If you’re on the hunt for a fresh, sunshine-filled dinner, Greek Chicken Meatballs with Lemon Orzo is here to brighten any night of the week. Imagine juicy, herb-packed meatballs nestled atop a citrusy bed of orzo with flecks of spinach and pops of feta—every bite tastes like the Mediterranean in springtime. This dish comes together with simple ingredients, delivers big on flavor, and is as pleasing to the eye as it is to the palate. Whether you’re cooking for family or wowing friends, Greek Chicken Meatballs with Lemon Orzo promises hearty satisfaction with a burst of Greek-inspired charm.
Ingredients You’ll Need
The magic of Greek Chicken Meatballs with Lemon Orzo lies in its simple-yet-vibrant ingredients—each one brings something special, from the tangy feta and fresh herbs to the zing of lemon. Here’s a breakdown of what you’ll need, plus why you shouldn’t skip a single thing:
- Ground chicken: Lean and tender, the perfect base for light, juicy meatballs that soak up all the Mediterranean flavors.
- Bread crumbs: Help bind the meatballs while keeping them moist and airy.
- Feta cheese: Adds wonderful creaminess and the salty tang that makes Greek food irresistible.
- Fresh parsley: Brings bright, herbal freshness that lifts the whole dish.
- Fresh dill: Classic Greek flavor; don’t skip it if you want authenticity and a pop of green.
- Garlic: Infuses everything with a warm, savory depth—use fresh for best results.
- Dried oregano: Essential for that signature Greek aroma and taste.
- Salt and black pepper: The two together make every single ingredient sing.
- Egg: Helps hold the meatballs together without making them heavy.
- Orzo pasta: Tiny, rice-shaped pasta that soaks up all the lemony flavor.
- Olive oil: Adds richness to the orzo and makes sautéed ingredients shine.
- Lemon zest and juice: The zest brightens, while the juice gives a burst of citrus—absolute musts for this dish.
- Baby spinach: Wilts perfectly into orzo, giving you extra greens with barely any effort.
- Optional garnish: Extra feta, lemon wedges, more fresh herbs—each adds a flavor-packed finishing touch.
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Prep the Oven and Baking Sheet
Start by heating your oven to 400°F. While it’s warming up, line a baking sheet with parchment paper so nothing sticks—plus, this saves scrubbing later! This sets the stage for evenly cooked, perfectly browned meatballs that are easy to clean up after.
Step 2: Mix and Shape the Meatballs
Grab a large bowl and toss in your ground chicken, breadcrumbs, crumbled feta, chopped parsley, dill, minced garlic, oregano, salt, black pepper, and the egg. Mix everything together gently with your hands or a fork—overmixing makes things tough, so stop as soon as it’s combined. Roll the mixture into 1.5-inch balls (about the size of a ping-pong ball) and space them out on your baking sheet.
Step 3: Bake the Meatballs
Bake the meatballs for 18 to 20 minutes. You’ll know they’re ready when they’re firm to the touch and a beautiful golden color. If you like a crispier top, you can broil them for the final minute while watching closely. Set the meatballs aside when done—don’t worry, they’ll stay wonderfully juicy.
Step 4: Cook the Orzo
While the meatballs are baking, bring a large pot of salted water to a boil and add your orzo. Cook according to the package instructions until just al dente, then drain. The orzo is ready to soak up all the lemony, garlicky goodness in the next step.
Step 5: Sauté and Flavor the Orzo
In a large skillet, warm up the olive oil over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds until fragrant (but not browned!). Stir in lemon zest and juice and let it bubble to create a light sauce, then add the cooked orzo and baby spinach. Stir everything gently until the spinach wilts. Finish off by mixing in chopped parsley and seasoning with salt and pepper to taste.
Step 6: Serve and Enjoy
Spoon the shimmering lemon orzo onto plates or a large platter, nestle the golden Greek Chicken Meatballs with Lemon Orzo on top, and get ready to feast. Add your favorite garnishes for a pop of color and extra flavor.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
The finishing touches matter! Shower on extra crumbled feta, a flurry of fresh chopped parsley or dill, and add a few lemon wedges for squeezing. If you love a little briny punch, scatter on some kalamata olives or a drizzle of olive oil to tie everything together.
