Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 lb (450g) ground chicken; 1/4 cup breadcrumbs (panko or plain); 1 large egg; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tsp dried oregano; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; Zest of 1 lemon; 2 tbsp olive oil (for cooking); 1 cup orzo pasta; 2 cups chicken broth or water; Juice of 1 lemon (about 2 tbsp); 1 tbsp olive oil or butter; Salt and pepper, to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

Jump to Recipe

If you’re looking for a fresh and vibrant dinner with loads of flavor, Greek Chicken Meatballs with Lemon Orzo is about to become a new weeknight staple in your kitchen. Juicy, herb-packed chicken meatballs are gently seared and nestled atop orzo that’s been brightened up with zesty lemon and a touch of silky olive oil. This dish comes together in less than an hour, yet delivers layers of citrusy, savory, and herbal notes that feel much more special than your usual routine. Whether you’re serving the whole family or having friends over, Greek Chicken Meatballs with Lemon Orzo makes dinnertime feel like a sunshiny celebration.

Greek Chicken Meatballs with Lemon Orzo Recipe - Recipe Image

Ingredients You’ll Need

There’s something so satisfying about how just a handful of pantry basics and a few fresh ingredients can transform into a comforting, flavor-packed meal. Each ingredient in Greek Chicken Meatballs with Lemon Orzo serves a purpose: every herb, spice, and squeeze of lemon brings brightness and balance to every bite.

Ground chicken: Lean yet tender, ground chicken is the perfect blank canvas for Mediterranean flavors.
Breadcrumbs (panko or plain): These help bind the meatballs and keep them light and moist.
Large egg: Acts as the glue to hold your meatballs together—don’t skip it!
Garlic: Freshly minced garlic infuses the meatballs with a bold, aromatic punch.
Chopped fresh parsley: Adds a pop of color and herbal freshness that makes the dish taste alive.
Dried oregano: Brings that quintessential Greek flavor and earthiness.
Onion powder: Gives savory depth without the bulk or bite of fresh onion.
Salt: Enhances all the flavors; season generously but taste as you go.
Black pepper: Just a touch adds a gentle warmth to the meatballs.
Zest of 1 lemon: Provides intense citrus aroma that brightens both the meatballs and the whole dish.
Olive oil (for cooking): A Mediterranean essential for golden, flavorful meatballs.
Orzo pasta: This small pasta cooks quickly and soaks up the tangy lemon dressing beautifully.
Chicken broth or water: Cooking the orzo in broth makes it extra savory, but water will do in a pinch.
Lemon juice: Freshly squeezed lemon makes the orzo irresistibly bright and refreshing.
Olive oil or butter: Choose either for a little richness and gloss in the orzo; olive oil keeps things classic.
Salt and pepper (for orzo): Season to taste and let the flavors pop.
Fresh parsley, chopped (for garnish): Sprinkle over the finished dish for extra color and garden-fresh flavor.
Lemon wedges (for serving): Let everyone add a final burst of citrus at the table.

How to Make Greek Chicken Meatballs with Lemon Orzo

Step 1: Prepare the Chicken Meatball Mixture

Grab a big mixing bowl and gently combine the ground chicken, breadcrumbs, egg, garlic, parsley, oregano, onion powder, lemon zest, salt, and pepper. The key here is not to overmix; just fold the ingredients together until they’re evenly incorporated. Overmixing can make the meatballs dense, so use a light touch—think of it as coaxing all that Mediterranean flavor into every morsel.

Step 2: Shape the Meatballs

With clean hands or a small scoop, form the mixture into balls about 1½ inches wide. Placing them on a parchment-lined tray as you go will keep things tidy. If your hands get sticky, a quick rinse under cold water does wonders. You should end up with a tray of perfectly portioned, plump little meatballs ready for their golden moment.

Step 3: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Once it shimmers, arrange the meatballs in batches so they’re not crowded (they need room to get golden and delicious). Cook for 4-5 minutes per side, turning until all sides are beautifully browned and the centers are cooked through. Transfer them to a plate and keep warm while you finish the rest—your kitchen will be smelling incredible by now.

Step 4: Cook the Lemon Orzo

While the meatballs are browning, bring chicken broth or water to a boil in a saucepan. Stir in the orzo and cook for 8 to 10 minutes until it’s just al dente. If there’s extra liquid left, simply drain it off. The orzo should be tender but still have a slight bite for that perfect texture. A quick taste test is the best way to check doneness.

