t Overmix the Meat: I cannot stress this enough. Handle the meatball mixture gently and mix only until the ingredients come together. Overworking the meat develops the proteins too much, resulting in tough, dense meatballs.

Ensure Uniform Size: Use a cookie scoop or measuring spoon to portion the meatballs consistently. This ensures they all cook at the same rate and finish simultaneously.

Maintain Medium Heat: Cooking meatballs over medium heat allows them to cook through without burning the exterior. Too high heat creates a charred outside with a raw center.

Don’t Crowd the Pan: Give each meatball space in the skillet. Overcrowding causes them to steam instead of browning, and you’ll miss out on that delicious golden crust.

Watch the Orzo: Pasta continues cooking even after you drain it. I aim for al dente texture, which means the orzo has a slight bite to it. It will soften a bit more when mixed with the butter and lemon juice.

Taste and Adjust: Always taste the orzo before serving and adjust the seasoning. You might need more lemon juice, salt, or pepper depending on your preferences.

Variations, Storage & FAQ

Alternative Presentation Ideas

I love experimenting with different ways to serve this dish. Here are some presentations I’ve tried and loved:

Mediterranean Bowl: Arrange the meatballs and orzo in a bowl with fresh cucumber slices, cherry tomatoes, Kalamata olives, and a drizzle of tzatziki. This creates a complete, colorful meal that looks restaurant-quality.

Family-Style Platter: Transfer all the orzo to a large serving platter and arrange the meatballs on top. Garnish generously with fresh herbs, feta, and lemon wedges. This presentation style is perfect for dinner parties.

Pita Pockets: Stuff warm pita bread with a few meatballs, a scoop of orzo, and your favorite Greek toppings. Add lettuce, tomatoes, and a dollop of tzatziki for a handheld meal option.

Bento Box: For meal prep, I pack the meatballs and orzo in separate compartments of a bento box with a side of Greek salad and hummus.

Recipe Variations

Gluten-Free Version: Swap regular breadcrumbs for gluten-free breadcrumbs or almond flour in the meatballs. Replace the orzo with rice, quinoa, or gluten-free pasta shaped similar to orzo.

Dairy-Free Option: Omit the feta cheese from the meatballs or use a dairy-free feta alternative. Replace the butter in the orzo with additional olive oil for a completely dairy-free dish.

Low-Carb Adaptation: Skip the orzo entirely and serve the meatballs over cauliflower rice or zucchini noodles. This reduces the carbohydrate content significantly while maintaining the delicious flavors.

Spicy Twist: Add ½ teaspoon of red pepper flakes to the meatball mixture for a subtle kick. You can also drizzle the finished dish with hot honey for a sweet-spicy combination.

Herb Variations: Try substituting fresh mint for parsley in the meatballs for a different flavor profile. Basil also works beautifully in place of dill in the orzo.

Freezing and Storage

Refrigerator Storage: I store leftover meatballs and orzo in separate airtight containers in the refrigerator. They keep well for up to 3 days. Keeping them separate prevents the orzo from becoming too soft or mushy.

Freezing Meatballs: Place cooked and cooled meatballs in a single layer on a baking sheet. Freeze until solid, about 2 hours. Transfer the frozen meatballs to a freezer-safe bag or container. They’ll maintain quality for up to 2 months.

Freezing Orzo: The orzo can be frozen, though its texture changes slightly upon reheating. Store in a separate freezer-safe container for up to 1 month.

Reheating Instructions: Reheat meatballs in a skillet over medium heat with a splash of chicken broth, or warm them in a 350°F oven for 10-12 minutes. For the orzo, reheat gently on the stovetop with a tablespoon of chicken broth or water to restore its creamy consistency. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Healthier Modifications

Reduce Fat Content: Use ground chicken breast instead of a mix with thigh meat. Replace butter with olive oil in the orzo. This reduces saturated fat while maintaining flavor.

Add More Vegetables: Stir fresh spinach or arugula into the hot orzo just before serving. The residual heat wilts the greens perfectly. You can also add roasted red peppers, sun-dried tomatoes, or artichoke hearts.

Use Whole Grain Pasta: Substitute whole wheat orzo for regular orzo to increase fiber content and nutritional value.

Lower Sodium: Use low-sodium chicken broth and reduce the added salt. Let diners add salt at the table according to their preferences.

Serving Suggestions for Different Occasions

Weeknight Dinner: Serve with a simple Greek salad dressed with olive oil and red wine vinegar. Add some crusty bread for soaking up the lemon sauce.

Dinner Party: Create a Mediterranean feast by adding appetizers like hummus, baba ganoush, and spanakopita. Finish with baklava or Greek yogurt with honey for dessert.

Meal Prep: Divide into four equal portions in glass containers. Add a side of roasted vegetables to each container. These reheat beautifully for easy weekday lunches.

Kid-Friendly Meal: Children love the mild flavor of these meatballs. Serve with cucumber slices and pita chips for dipping.

Special Equipment Needed

You don’t need fancy equipment for this recipe. Here’s what I use:

• Large mixing bowl for combining meatball ingredients
• Nonstick skillet (12-inch works best) for cooking meatballs evenly
• Medium saucepan for preparing the orzo
• Microplane or fine grater for lemon zest
• Small cookie scoop (optional but helpful for uniform meatballs)
• Instant-read thermometer (optional but ensures perfectly cooked meatballs)

Frequently Asked Questions

Can I bake the meatballs instead of pan-frying them?

