Tender Greek-style chicken meatballs paired with bright, lemony orzo tossed in feta and fresh herbs—this dish brings a burst of Mediterranean flavor to the table. It’s light yet satisfying, making it a perfect choice for a wholesome dinner that feels both comforting and fresh.
Why You’ll Love This Recipe
I love how these meatballs are packed with herbs and zesty lemon, giving them so much flavor without being heavy. The orzo is creamy from the feta and fragrant with fresh parsley and lemon juice, turning a simple side into something really special. This recipe is perfect when I want a balanced meal that’s still exciting. Plus, it’s oven-baked and quick to prep—ideal for busy weeknights or impressing guests with minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb ground chicken
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½ cup breadcrumbs
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¼ cup grated Parmesan cheese
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¼ cup finely chopped red onion
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2 cloves garlic, minced
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1 large egg
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2 tbsp fresh parsley, chopped
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1 tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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Zest of 1 lemon
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1 cup orzo pasta
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2 cups vegetable or chicken broth
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2 tbsp olive oil
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¼ cup feta cheese, crumbled
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¼ cup fresh parsley, chopped
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Juice of 1 lemon
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Salt and pepper, to taste
directions
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I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
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In a large bowl, I mix together ground chicken, breadcrumbs, Parmesan, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper until well combined.
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Then, I shape the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
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I bake the meatballs for 20–25 minutes, or until they’re golden brown and reach an internal temperature of 165°F (74°C).
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While the meatballs cook, I bring the broth to a boil in a saucepan and add the orzo. I cook it according to the package instructions—usually around 8–10 minutes—until it’s al dente.
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After draining any extra broth, I return the orzo to the pot, drizzle with olive oil, and stir in feta, chopped parsley, and lemon juice. I season it to taste with salt and pepper.
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I serve the meatballs over the lemon orzo, and if I have some on hand, I garnish with more parsley and lemon wedges.
Servings and timing
This recipe makes 4 servings.
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Prep time: 15 minutes
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Cook time: 45 minutes
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Total time: 1 hour
Variations
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I sometimes swap chicken with ground turkey for a leaner option.
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For a low-carb version, I skip the orzo and serve the meatballs with a cucumber and tomato salad.
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I add chopped spinach or zucchini into the meatball mixture when I want to sneak in more veggies.
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A dollop of tzatziki on the side gives it even more Mediterranean flair.
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If I’m going vegetarian, I make the orzo without the meatballs—it’s still flavorful on its own.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the meatballs and orzo in the microwave or a covered skillet over medium-low heat, adding a splash of broth or water to keep it moist. I avoid overheating to keep the meatballs from drying out. The orzo reheats beautifully and holds its flavor well.
FAQs
How do I keep the chicken meatballs from drying out?
I make sure not to overbake them and check for doneness at 165°F (74°C). Adding just enough breadcrumbs and egg helps keep them moist and tender.
Can I make this ahead of time?
Yes, I often prep the meatballs ahead and refrigerate them raw, then bake them fresh. The orzo can also be cooked in advance and reheated with a splash of broth.
What can I use instead of feta?
I sometimes use goat cheese or even crumbled ricotta salata for a milder flavor. Feta just gives it that nice salty tang.
Can I freeze the meatballs?
Absolutely. I bake them first, let them cool, then freeze in a single layer before transferring to a container. They reheat well straight from frozen.
Is this dish kid-friendly?
Yes, it’s mild, not spicy, and the lemony pasta is usually a hit with kids. I just leave out the red onion or feta if they’re picky.
Conclusion
This Greek chicken meatball and lemon orzo dish is one of my favorite ways to bring Mediterranean flavors into a weeknight dinner. It’s fresh, flavorful, and comes together in about an hour. Whether I’m feeding my family or hosting a casual dinner, it always impresses with minimal effort.
Print
Greek Chicken Meatballs with Lemon Orzo
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 4 servings
- Category: Dinner
- Method: Bake & Boil
- Cuisine: Greek / Mediterranean
- Diet: Halal
Description
Tender Greek‑style chicken meatballs served over bright lemon orzo, tossed with feta and fresh herbs.
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
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper; mix until well combined.
- Using your hands, form the mixture into ~1‑inch meatballs and place them on the prepared baking sheet, spacing evenly.
- Bake meatballs in the preheated oven for about 20‑25 minutes, until golden brown and internal temperature reaches 165°F (74°C).
- While meatballs bake, bring the broth to a boil in a saucepan. Add the orzo pasta and cook per package instructions (about 8‑10 minutes) until al dente.
- Drain any excess broth, return orzo to saucepan; drizzle with olive oil, add crumbled feta, chopped parsley, lemon juice; stir to combine. Season with salt & pepper to taste.
- Serve meatballs alongside or atop the lemon orzo. Garnish with additional parsley and lemon wedges if desired.
Notes
- You can use either chicken or vegetable broth depending on preference for richer flavor or vegetarian option for the orzo.
- If the meatball mixture feels too wet, add a bit more breadcrumbs; if too dry, a splash of broth helps.
- For even cooking, make sure meatballs are uniform in size (~1‑inch).
- Bring the meatballs to safe internal temp: 165°F / 74°C.
- Leftovers refrigerate well; reheat gently to avoid drying out the meatballs.
