Greek Chicken Meatballs with Lemon Orzo Recipe

I absolutely love this Greek Chicken Meatballs with Lemon Orzo recipe because it’s the perfect balance of fresh, zesty, and comforting. Whenever I make this for my family, everyone gathers around the table with eager smiles, ready to dig in. The juicy, flavorful chicken meatballs paired with the tangy, creamy lemon orzo just hit all the right notes — you’ll find it’s a recipe that’s both easy and impressive.

What makes this dish especially worth trying is how versatile it is: it works great as a weeknight dinner but also shines when you want to serve something a little special without a ton of fuss. Plus, the lemon adds that bright freshness that really lifts the whole plate, making Greek Chicken Meatballs with Lemon Orzo recipe a winner in my book for any season.

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Ingredients You’ll Need

Every ingredient here plays its part: the ground chicken keeps these meatballs juicy, while the lemon, oregano, and feta bring in authentic Greek flavors that make this dish truly special. When shopping, I recommend fresh parsley and good-quality feta for the best taste.

• Ground chicken: Lean and tender, it makes for light meatballs that still stay moist.
• Breadcrumbs: Keep the meatballs from falling apart and add a nice texture.
• Parmesan cheese: Adds a savory depth and subtle umami boost.
• Red onion: Finely chopped to blend in gently without overpowering.
• Garlic: Freshly minced for that classic aromatic kick.
• Egg: Acts as the binder to hold the meatballs together.
• Fresh parsley: Provides a bright, herbaceous note that complements lemon superbly.
• Dried oregano: A key Greek herb that elevates the aroma and flavor profile.
• Lemon zest: Intensifies the freshness throughout the meatballs.
• Orzo pasta: Small, rice-shaped pasta that cooks quickly and soaks up flavors beautifully.
• Vegetable or chicken broth: For cooking orzo with a savory background instead of plain water.
• Olive oil: Adds richness to the orzo and a silky finish.
• Feta cheese: Crumbled on top for a salty, creamy contrast that’s pure Mediterranean magic.
• Lemon juice: Added at the end to brighten and balance the orzo.
• Salt and pepper: To taste, for seasoning everything perfectly.

Variations

I love how flexible this dish is, so don’t hesitate to tweak it to your preferences. I’ve tried a few variations myself depending on what’s in my fridge or the vibe I’m going for.

• Turkey or Beef Meatballs: When I swap chicken for turkey or lean beef, it changes the flavor profile slightly, making it heartier but still delicious.
• Gluten-Free: I’ve used gluten-free breadcrumbs or almond flour to make it friendly for gluten-sensitive friends with great results.
• Extra Veggies: Adding finely grated zucchini or carrot into the meatball mix is a sneaky way to sneak in extra nutrients and moisture.
• Spicy Kick: If you like heat, a pinch of crushed red pepper flakes in the meatballs gives a subtle warmth that I adore.

How to Make Greek Chicken Meatballs with Lemon Orzo Recipe

Step 1: Preheat oven and prep baking sheet

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This little step makes cleanup a breeze and helps the meatballs cook evenly without sticking.

Step 2: Mix the meatball ingredients thoroughly

Grab a large bowl and toss in the ground chicken, breadcrumbs, Parmesan, finely chopped red onion, minced garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Use your hands to mix everything well until the ingredients are fully combined — but try not to overwork it or the meatballs might get dense. I learned that gently mixing helps keep them tender.

Step 3: Shape the meatballs

Using your hands, roll the mixture into about 1-inch meatballs, placing them evenly spaced on your prepared baking sheet. I find that using slightly wet hands prevents the mixture from sticking, making the shaping easier and neater.

Step 4: Bake until golden and cooked through

Bake the meatballs in your preheated oven for 20-25 minutes, or until they are golden brown on the outside and cooked through inside (an internal temperature of 165°F / 74°C is perfect). I usually check a meatball by slicing it in half to be sure it’s no longer pink.

Step 5: Cook the lemon orzo

While the meatballs bake, bring your vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook it according to your package instructions — usually about 8-10 minutes — until al dente. Drain any excess liquid, then return the orzo to the pot.

Step 6: Finish the orzo with bright, creamy flavor

Drizzle the orzo with olive oil, stir in the crumbled feta cheese, chopped parsley, and fresh lemon juice, then season with salt and pepper to taste. The feta melts slightly against the warm orzo, adding a lovely creamy saltiness that contrasts perfectly with the lemon.

Step 7: Plate and enjoy

Serve your warm chicken meatballs alongside a generous helping of lemon orzo. I like to garnish with a little extra parsley and lemon wedges on the side — it makes it look bright and inviting, and if anyone wants more lemony zing, it’s right there!

How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe

Garnishes

I love sprinkling fresh parsley over the dish just before serving—it adds a fresh pop of green and herbal brightness. A few lemon wedges on the side are great for anyone who wants an extra squeeze of citrus zing. Sometimes I crumble a little more feta on top too because, honestly, who can resist?

Side Dishes

Since this recipe is fairly balanced on its own, I often serve it alongside a crisp Greek salad or some roasted vegetables like asparagus or cherry tomatoes. A simple cucumber and tomato salad with olives pairs beautifully and keeps things light.

Creative Ways to Present

For special nights, I like plating the meatballs over the lemon orzo in small bowls and topping with a dollop of tzatziki sauce for that creamy cool contrast. Serving the meatballs on skewers with orzo on the side also makes for a fun presentation at parties or summer gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover meatballs and orzo keep really well in an airtight container in the fridge for up to 3 days. I usually store them separately if I know I’m going to reheat later to keep textures fresh.

Freezing

I’ve frozen these meatballs successfully by placing them on a sheet pan first to freeze individually, then transferring them to a ziplock bag. They thaw quickly and reheat nicely without losing their juiciness. The orzo can be frozen but may change texture slightly, so I usually make fresh orzo when reheating.

Reheating

To reheat, I warm the meatballs in a 350°F oven for about 10 minutes to keep them crispy on the outside. For the orzo, reheating gently on the stovetop with a splash of water or broth helps restore its creaminess without drying out.

FAQs

Final Thoughts

This Greek Chicken Meatballs with Lemon Orzo recipe holds a special place in my kitchen because it brings together comforting flavors with a fresh Mediterranean twist in such an effortless way. I know once you try it, you’ll enjoy how simple it is to create a delicious, nutritious meal that’s as good for everyday dinners as it is for sharing with friends. Give it a go — I promise it’ll become a fast favorite in your recipe rotation!

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