Absolutely! I sometimes bake them when I’m making a larger batch. Preheat your oven to 400°F and place the meatballs on a parchment-lined baking sheet. Bake for 18-20 minutes, turning once halfway through. They won’t get quite as golden-brown as pan-fried versions, but they’re still delicious and require less hands-on attention.

What can I substitute for orzo?

Several options work well here. Regular rice, cauliflower rice, quinoa, couscous, or any small pasta shape makes a good substitute. If using rice or quinoa, cook according to package directions and then toss with the lemon, butter, and seasonings. The key is choosing something that will absorb the bright lemon flavors.

How do I know when the meatballs are fully cooked?

The most reliable method is using an instant-read thermometer. Insert it into the center of the largest meatball—it should read 165°F. Without a thermometer, cut one meatball in half. The interior should be white throughout with no pink remaining, and the juices should run clear.

Can I make the meatballs ahead of time?

Yes, this is actually great for meal prep! You can form the raw meatballs up to 24 hours in advance. Store them covered in the refrigerator until ready to cook. You can also cook them completely, refrigerate, and reheat when needed. They taste just as good the next day.

Why are my meatballs falling apart?

This usually happens for one of two reasons: the mixture is too wet, or you’re not handling them gently enough. Add an extra tablespoon of breadcrumbs if the mixture seems too loose. When forming them, pack the mixture firmly but gently. Also, make sure your pan is hot enough before adding the meatballs so they form a crust quickly.

Final Thoughts

This Greek Chicken Meatballs with Lemon Orzo recipe has become a staple in my kitchen, and I hope it becomes one in yours too. The combination of juicy, herb-infused meatballs with bright, lemony pasta creates a satisfying meal that works for any occasion. Whether you’re cooking for your family on a Tuesday night or impressing guests at a dinner party, this dish delivers Mediterranean flavors without complicated techniques or hard-to-find ingredients.

I love how versatile this recipe is—you can adapt it to dietary restrictions, customize the flavors, and present it in countless ways. The quick cooking time means you can have a homemade, restaurant-quality meal on the table in less than 30 minutes.

Give this recipe a try, and don’t forget to make it your own. Add more herbs if you love them, increase the lemon for extra brightness, or throw in some vegetables for added nutrition. That’s the beauty of cooking—making each dish uniquely yours while enjoying the process along the way!

Greek Chicken Meatballs with Lemon Orzo

Tender, herb-infused Greek chicken meatballs paired with bright, citrusy lemon orzo. This Mediterranean-inspired dish comes together in just 25 minutes, making it perfect for busy weeknights or impressive dinner parties.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Greek, Mediterranean

Servings 4

Calories 420 kcal

Ingredients

  

• For the Greek Chicken Meatballs:
• 1 pound ground chicken
• 1 large egg
• ½ cup breadcrumbs plain or panko
• 2 tablespoons olive oil for cooking
• ⅓ cup crumbled feta cheese
• 2 tablespoons fresh parsley finely chopped
• 2 teaspoons dried oregano
• 2 garlic cloves minced
• Zest of 1 lemon
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Lemon Orzo:
• 1 cup orzo pasta
• 2 cups chicken broth or water
• 2 tablespoons butter or olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 1 garlic clove minced
• 2 tablespoons fresh dill chopped (optional, for garnish)
• Salt and pepper to taste
• Optional Toppings:
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges

Instructions

 

• Prepare the Meatball Mixture
• In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta cheese, parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing to keep meatballs tender.
• Form the Meatballs
• Using a small cookie scoop or your hands, form the mixture into meatballs about 1½ inches in diameter. You should get approximately 16-20 meatballs. Place them on a plate or baking sheet.
• Cook the Meatballs
• Heat olive oil in a large nonstick skillet over medium heat. Once the oil shimmers, add meatballs in a single layer with space between each one. Cook for 4-5 minutes per side, turning occasionally, until golden brown on all sides and internal temperature reaches 165°F (about 12-15 minutes total). Remove to a plate and tent with foil.
• Prepare the Lemon Orzo
• While meatballs cook, bring chicken broth to a boil in a medium saucepan. Add orzo and stir immediately. Cook according to package directions (typically 8-10 minutes), stirring occasionally to prevent sticking.
• Finish the Orzo
• Once orzo is tender and has absorbed most liquid, drain any excess if necessary. Return orzo to pot off heat. Stir in butter, lemon juice, lemon zest, and minced garlic. Mix thoroughly until butter melts and coats the orzo. Season with salt and pepper to taste (about ½ teaspoon salt and a few grinds of black pepper).
• Plate and Serve
• Divide lemon orzo among four plates or shallow bowls. Top each portion with 4-5 warm meatballs. Garnish with fresh dill or parsley, crumbled feta, and lemon wedges.

Notes

Storage: Store meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days.
Freezing: Freeze cooked meatballs in a single layer, then transfer to freezer-safe container for up to 2 months. Orzo can be frozen for up to 1 month, though texture may change slightly.
Substitutions:

Use ground turkey instead of chicken
Replace orzo with rice, quinoa, or gluten-free pasta
Use olive oil instead of butter for dairy-free option
Substitute almond flour for breadcrumbs for low-carb version

Baking Option: Bake meatballs at 400°F for 18-20 minutes instead of pan-frying, turning once halfway through.
Make Ahead: Form raw meatballs up to 24 hours in advance and refrigerate until ready to cook.

Keyword Greek chicken meatballs, Mediterranean chicken recipe