Greek Chicken Meatballs with Lemon Orzo

Why I’ll Love This Recipe

I love how these juicy chicken meatballs capture classic Greek flavors—garlic, oregano, lemon, and fresh herbs—then nestle into bright, buttery lemon orzo for a complete dinner in under an hour. It’s a lighter spin on comfort food that still tastes indulgent and only needs one skillet and one pot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken meatballs

• Ground chicken

• Finely grated onion

• Garlic cloves, minced

• Fresh parsley, chopped

• Dried oregano

• Crumbled feta cheese

• Breadcrumbs (or panko)

• Egg

• Lemon zest

• Salt and freshly ground black pepper

• Olive oil (for searing)

Lemon orzo

• Orzo pasta

• Olive oil or butter

• Garlic, minced

• Chicken broth

• Lemon juice and zest

• Baby spinach, roughly chopped (optional)

• Fresh dill or parsley, chopped

• Salt and pepper

Directions

1. Mix the meatballs
   I combine ground chicken, onion, garlic, parsley, oregano, feta, breadcrumbs, egg, lemon zest, salt, and pepper. With damp hands, I roll the mixture into 1 ½-inch meatballs.

2. Sear
   I heat a swirl of olive oil in a large skillet over medium-high and brown the meatballs on all sides, about 6 minutes total. I transfer them to a plate (they’ll finish cooking in the orzo).

3. Start the orzo
   In the same skillet, I melt a little more olive oil or butter, sauté the garlic 30 seconds, then stir in the dry orzo. I toast it for a minute so it picks up flavor.

4. Simmer
   I pour in chicken broth, lemon juice, and zest, scraping up browned bits. I bring it to a gentle simmer, return the meatballs, cover, and cook 8–9 minutes, stirring once, until the orzo is nearly tender.

5. Finish
   If using spinach, I fold it in now; it wilts in about a minute. I adjust salt, crack in fresh pepper, sprinkle dill or parsley, and serve right out of the skillet.

Servings and timing

This recipe makes about 4 hearty portions. It needs roughly 15 minutes of prep and 25 minutes of cooking, so dinner is ready in 40 minutes.

Variations

• I swap feta for crumbled goat cheese when I want extra tang.

• For extra veggies, I stir in halved cherry tomatoes or roasted red-pepper strips with the spinach.

• I spice it up with a pinch of red-pepper flakes in the orzo.

• If I’m low-carb, I skip the orzo and simmer the meatballs in a lemony broth, serving over cauliflower rice.

Storage/reheating

I refrigerate leftovers in an airtight container up to 4 days. To reheat, I splash in a bit of broth or water and warm gently on the stove or in the microwave; the orzo loosens and becomes creamy again.

FAQs

 Can I bake the meatballs instead of pan-searing?

Yes—I bake them at 400 °F (200 °C) for about 15 minutes, then finish them in the simmering orzo.

 Will turkey work in place of chicken?

Absolutely. Ground turkey has a similar lean texture and soaks up the Greek flavors nicely.

 How do I keep meatballs tender?

I grate the onion finely so it releases moisture, use enough breadcrumbs for lightness, and avoid over-mixing the meat.

 Can I make the dish dairy-free?

I leave out the feta and use olive oil instead of butter; the herbs and lemon still shine.

 What wine pairs well?

A crisp sauvignon blanc or a light Greek assyrtiko complements the lemony, herbaceous profile.

Conclusion

These Greek Chicken Meatballs with Lemon Orzo hit every note I crave—bright citrus, savory herbs, melty feta, and creamy pasta—all in one pan with minimal cleanup. It’s a go-to weeknight meal that tastes like a trip to the Mediterranean tabletop.