I just made Greek chicken meatballs with lemon orzo that hit like a restaurant, so I’m shoving them into my Easy Mediterranean Diet Recipes rotation because they actually deliver.
I’m obsessed with these Greek chicken meatballs and don’t apologize. They hit that bright spot where juicy ground chicken meets punchy lemon and crumbled feta, and I want them on repeat.
I love how they pair with lemony orzo and make a weekday feel worth it. Greek Dishes like this are exactly why I keep a jar of oregano and parsley in the fridge.
But the best part is the mix of textures, fluffy orzo, salty feta, little pockets of herb. Messy plate, big fork.
That’s dinner I actually look forward to. No pretending it’s anything fancier.
Just real food.
Ingredients
- Ground chicken, it’s lean protein.
- Plain breadcrumbs give gentle crunch.
- Basically egg, it holds everything.
- Garlic, punchy aroma and bite.
- Grated onion, adds sweet moisture.
- Plus parsley, fresh herb brightness.
- Dill, lemony green note.
- Oregano, warm herbal backbone.
- Lemon zest, little citrus spark.
- Salt, brings out everything.
- Black pepper, subtle heat punch.
- Olive oil, browns meatballs nicely.
- Orzo, pasta comfort, rice shape.
- Broth adds savory cooking liquid.
- Butter, makes it creamy.
- Lemon juice, bright finishing tang.
- Feta, salty creamy crumble.
- Kalamata olives, briny pop option.
- Baby spinach, sneaks in greens.
- Extra parsley, pretty fresh garnish.
Ingredient Quantities
- 1 pound ground chicken, slightly packed
- 1/2 cup plain breadcrumbs (panko works good too)
- 1 large egg, beaten
- 3 garlic cloves, minced or smashed
- 1/4 cup finely grated onion or 2 tbsp finely chopped
- 2 tbsp fresh parsley, chopped plus extra for garnish
- 1 tbsp fresh dill, chopped or 1 tsp dried dill
- 1 tsp dried oregano
- 1 tsp lemon zest (about one small lemon)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp olive oil for frying
- 1 cup orzo pasta
- 2 cups low sodium chicken broth
- 1 tbsp butter (optional but makes it creamy)
- 2 tbsp fresh lemon juice (about half a lemon)
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives optional
- 2 cups baby spinach optional, roughly chopped
How to Make this
1. In a big bowl combine 1 pound ground chicken, 1/2 cup breadcrumbs, 1 beaten large egg, 3 minced garlic cloves, 1/4 cup finely grated onion (or 2 tbsp chopped), 2 tbsp chopped parsley, 1 tbsp chopped dill (or 1 tsp dried), 1 tsp dried oregano, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper; mix gently with your hands until just combined, don’t overwork it or the meatballs get tough.
2. Shape the mixture into roughly 1 to 1 1/4 inch meatballs, should make about 16 to 20 depending how big you roll them; set on a plate or baking sheet while you heat the pan.
3. Heat 2 tbsp olive oil in a large skillet over medium heat; brown the meatballs in batches so they have room, turning every 2 minutes until golden on all sides, about 6 to 8 minutes total. They don’t need to be fully cooked through yet.
4. Remove browned meatballs to a plate and lower heat to medium low; in the same skillet add 1 cup orzo and toast for 1 minute stirring to coat with oil and pick up all the browned bits, that adds flavor.
5. Pour in 2 cups low sodium chicken broth, bring to a simmer, cover and cook for about 8 to 10 minutes or until orzo is tender and most of the liquid is absorbed. If it looks dry before the orzo is done add a splash more broth or water.
6. Stir in 1 tbsp butter if using and 2 tbsp fresh lemon juice, then nestle the browned meatballs back into the pan on top of the orzo, cover and simmer gently for 4 to 6 more minutes until meatballs reach 165°F or are cooked through.
7. Off the heat fold in 1/3 cup crumbled feta and 1/4 cup chopped kalamata olives if using; also stir in 2 cups roughly chopped baby spinach if you want extra greens, it wilts quickly from the residual heat.
8. Taste and adjust seasoning with more salt, pepper or lemon juice as needed; if the orzo seems dry add a splash of broth or a drizzle of olive oil to loosen it.
9. Serve hot sprinkled with extra chopped parsley and a little more feta, and dig in. Leftovers keep well refrigerated for 2 to 3 days and reheat gently with a splash of broth.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Box grater or microplane (for the onion and lemon zest)
4. Large skillet (nonstick or stainless)
5. Spatula or tongs for turning meatballs
6. Baking sheet or large plate to hold rolled meatballs
7. Wooden spoon or heatproof spoon for toasting and stirring the orzo
8. Instant read thermometer to check meatball doneness
FAQ
Greek Chicken Meatballs With Lemon Orzo Recipe Substitutions and Variations
- Ground chicken: swap with ground turkey for a very similar lean texture, or use ground lamb for a richer, more Mediterranean flavor (will be fattier so drain if needed).
- Breadcrumbs: use crushed saltines or plain crackers if you dont have breadcrumbs, or quick oats pulsed in a blender for a slightly chewier binder.
- Chicken broth: replace with low sodium vegetable broth to keep it meat-free, or use water plus 1 tsp chicken bouillon if thats what you have on hand.
