If you crave big Mediterranean flavor with weeknight-friendly simplicity, you have to try Greek Chicken Meatballs with Lemon Orzo! Juicy, herb-studded meatballs nestle into a bed of lemony orzo pasta, crowned with creamy feta and a shower of fresh herbs. It’s sunshine in a bowl—zesty, fresh, and comfortingly satisfying.
Why You’ll Love This Recipe
- All-in-One Wonder: Tender Greek Chicken Meatballs and zesty lemon orzo cook up together for a meal that hits every craving—savory, bright, and a little creamy!
- On the Table in 40 Minutes: This dish feels like a treat but is totally doable on busy nights, with minimal prep and a straightforward cooking process.
- Packed with Fresh Mediterranean Flavors: Bursts of dill, oregano, feta, and lemon take these meatballs and orzo over the top in the most delicious way.
- Naturally Adaptable: Gluten-free, low-carb, or veggie-packed—there’s a variation for everyone, so everyone leaves the table happy!
Ingredients You’ll Need
The beauty of Greek Chicken Meatballs with Lemon Orzo is how simple, wholesome ingredients combine to create something so special. Each ingredient has a starring role—from juicy ground chicken to the bright pop of lemon zest in the meatballs and that gorgeous, velvety orzo.
- Ground Chicken: Opt for dark meat for extra juiciness, but white meat works well for a leaner bite.
- Almond Flour (or Finely Chopped Walnuts/Pecans): Adds lightness and keeps the meatballs moist—perfect for gluten-free eaters.
- Fresh Parsley & Dill: These herbs lend tons of fresh flavor and a pop of color throughout.
- Garlic: Don’t skimp! Fresh garlic infuses the meatballs with unmistakable Mediterranean charm.
- Feta Cheese: Creamy, tangy, and salty, feta melts into the meatballs and tops the orzo for double the flavor punch.
- Onion Powder (or Scallion/Red Onion): Pick your favorite—it adds dimension and a gentle bite.
- Dried Oregano (or Fresh): Essential for that classic Greek seasoning.
- Ground Cumin: Brings subtle warmth and complexity to the mix.
- Salt & Cracked Pepper: The little things make all the difference—season generously for best results.
- Lemon Zest & Juice: Zest goes in the meatballs, juice brightens the orzo—double lemon means double happiness!
- Extra Virgin Olive Oil: Adds depth to both the seared meatballs and glossy orzo.
- Orzo Pasta: Tiny pasta with a chewy, silky texture that soaks up all the flavor—pure comfort.
- Chicken Broth: Cooking orzo in broth infuses it with loads of savory goodness.
- Fresh Parsley (for garnish): Finish with a generous sprinkle for color and freshness that pops.
- Salt to Taste: Don’t forget to taste and adjust—everyone’s salt preference is unique!
Variations
Let your cravings (and pantry) lead the way! Greek Chicken Meatballs with Lemon Orzo is cheerfully flexible—you can tweak it for different diets, flavors, or what’s in your fridge, and it’ll always be wonderful.
- Swap the Protein: Ground turkey or pork work just as well as chicken; you could even try plant-based crumbles for a vegetarian spin (just skip the broth or use veggie stock for the orzo).
- Go Gluten-Free: Sub gluten-free orzo or rice for traditional orzo—the flavor and texture will still shine.
- Herb-Boosted: Try adding chopped mint or basil for a different herbal note and even more Mediterranean flair.
- Add Veggies: Stir in baby spinach or finely diced zucchini with the orzo for an extra boost of greenery and nutrients.
- Dairy-Free: Skip the feta or use your favorite plant-based cheese—those zesty flavors hold their own!
How to Make Greek Chicken Meatballs with Lemon Orzo
Step 1: Shape the Chicken Meatballs
In a large bowl, combine ground chicken with almond flour, herbs, lemon zest, all your beautiful spices, garlic, feta, and a splash of olive oil. Mix gently—using your hands works best here!—until just unified. Roll into 1½–2-inch meatballs. Give them a generous pinch of salt before cooking to make the flavors pop even more.
Step 2: Sear and Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Nestle in the meatballs (working in batches if you need to) and sear on all sides for 3–4 minutes, until they’re gorgeously golden. Cover the pan and cook another 5–6 minutes, just until they’re cooked through but still juicy. Avoid overcooking to keep them tender and flavorful—set aside while you make the orzo.
Step 3: Cook the Lemon Orzo
Don’t wash that skillet! Pour in the chicken broth and bring to a simmer, scraping up all those savory bits from the pan—this infuses the orzo with incredible flavor. Add orzo and cook 8–10 minutes, stirring occasionally, until perfectly tender and creamy. Finally, stir in lemon juice, more olive oil, and a pinch of salt to let the flavors sing.
Step 4: Serve and Garnish
Spoon the lemony orzo into bowls and top generously with those golden Greek Chicken Meatballs. Finish with a sprinkling of crumbled feta, a lavish handful of fresh parsley, and maybe an extra squeeze of lemon if you love it zesty. This, my friend, is Mediterranean joy on a plate!
