If you’re after a crowd-pleasing dinner that’s simple, totally comforting, and positively bursting with bright Mediterranean flavor, Greek Chicken Meatballs with Lemon Orzo is about to become your new weeknight hero. Think juicy, herb-packed chicken meatballs sitting on a bed of zesty lemon orzo, sprinkled with fresh parsley and the aroma of oregano. It’s the kind of meal that feels elegant enough for guests but easy enough for a Monday night. Every bite delivers a gorgeous mix of savory chicken, sunny lemon, and loads of fresh herbs—trust me, this is one dish you’ll want to put on repeat!
Ingredients You’ll Need
Ingredients You’ll Need
One of the beauties of Greek Chicken Meatballs with Lemon Orzo is that the ingredients are everyday staples, but when combined, they create something truly magical. Each component lends a burst of freshness, irresistible texture, or vibrant color that makes this dish so special.
- Ground chicken: The base of our tender meatballs—easy to find and perfectly light for soaking up all those Greek flavors.
- Breadcrumbs (or almond flour): Essential for binding everything together; swap for almond flour if you need a gluten-free option.
- Red onion: Finely minced for just the right hint of sweet, savory crunch.
- Garlic cloves: Minced garlic brings a fragrant kick that makes the chicken sing.
- Fresh parsley: Adds a fresh, bright herbaceous note that’s so classic in Greek cooking.
- Fresh dill: Gives the meatballs their signature Mediterranean aroma.
- Dried oregano: The must-have Greek seasoning, lending that unmistakable herby punch.
- Lemon zest: Packs intense citrus flavor into both the meatballs and orzo.
- Lemon juice: For tang and brightness—nothing says Greek like a squeeze of lemon.
- Large egg: Binds the meatballs and keeps them light and moist.
- Salt and black pepper: Just the right amount brings all the flavors together.
- Olive oil: For pan-searing and dressing the orzo; its rich flavor ties the dish together.
- Orzo pasta: Tender little pasta grains make the perfect, absorbent bed for the saucy, lemony meatballs.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Mix the Meatball Ingredients
In a good-sized mixing bowl, combine your ground chicken, breadcrumbs (or almond flour for a gluten-free twist), red onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, egg, salt, and pepper. Use your hands or a fork to gently mix everything just until it’s all incorporated. The key here is not to overwork the mixture—you want tender, juicy meatballs, not dense ones!
Step 2: Shape the Meatballs
With clean, slightly damp hands (a little water prevents sticking!), gently roll the mixture into 16 evenly sized meatballs. Placing them on a parchment-lined tray as you go makes things nice and tidy. Imagine how pretty your dinner will look when every meatball is just the right size!
Step 3: Sear and Cook the Meatballs
Set a large skillet over medium heat and add the olive oil. Once hot but not smoking, place the meatballs in the pan—don’t crowd them; cook in batches if necessary. Let them brown on all sides, turning occasionally, for about 8 to 10 minutes. They should be beautifully golden and cooked through. Take a deep breath—the aroma is your first reward!
Step 4: Prepare the Lemon Orzo
Meanwhile, get that orzo going! Cook the pasta in a pot of salted boiling water according to the package instructions. Drain well, then toss the warm orzo in a bowl with olive oil, lemon juice, lemon zest, fresh parsley, and a pinch of salt and pepper. Every grain gets coated in zesty, herby goodness. So simple, so perfect beneath the chicken meatballs.
Step 5: Serve and Enjoy
Spoon the lemon orzo onto plates or a big platter, nestle the golden Greek chicken meatballs on top, and finish with a flourish of fresh parsley or even a few lemon wedges. Every element comes together for a meal that’s as beautiful as it is flavorful.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
Don’t underestimate the power of a good garnish on Greek Chicken Meatballs with Lemon Orzo! A shower of chopped fresh parsley elevates the color and adds another burst of freshness. Lemon wedges on the side let everyone customize their own extra zing, and a crumble of creamy feta or dollop of Greek yogurt will add richness and tie the whole dish together.
