Greek Chicken Meatballs And Lemon Orzo

This is dinner that tastes like sunshine. Juicy Greek-ish chicken meatballs packed with herbs and garlic, stacked on a cozy pile of lemony, feta-slicked orzo that eats like a creamy risotto but without the stress. It’s bright, salty, tangy, a little silky from the feta, and the whole thing takes around 30 minutes, which is the magic number when the day’s been… a day.

My husband is obsessed. Like, I-make-a-double-batch-and-he-still-asks-if-there’s-more obsessed. The first time I made this, we were eating standing at the counter, scooping meatballs straight from the skillet into bowls like goblins, and now it’s a Tuesday ritual. Our kid does the classic “I only like noodles” routine, then proceeds to steal half my meatballs. Fine. I see you. I respect it.

How to Make It

Grab a bowl and throw in ground chicken, grated onion (it disappears but keeps everything juicy), garlic, lemon zest, oregano, dill or parsley—whatever you’ve got—plus an egg and a handful of breadcrumbs. Salt it like you mean it. Mix gently with your hands. If it’s sticky, oil your hands and keep going.

Heat a slick of olive oil in a big skillet. Scoop little golf balls of chicken in there and let them brown. Don’t fidget. When they lift easily, flip. Splash a tablespoon of water, lid on, and let them steam to juicy-town until they hit 165°F.

Meanwhile, orzo time. Toast the orzo in butter or olive oil with a clove of garlic till it smells nutty. Pour in warm chicken broth (or water + a bouillon cube), stir, and let it simmer. When it’s just shy of done, stir in lemon juice, more zest, a handful of spinach if you want greens, and a crumble of feta. It goes glossy and a little creamy, like a weeknight risotto that minds its own business.

Pile bowls with the lemon orzo, top with meatballs, hit it with more dill and a squeeze of lemon. If you’re an overachiever, dollop with yogurt or tzatziki. If you’re not, high five—still great.

✔Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– Ground chicken: Go for 93% lean or similar. Too lean = sad, dry meatballs. The grated onion keeps it juicy.
– Orzo: Tiny pasta shaped like rice; cooks fast and gets creamy if you stir in feta at the end. Don’t overcook or it bloats.
– Lemon: Zest in the meatballs, juice in the orzo. Zest first, then juice—ask me how many times I’ve chased a slippery half-lemon.
– Feta: Salty, melty little pops. Crumble it yourself if you can—pre-crumbled can be dry.
– Fresh herbs (dill/parsley/mint): Dill makes it taste “Greek restaurant” official. Parsley is clean and bright. Mint is fun if you’re feeling wild.
– Breadcrumbs or panko: Holds the meatballs together. Gluten-free crumbs totally work; I’ve done it and no one noticed.
– Egg: The binder. Skip it and the meatballs may moonwalk around the pan and fall apart.
– Garlic + onion: Grate the onion, mince the garlic. Burned garlic in the pan? Toss and start over—bitter city.
– Chicken broth: Gives the orzo flavor. Water works in a pinch; just taste and adjust salt.
– Baby spinach (optional): Stir in at the end so it just wilts. Instant color and vitamins without being bossy.
– Greek yogurt/tzatziki (optional): A cool, tangy dollop on top if you want extra creaminess.

✔Recipe Steps

1. Mix meatballs: Combine 1 lb ground chicken, 1 grated small onion, 2 minced garlic cloves, 1 egg, 1/2 cup breadcrumbs, 1 tsp dried oregano, 2 tbsp chopped dill/parsley, 1 tsp lemon zest, 1 tsp kosher salt, and 1/2 tsp pepper.
2. Form and brown: Oil hands, roll 16 meatballs, sear in 1–2 tbsp olive oil over medium until golden on two sides.
3. Finish cooking: Add a splash of water, cover, and cook 5–7 minutes until centers reach 165°F; keep warm.
4. Toast orzo: In a saucepan, warm 1 tbsp butter or olive oil; sauté 1 minced garlic clove 30 seconds, add 1 1/2 cups orzo, and toast 1–2 minutes.
5. Simmer and finish: Stir in 3 cups warm broth; simmer, stirring, 8–10 minutes until al dente; stir in 1/4–1/3 cup lemon juice, more zest to taste, 2 cups spinach (optional) to wilt, and 1/2 cup crumbled feta.
6. Serve: Spoon lemon orzo into bowls, top with meatballs, fresh herbs, extra feta, and lemon wedges.

What to Serve It With

– A chunky Greek salad with tomatoes, cucumbers, olives, and red onion.
– Warm pita or garlicky flatbread for scooping.
– Roasted green beans or asparagus with a squeeze of lemon.
– A quick tzatziki or just plain Greek yogurt with olive oil and pepper.

✔Tips & Mistakes

– Don’t overmix the meat—gentle hands keep it tender.
– If the meat feels sticky, oil your hands or chill the mix for 10 minutes.
– Taste your broth before adding salt; feta brings salt, too.
– Orzo too thick? Splash in more hot broth or water at the end.
– Orzo too tart? Swirl in a knob of butter or a pinch of sugar/honey to balance.
– Meatballs sticking? Let them get a crust before flipping—they’ll release when ready.

