Here’s a full, flavorful, and satisfying recipe for Greek Chicken Meatballs with Lemon Orzo, complete with description, prep/cook time, ingredients, step-by-step instructions, notes, tips, Q&A, and nutritional information.
Greek Chicken Meatballs with Lemon Orzo
Description
These juicy, herb-packed Greek chicken meatballs are pan-seared until golden and served over a light, zesty lemon orzo pasta. Infused with garlic, oregano, parsley, and feta, the meatballs are bursting with Mediterranean flavor, while the lemon orzo adds a bright, refreshing contrast. It’s a wholesome, easy-to-make dinner that feels fresh and satisfying.
⏱️ Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Greek Chicken Meatballs:
1 lb (450g) ground chicken
1 egg
¼ cup breadcrumbs
¼ cup crumbled feta cheese
2 garlic cloves, minced
1 tbsp chopped fresh parsley (or 1 tsp dried)
1 tsp dried oregano
½ tsp onion powder
Salt & pepper, to taste
1 tbsp olive oil
For the Lemon Orzo:
1 cup orzo pasta
2 tbsp olive oil
1 garlic clove, minced
Zest of 1 lemon
2 tbsp fresh lemon juice
1½ cups low-sodium chicken broth or water
Salt & pepper, to taste
1 tbsp chopped fresh parsley
Optional: extra feta for topping
Instructions
1. Make the Meatballs
In a bowl, combine ground chicken, egg, breadcrumbs, feta, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently until just combined.
Roll into 1½-inch meatballs (about 16–18 meatballs).
Heat olive oil in a large skillet over medium heat.
Add meatballs and cook, turning occasionally, until browned and cooked through (about 10–12 minutes). Set aside.
2. Make the Lemon Orzo
In a saucepan, heat olive oil or butter. Add garlic and sauté for 30 seconds.
Stir in orzo and toast for 1–2 minutes until lightly golden.
Pour in broth, lemon zest, and lemon juice. Bring to a boil, then reduce to a simmer.
Cook, stirring occasionally, for 8–10 minutes or until orzo is tender and liquid is mostly absorbed.
Season with salt and pepper to taste.
3. Assemble & Serve
Spoon lemon orzo onto plates or bowls.
Top with meatballs and garnish with parsley, extra lemon zest, and crumbled feta if desired.
Notes
Don’t overmix the meatball mixture — mix just until combined to keep them tender.
For a lighter version, use whole wheat orzo or sub with quinoa.
Want to bake the meatballs? Bake at 400°F (200°C) for 18–20 minutes.
Tips
Add chopped spinach or grated zucchini to the meatballs for extra veggies.
Serve with a dollop of tzatziki sauce for extra Greek flavor.
Make it meal prep-friendly by storing meatballs and orzo separately in containers.
Questions & Answers
Q: Can I use turkey instead of chicken?
A: Yes! Ground turkey works perfectly and still gives great flavor.
Q: Can I freeze the meatballs?
A: Absolutely! Cooked meatballs can be frozen for up to 2 months. Thaw and reheat gently before serving.
Q: Is orzo a type of rice?
A: No, orzo is a small, rice-shaped pasta — tender and quick-cooking, perfect for this dish.
Q: Can I make it gluten-free?
A: Yes! Use gluten-free breadcrumbs and swap orzo for rice or gluten-free pasta.
Nutritional Information
Calories: 480 kcal
Protein: 30g
Fat: 22g
Carbohydrates: 38g
Fiber: 2g
Sugar: 2g
Sodium: 520mg