I can’t wait to share my Greek chicken meatballs paired with lemon orzo, a simple take on Greek Dishes that uses pantry staples for easy weeknight cooking.

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I can’t get over how these Greek Chicken Meatballs with Lemon Orzo hit bright and savory at the same time. The ground chicken and crumbled feta mingle into little flavor bombs that feel both light and unexpectedly hearty, kind of like a dinner that knows how to surprise you.

As someone who makes a lot of Chicken Meatballs, this one sits right between weeknight simple and something you’d actually show off. It’s a top pick in my list of Greek Recipes because the lemon notes wake everything up, and somehow it makes you curious what other small tweaks could push it over the top.

Ingredients

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Ground chicken: Lean protein, low in carbs, keeps meatballs moist if you use thighs more flavor
Feta cheese: Salty tangy bite, adds creaminess, some protein, a bit of calcium and fat
Orzo pasta: Tiny rice shaped pasta, mostly carbs so great for energy, low fiber unless whole grain
Lemon: Bright sour flavor, adds freshness, vitamin C boost and balances the salty feta
Extra virgin olive oil: Healthy monounsaturated fats, helps browning and flavor, use moderate amounts cause calories
Parsley and dill: Fresh herbs add aroma, small vitamins and antioxidants, make dish taste brighter not sweet
Breadcrumbs and egg: Bind meatballs, breadcrumbs add carbs, egg adds protein and moisture

Ingredient Quantities

1 lb (450 g) ground chicken, preferably thighs or a mix for more flavor

1/3 cup (30–35 g) plain breadcrumbs

1/3 cup (50 g) crumbled feta cheese

1 large egg

2 garlic cloves, minced

1/4 cup (40 g) finely chopped red onion or shallot

2 tbsp chopped fresh parsley, plus extra for garnish

1 tbsp chopped fresh dill, or 1 tsp dried dill

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil

1 cup (200 g) orzo pasta

2 cups (480 ml) low sodium chicken broth

zest of 1 lemon

2 tbsp fresh lemon juice (about 1 lemon)

1/4 cup (30 g) crumbled feta for serving, optional

lemon wedges for serving, optional

freshly chopped parsley or dill for finishing, optional

How to Make this

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1. In a large bowl combine 1 lb ground chicken, 1/3 cup breadcrumbs, 1/3 cup crumbled feta, 1 beaten egg, 2 minced garlic cloves, 1/4 cup finely chopped red onion, 2 tbsp chopped parsley, 1 tbsp chopped dill (or 1 tsp dried), 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; mix with your hands just until combined, don’t overwork it or the meatballs get tough. If the mix feels too wet add a little more breadcrumbs, too dry add a tiny splash of broth or an extra egg, then chill 10 minutes to make shaping easier.

2. Shape the mixture into golf ball sized meatballs, about 1 to 1 1/4 inches each, using wet hands or a small scoop so they’re uniform and will cook evenly; place them on a plate.

3. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Brown the meatballs in batches so they have space, turning often, about 6 to 8 minutes total until nicely golden; transfer browned meatballs to a plate and keep the skillet drippings.

4. Add the 1 cup orzo to the skillet and toast it in the drippings for about 1 minute while stirring, this adds flavor and helps keep the orzo from getting mushy.

5. Pour in 2 cups low sodium chicken broth, the zest of 1 lemon and 2 tbsp fresh lemon juice, scraping up any brown bits from the bottom of the skillet; bring to a gentle simmer.

6. Nestle the meatballs back into the simmering orzo, reduce heat to low, cover and cook until the orzo is tender and meatballs are cooked through about 10 to 12 minutes. Stir once gently halfway, if the liquid gets low add a splash more broth or water.

7. Uncover, taste and adjust seasoning with salt and pepper, if the mixture is too loose simmer uncovered 1 to 2 minutes to thicken, if it’s too dry add a little broth. Stir in 2 tbsp more chopped parsley for brightness if you like.

8. Serve the lemon orzo topped with the meatballs, finish with extra 1/4 cup crumbled feta if using, extra chopped parsley or dill and lemon wedges on the side. Check meatballs reach 165 F internally if you want to be exact.