✔Storage Tips

Fridge: Pack leftovers in lidded containers for up to 4 days. Reheat gently with a splash of water or broth to wake the orzo back up.
Freezer: Meatballs freeze like champs (up to 3 months). Orzo is okay-but-not-stellar after freezing—doable for meal prep, just add extra liquid when reheating.
Cold snack confession: The orzo is excellent straight from the fridge. Breakfast? Throw a fried egg on top and call it a power move.

✔Variations and Substitutions

– Use turkey, pork, or lamb for the meatballs; adjust salt and spices as needed.
– Go gluten-free with GF breadcrumbs and swap orzo for rice or quinoa.
– Dairy-free? Skip feta and dollop with a lemony, olive-oil yogurt alternative—or add olives/capers for briny pop.
– Add-ins: Sun-dried tomatoes, roasted red peppers, or olives stirred into the orzo are all dreamy.
– Herb swaps: No dill? Use parsley + a little mint. Dried herbs are fine—use about 1/3 of the fresh amount.
– Balance the lemon: If it’s too tangy, swirl in butter or a tiny squeeze of honey (honey ↔ sugar both work).
– Pantry spin: No broth? Use salted pasta water. No orzo? Try small pasta like ditalini or couscous. For any soy-sauce situation on the side (like a quick veggie sauté), tamari ↔ soy sauce is a clean swap.

Write me the frequently asked questions and answers Greek Chicken Meatballs And Lemon Orzo in the same way as the example below.

Frequently Asked Questions

Greek Chicken Meatballs And Lemon Orzo

Zesty Greek-style chicken meatballs simmered with lemony, buttery orzo and wilted spinach. Fresh dill, oregano, parsley, and feta bring bright Mediterranean flavor to a cozy one-pan dinner.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb ground chicken
• ▢ 0.5 cup panko breadcrumbs
• ▢ 1 egg large
• ▢ 3 clove garlic minced
• ▢ 0.5 cup yellow onion grated
• ▢ 1 tbsp lemon zest
• ▢ 2 tbsp fresh dill chopped
• ▢ 1 tsp dried oregano
• ▢ 1.25 tsp kosher salt for meatballs
• ▢ 0.5 tsp black pepper for meatballs
• ▢ 0.25 tsp red pepper flakes optional
• ▢ 0.5 cup feta cheese crumbled, plus more for serving
• ▢ 2 tbsp olive oil for searing
• ▢ 1.5 cup orzo dry
• ▢ 3 cup low-sodium chicken broth
• ▢ 2 clove garlic minced, for orzo
• ▢ 3 tbsp lemon juice fresh
• ▢ 1 tsp lemon zest for orzo
• ▢ 2 tbsp unsalted butter
• ▢ 3 cup baby spinach lightly packed
• ▢ 0.25 cup fresh parsley chopped, plus more for garnish
• ▢ 0.5 tsp kosher salt for orzo
• ▢ 0.25 tsp black pepper for orzo
• ▢ 1 lemon cut into wedges, for serving
• ▢ 1 tbsp extra-virgin olive oil for finishing, optional

Instructions

Preparation Steps

• In a large bowl, combine ground chicken, panko, egg, 3.0 cloves minced garlic, grated onion, 1.0 tbsp lemon zest, dill, oregano, 1.25 tsp salt, 0.5 tsp pepper, red pepper flakes, and 0.25 cup of the feta. Mix gently until just combined.
• Scoop and roll into golf-ball-sized meatballs (about 16). Chill in the refrigerator for 10 minutes while you heat the pan.
• Heat 2.0 tbsp olive oil in a large deep skillet over medium-high heat. Sear meatballs in batches until browned on 2 sides, about 4 to 5 minutes total. Transfer to a plate (they will finish cooking in the orzo).
• Reduce heat to medium. In the same skillet, add 2.0 cloves minced garlic and cook until fragrant, about 30 seconds.
• Stir in dry orzo and toast for 1 minute, coating it in the pan drippings.
• Pour in chicken broth, 0.5 tsp salt, and 0.25 tsp pepper. Bring to a simmer, scraping up any browned bits.
• Nestle the browned meatballs into the orzo. Cover and simmer on medium-low, stirring occasionally to keep the orzo from sticking, until the orzo is al dente and meatballs register 165°F, about 10 to 12 minutes.
• Turn off heat. Stir in butter, lemon juice, and 1.0 tsp additional lemon zest until glossy. Fold in spinach to wilt and the parsley.
• Sprinkle remaining feta over the top. Cover and rest 2 to 3 minutes to let flavors meld and the orzo thicken slightly.
• Drizzle with extra-virgin olive oil if desired. Serve with lemon wedges and additional parsley or feta.

Notes

For lighter meatballs, avoid overmixing the chicken. If the orzo thickens too much as it sits, splash in a bit of warm broth or water to loosen before serving.