How To Make Savory Greek Chicken Meatballs with Zesty Lemon Orzo
If you crave Mediterranean flavor but want a meal that’s both comforting and bright, Savory Greek Chicken Meatballs with Zesty Lemon Orzo is your new go-to. This recipe combines tender, juicy chicken meatballs seasoned with aromatic herbs, garlic, and tangy feta, all served atop a bed of perfectly cooked orzo tossed with fresh lemon, herbs, and a hint of olive oil. Each bite delivers a symphony of savory and citrusy notes, transporting your kitchen to a sun-drenched Greek taverna—no passport required.
Whether you’re meal-prepping for the week or planning a relaxed dinner with friends, this dish is healthy, high in protein, and easy to adapt for family or special occasions. Plus, everything can be prepared ahead and assembled just before serving, making it as practical as it is delicious.
Overview of Greek Chicken Meatballs with Zesty Lemon Orzo
This dish delivers everything you want in a modern Mediterranean meal:
- Juicy Greek chicken meatballs—flavored with classic Greek herbs, garlic, lemon zest, and crumbled feta for savory depth and creaminess.
- Zesty lemon orzo—a simple, quick-cooking pasta made vibrant with fresh lemon juice, zest, chopped parsley, and a splash of extra virgin olive oil.
The recipe is weeknight-friendly, yet beautiful and impressive enough for guests. The meatballs are baked, not fried, for a lighter and easier approach, and the whole dish comes together in under an hour. Serve with a crisp Greek salad or roasted vegetables for a complete, wholesome Mediterranean feast.
Ingredients
For the Greek Chicken Meatballs
- 1 1/4 lbs (570g) ground chicken (preferably a mix of breast and thigh)
- 1/2 cup crumbled feta cheese
- 1/3 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
- 2–3 cloves garlic, minced
- Zest of 1 lemon
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon extra virgin olive oil (for drizzling)
For the Zesty Lemon Orzo
- 1 1/2 cups (285g) orzo pasta
- 3 cups low-sodium chicken broth (or water)
- 2 tablespoons extra virgin olive oil
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
For Serving (Optional)
- Extra feta cheese, crumbled
- Lemon wedges
- Chopped fresh herbs (parsley, dill, oregano)
- Cherry tomatoes, halved
- Sliced cucumber or Greek salad
How To Make Savory Greek Chicken Meatballs with Zesty Lemon Orzo
This recipe is all about maximizing flavor with fresh ingredients and straightforward technique. Here’s how to bring it together:
Instructions
1. Prep and Mix the Meatballs
- Preheat Oven:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil and lightly brush with olive oil. - Combine Ingredients:
In a large bowl, add ground chicken, feta, breadcrumbs, egg, milk, parsley, dill, oregano, garlic, lemon zest, onion powder, salt, and pepper. Use a fork or your hands to gently mix until just combined—don’t overmix, or the meatballs will be tough. - Shape Meatballs:
Using damp hands or a small scoop, form the mixture into 1.5-inch (about golf ball-sized) meatballs. You should get about 18–20 meatballs. Place on the prepared baking sheet. - Drizzle and Bake:
Drizzle meatballs lightly with olive oil. Bake for 18–22 minutes, or until cooked through (internal temp 165°F/74°C) and lightly golden. For extra browning, broil for the last 2–3 minutes.
2. Make the Zesty Lemon Orzo
- Cook Orzo:
While the meatballs bake, bring broth or water to a boil in a large saucepan. Add orzo and a big pinch of salt. Cook according to package directions (about 8–10 minutes), stirring often, until al dente. - Drain and Flavor:
Drain any excess liquid if needed. Immediately toss hot orzo with olive oil, lemon zest, lemon juice, parsley, dill (if using), salt, and pepper. Taste and adjust seasoning or lemon to your liking.
3. Serve
- Assemble Plates:
Spoon a generous serving of lemon orzo onto each plate. Top with 3–4 chicken meatballs. Sprinkle with extra feta and fresh herbs. Add tomatoes, cucumber, and lemon wedges on the side for color and crunch. - Optional Drizzle:
For extra richness, drizzle with more olive oil or a spoonful of tzatziki.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–5 servings (makes about 18–20 meatballs)
Nutrition Information (per serving, 1/4 of recipe)
- Calories: 420
- Protein: 30g
- Carbohydrates: 36g
- Fat: 17g
- Saturated Fat: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 810mg
(Nutrition varies based on add-ons and cheese.)
Chef’s Tips & Variations
- Make Ahead: Form meatballs up to a day in advance and refrigerate, or freeze raw on a tray and transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 5–7 minutes to cook time.
- Alternative Proteins: Try ground turkey or lamb for a different Greek twist.
- Dairy-Free: Use dairy-free feta and unsweetened milk alternative.
- Add Veggies: Stir sautéed spinach, zucchini, or sun-dried tomatoes into the orzo.
- Sauce It Up: Serve with tzatziki, hummus, or a dollop of Greek yogurt.
Serving Suggestions
- Pair with a Greek salad (cucumber, tomato, red onion, olives, feta, and a lemon-oregano vinaigrette).
- Serve with grilled or roasted vegetables—eggplant, zucchini, bell peppers.
- Pack leftovers for lunch, with extra lemon wedges and fresh herbs.
- Make pita wraps: tuck orzo, meatballs, and veggies in warm pita bread with a spoonful of tzatziki.
Storage and Reheating
- Fridge: Store meatballs and orzo separately in airtight containers for up to 4 days.
- Freeze: Meatballs freeze beautifully—just thaw and reheat in the oven or microwave.
- Reheat: Warm orzo with a splash of water or broth to revive its texture.
Brief Recipe Card
Savory Greek Chicken Meatballs with Zesty Lemon Orzo
Ingredients:
- Ground chicken, feta, panko, egg, milk, parsley, dill, oregano, garlic, lemon zest, onion powder, salt, pepper, olive oil (meatballs)
- Orzo, chicken broth, olive oil, lemon zest and juice, parsley, dill, salt, pepper (orzo)
How To Make:
- Mix all meatball ingredients, form into balls, and bake at 425°F for 18–22 min.
- Cook orzo in broth, then toss hot with olive oil, lemon zest, juice, herbs, salt, and pepper.
- Serve meatballs over orzo, with feta, herbs, and fresh veggies.
Cook Time: 25 min | Prep Time: 20 min | Total: 45 min | Servings: 4–5
Nutrition: 420 Cal, 30g protein, 36g carbs, 17g fat per serving.
Final Thoughts
Savory Greek Chicken Meatballs with Zesty Lemon Orzo is a celebration of Mediterranean flavors—simple, nourishing, and vibrant. This meal is equally suited to meal prep, busy weeknights, or a festive dinner with friends. Let the freshness of lemon, herbs, and olive oil bring your table to life, and don’t forget a generous sprinkle of feta. Enjoy!