9. Quick tips: don’t overmix the meatball mix, chilling helps shape, use thighs or a mix for juicier meatballs, and you can bake the meatballs at 400 F for 15 to 20 minutes instead of pan searing if you prefer to skip the stovetop steps.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and measuring spoons
3. 1 cup liquid measuring cup
4. Chef’s knife and cutting board
5. Small scoop or tablespoon for shaping meatballs
6. Plate or rimmed baking sheet for chilling and resting
7. Large skillet, 10 to 12 inch
8. Wooden spoon or heatproof spatula
9. Tongs and an instant read thermometer (thermometer optional)

FAQ

Q: Can I swap ground chicken for turkey or chicken breast?
A: Yes, you can, but turkey or breast is leaner so the meatballs can get dry. Use dark meat or add 1 tbsp olive oil or an extra egg if you use breast, and watch the temp — cook to 165°F (74°C).

Q: My meatballs fall apart, what am I doing wrong?
A: Usually you need more binder and less handling. Use the 1/3 cup breadcrumbs and the egg, mix gently, chill the shaped balls 10–15 minutes, and wet your hands when rolling. Sear well on all sides before finishing in the broth so they hold together.

Q: Can I bake the meatballs instead of pan frying?
A: Absolutely. Bake at 400°F for about 15–18 minutes or until 165°F inside. If you want browner edges, give them a quick pan sear first, but baking straight on a sheet is fine and less messy.

Q: I don’t have orzo, what can I use instead, and how do I make the orzo creamier?
A: Couscous, small pasta shapes, or short-grain rice all work, but liquid amounts and cook time change. For creamier orzo stir in 1–2 tbsp butter or 1/4 cup Greek yogurt off the heat, or add a splash more broth and cook a minute longer; lemon zest helps it feel fresh.

Q: How long will leftovers keep and how do I reheat them?
A: In the fridge they last 3–4 days. Reheat gently in a skillet with a splash of broth, or in a 350°F oven 10–15 minutes till hot. Microwave works but can dry out the chicken, so add a bit of liquid.

Q: Can I make this ahead or freeze it?
A: Yes, make the meatballs ahead and freeze them raw or cooked. Flash-freeze on a tray then bag for up to 3 months. Thaw overnight and reheat in a 350°F oven, or add straight to simmering broth/orzo but give extra time to heat through.

Greek Chicken Meatballs With Lemon Orzo Recipe Substitutions and Variations

Ground chicken: ground turkey (a bit leaner so add 1 tbsp olive oil), ground pork (richer and juicier), crumbled firm tofu (press well and season for a vegetarian swap)
Breadcrumbs: panko (lighter, crispier texture), crushed crackers or matzo (easy pantry fix), almond meal (gluten free but makes meatballs a bit firmer)
Feta: goat cheese (similar tang but creamier), ricotta (milder and softer), grated Parmesan (saltier and nuttier if you want less tang)
Orzo: couscous (quick cook and fluffy), quinoa (gluten free and nutty, use slightly more broth), short grain rice (cook a bit longer and adjust liquid)

Pro Tips

1) Use dark meat or a mix for juicier meatballs and don’t overwork the mix — gently combine, chill 10 minutes, and use a small scoop or wet hands so they’re uniform and cook even.

2) Toast the orzo in the pan drippings till it smells nutty, then add hot broth so it hits a gentle simmer; low steady heat and only one gentle stir keeps the orzo from turning gluey.

3) Taste your feta before salting the whole dish, some blocks are very briny; save a little crumbly feta to finish the plate so you get bright, creamy bites rather than salt overload.

4) Make ahead friendly: brown or bake meatballs, cool and freeze on a sheet, then store in a bag. Reheat slowly in simmering broth or sauce so they stay tender, and always finish with fresh lemon and herbs for lift.

Greek Chicken Meatballs With Lemon Orzo Recipe

Recipe by James Level

0.0 from 0 votes

I can't wait to share my Greek chicken meatballs paired with lemon orzo, a simple take on Greek Dishes that uses pantry staples for easy weeknight cooking.

