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Greek Chicken Meatballs with Lemon Orzo

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Experience a delightful fusion of flavors with these Greek Chicken Meatballs served atop zesty lemon orzo. Juicy, herb-infused chicken meatballs are perfectly complemented by the bright, citrusy orzo, making this dish a nutritious and satisfying meal for any occasion. Quick to prepare and bursting with Mediterranean flair, it’s an ideal choice for both weeknight dinners and special gatherings.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 large egg
  • ½ cup breadcrumbs (plain or panko)
  • 2 tablespoons olive oil (for cooking)
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced (2 for meatballs, 1 for orzo)
  • Zest and juice of 2 lemons
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 2 tablespoons butter
  • Fresh dill (optional, for garnish)

Instructions

  1. In a bowl, combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, 2 minced garlic cloves, lemon zest, salt, and pepper. Mix gently and form into 16-20 meatballs.
  2. Heat olive oil in a skillet over medium heat. Cook meatballs for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet.
  3. In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions (8-10 minutes). Drain excess liquid if needed.
  4. Return orzo to pot; stir in butter, lemon juice, lemon zest, and remaining minced garlic. Season with salt and pepper.
  5. Serve lemon orzo topped with meatballs; garnish with parsley or dill and enjoy with lemon wedges.

Nutrition

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