Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; ½ cup breadcrumbs; ¼ cup grated Parmesan cheese; ¼ cup finely chopped red onion; 2 cloves garlic, minced; 1 large egg; 2 tbsp fresh parsley, chopped; 1 tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; Zest of 1 lemon; 1 cup orzo pasta; 2 cups vegetable or chicken broth; 2 tbsp olive oil; ¼ cup feta cheese, crumbled; ¼ cup fresh parsley, chopped; Juice of 1 lemon; Salt and pepper, to taste

I’m joining you on a culinary journey to Greece with these Greek Chicken Meatballs with Lemon Orzo—tender chicken meatballs brimming with herbs and lemon paired with bright, tangy orzo for a wholesome, flavorful meal.

Why I’ll Love This Recipe

I’ll love this recipe because it strikes the perfect balance of savory and citrusy notes. The herbs and lemon aroma dance together in each bite, and I appreciate how straightforward it is to prepare—ideal for both weeknight dinners and meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Meatballs:

1 lb ground chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ cup finely chopped red onion
2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, chopped
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
Zest of 1 lemon

For the Lemon Orzo:

1 cup orzo pasta
2 cups vegetable or chicken broth
2 tbsp olive oil
¼ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
Juice of 1 lemon
Salt and pepper, to taste my recipe haven

directions

I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, I combine all meatball ingredients: ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Then I gently mix until combined and form 1‑inch meatballs, placing them evenly on the sheet. I bake for about 20–25 minutes, until golden and cooked through (internal temperature around 165°F / 74°C).

While the meatballs bake, I bring the broth to a boil in a saucepan, add the orzo, and cook according to package directions—usually about 8–10 minutes until al dente. After draining (if needed), I return the orzo to the pan, stir in olive oil, feta, parsley, lemon juice, and season with salt and pepper to taste. Then I combine everything well and serve the meatballs atop the lemon orzo. my recipe haven

Servings and timing

The original recipe doesn’t specify servings or timing, so I looked at other similar versions. Typically, this recipe makes about 4 servings. I estimate prep time at 15 minutes, cook time (baking meatballs + cooking orzo) at 25 minutes, and total time around 40 minutes—perfect for a busy evening.

Variations

I might swap breadcrumbs for almond flour to make it gluten-free, or if I prefer extra richness.
I could use ground turkey instead of chicken, or add dill or mint for a fresh herbal twist.
To lighten it even more, I sometimes cook everything in one skillet—starting meatballs on the stovetop, then adding orzo and broth, finishing with lemon and herbs—similar to other one-skillet versions I’ve seen.

storage/reheating

I cool leftovers completely before storing them in an airtight container in the fridge for up to 4–5 days. To reheat, I gently warm on the stove with a splash of water or broth so the orzo remains moist, or microwave with a bit of added liquid to keep everything from drying out.

FAQs

What if I don’t have breadcrumbs or want a gluten-free version?

I’d swap breadcrumbs with almond flour or finely chopped nuts—both bind the meatballs and add tender texture.

Can I freeze the meatballs or the whole dish?

I often freeze meatballs separately—let them cool, then freeze in a single layer before transferring to a freezer bag for up to 3 months. I thaw in the fridge before reheating. Orzo texture may change slightly if frozen with the sauce.

Can I cook everything in one pan instead of baking meatballs?

Yes, I’ve successfully cooked meatballs in a skillet—searing them then adding broth and orzo to finish together. It’s faster and saves dishes.

How can I make this more flavorful?

I love adding minced dill, extra lemon zest, or a spoonful of Greek yogurt or tzatziki on the side. A drizzle of olive oil or extra feta also boosts the flavors.

Is this dish meal-prep friendly?

Absolutely—I portion out meatballs with orzo for lunches, and the flavors actually blend nicely over time, making it even more delicious the next day.

Conclusion

I find these Greek Chicken Meatballs with Lemon Orzo to be a bright, comforting, and versatile dish. It’s easy to make, wholesome, and packed with flavor. Whether I’m feeding family or prepping meals for the week, this recipe always delivers. I encourage you to give it a try—your taste buds will thank you!