Name: Chicken Meatballs with Lemon Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 pound ground chicken; 1 large egg; ½ cup breadcrumbs (plain or panko); ⅓ cup crumbled feta cheese; 2 tablespoons fresh parsley, finely chopped; 2 teaspoons dried oregano; 2 garlic cloves, minced; Zest of 1 lemon; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil (for cooking); 1 cup orzo pasta; 2 cups chicken broth (or water, for cooking the orzo); 2 tablespoons butter (or olive oil); Juice of 1 lemon; Zest of 1 lemon; 1 garlic clove, minced; Salt and pepper to taste; 2 tablespoons fresh dill, chopped (optional); Fresh parsley or dill; Crumbled feta cheese; Lemon wedges

Jump to Recipe· 4.1 from 14 reviews

I absolutely love sharing this Chicken Meatballs with Lemon Orzo Recipe with friends because it strikes the perfect balance between bright, zesty flavors and comforting textures. The juicy, herby chicken meatballs paired with creamy, lemon-infused orzo create a dish that feels both fresh and satisfying, and I find it to be an absolute crowd-pleaser any time I make it. It’s one of those recipes that’s easy to prepare but feels special enough for a cozy family dinner or a casual dinner party with friends.

Why You’ll Love This Chicken Meatballs with Lemon Orzo Recipe

When I first made this Chicken Meatballs with Lemon Orzo Recipe, what wowed me was the vibrant interplay of Mediterranean-inspired flavors. The lemon zest and juice shine through without overpowering, giving the orzo a light, citrusy creaminess that perfectly complements the savory, herb-filled meatballs. I love that the feta cheese inside the meatballs adds a gentle tang and a moist texture that keeps every bite exciting.

In terms of ease, this recipe truly feels like a win. The ingredients list is straightforward and generally pantry-friendly, so I never feel overwhelmed. Plus, the cooking steps are simple enough to make it a go-to weeknight meal, yet delicious and polished enough for guests. Whenever I serve this dish, it sparks lots of compliments and requests for the recipe, which makes me happy to share a meal that both tastes incredible and is wonderfully approachable.

Ingredients You’ll Need

The image shows a white plate filled with round, browned meatballs that have a slightly crispy outer layer with small green herb pieces visible inside. The meatballs are arranged close together on a bed of white rice with thin green herb sprigs scattered throughout. There are lemon slices placed around the edge of the plate, adding a bright yellow contrast. A woman's hand is reaching in from the side, about to pick up a meatball. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken Meatballs with Lemon Orzo Recipe lies in its simple but carefully chosen ingredients. Each one plays a vital role, from flavor to texture to the dish’s vibrant look. Using quality fresh herbs, lemon zest, and good olive oil really brings it to life.

Ground chicken: The lean base for tender meatballs that soak up all the herbs and spices beautifully.
Large egg: Acts as a binder to keep the meatballs intact while cooking.
Breadcrumbs (plain or panko): Adds structure and lightness to the meatballs without making them dense.
Olive oil: Essential for cooking the meatballs to a perfect golden brown and adds rich flavor.
Crumbled feta cheese: Infuses the meatballs with salty, tangy creaminess that’s pure magic.
Fresh parsley: Gives a burst of herbal freshness and lovely green color inside the meatballs and as garnish.
Dried oregano: Brings classic Mediterranean flavor that ties everything together wonderfully.
Garlic cloves (minced): Adds sharp and aromatic background notes for depth.
Lemon zest and juice: The star for brightening both the meatballs and orzo, keeping the dish light and lively.
Salt and black pepper: Basic seasoning that enhances every other ingredient’s flavor.
Orzo pasta: The buttery, lemony orzo is the perfect comforting base that gently soaks up all the flavors.
Chicken broth (or water): Used to cook the orzo, adding savoriness and moisture.
Butter (or olive oil): Used to finish the orzo with richness and smoothness.
Fresh dill (optional): A fragrant garnish that adds a pop of color and an extra burst of herbal brightness.
Lemon wedges and additional feta: Perfect finishing touches to make the dish really sing on the plate.

Directions

Step 1: In a large mixing bowl, combine the ground chicken, egg, breadcrumbs, crumbled feta, chopped parsley, dried oregano, minced garlic, lemon zest, salt, and black pepper. Use your hands to gently mix everything together, being careful not to overmix so the meatballs stay tender and juicy.

Step 2: Shape the mixture into small meatballs about 1 ½ inches in diameter. You should get roughly 16 to 20 meatballs based on the size.

Step 3: Heat the olive oil in a large nonstick skillet over medium heat until shimmering. Add the meatballs in a single layer — cook them in batches if your pan is not big enough so they have enough space and don’t steam.

Step 4: Cook the meatballs for 4 to 5 minutes on each side, turning occasionally, until they develop a golden brown crust and are cooked through with an internal temperature of 165°F. Remove them from the skillet and set them aside on a plate.

Step 5: While the meatballs are cooking, bring the chicken broth to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, usually between 8 and 10 minutes, stirring occasionally to prevent sticking.

Step 6: Once the orzo is tender and most of the liquid absorbed, drain any excess broth if needed. Return the orzo to the pot and stir in the butter, lemon juice, lemon zest, and minced garlic until the butter melts and coats the orzo evenly. Taste and season with salt and pepper as you like.

Step 7: Divide the lemon orzo onto serving plates or bowls. Top each portion with 4 to 5 warm chicken meatballs.