Step 5: Finish the Lemon Orzo

To the drained orzo, add lemon juice and either olive oil or butter, depending on your preference. Season with salt and pepper and toss until each grain glistens and is infused with tangy, creamy flavor. Don’t be afraid to adjust the seasoning; the goal is a bright, balanced base that complements your savory chicken meatballs.

Step 6: Serve and Enjoy!

To assemble your Greek Chicken Meatballs with Lemon Orzo, spoon a generous bed of lemony orzo onto each plate, then arrange those gorgeous golden meatballs right on top. Shower everything with fresh parsley and serve with lemon wedges for an extra zing at the table. Dinner is ready, and it looks (and tastes) like pure Mediterranean sunshine!

How to Serve Greek Chicken Meatballs with Lemon Orzo

Garnishes

A final dusting of chopped fresh parsley right before serving makes the whole dish come alive with color and freshness. A twist or two of cracked black pepper and a scatter of lemon zest can add a little visual drama, too. Most importantly, don’t forget the lemon wedges—everyone loves being able to squeeze extra citrus over their plate of Greek Chicken Meatballs with Lemon Orzo.

Side Dishes

This meal stands on its own, but it’s also wonderful alongside a crisp Greek salad, garlicky sautéed greens, or roasted vegetables. Warm pita or crusty bread will help scoop up any leftover orzo or meatball juices. Even a bowl of tzatziki for dipping makes this Greek Chicken Meatballs with Lemon Orzo spread feel like a proper Mediterranean feast.

Creative Ways to Present

You can make individual bowls for a cozy dinner, serve it family-style on a big platter, or even turn the meatballs into fun party skewers with toothpicks and a scoop of orzo on the side. Greek Chicken Meatballs with Lemon Orzo also makes a great lunchbox meal—just pack it up with extra lemon wedges and a little container of tzatziki for dipping!

Make Ahead and Storage

Storing Leftovers

Any leftover Greek Chicken Meatballs with Lemon Orzo can be tucked into airtight containers and kept in the refrigerator for up to 3 days. The flavors meld as it sits, so leftovers are just as crave-worthy for lunch the next day. Be sure to cool everything to room temperature before sealing up your containers.

Freezing

You can freeze the cooked meatballs for up to 2 months, making future dinners a total breeze. Arrange them on a baking sheet to freeze individually, then transfer to a freezer bag. The orzo, thanks to its short shape, also freezes well—simply portion it out in airtight bags or containers and thaw overnight in the fridge when you’re ready to enjoy Greek Chicken Meatballs with Lemon Orzo again.

Reheating

Reheat the meatballs and orzo together in the microwave or in a covered skillet with a splash of chicken broth or water to loosen everything up. If you’re reheating from frozen, thaw overnight first for the best texture. Add a squeeze of fresh lemon and a sprinkle of parsley to bring those flavors right back to life.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a great substitute and will turn out equally moist and flavorful meatballs in this Greek Chicken Meatballs with Lemon Orzo recipe.

How can I make this dish gluten-free?

Swap out regular breadcrumbs and orzo for gluten-free versions—there are excellent options in most grocery stores—so you can still enjoy Greek Chicken Meatballs with Lemon Orzo without worry.

Do I have to use fresh lemon for the orzo?

Fresh lemon juice is best for that irresistible zing, but if you only have bottled, it will work in a pinch. For the aromatics, real lemon zest is essential to capture the Greek Chicken Meatballs with Lemon Orzo magic!

Can I prepare the meatballs ahead of time?

Definitely; you can form the meatballs a day ahead and keep them covered in the fridge. When you’re ready, just cook them as directed and serve with the lemon orzo for a quick, impressive meal.

What can I do with leftover orzo?

Leftover lemon orzo is wonderful tossed into salads, stirred into soups, or even enjoyed cold for lunch with chopped veggies and a bit of feta cheese.

Final Thoughts

If you’re craving a meal that’s every bit as fresh and comforting as it is simple to prepare, you’ll fall in love with Greek Chicken Meatballs with Lemon Orzo. It’s the kind of dish that makes dinner feel special, no matter the day of the week. Give it a try—you’ll soon see why this recipe is a true keeper in my kitchen, and I hope it becomes one in yours, too!