Pro Tips for Making Greek Chicken Meatballs with Lemon Orzo
- Meatball Magic: Lightly oil your hands before rolling the meatballs—it helps the mixture stay smooth, prevents sticking, and gives you perfectly shaped rounds every time.
- Don’t Overcrowd the Pan: Sear the meatballs in batches for best results—crowding will steam them instead of creating that gorgeous, golden crust.
- Maximize Lemon Flavor: Use both zest and juice from a real lemon—zest in the meatballs for aroma, juice in the orzo for a bright finish.
- Let it Rest: Once cooked, let the meatballs rest on a plate for a few minutes so juices redistribute and every bite stays moist.
How to Serve Greek Chicken Meatballs with Lemon Orzo
Garnishes
Pull out all the stops—generous crumbles of feta, a flurry of freshly chopped parsley or dill, and an extra wedge of lemon elevate both flavor and visual appeal. Black pepper or a pinch of sumac can add a delightful final note for those who like a little extra zing.
Side Dishes
Greek Chicken Meatballs with Lemon Orzo practically constitutes a meal on its own, but if you want a fuller spread, serve it with a crisp Greek salad (hello, cucumbers and olives!), warm pita, or roasted veggies like zucchini, tomatoes, or eggplant. If you’re feeling fancy, creamy tzatziki is always a fun addition.
Creative Ways to Present
For an appetizer-style twist, skewer the meatballs with toothpicks, pile orzo into mini bowls, and let guests top their own creations. Hosting a picnic? Pack the meatballs and orzo separately, then toss everything together for an effortless and eye-catching pasta salad.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Chicken Meatballs with Lemon Orzo in an airtight container in the fridge for up to 3 days. The flavors only deepen as it rests—making next-day lunches almost more exciting than dinner!
Freezing
These meatballs freeze like a dream—simply arrange on a tray, freeze until solid, then transfer to a ziplock bag. Orzo doesn’t love being frozen, but you can whip up a fresh batch in minutes and pair it with reheated meatballs when ready to serve.
Reheating
Warm leftovers gently in a covered skillet over medium-low heat, adding a splash of broth or water if the orzo needs a moisture boost. A quick zap in the microwave also works—just sprinkle a little water over the top to restore creaminess.
FAQs
-
Can I bake the Greek Chicken Meatballs instead of pan-searing?
Absolutely! Preheat your oven to 400°F (200°C), arrange the meatballs on a parchment-lined baking sheet, and bake for 15–18 minutes or until cooked through. The outside won’t be quite as golden as searing, but they’ll still be juicy and delicious.
-
What if I don’t have orzo on hand?
No orzo? No problem! Try another small pasta like pastina, pearl couscous, or even rice. You’ll get the same comforting, saucy base for your meatballs.
-
How can I make Greek Chicken Meatballs with Lemon Orzo dairy-free?
Simple—just leave out the feta, or swap in your favorite plant-based cheese. The herbs and lemon will still pack in plenty of flavor, so you definitely won’t miss out.
-
Can I prep anything in advance for easy weeknight meals?
Yes! Mix and shape the meatballs up to a day ahead and store them (covered) in the fridge. When you’re ready to cook, just sear and finish as directed for a lightning-fast meal.
Final Thoughts
There’s something undeniably heartwarming about sharing a plate of Greek Chicken Meatballs with Lemon Orzo—especially when every bite is bursting with sunny, herby brightness. I can’t wait for you to give this easy, irresistible recipe a try and see just how quickly it disappears from your table. Happy cooking and kali orexi!
Print
Mediterranean Lemon Dill Chicken Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Delight in the flavors of the Mediterranean with these Greek Chicken Meatballs served over a bed of tangy Lemon Orzo. These juicy meatballs are packed with herbs and feta cheese, while the orzo is brightened up with fresh lemon juice and finished with a sprinkle of feta. A perfect dish for a quick and flavorful weeknight dinner!
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- 1/4 cup feta cheese, crumbled
- 1/2 tbsp onion powder, scallion finely chopped or red onion
- 2 tsp dried oregano, or fresh oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly cracked pepper
- Zest of 1 lemon
- 1 tbsp extra virgin olive oil
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- 1/3 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Salt to taste
Instructions
- Prepare the Chicken Meatballs: In a bowl, combine all the meatball ingredients and form into 1½-2-inch meatballs. Salt the meatballs before searing.
- Sear the Meatballs: Heat olive oil in a skillet over medium heat. Sear the meatballs until browned, then cover and cook until done, about 5-6 minutes. Remove and set aside.
- Cook the Orzo: In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
- Finish the Lemon Orzo: Stir in lemon juice and olive oil into the orzo.
- Serve: Serve the Lemon Orzo with the Chicken Meatballs on top, garnished with crumbled feta and fresh parsley.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 380 kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
