Quick Greek Chicken Meatballs with Lemon Orzo Recipe

Weeknight dinners demand something special, and these zesty Greek chicken meatballs with lemon orzo deliver pure Mediterranean magic.

Packed with aromatic herbs and tangy flavors, this dish brings restaurant-quality excitement to your home kitchen.

Ground chicken transforms into tender, perfectly seasoned meatballs that dance with oregano and garlic.

Each bite promises a burst of bright, fresh ingredients that complement the creamy lemon orzo base.

Succulent meatballs nestled on a bed of silky pasta create a balanced, satisfying meal that feels both comforting and elegant.

The combination of juicy chicken, citrusy notes, and hearty grains makes this recipe a guaranteed crowd-pleaser.

You’ll want to savor every single forkful of this delightful Greek-inspired feast.

Greek Chicken Meatballs with Lemon Orzo: What Makes Them Stand Out

• Dive into a culinary journey with Greek-inspired ingredients that transport your taste buds to the sunny Mediterranean coast.
• Learn to create restaurant-quality meatballs with simple searing and simmering methods that guarantee juicy, flavorful results every single time.
• Swap ingredients like using ground turkey instead of chicken or adjusting herbs to match your pantry, making this recipe incredibly flexible for home cooks.
• Minimize cleanup by cooking everything in a single skillet, which not only saves time but also builds layers of delicious flavor throughout the entire dish.

Everything in Greek Chicken Meatballs with Lemon Orzo

• Ground Chicken: A lean and versatile protein that creates tender and flavorful meatballs.
• Feta Cheese: A tangy Greek cheese that adds richness and sharp flavor to the meatballs.

• Parsley, Fresh Dill: Fresh herbs that provide bright, aromatic notes to the meatball mixture.
• Garlic, Onion Powder, Dried Oregano, Ground Cumin: Spices that build complex Mediterranean-inspired flavor.
• Salt, Black Pepper: Essential seasonings that enhance the overall taste of the dish.

• Almond Flour, Chopped Nuts: A gluten-free binder that helps hold the meatballs together and adds subtle texture.
• Lemon Zest: Adds a citrusy brightness to the meatball mixture.

• Orzo Pasta: A small, rice-shaped pasta that serves as a perfect base for the meatballs.
• Chicken Broth: Provides moisture and additional flavor when cooking the orzo.
• Lemon Juice, Olive Oil: Adds brightness and richness to the finished orzo.

• Fresh Parsley, Additional Feta Cheese: Provides a fresh, colorful finish to the dish.

Tools You’ll Need for Greek Chicken Meatballs with Lemon Orzo

• Large mixing bowl: Essential for combining meatball ingredients thoroughly.
• Rubber spatula or clean hands: Perfect for mixing ingredients without overworking the meat.
• Large skillet: Ideal for searing and cooking meatballs and preparing orzo.
• Wooden spoon: Great for stirring orzo and scraping browned bits from pan.
• Instant-read thermometer: Crucial for checking meatball doneness at 165F.
• Plate: Useful for forming and holding meatballs before cooking.
• Measuring spoons and cups: Helpful for accurate ingredient proportions.
• Sharp knife: Needed for chopping parsley, dill, and other herbs.

How to Cook Greek Chicken Meatballs with Lemon Orzo Easily

Step 1: Whip Up Meatball Mixture

Grab a large mixing bowl and toss in ground chicken.

• Almond flour
• Chopped parsley
• Fresh dill
• Minced garlic
• Crumbled feta cheese
• Onion powder
• Dried oregano
• Ground cumin
• Salt and pepper
• Lemon zest

Gently mix everything until just combined, keeping the mixture light and fluffy.

Step 2: Shape Delectable Meatballs

Wet your hands slightly to prevent sticking.

Lovingly roll the mixture into round balls about the size of a golf ball.

Aim for 12-14 meatballs.

Sprinkle a tiny pinch of salt over each one to boost the flavor.

Step 3: Sear and Cook Meatballs

Heat olive oil in a large skillet over medium heat.

Carefully place meatballs in the pan, leaving space between them.

Sear for 3-4 minutes until golden brown, turning gently to brown all sides.

Lower the heat, cover, and cook for 5-6 minutes until fully cooked.

Check that the internal temperature reaches 165°F.

Step 4: Craft Zesty Lemon Orzo

Use the same skillet with those delicious browned bits.

Pour in chicken broth and bring to a boil.

Add orzo and simmer, stirring occasionally, for 8-10 minutes until tender and most liquid is absorbed.

Add extra broth if needed to keep the pasta moist.

Step 5: Brighten the Orzo

Remove skillet from heat.

Squeeze fresh lemon juice over the orzo and drizzle with olive oil.

Stir gently and taste, adjusting seasoning as needed.

Step 6: Plate and Garnish

Spread the lemony orzo on plates.

Nestle the golden meatballs on top.

Sprinkle with extra crumbled feta and chopped parsley.

The heat will slightly melt the cheese, creating a creamy finish.

Serve immediately with a lemon wedge on the side for an extra zesty kick.

Tips for Tender Greek Chicken Meatballs with Lemon Orzo

• Add a splash of milk or Greek yogurt to the ground chicken to prevent dry meatballs and enhance tenderness.
• Use slightly damp hands when forming meatballs to create smooth, uniform shapes that won't break apart during cooking.
• Let the meatball mixture rest for 15 minutes before forming to allow herbs and spices to meld together intensely.
• Swap regular orzo with gluten-free orzo or quinoa for those with wheat sensitivities.
• Make meatballs in advance and refrigerate for up to 24 hours, allowing flavors to develop even more before cooking.

Flavorful Variations for Greek Chicken Meatballs and Orzo

• Vegetarian Protein Swap: Replace ground chicken with crumbled extra-firm tofu or plant-based ground meat alternatives for a meatless version that maintains similar Mediterranean flavors and protein content.
• Gluten-Free Option: Substitute orzo with quinoa or cauliflower rice to create a celiac-friendly meal while keeping the same zesty herb profile and cooking technique.
• Low-Carb Alternative: Use riced cauliflower instead of orzo and swap almond flour for ground pork rinds to reduce carbohydrate content while preserving the Greek-inspired seasoning blend.
• Dairy-Free Adaptation: Eliminate feta cheese and replace with nutritional yeast or dairy-free cheese crumbles to accommodate lactose-intolerant dietary needs without compromising the dish's authentic taste.

How to Serve Greek Chicken Meatballs with Lemon Orzo

• Mediterranean Feast Companion: Pair with a crisp Greek salad loaded with cucumbers, tomatoes, and kalamata olives for a refreshing contrast.
• Zesty Side Kick: Serve alongside tzatziki sauce for dipping, which adds cool, tangy creaminess that complements the herbal meatballs perfectly.
• Wine Lover's Delight: Enjoy with a chilled glass of dry white wine like Assyrtiko or Sauvignon Blanc to enhance the bright lemon and herb flavors.
• Quick Brunch Twist: Transform leftovers into a Mediterranean-style breakfast by topping the meatballs and orzo with a sunny-side-up egg for extra protein.

Storing Greek Chicken Meatballs with Lemon Orzo

• Store leftover meatballs and orzo in separate airtight containers within 2 hours of cooking. Properly sealed, they'll stay fresh in the refrigerator for 3-4 days.
• Pack completely cooled meatballs in freezer-safe containers or freezer bags. Orzo might become mushy when frozen, so consider freezing only the meatballs for up to 2 months.
• Place meatballs and orzo on a microwave-safe plate. Sprinkle a few drops of water or chicken broth to prevent drying. Cover with a damp paper towel and heat in 30-second intervals, stirring between each, until warmed through.

FAQs

• Can I use ground turkey instead of chicken?

Yes, ground turkey works perfectly as a substitute. The seasoning and cooking method remain the same, providing a similar texture and flavor profile to the original recipe.

• Is almond flour necessary for the meatballs?

No, you can use breadcrumbs or crushed nuts as an alternative binding agent. Almond flour helps keep the meatballs light and adds a subtle nutty flavor, but it’s not mandatory for the recipe’s success.

• How do I prevent the meatballs from falling apart?

Ensure you mix the ingredients gently and don’t overwork the meat mixture. Using damp hands when forming meatballs and allowing them to sear undisturbed helps create a stable exterior that holds the meatballs together.

Greek Chicken Meatballs with Lemon Orzo Recipe

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4.8 from 29 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Authentic Greek chicken meatballs nestle perfectly atop zesty lemon orzo, bringing Mediterranean flavors to your plate. Greek ingredients and simple techniques combine for a delightful meal you’ll savor with Mediterranean flair.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound ground chicken (white or dark meat)
• 14 cup feta cheese, crumbled
• 12 tablespoon onion powder (or finely chopped scallion or red onion)

Herbs and Seasonings:

• 14 cup fresh parsley, chopped
• 2 teaspoons fresh dill, chopped
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 3 cloves garlic, minced
• 12 teaspoon salt
• 12 teaspoon freshly cracked pepper
• Zest of 1 lemon

Binders and Cooking Ingredients:

• 13 cup almond flour (or 14 cup finely chopped walnuts or pecans)
• 1 tablespoon extra virgin olive oil (for cooking)

Lemon Orzo Ingredients:

• 1 cup orzo pasta
• 2 cups chicken broth
• Juice of 1 lemon
• 1 tablespoon extra virgin olive oil
• 13 cup feta cheese, crumbled
• Fresh parsley, chopped, for garnish
• Salt, to taste

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Instructions

1. Combine ground chicken, almond flour, parsley, dill, garlic, feta, onion powder, oregano, cumin, salt, pepper, and lemon zest in a large bowl. Mix thoroughly but gently to maintain a light texture, avoiding overmixing.
2. Using damp hands, form the mixture into 12-14 meatballs approximately 1½-2 inches in diameter. Sprinkle a pinch of salt over each meatball to enhance exterior flavor.
3. Heat olive oil in a large skillet over medium heat until shimmering. Add meatballs, ensuring they don’t touch. Sear for 3-4 minutes per side to develop a golden-brown crust. Reduce heat to medium-low, cover, and cook for 5-6 minutes until internal temperature reaches 165°F.
4. In the same skillet, pour chicken broth and bring to a boil. Scrape browned bits from the bottom. Add orzo and simmer for 8-10 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. Add extra broth if needed.
5. Remove skillet from heat. Squeeze fresh lemon juice over orzo and drizzle with olive oil. Stir gently and adjust seasoning to taste, ensuring a bright, zesty flavor profile.
6. Plate the lemon orzo and top with meatballs. Garnish with crumbled feta and chopped parsley. The residual heat will slightly melt the cheese, creating a creamy texture. Serve immediately with optional lemon wedges.

Notes

• Prevent Dense Meatballs by mixing ingredients gently and avoiding overmixing, which can make the chicken meatballs tough and compact.
• Keep Meatballs Moist by not overcooking; use an instant-read thermometer to ensure they reach 165F without becoming dry.
• Enhance Flavor Depth by not cleaning the skillet between cooking meatballs and orzo, allowing browned bits to infuse additional taste into the dish.
• Create Gluten-Free Version by substituting orzo with quinoa or cauliflower rice, and using almond flour instead of traditional breadcrumbs.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 405
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 80 mg