Servings

servings

Calories

602

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and measuring spoons
3. 1 cup liquid measuring cup
4. Chef’s knife and cutting board
5. Small scoop or tablespoon for shaping meatballs
6. Plate or rimmed baking sheet for chilling and resting
7. Large skillet, 10 to 12 inch
8. Wooden spoon or heatproof spatula
9. Tongs and an instant read thermometer (thermometer optional)

Ingredients

1 lb (450 g) ground chicken, preferably thighs or a mix for more flavor
1/3 cup (30–35 g) plain breadcrumbs
1/3 cup (50 g) crumbled feta cheese
1 large egg
2 garlic cloves, minced
1/4 cup (40 g) finely chopped red onion or shallot
2 tbsp chopped fresh parsley, plus extra for garnish
1 tbsp chopped fresh dill, or 1 tsp dried dill
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil
1 cup (200 g) orzo pasta
2 cups (480 ml) low sodium chicken broth
zest of 1 lemon
2 tbsp fresh lemon juice (about 1 lemon)
1/4 cup (30 g) crumbled feta for serving, optional
lemon wedges for serving, optional
freshly chopped parsley or dill for finishing, optional

Directions

In a large bowl combine 1 lb ground chicken, 1/3 cup breadcrumbs, 1/3 cup crumbled feta, 1 beaten egg, 2 minced garlic cloves, 1/4 cup finely chopped red onion, 2 tbsp chopped parsley, 1 tbsp chopped dill (or 1 tsp dried), 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; mix with your hands just until combined, don’t overwork it or the meatballs get tough. If the mix feels too wet add a little more breadcrumbs, too dry add a tiny splash of broth or an extra egg, then chill 10 minutes to make shaping easier.
Shape the mixture into golf ball sized meatballs, about 1 to 1 1/4 inches each, using wet hands or a small scoop so they’re uniform and will cook evenly; place them on a plate.
Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Brown the meatballs in batches so they have space, turning often, about 6 to 8 minutes total until nicely golden; transfer browned meatballs to a plate and keep the skillet drippings.
Add the 1 cup orzo to the skillet and toast it in the drippings for about 1 minute while stirring, this adds flavor and helps keep the orzo from getting mushy.
Pour in 2 cups low sodium chicken broth, the zest of 1 lemon and 2 tbsp fresh lemon juice, scraping up any brown bits from the bottom of the skillet; bring to a gentle simmer.
Nestle the meatballs back into the simmering orzo, reduce heat to low, cover and cook until the orzo is tender and meatballs are cooked through about 10 to 12 minutes. Stir once gently halfway, if the liquid gets low add a splash more broth or water.
Uncover, taste and adjust seasoning with salt and pepper, if the mixture is too loose simmer uncovered 1 to 2 minutes to thicken, if it’s too dry add a little broth. Stir in 2 tbsp more chopped parsley for brightness if you like.
Serve the lemon orzo topped with the meatballs, finish with extra 1/4 cup crumbled feta if using, extra chopped parsley or dill and lemon wedges on the side. Check meatballs reach 165 F internally if you want to be exact.
Quick tips: don’t overmix the meatball mix, chilling helps shape, use thighs or a mix for juicier meatballs, and you can bake the meatballs at 400 F for 15 to 20 minutes instead of pan searing if you prefer to skip the stovetop steps.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 353g
Total number of serves: 4
Calories: 602kcal
Fat: 31.1g
Saturated Fat: 10.7g
Trans Fat: 0.05g
Polyunsaturated: 2.9g
Monounsaturated: 13.3g
Cholesterol: 177mg
Sodium: 925mg
Potassium: 558mg
Carbohydrates: 45.9g
Fiber: 1.9g
Sugar: 1.1g
Protein: 30.4g
Vitamin A: 200IU
Vitamin C: 5mg
Calcium: 113mg
Iron: 1.8mg

Greek Chicken Meatballs With Lemon Orzo Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Greek Chicken Meatballs With Lemon Orzo Recipe Substitutions and Variations

Pro Tips