Greek Chicken Meatballs with Lemon Orzo Recipe

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These Greek Chicken Meatballs with Lemon Orzo are a Mediterranean comfort food dream—juicy, herb-packed meatballs served alongside a zesty, creamy orzo tossed with feta and fresh lemon juice. This flavorful and easy weeknight dinner is perfect when you want something satisfying yet refreshing. From casual family meals to elegant dinner parties, this dish delivers bold flavor and beautiful presentation with minimal effort.

With tender chicken meatballs seasoned with garlic, oregano, and lemon zest, and a silky bed of lemony orzo, it’s the kind of balanced meal that satisfies everyone around the table. Whether you’re searching for easy appetizer ideas or crave-worthy comfort food, this Mediterranean-inspired recipe belongs in your weekly rotation.

Why You’ll Love This Recipe

• Quick and easy dinner that feels gourmet

• High-protein and full of fresh Mediterranean flavors

• Great for meal prep or weekday lunches

• Kid-friendly and family-approved

• Perfectly balanced with protein, carbs, and fresh herbs

• Delicious hot or at room temperature

Ingredient Breakdown

Ground Chicken: Lean and mild in flavor, it soaks up all the herbs and seasoning.
Breadcrumbs: Keep the meatballs tender and help hold their shape.
Parmesan Cheese: Adds depth and a salty, umami kick to the meatballs.
Red Onion & Garlic: Aromatic base ingredients for flavor and fragrance.
Egg: Binds the meatball mixture together.
Parsley & Oregano: Classic Greek herbs that bring freshness and earthiness.
Lemon Zest & Juice: Infuses both the meatballs and orzo with bright citrus flavor.
Orzo Pasta: Small, rice-shaped pasta that cooks quickly and pairs beautifully with creamy ingredients.
Vegetable or Chicken Broth: Adds extra flavor while cooking the orzo.
Olive Oil: Enhances richness and adds silkiness to the finished dish.
Feta Cheese: Crumbled over the orzo for salty, creamy contrast.

Ingredients

• 1 lb ground chicken

• 1/2 cup breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup finely chopped red onion

• 2 cloves garlic, minced

• 1 large egg

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• Zest of 1 lemon

• 1 cup orzo pasta

• 2 cups vegetable or chicken broth

• 2 tbsp olive oil

• 1/4 cup crumbled feta cheese

• 1/4 cup fresh parsley, chopped

• Juice of 1 lemon

• Salt and pepper, to taste

Step-by-Step Instructions

1. Preheat the Oven
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Mix the Meatball Ingredients
   In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix thoroughly until just combined.

3. Form and Bake Meatballs
   Use your hands or a small scoop to shape the mixture into 1-inch meatballs. Place them on the prepared baking sheet, spaced evenly.
   Bake for 20–25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).

4. Cook the Orzo
   While the meatballs bake, bring the broth to a boil in a medium saucepan. Add the orzo and cook for 8–10 minutes, or until al dente. Drain any excess liquid if needed.

5. Finish the Orzo
   Return the cooked orzo to the pot. Stir in olive oil, crumbled feta, lemon juice, and chopped parsley. Season with salt and pepper to taste.

6. Serve and Enjoy
   Plate the lemon orzo in shallow bowls or on a platter. Top with the warm chicken meatballs and an extra sprinkle of parsley or crumbled feta if desired.

Pro Tips

• Use a cookie scoop for evenly sized meatballs.

• Don’t overmix the meat mixture—just until combined for tender results.

• For deeper flavor, brown the meatballs in a skillet before finishing them in the oven.

• Let the orzo sit for a minute after adding the feta to allow it to gently melt.

• Add extra lemon juice if you love bold citrus flavor.

Ingredient Swaps or Variations

• Use Turkey or Beef: Swap ground chicken with turkey or lean beef.

• Gluten-Free Option: Use gluten-free breadcrumbs and pasta.

• Spice It Up: Add red pepper flakes or a pinch of cayenne to the meatballs.

• Make it Dairy-Free: Omit cheese or use a plant-based alternative.

• Add Veggies: Toss roasted zucchini or cherry tomatoes into the orzo for added color and nutrition.

Serving Suggestions

• Pair with a fresh Greek salad or cucumber yogurt dip.

• Serve as a party appetizer with lemon-dill dipping sauce.

• Add a side of grilled pita bread or roasted vegetables.

• For wine pairing, try with a crisp white wine like Sauvignon Blanc or Assyrtiko.

Make Ahead + Storage Tips

• Make Ahead: Shape the meatballs a day in advance and refrigerate.

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat: Warm in the oven at 350°F or in a skillet with a splash of broth.

• Freeze: Freeze uncooked or cooked meatballs for up to 2 months. Thaw overnight in the fridge.

Cultural or Historical Notes

These Greek chicken meatballs (keftedes) are a modern twist on traditional Greek cuisine, often served with rice or pita. The lemon orzo brings in the bright Mediterranean flavor profile often found in coastal Greek dishes.

Frequently Asked Questions (FAQ)

Can I make these meatballs in an air fryer?
Yes, cook them at 375°F for 10–12 minutes, shaking halfway through.

Is orzo the same as rice?
No, orzo is pasta shaped like rice. It cooks faster and has a creamier texture.

Can I use bottled lemon juice?
Fresh lemon juice is preferred for the best flavor, but bottled works in a pinch.

How can I make this dish low-carb?
Swap orzo for cauliflower rice or spiralized zucchini.

Are these meatballs good for meal prep?
Absolutely. They reheat well and can be stored for several days.

Notes

• Always check meatball doneness with a thermometer.

• Avoid overcooking orzo to keep it from becoming mushy.

• Great as a light dinner or crowd-pleasing main dish.

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