Greek Chicken Meatballs With Lemon Orzo Recipe Beats Takeout Every Time!

Juicy, herb-packed chicken meatballs meet zesty lemon orzo in a Mediterranean-inspired dish that’s as easy to make as it is satisfying. Think bright flavors, golden sear, and a touch of creamy comfort—like a sunset dinner on a Greek island, minus the airfare.

You’ll get perfectly browned meatballs with hints of garlic, dill, and oregano—all soaked up by tender orzo that’s kissed with lemon and olive oil. It tastes just as with our other refreshing favorites—Hugo Spritz and Brazilian Lemonade—but in savory dinner form.

This is a dish that feels restaurant-worthy but comes together fast enough for a Tuesday night. Whether you’re plating it up for friends or meal-prepping for the week, it hits every note: fresh, hearty, and full of global soul.

Perfect For Summer Dinners!

• The flavor? Bright, juicy, and deeply satisfying—like a vacation in a bowl.
• The first time I made this, I was shocked by how fast it came together—it’s now my favorite “fakeaway” meal when I want flavor without waiting for delivery.
• I started packing this in weekday lunches and noticed it keeps well and actually gets better the next day—huge win for meal prep lovers.
• Swapping out breadcrumbs for almond flour gave the meatballs a lighter texture, and now I alternate depending on the mood—it’s versatile like that.
• It became part of my summer dinner rotation when I realized it’s filling but doesn’t leave you feeling heavy, perfect for warm nights and lighter eating goals.

Greek Chicken Meatballs With Lemon Orzo Recipe

Greek Chicken Meatballs With Lemon Orzo is a bright, satisfying dish featuring juicy seared chicken meatballs served over creamy, lemon-kissed orzo. Finished with tangy feta and fresh parsley, it’s a flavorful Mediterranean-inspired meal that feels both comforting and refreshingly light.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Greek

Servings 4 people

Calories 409 kcal

Equipment

• Mixing bowl
• Rubber spatula or clean hands
• Measuring spoons and cups
• Sharp knife and cutting board
• Large skillet with lid
• Tongs or spatula for turning meatballs
• Saucepan or second skillet (if needed)
• Serving platter or bowls

Ingredients

  

Lemon Orzo

• 1 cup orzo pasta
• ⅓ cup crumbled feta cheese
• 2 cups chicken broth
• Juice of 1 lemon
• 1 tbsp extra virgin olive oil
• Fresh parsley chopped, for garnish
• Salt to taste

Chicken Meatballs

• 1 lb ground chicken dark meat is juicier and more flavorful; white meat is leaner
• ¼ cup feta cheese crumbled
• ¼ cup fresh parsley chopped
• ½ tbsp onion powder scallion finely chopped, or red onion
• 1 tbsp extra virgin olive oil
• ½ tsp freshly cracked pepper
• ¼ cup finely chopped walnuts or pecans or ⅓ cup almond flour
• 3 clove garlic minced
• 1 tsp ground cumin
• 2 tsp dried oregano or fresh oregano
• Zest of 1 lemon
• 2 tsp fresh dill chopped
• ½ tsp salt

Instructions

 

• In a bowl, combine all the meatball ingredients using a rubber spatula or your hands until well mixed.
  
• Shape the mixture into 1½- to 2-inch meatballs and sprinkle lightly with salt.
  
• Heat olive oil in a large skillet over medium heat.
  
• Add the meatballs and sear for 3–4 minutes until browned on all sides.
  
• Cover the skillet and cook for another 5–6 minutes until the meatballs are cooked through (but not dry).
• Remove the meatballs from the skillet and set them aside.
  
• In the same skillet, pour in chicken broth and bring it to a boil.
  
• Add the orzo and cook for 8–10 minutes, stirring occasionally, until tender.
• Stir in lemon juice and olive oil until the orzo is evenly coated.
  
• Serve the orzo with the meatballs on top, then sprinkle with crumbled feta and garnish with fresh parsley.
  

Notes

• Lightly oil your hands when forming the meatballs to prevent sticking.
• Use freshly squeezed lemon juice for the best flavor boost in the orzo.
• If orzo sticks during cooking, stir it occasionally to ensure even texture.

Variations To Help You Customize This Dish!

1. Make it Grain-Free: Swap orzo with cauliflower rice or zucchini noodles for a low-carb, grain-free option.
2. Spice It Up: Add red pepper flakes or a pinch of cayenne to the meatball mix or drizzle hot sauce over the finished dish.
3. Go Dairy-Free: Omit the feta or use a plant-based alternative to make it dairy-free without sacrificing creaminess.
4. Add Veggies: Stir in sautéed spinach, cherry tomatoes, or roasted bell peppers into the orzo for extra color, texture, and nutrients.