- Feta cheese: goat cheese or ricotta make nice stand-ins if you want a creamier dot of tang, or omit and stir in a splash more lemon for brightness.
Pro Tips
1) Don’t overwork the meat, seriously. Mix just until it holds together. If you keep squishing it the meatballs get dense and rubbery. If you can, mix with a fork or two fingers instead of your whole hand.
2) Chill the formed meatballs for 15 to 30 minutes before cooking. They hold their shape better and brown more evenly. If you’re short on time a quick 10 minute chill in the freezer helps too.
3) Toast the orzo in the pan first and scrape up those browned bits. That one minute of toasting adds a ton of flavor. Also keep an eye on liquid while it simmers, add a splash of broth if it looks too dry.
4) Use a thermometer or cut one open to check doneness. Ground chicken needs 165°F, but overcooking makes it dry. Finish cooking the meatballs gently in the covered pan with the orzo so they stay moist.
5) Brighten it at the end. Stir in lemon juice, a pat of butter and the feta off the heat to keep the cheese creamy, then taste for salt. Leftovers reheat well with a splash of broth or olive oil so it doesn’t dry out.
Greek Chicken Meatballs With Lemon Orzo Recipe
I just made Greek chicken meatballs with lemon orzo that hit like a restaurant, so I’m shoving them into my Easy Mediterranean Diet Recipes rotation because they actually deliver.
4
servings
629
kcal
Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Box grater or microplane (for the onion and lemon zest)
4. Large skillet (nonstick or stainless)
5. Spatula or tongs for turning meatballs
6. Baking sheet or large plate to hold rolled meatballs
7. Wooden spoon or heatproof spoon for toasting and stirring the orzo
8. Instant read thermometer to check meatball doneness
Ingredients
-
1 pound ground chicken, slightly packed
-
1/2 cup plain breadcrumbs (panko works good too)
-
1 large egg, beaten
-
3 garlic cloves, minced or smashed
-
1/4 cup finely grated onion or 2 tbsp finely chopped
-
2 tbsp fresh parsley, chopped plus extra for garnish
-
1 tbsp fresh dill, chopped or 1 tsp dried dill
-
1 tsp dried oregano
-
1 tsp lemon zest (about one small lemon)
-
1/2 tsp salt, plus more to taste
-
1/4 tsp black pepper
-
2 tbsp olive oil for frying
-
1 cup orzo pasta
-
2 cups low sodium chicken broth
-
1 tbsp butter (optional but makes it creamy)
-
2 tbsp fresh lemon juice (about half a lemon)
-
1/3 cup crumbled feta cheese
-
1/4 cup chopped kalamata olives optional
-
2 cups baby spinach optional, roughly chopped
Directions
- In a big bowl combine 1 pound ground chicken, 1/2 cup breadcrumbs, 1 beaten large egg, 3 minced garlic cloves, 1/4 cup finely grated onion (or 2 tbsp chopped), 2 tbsp chopped parsley, 1 tbsp chopped dill (or 1 tsp dried), 1 tsp dried oregano, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper; mix gently with your hands until just combined, don’t overwork it or the meatballs get tough.
- Shape the mixture into roughly 1 to 1 1/4 inch meatballs, should make about 16 to 20 depending how big you roll them; set on a plate or baking sheet while you heat the pan.
- Heat 2 tbsp olive oil in a large skillet over medium heat; brown the meatballs in batches so they have room, turning every 2 minutes until golden on all sides, about 6 to 8 minutes total. They don’t need to be fully cooked through yet.
- Remove browned meatballs to a plate and lower heat to medium low; in the same skillet add 1 cup orzo and toast for 1 minute stirring to coat with oil and pick up all the browned bits, that adds flavor.
- Pour in 2 cups low sodium chicken broth, bring to a simmer, cover and cook for about 8 to 10 minutes or until orzo is tender and most of the liquid is absorbed. If it looks dry before the orzo is done add a splash more broth or water.
- Stir in 1 tbsp butter if using and 2 tbsp fresh lemon juice, then nestle the browned meatballs back into the pan on top of the orzo, cover and simmer gently for 4 to 6 more minutes until meatballs reach 165°F or are cooked through.
- Off the heat fold in 1/3 cup crumbled feta and 1/4 cup chopped kalamata olives if using; also stir in 2 cups roughly chopped baby spinach if you want extra greens, it wilts quickly from the residual heat.
- Taste and adjust seasoning with more salt, pepper or lemon juice as needed; if the orzo seems dry add a splash of broth or a drizzle of olive oil to loosen it.
- Serve hot sprinkled with extra chopped parsley and a little more feta, and dig in. Leftovers keep well refrigerated for 2 to 3 days and reheat gently with a splash of broth.
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: 375g
- Total number of serves: 4
- Calories: 629kcal
- Fat: 29.3g
- Saturated Fat: 8g
- Trans Fat: 0.13g
- Polyunsaturated: 1.5g
- Monounsaturated: 15g
- Cholesterol: 134mg
- Sodium: 350mg
- Potassium: 362mg
- Carbohydrates: 51g
- Fiber: 2.5g
- Sugar: 1.5g
- Protein: 37.3g
- Vitamin A: 750IU
- Vitamin C: 7.5mg
- Calcium: 55mg
- Iron: 1.5mg