Step 8: Garnish with fresh parsley or dill, sprinkle additional crumbled feta for extra creaminess, and add lemon wedges on the side for an added citrus kick.

Servings and Timing

This Chicken Meatballs with Lemon Orzo Recipe makes 4 generous servings—perfect for a family dinner or small dinner party. Prep time is about 15 minutes, while cooking takes around 30 minutes, making your total time roughly 45 minutes from start to finish. There’s no additional resting time needed, so you can serve this dish fresh and warm as soon as it’s ready.

How to Serve This Chicken Meatballs with Lemon Orzo Recipe

The image shows a white plate filled with a single layer of light golden orzo pasta, spread evenly across the plate. On top of the orzo, there are seven golden-brown grilled or baked meatballs, each with a slightly crispy and textured surface showing bits of herbs or spices. Around the plate, fresh green herbs are scattered for garnish, adding a touch of color. A wedge of bright yellow lemon is placed at the edge of the plate. The plate is placed on a white marbled surface, and a woman's hand is partially visible near the top edge. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish straight from the skillet, piping hot, so the orzo’s buttery lemon flavor and the juicy warmth of the meatballs are at their best. It pairs wonderfully with a crisp green salad, like arugula with a simple vinaigrette, which cuts through the richness while adding freshness to the plate.

For presentation, a sprinkle of fresh herbs and a few crumbles of feta go a long way to make the dish pop visually. I also like to add lemon wedges on the side so everyone can add extra zing if they want, enhancing the bright notes in the dish. If you’re serving guests, a rustic white platter with the meatballs nestled on a bed of orzo looks stunning.

When it comes to drinks, I often reach for a chilled Sauvignon Blanc or a light Greek white wine to complement the lemon and herbs beautifully. For non-alcoholic options, sparkling water with a slice of lemon or a light iced tea is refreshing and keeps the meal feeling light. This recipe works wonderfully for weeknight meals, weekend gatherings, or even casual entertaining because it’s both elegant and satisfying.

Variations

One of my favorite things about this Chicken Meatballs with Lemon Orzo Recipe is how adaptable it is. If you want to switch up the protein, ground turkey works great as a substitute, bringing a similar flavor and texture without sacrificing tenderness. You can also experiment with different cheeses inside the meatballs, such as goat cheese or mozzarella, for different flavor profiles.

If you’re cooking for gluten-sensitive friends, simply swap the regular breadcrumbs with gluten-free ones, and make sure to use gluten-free orzo or substitute with rice or quinoa. For a vegan twist, you can use a plant-based ground “chicken” alternative and replace the egg with a flax or chia egg, though keep in mind texture and cooking times may vary.

I also like to add a little heat sometimes, by incorporating red pepper flakes or a dash of smoked paprika into the meat mixture. For a cooking method variation, you can roast or bake the meatballs in the oven instead of pan-frying – just bake at 400°F for about 20 minutes, turning halfway to get an even crust. This is a great hands-off option when cooking for a crowd.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring the meatballs and orzo separately into airtight containers to preserve flavor and texture. Stored in the refrigerator, they’ll stay good for up to 3 days, making for a convenient next-day meal. Storing components separately keeps the orzo from becoming mushy and the meatballs from losing their crisp edges.

Freezing

This dish freezes well, especially the meatballs on their own. Freeze the meatballs in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well frozen for up to 2 months. The orzo is best frozen separately and used within a month, though I recommend freezing in smaller portions to thaw more easily.

Reheating

When reheating, I warm the meatballs gently in a skillet over medium heat to maintain their crispy exterior, adding a splash of water or broth if they seem dry. The orzo reheats beautifully in the microwave or on the stovetop with a little extra butter or olive oil to keep it creamy. Avoid overheating to prevent the meatballs from drying out or the orzo from becoming mushy, so reheat just until warmed through.

FAQs

Can I make this Chicken Meatballs with Lemon Orzo Recipe ahead of time?

Absolutely! You can prepare the meatballs and orzo up to one day in advance, store them separately in the fridge, and then reheat before serving. This makes it a great option for busy weeknights or entertaining when you want to minimize stress.

What can I use instead of orzo if I don’t have any?

If orzo isn’t available, I suggest substituting with other small pasta shapes like acini di pepe or small shells. You can also use quinoa or couscous for a slightly different texture but similar quick-cooking time and light feel.

Are there any tips for making the meatballs more tender?

Yes! Handling the meat gently when mixing is key to tender meatballs. Don’t overwork the mixture. Also, adding ingredients like feta and breadcrumbs helps maintain moisture. Cooking them at medium heat rather than high too fast prevents them from drying out.

Can I bake the meatballs instead of frying them?

Definitely! Baking is a great hands-off method. Place the meatballs on a parchment-lined baking sheet and bake in a 400°F oven for about 20 minutes, turning once halfway through. They’ll have a slightly different texture but still taste delicious.

Is it necessary to use both lemon zest and juice?

While you can adjust to taste, I find that using both lemon zest and juice really layers the lemon flavor beautifully—zest adds bright, aromatic oils, while juice brings fresh acidity that livens the entire dish.

Conclusion

I truly hope you give this Chicken Meatballs with Lemon Orzo Recipe a try. For me, it’s a dish that brings so much joy, combining fresh, vibrant flavors with comforting textures in a way that feels both simple and special. Whether you’re cooking for your family or hosting friends, this recipe has become one of my favorites to share, and I’m sure it’ll become one of yours too!