Side Dishes
While the dish is pretty complete on its own, you can round out your table with a crisp Greek salad, roasted vegetables, or even some warm pita bread. I love setting out bowls of olives or a plate of sliced cucumbers for a bit of crunch alongside this comforting plate.
Creative Ways to Present
For something special, pile the lemon orzo into a large serving bowl and nestle the meatballs on top, then drizzle with olive oil and freshly ground pepper. For parties, you can even serve mini meatballs and mini orzo cups as appetizers—nothing gets guests more excited than adorable (and delicious!) finger food.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Greek Chicken Meatballs with Lemon Orzo saves beautifully. Store cooled meatballs and orzo together or separately in airtight containers, and refrigerate for up to 3 days. The flavors continue to meld and deepen, so leftovers may taste even better!
Freezing
You can freeze the uncooked meatballs in a single layer on a baking sheet, then transfer them to a freezer bag once solid for up to three months. Defrost them overnight in the fridge before cooking as usual. Cooked meatballs also freeze well—just make sure to cool completely and wrap tightly.
Reheating
When you’re ready to enjoy your leftovers, gently reheat meatballs and orzo together or separately in a skillet with a splash of water or broth to loosen things up. A quick zap in the microwave also works if you’re in a hurry, but stovetop reheating helps revive the texture best.
FAQs
Can I use ground turkey instead of chicken for these meatballs?
Absolutely! Ground turkey works well in place of chicken and offers a similar texture and flavor profile. Just make sure to use one with some fat content so the meatballs stay juicy and tender.
What can I substitute for dill if I don’t have any?
If fresh dill isn’t available, you can use a smaller amount of dried dill, or simply add more fresh parsley or a touch of mint for a different herbal twist. Each will give a little something unique to your Greek Chicken Meatballs with Lemon Orzo.
Is this recipe suitable for meal prep?
Definitely! Both the meatballs and orzo keep nicely in the fridge, making Greek Chicken Meatballs with Lemon Orzo a fantastic option for meal prepping. You can even assemble the uncooked meatballs in advance and cook them when you’re ready.
Do I need to use fresh lemon, or will bottled lemon juice work?
Fresh lemon really makes a difference in both flavor and aroma, but in a pinch, bottled lemon juice will do fine for the orzo. Try to use fresh zest, though, as nothing beats that burst of real citrus!
Can I make this completely gluten free?
Yes! Just swap traditional breadcrumbs for almond flour or a certified gluten-free breadcrumb, and use gluten-free orzo or another small pasta. You won’t lose any flavor, and everyone can enjoy Greek Chicken Meatballs with Lemon Orzo regardless of dietary needs.
Final Thoughts
With vibrant flavors, effortless ingredients, and that irresistible combination of juicy meatballs and bright, lemony pasta, Greek Chicken Meatballs with Lemon Orzo is the kind of meal you’ll crave again and again. Whether you’re sharing it with family, friends, or just treating yourself, this dish is sure to be a new favorite. I hope you give it a try and let your kitchen fill up with that sun-kissed Mediterranean spirit!
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Greek Chicken Meatballs with Lemon Orzo Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek Chicken Meatballs with Lemon Orzo are a burst of Mediterranean flavors in every bite. Tender chicken meatballs seasoned with herbs and lemon, served over a bed of tangy lemon orzo, make for a light and satisfying meal.
Ingredients
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1/4 cup red onion, finely minced
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Lemon Orzo:
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Chicken Meatballs: In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, egg, salt, and pepper. Shape into meatballs.
- Cook the Meatballs: Heat olive oil in a skillet, cook meatballs until golden brown and cooked through.
- Make the Lemon Orzo: Cook orzo, toss with olive oil, lemon juice, lemon zest, parsley, salt, and pepper.
- Serve: Place meatballs over lemon orzo, garnish with parsley and lemon wedges.
Notes
- You can make the meatballs ahead and freeze for meal prep.
- For creamier orzo, add feta cheese or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 4 meatballs with orzo
- Calories: 450
- Sugar: 2g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
