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Greek Chicken Meatballs with Lemon Orzo

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These Greek Chicken Meatballs with Lemon Orzo are juicy, herb-filled meatballs paired with a bright, zesty lemon orzo. It’s a comforting and satisfying all-in-one meal that’s fresh, vibrant, and perfect for any time of year.

Ingredients

  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1/4 cup onion, grated or finely chopped
  • 2 tbsp fresh parsley or dill, chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for cooking)
  • 1 cup orzo pasta
  • 1 tbsp olive oil or butter
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth or vegetable broth
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • Optional: baby spinach, feta cheese, or fresh herbs for serving

Instructions

  1. In a large bowl, combine ground chicken, garlic, onion, parsley or dill, oregano, lemon zest, egg, breadcrumbs, salt, and pepper. Mix until just combined.
  2. Form the mixture into 1–1.5-inch meatballs.
  3. Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, turning to brown all sides, until cooked through (about 8–10 minutes). Set aside.
  4. Cook orzo in a pot of salted boiling water until al dente. Drain and set aside.
  5. In the same pot, heat olive oil or butter and sauté garlic for 1–2 minutes.
  6. Stir in cooked orzo, lemon juice, lemon zest, and broth. Let simmer for 2–3 minutes to absorb the flavors.
  7. Season the orzo with salt and pepper to taste.
  8. Serve orzo in bowls, topped with warm meatballs and optional toppings like feta, herbs, or spinach.

Notes

  • Use ground turkey instead of chicken if desired.
  • Add feta to meatball mixture for extra flavor.
  • For creamier orzo, stir in Greek yogurt or cream cheese at the end.
  • Add sautéed zucchini or spinach for more veggies.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition