Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 pound ground chicken; 1 large egg; ½ cup crumbled feta cheese, chopped small; 1½ teaspoons dried oregano; 1 teaspoon dried basil; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried dill; 1 teaspoon dried parsley; ½ teaspoon salt; ½ teaspoon black pepper; 1 cup dried orzo pasta; Zest of 1 lemon; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil or melted butter; 2 tablespoons grated or shredded Parmesan cheese (optional); ½ teaspoon dried oregano; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon dried dill

This Greek-inspired dish combines juicy chicken meatballs seasoned with herbs and feta cheese, served over a bed of lemony orzo pasta. It’s a delightful meal that’s both satisfying and refreshing, perfect for any day of the week. Greek Chicken Meatballs with Lemon Orzo

Why You’ll Love This Recipe

I find this recipe incredibly easy to prepare, making it ideal for busy weeknights. The meatballs are packed with flavour from the herbs and feta, and the lemon orzo adds a bright, zesty contrast. Plus, it’s a one-skillet meal, which means fewer dishes to clean up afterward.

Ingredients

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

For the Greek Chicken Meatballs:

1 pound ground chicken
1 large egg
½ cup crumbled feta cheese, chopped small
1½ teaspoons dried oregano
1 teaspoon each: dried basil, onion powder, garlic powder, dried dill, dried parsley
½ teaspoon salt
½ teaspoon black pepper

For the Lemon Orzo:

1 cup dried orzo pasta (cook according to package instructions)
Zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons olive oil or melted butter
2 tablespoons grated or shredded Parmesan cheese (optional)
½ teaspoon each: dried oregano, garlic powder, salt, black pepper
¼ teaspoon dried dill

Directions

In a large bowl, I combine all the meatball ingredients and mix just until combined. Then, I form the mixture into 15 meatballs.
I heat 1 tablespoon of olive oil in a large pan over medium heat. Adding the meatballs, I ensure they have enough room to cook evenly. Using tongs, I continuously flip them until they’re fully browned, about 5-6 minutes.
I cover the pan with a lid and cook the meatballs for another 5-6 minutes until they’re fully cooked through, reaching an internal temperature of 165°F (74°C). Then, I remove them from heat and set them aside.
In a large bowl, I mix the cooked orzo with lemon zest, lemon juice, olive oil or melted butter, Parmesan cheese (if using), and the seasonings until fully combined.
I serve the cooked meatballs over the warm lemon orzo and enjoy!

Servings and Timing

This recipe yields approximately 5 servings. It takes about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes from start to finish.

Variations

Protein Swap: I sometimes use ground turkey or beef instead of chicken for a different flavour profile.
Herb Adjustments: Fresh herbs like parsley or dill can be used in place of dried ones for a more vibrant taste.
Cheese Options: If I don’t have feta on hand, I substitute with goat cheese or leave it out entirely for a dairy-free version.
Add Vegetables: Incorporating sautéed spinach or roasted red peppers into the orzo adds extra nutrients and colour.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave the dish for 1-2 minutes, adding a splash of water to keep the orzo moist. Alternatively, I reheat it on the stovetop over medium heat, stirring occasionally until warmed through.

FAQs

How can I make the meatballs more moist?

I ensure not to overcook the meatballs and use ground chicken with a bit of fat content. Adding the egg and feta cheese also helps retain moisture.

Can I prepare this dish ahead of time?

Yes, I often prepare the meatballs and cook the orzo in advance. I store them separately in the refrigerator and combine them when ready to serve.

Is there a gluten-free option for this recipe?

Absolutely. I substitute the orzo with gluten-free pasta or rice, and ensure all other ingredients are certified gluten-free.

What can I serve alongside this dish?

I like to serve it with a side of Greek salad or steamed vegetables for a complete meal.

Can I freeze the meatballs?

Yes, I freeze the cooked meatballs on a baking sheet until solid, then transfer them to a freezer bag. They can be stored for up to 3 months. I reheat them in the oven or microwave before serving.

Conclusion

This Greek Chicken Meatballs with Lemon Orzo recipe is a delightful combination of flavours and textures. It’s easy to prepare, versatile, and sure to become a favourite in your meal rotation. I enjoy making it for both casual dinners and special occasions.