Greek Chicken Meatballs with Lemon Orzo Recipe

I absolutely love making Greek Chicken Meatballs with Lemon Orzo Recipe on a cozy weeknight when I want something flavorful yet light. The combination of tender, herb-infused chicken meatballs paired with the bright, citrusy orzo creates a harmony of textures and tastes that’s just irresistible. Plus, this dish comes together quickly, which is perfect when you want a satisfying meal without hours in the kitchen.

When I first tried this Greek Chicken Meatballs with Lemon Orzo Recipe, I was amazed at how fresh and vibrant the flavors were, especially thanks to the lemon and fresh herbs. You’ll find that this recipe works wonderfully for casual dinners, but it’s also special enough for guests or a family gathering. Trust me, once you make it, it might just become one of your go-to meals too!

Ingredients You’ll Need

The ingredients in this Greek Chicken Meatballs with Lemon Orzo Recipe all work in harmony to create a classic Mediterranean taste with a personal touch. Using fresh herbs and quality olive oil can really elevate the dish, so I recommend grabbing the freshest you can find at the market.

• Ground chicken: I like mixing white and dark meat for a balance of lean and juicy, but 100% white meat works well too.
• Almond flour or chopped nuts: Adds texture and moisture—almond flour keeps it gluten-free, while nuts add a little crunch.
• Fresh parsley: Bright and fragrant, don’t skimp here—chop it finely for best flavor distribution.
• Fresh dill: A classic Greek herb that pairs beautifully with lemon and feta.
• Garlic: Freshly minced garlic provides a punch of savory depth to the meatballs.
• Feta cheese: Adds salty creaminess inside the meatballs and as a topping on the orzo.
• Onion powder or finely chopped red onion: Provides a subtle sweetness; scallions are also a great fresh substitute.
• Dried oregano: One of those must-have Greek seasonings that gives the dish authenticity.
• Ground cumin: Brings warmth and a slight earthiness that complements the herbs.
• Salt and cracked pepper: Essential to bring all the flavors to life.
• Lemon zest and juice: Fresh lemon is the star, brightening both meatballs and orzo.
• Extra virgin olive oil: Use it for cooking and finishing, quality matters here for flavor and health.
• Orzo pasta: Small, tender, and perfect at soaking up the lemony broth.
• Chicken broth: Cooking the orzo in broth instead of plain water adds rich flavor.

Variations

I love how flexible this Greek Chicken Meatballs with Lemon Orzo Recipe can be, so don’t hesitate to put your own spin on it. Feel free to tweak the herbs, swap nuts, or adjust the lemon intensity based on what you prefer.

• Add heat: Try stirring in a pinch of red pepper flakes or chopped fresh chili if you like a little spicy kick—I did this once and it added an exciting layer of flavor that my family enjoyed.
• Make it vegetarian: Substitute the chicken meatballs with falafel or chickpea patties and keep the lemon orzo for that fresh, Greek vibe.
• Use different nuts: Pecans or walnuts both work wonderfully if almond flour isn’t your thing; they lend a lovely nuttiness and moisture.
• Swap herbs: If you can’t find fresh dill, tarragon or thyme make great alternatives and still keep that Mediterranean flair.

How to Make Greek Chicken Meatballs with Lemon Orzo Recipe

Step 1: Mixing and Forming the Meatballs

Start by combining all the meatball ingredients in a big bowl—ground chicken, almond flour, fresh herbs, garlic, feta, and seasonings. I usually start mixing with a rubber spatula but then switch to my hands to feel the texture and make sure everything is evenly combined. When forming the balls, aim for about 1½ to 2 inches in diameter—they cook evenly and stay juicy this size. Before cooking, give the meatballs a light sprinkle of salt to enhance their flavor.

Step 2: Searing the Meatballs to Perfection

Heat the olive oil in a skillet over medium heat—enough to coat the bottom but not so much that the meatballs are swimming in oil. Place the meatballs carefully to avoid splattering, and sear each side for 3-4 minutes until they develop a beautiful golden-brown crust. Once browned, cover the skillet and reduce the heat to finish cooking the meatballs for another 5-6 minutes—this keeps them moist and tender. Resist the urge to poke or turn them too often to avoid breaking them apart.

Step 3: Cooking the Lemon Orzo

After removing the meatballs, use the same skillet to bring chicken broth to a boil—the flavorful fond left behind adds great depth to the orzo. Add the orzo pasta, cooking it uncovered for 8-10 minutes until tender. Stir in the lemon juice and olive oil at the end to infuse it with that fresh, bright note. Taste and season with a pinch of salt if needed.

Step 4: Serving It Up

Plate the lemon orzo as a bed and nestle the meatballs right on top. Don’t forget to sprinkle some crumbled feta and fresh parsley for garnish—these final touches bring the whole dish together visually and flavor-wise. As a final flourish, I sometimes drizzle a little more good quality olive oil just before serving.

How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe

Garnishes

I always garnish with extra crumbled feta and a generous sprinkling of fresh parsley—it not only adds color but also that punch of herbaceous flavor I adore. Sometimes I add a few lemon wedges on the side for folks who like an extra zing, and a drizzle of good olive oil ties everything together.

Side Dishes

My family goes crazy for a side of tzatziki sauce with this meal – the cool cucumber yogurt complements the warm, lemony meatballs perfectly. A simple Greek salad or steamed green beans with garlic and lemon also play well alongside, keeping things fresh and light.

Creative Ways to Present

For dinners with guests, I like serving individual portions on plates with a small bowl of tzatziki on the side and a sprinkle of toasted pine nuts for crunch. Making little skewers with the meatballs and serving over lemon orzo in a shallow bowl makes for a visually appealing presentation too!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. I keep the meatballs and orzo together since the flavors marry even more overnight, but you can separate them if you prefer to keep the orzo fresher.

Freezing

This Greek Chicken Meatballs with Lemon Orzo Recipe freezes beautifully. I usually freeze the meatballs separately on a baking sheet until firm, then transfer to freezer bags. The orzo can be frozen too, though texture changes slightly—reheat gently to bring it back to life.

Reheating

To reheat leftovers, I warm the meatballs in a skillet over medium-low heat with a splash of water to keep them moist. The orzo warms best gently in the microwave or on the stove with a bit of broth or water stirred in to prevent drying out.

FAQs

Final Thoughts

This Greek Chicken Meatballs with Lemon Orzo Recipe is one of those dishes I keep coming back to because it consistently feels fresh, flavorful, and comforting all at once. It’s authentic enough to feel special, but simple enough that you don’t stress about every step. I can’t wait for you to try this recipe and hear how much your family loves it — it’s like bringing a little bit of Greece into your kitchen, and that’s something I always look forward to.

Print