Looking for a fresh and easy dinner that still packs major flavor? Say hello to Greek Chicken Meatballs with Lemon Orzo! This dish blends juicy chicken meatballs with citrusy orzo for a complete meal that’s light, satisfying, and totally crave-worthy.
Whether you’re feeding a family or just prepping for the week, this recipe is one to keep in your back pocket.
Why You’ll Love This Recipe
First of all, it’s quick and simple. These Greek-style meatballs come together fast, and the lemon orzo cooks in just one pot. Additionally, the bold Mediterranean flavors make it feel a bit fancy—without the extra work.
Even better, it’s a healthy choice. Chicken is lean and full of protein, while the fresh herbs and lemon add brightness without needing heavy sauces.
In short, this recipe hits all the marks: delicious, light, easy, and packed with flavor!
Ingredients You’ll Need
Let’s break it down into two parts: the chicken meatballs and the lemon orzo.
🧆 For the Chicken Meatballs:
- 1 lb ground chicken
- 1 egg
- 1/2 cup breadcrumbs
- 1/3 cup crumbled feta
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp parsley (fresh or dried)
- Salt and black pepper, to taste
🍋 For the Lemon Orzo:
- 1 cup orzo pasta
- 1 lemon (zest + juice)
- 2 tbsp olive oil or butter
- 1/3 cup grated Parmesan
- 1/2 tsp garlic powder
- 1/2 tsp dried dill
- Salt and pepper, to taste
Optional but recommended: Top with extra parsley or dill for a fresh touch.
Step-by-Step Instructions
Here’s how to bring this vibrant dish together from start to finish:
1. Make the Meatballs
In a large bowl, mix together all the meatball ingredients. Be gentle—overmixing can make them dense. Once combined, roll into 1-inch balls.
Tip: Lightly oil your hands to make rolling easier and less sticky.
2. Cook the Meatballs
In a skillet over medium heat, add a drizzle of olive oil. Place the meatballs in the pan and cook for about 8–10 minutes, turning occasionally, until browned on all sides and cooked through. Remove and set aside.
3. Cook the Orzo
In the same skillet, add your orzo and enough water or broth to cover it. Let it simmer, stirring occasionally, for 8–10 minutes until the orzo is tender and the liquid is mostly absorbed.
Next, stir in the lemon juice, zest, garlic powder, Parmesan, olive oil or butter, and herbs. Mix until creamy.
4. Combine and Serve
Finally, nestle the meatballs on top of the lemony orzo. Sprinkle with fresh parsley, an extra squeeze of lemon, and enjoy immediately!
Pro Tips & Variations
- Make it gluten-free: Use gluten-free breadcrumbs and swap regular orzo for a gluten-free pasta or rice.
- Switch the protein: Ground turkey works just as well if that’s what you have on hand.
- Add veggies: Stir in spinach or peas to bulk up the orzo with some greens.
Also, you can double the meatballs and freeze half for another night!
Nutritional Perks
This meal is balanced and nourishing:
- High in protein: Chicken and cheese provide lean, satisfying protein.
- Bright flavors: Lemon and herbs support digestion and keep things fresh.
- Fewer heavy ingredients: No cream or heavy sauces, just real, simple ingredients.
FAQs
Can I bake the meatballs instead of pan-frying them?
Absolutely. Bake at 400°F (200°C) for 20–25 minutes, or until they’re golden and cooked through.
Can I prep this ahead of time?
Yes! Store the meatballs and orzo separately in the fridge. Reheat the orzo with a splash of broth or water to bring back the creamy texture.
What can I use instead of orzo?
Couscous, rice, or even quinoa work well. Just adjust the cooking time and liquid accordingly.
Final Thoughts
Greek Chicken Meatballs with Lemon Orzo is one of those rare recipes that feels both special and effortless. It’s ideal for busy weeknights, but it’s fancy enough for guests too. The lemony orzo keeps things light, while the savory meatballs make it satisfying and hearty.
Ready to dive into Greek-inspired goodness? This might just become your new weeknight favorite!