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Why You’ll Love This Recipe

  • Fresh and Flavorful: Fresh parsley, dill, and lemon zest add vibrant flavors to both the meatballs and orzo.

  • Light and Hearty: A perfect balance between juicy chicken meatballs and bright, citrusy orzo.

  • Easy to Customize: Top with crumbled feta, fresh parsley, or a squeeze of extra lemon to enhance the flavors.

  • Meal Prep-Friendly: The meatballs and orzo reheat well, making it a great option for lunches or easy weeknight dinners.

  • Quick to Prepare: In about 40 minutes, you’ll have a fresh, wholesome meal ready to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

  • 1 lb ground chicken (or turkey)

  • 1/3 cup almond flour (or finely chopped nuts, optional)

  • 1/4 cup fresh parsley (chopped)

  • 2 teaspoons fresh dill (chopped)

  • 3 cloves garlic (minced)

  • 1/4 cup feta cheese (crumbled)

  • 1/2 tablespoon onion powder (or finely chopped scallion)

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon cracked pepper

  • Zest of 1 lemon

  • 1 tablespoon extra virgin olive oil (for cooking)

For the Lemon Orzo:

  • 1 cup orzo pasta

  • 2 cups chicken broth (or vegetable broth)

  • Juice of 1 lemon

  • 1 tablespoon extra virgin olive oil

  • 1/3 cup crumbled feta cheese

  • Fresh parsley (chopped, for garnish)

  • Salt (to taste)

Directions

1. Prepare the Meatballs:

  • In a bowl, combine all the meatball ingredients: ground chicken, almond flour (or chopped nuts), fresh parsley, dill, garlic, crumbled feta, onion powder, oregano, cumin, salt, pepper, and lemon zest.

  • Mix gently to combine. Avoid overworking the mixture to keep the meatballs tender.

  • Roll the mixture into 1½-2 inch meatballs.

2. Cook the Meatballs:

  • Heat olive oil in a skillet over medium heat.

  • Add the meatballs in a single layer and sear for 3-4 minutes until browned.

  • Flip the meatballs, cover the skillet, and cook for another 5-6 minutes, or until the meatballs are cooked through. Set the meatballs aside on a plate.

3. Cook the Orzo:

  • In the same skillet, add the chicken broth and bring to a boil, scraping up any browned bits from the meatballs for extra flavor.

  • Add the orzo and cook for 8-10 minutes, until the orzo is tender and has absorbed the broth.

  • Stir in lemon juice, olive oil, and crumbled feta cheese. Mix well and adjust seasoning if needed.

4. Serve:

  • Place the lemony orzo on plates, top with the Greek chicken meatballs, and garnish with fresh parsley.

  • Optional: Serve with additional crumbled feta and a squeeze of fresh lemon juice.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

  • Add Toppings: Top with tzatziki sauce, roasted vegetables, or a fresh tomato salad for extra flavor.

  • Gluten-Free Option: Use gluten-free pasta in place of orzo, or try couscous for a different twist.

  • Herb Variations: If you’re not a fan of dill, try using more parsley or basil for the meatballs.

Storage

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

  • Freezing: Freeze the meatballs and orzo separately for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use ground turkey instead of ground chicken?

Yes, ground turkey works well and offers a slightly leaner alternative.

Can I cook the orzo separately?

Yes, if you prefer, you can cook the orzo in a separate pot using the chicken broth and then toss it with lemon juice, olive oil, and feta.

How do I make the meatballs more flavorful?

Feel free to adjust the seasoning, adding more herbs like thyme or oregano, or increasing the amount of garlic for a stronger flavor.

Can I use dried dill instead of fresh?

Yes, you can use dried dill, but fresh dill offers a brighter and more aromatic flavor.

Conclusion

Greek Chicken Meatballs with Lemon Orzo are a fresh, flavorful, and light meal that brings the best of Mediterranean flavors to your table. With tender chicken meatballs and a zesty, creamy orzo, this dish is perfect for any occasion—whether it’s a simple weeknight dinner or a special family meal. The combination of fresh herbs, lemon, and feta cheese makes this dish both satisfying and refreshing. Enjoy!

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Greek Chicken Meatballs with Lemon Orzo

Greek Chicken Meatballs with Lemon Orzo

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  • Author: Alice
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Healthy
  • Method: Simmered
  • Cuisine: Greek,
  • Diet: Gluten Free
Print Recipe

Description

These Greek Chicken Meatballs with Lemon Orzo are bursting with fresh Mediterranean flavors. The juicy, herb-packed chicken meatballs pair perfectly with tangy, citrusy orzo for a light, yet hearty meal. Ready in 40 minutes, this recipe is ideal for weeknight dinners, meal prep, or a refreshing gathering dish.

Ingredients

  • For the Chicken Meatballs:

    • 1 lb ground chicken (or turkey)

    • 1/3 cup almond flour (or finely chopped nuts, optional)

    • 1/4 cup fresh parsley (chopped)

    • 2 teaspoons fresh dill (chopped)

    • 3 cloves garlic (minced)

    • 1/4 cup feta cheese (crumbled)

    • 1/2 tablespoon onion powder (or finely chopped scallion)

    • 2 teaspoons dried oregano

    • 2 teaspoons ground cumin

    • 1/2 teaspoon salt

    • 1/2 teaspoon cracked pepper

    • Zest of 1 lemon

    • 1 tablespoon extra virgin olive oil (for cooking)

  • For the Lemon Orzo:

    • 1 cup orzo pasta

    • 2 cups chicken broth (or vegetable broth)

    • Juice of 1 lemon

    • 1 tablespoon extra virgin olive oil

    • 1/3 cup crumbled feta cheese

    • Fresh parsley (chopped, for garnish)

  • Salt (to taste)

Instructions

  • Prepare the Meatballs:
    In a bowl, combine all the meatball ingredients: ground chicken, almond flour (or chopped nuts), fresh parsley, dill, garlic, crumbled feta, onion powder, oregano, cumin, salt, pepper, and lemon zest. Mix gently to combine, being careful not to overwork the mixture to keep the meatballs tender. Roll the mixture into 1½-2 inch meatballs.

  • Cook the Meatballs:
    Heat olive oil in a skillet over medium heat. Add the meatballs in a single layer and sear for 3-4 minutes until browned. Flip the meatballs, cover the skillet, and cook for another 5-6 minutes, or until the meatballs are cooked through. Set aside on a plate.

  • Cook the Orzo:
    In the same skillet, add the chicken broth and bring to a boil, scraping up any browned bits from the meatballs for extra flavor. Add the orzo and cook for 8-10 minutes, until the orzo is tender and has absorbed the broth. Stir in lemon juice, olive oil, and crumbled feta cheese. Mix well and adjust seasoning if needed.

  • Serve:
    Place the lemony orzo on plates, top with the Greek chicken meatballs, and garnish with fresh parsley. Optional: Serve with additional crumbled feta and a squeeze of fresh lemon juice.

Notes

Add Toppings: Top with tzatziki sauce, roasted vegetables, or a fresh tomato salad for extra flavor.Gluten-Free Option: Use gluten-free pasta in place of orzo, or try couscous for a different twist.Herb Variations: If you’re not a fan of dill, try using more parsley or basil for the meatballs.

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