Side Dishes
Greek Chicken Meatballs with Lemon Orzo pairs beautifully with simple sides. Try a crisp cucumber-tomato salad, warm pita bread, or even roasted vegetables like zucchini and bell peppers. These add a textural contrast and a burst of freshness to round out the meal.
Creative Ways to Present
For family style, pile everything onto a big platter and let everyone serve themselves. Want to impress? Plate the orzo in bowls, top with three or four meatballs each, sprinkle with garnishes, and finish with a swirl of olive oil for that chef’s touch. These meatballs also make wonderful party appetizers served with toothpicks and a bowl of lemon orzo on the side.
Make Ahead and Storage
Storing Leftovers
To keep Greek Chicken Meatballs with Lemon Orzo tasting fresh, store leftovers in airtight containers in the fridge. Both the meatballs and orzo hold up well for up to 3 days, making lunch the next day something to look forward to!
Freezing
The meatballs are freezer-friendly—simply cool them completely, spread on a baking sheet to freeze individually, then transfer to a sealed bag for up to 2 months. For best texture, freeze the meatballs separately from the orzo, since the pasta can get a bit soft after defrosting.
Reheating
To reheat, warm the meatballs gently in the oven or microwave until hot through. Revive the orzo on the stove with a splash of water or broth so it’s moist and fluffy again. Add fresh garnishes just before serving for that just-cooked sparkle.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works wonderfully in this recipe and still keeps things light and flavorful. The herbs, feta, and spices ensure your meatballs are never bland, no matter the protein.
Is there a dairy-free option for this dish?
For a dairy-free version of Greek Chicken Meatballs with Lemon Orzo, simply skip the feta or opt for your favorite plant-based cheese alternative. The herbs and lemon will still deliver all the bright flavor you crave.
How can I add more vegetables?
It’s easy to make this dish even greener! Toss chopped zucchini, bell pepper, or even some cherry tomatoes into the orzo when sautéing. Extra baby spinach or a handful of arugula stirred in at the end is also delicious.
What if I don’t have orzo?
No orzo? No problem! You can substitute with small pasta shapes like ditalini, pastina, or even rice. Each will give you a slightly different texture but all will soak up that wonderful lemony sauce.
Can the meatballs be prepped ahead?
Yes! You can mix and shape the meatballs up to a day ahead and store them covered in the refrigerator. Let them come to room temperature for a few minutes before baking for the best texture.
Final Thoughts
There’s a special joy in bringing flavors of the Mediterranean to your own kitchen, and Greek Chicken Meatballs with Lemon Orzo never fails to earn rave reviews. It’s colorful, comforting, packed with zing, and just plain fun to make and eat. Give this a try, share it with someone you love, and bask in those happy, sunny flavors—your tastebuds will thank you!
Print
Greek Chicken Meatballs with Lemon Orzo Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek Chicken Meatballs with Lemon Orzo are a flavorful and satisfying meal that combines juicy chicken meatballs with a zesty lemon orzo pasta. Perfect for a Mediterranean-inspired dinner!
Ingredients
For the meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 garlic clove minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
For the lemon orzo:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups baby spinach
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Optional garnish:
- Extra feta
- Lemon wedges
- Fresh herbs
Instructions
- Preheat the oven and prepare the meatballs: Preheat the oven to 400°F. Combine ground chicken, breadcrumbs, feta, parsley, dill, garlic, oregano, salt, pepper, and egg. Form into meatballs and bake for 18–20 minutes.
- Cook the lemon orzo: Cook orzo according to package instructions. Sauté garlic, add lemon zest and juice. Mix in cooked orzo and spinach until wilted. Stir in parsley and season.
- Serve: Place meatballs over lemon orzo and garnish as desired.
Notes
- You can substitute ground turkey for chicken.
- For a dairy-free version, omit the feta or use a plant-based alternative.
- Add chopped kalamata olives for an extra briny punch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 135mg
