If you love bright Mediterranean flavors without fuss, this dish will become one of your weeknight go-tos. Tender chicken meatballs studded with feta and herbs sit on a pillowy bed of lemony orzo — comforting, fresh, and just a little fancy. It’s exactly the kind of meal that feels like you tried for hours, but actually took under an hour.
I first made this on a rainy evening when I wanted something simple but special. The lemon lifted the whole plate and the feta gave the meatballs that cheeky salty tang that keeps you going back for one more. Try it with a crisp salad and a glass of something cold — pure homey magic. 😋
Why You’ll Love It
- Fast but impressive: Ready in about 45 minutes — great for busy nights or last-minute guests.
- Balanced & satisfying: Lean protein plus carb comfort, with bright citrus to cut through richness.
- Versatile: Swap orzo for rice or quinoa, make it gluten-free or vegetarian, or turn it into a pita pocket.
Ingredients
For the Meatballs
- 1 lb (450 g) ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- ⅓ cup crumbled feta cheese
- 2 tbsp fresh parsley, finely chopped
- 2 tsp dried oregano
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for cooking)
For the Lemon Orzo
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 2 tbsp butter (or olive oil)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 tbsp fresh dill or parsley (optional)
- Salt and pepper, to taste
Step-by-Step Instructions
- Mix gently: Combine ground chicken, egg, breadcrumbs, crumbled feta, chopped parsley, oregano, minced garlic, lemon zest, salt, and pepper. Mix gently to keep meatballs tender.
- Shape: Roll into walnut-sized meatballs, about 1½ inches in size, for even cooking.
- Brown: Heat olive oil in a skillet and brown the meatballs in batches until golden and cooked through (165°F).
- Make the lemon orzo: Cook orzo in chicken broth per package instructions. Stir in butter, lemon juice, zest, and minced garlic. Season to taste.
- Assemble: Spoon orzo into bowls, top with meatballs, sprinkle with extra feta and parsley, and serve with lemon wedges.
Tips & Tricks
- Use fresh lemon zest for maximum flavor.
- Add a spoonful of Greek yogurt to the orzo for extra creaminess.
- For crispier meatballs, broil them for 2–3 minutes after browning.
- Make ahead by cooking meatballs and orzo separately, then reheating before serving.
Variations
- Gluten-free: Use gluten-free breadcrumbs and swap orzo for rice or quinoa.
- Dairy-free: Skip the feta and use olive oil instead of butter.
- Vegetarian: Substitute with chickpea meatballs or falafel.
- Spiced twist: Add a pinch of cumin or smoked paprika to the meatballs.
Serving Ideas
- Serve in warm pita bread with tzatziki and cucumber slices.
- Pair with a Greek salad, olives, and warm pita for a full meal.
- Meal prep by packing meatballs and orzo separately for easy reheating.
Storage & Freezing
Fridge: Store leftovers in airtight containers for up to 3 days. Keep meatballs and orzo separate.
Freezing: Freeze cooked meatballs for up to 2 months. Orzo can be frozen but may soften upon reheating.
Reheating: Warm meatballs in the oven or skillet and orzo on the stove with a splash of broth.
Conclusion
This Greek Chicken Meatballs with Lemon Orzo recipe is quick, bright, and endlessly adaptable. It’s perfect for cozy weeknight dinners or casual entertaining. Try it this week — it might just become a househ
