These Greek Chicken Meatballs with Lemon Orzo are one of my favorite fresh, flavorful meals that’s still comforting and satisfying. The juicy, herb-filled meatballs pair perfectly with a bright, zesty lemon orzo that’s simple but packed with flavor. It’s a full meal in one bowl—light enough for warmer days, but hearty enough for any time of year.
Why You’ll Love This Recipe
I love this recipe because it’s balanced, vibrant, and comes together quickly. The meatballs are juicy with Mediterranean herbs and a hint of garlic, while the lemon orzo is creamy and refreshing with a punch of citrus. It’s great for weeknight dinners, meal prep, or when I want to serve something healthy and delicious without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Greek chicken meatballs:
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Ground chicken
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Garlic (minced)
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Onion (grated or finely chopped)
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Fresh parsley or dill (chopped)
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Dried oregano
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Lemon zest
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Egg
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Breadcrumbs
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Salt and pepper
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Olive oil (for cooking)
For the lemon orzo:
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Orzo pasta
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Olive oil or butter
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Garlic (minced)
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Chicken broth or vegetable broth
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Lemon juice and zest
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Salt and pepper
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Optional: baby spinach, feta cheese, or fresh herbs for serving
Directions
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I start by mixing all the meatball ingredients in a large bowl until just combined, then roll the mixture into 1–1.5-inch balls.
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I heat olive oil in a skillet over medium heat and cook the meatballs in batches, turning to brown on all sides and cook through (about 8–10 minutes). I set them aside once done.
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For the orzo, I cook it in a pot of salted boiling water until al dente, then drain and set aside.
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In the same pot, I sauté garlic in a little olive oil or butter, then stir in the cooked orzo, lemon juice, zest, and broth.
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I let it simmer for a couple of minutes to absorb flavor, then season with salt and pepper to taste.
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I plate the lemon orzo, top it with the warm meatballs, and garnish with crumbled feta, herbs, or spinach if I want extra greens.
Servings and timing
This recipe makes about 4 servings. It takes around 15–20 minutes to prep and another 20 minutes to cook, so I usually have it ready in about 40 minutes total.
Variations
Sometimes I use ground turkey instead of chicken or add crumbled feta directly into the meatball mix. For a creamy orzo, I stir in a spoonful of Greek yogurt or a bit of cream cheese. When I want extra veggies, I add sautéed zucchini or spinach to the orzo.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the meatballs and orzo together on the stovetop or in the microwave, adding a splash of broth or water to keep the orzo creamy.
FAQs
Can I bake the meatballs instead of pan-frying?
Yes, I bake them at 400°F (200°C) for about 18–20 minutes until golden and cooked through.
Is orzo gluten-free?
Traditional orzo is not, but I’ve seen gluten-free orzo options at most grocery stores that work well in this recipe.
Can I make the meatballs ahead?
Absolutely. I form them ahead of time and keep them in the fridge for up to a day, or freeze them raw for later use.
What other herbs can I use?
I’ve used mint, dill, and even basil for different flavor profiles. Fresh herbs really brighten the dish.
What’s a good side dish?
This is a full meal on its own, but I sometimes add a Greek salad, roasted veggies, or warm pita bread on the side.
Conclusion
Greek Chicken Meatballs with Lemon Orzo is a flavorful, satisfying dish that’s perfect for weeknights or sharing with family and friends. It’s fresh, bright, and comforting all at once. Whether I’m cooking it up for a cozy dinner or prepping it ahead for the week, it never disappoints.
