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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
Cook Time 25 minutes
Total Time 40 minutes
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.