If you are craving a dish that bursts with bright Mediterranean flavors while staying wonderfully comforting, this Greek Chicken Meatballs with Lemon Orzo Recipe will quickly become one of your favorites. Juicy chicken meatballs packed with fragrant oregano and tangy feta pair perfectly with zesty lemon-infused orzo pasta. Each bite offers a delightful balance of savory, herbaceous, and fresh citrus notes that make this meal feel both special and incredibly satisfying. Plus, it’s an effortless dinner that comes together in just about 35 minutes, making it a go-to for busy weeknights or casual weekend feasts.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients is all it takes to create this vibrant dish. Each component plays a key role in building layers of flavor and texture, from the creamy feta in the meatballs to the bright lemon zest that wakes up the orzo pasta.
- 1 lb ground chicken: The lean protein base that keeps the meatballs tender and tasty.
- 1/2 cup breadcrumbs: Adds body and helps the meatballs hold their shape perfectly.
- 1 egg: Acts as a binder to keep the meatballs moist and cohesive.
- 1 tsp oregano: Offers an earthy, traditional Greek herb flavor.
- 1/2 cup feta cheese, crumbled: Brings a salty, creamy punch that elevates the meatballs.
- 2 tbsp parsley, chopped: Adds a fresh, herbaceous touch and beautiful color.
- 1 tbsp olive oil: Used to dress the orzo and enhance its silky texture.
- Salt and pepper, to taste: Simple but essential seasonings that bring all the flavors together.
- 1/2 cup orzo pasta: The small, rice-shaped pasta that soaks up the lemony sauce perfectly.
- 1 lemon, juiced: Provides vibrant acidity that brightens the entire dish.
How to Make Greek Chicken Meatballs with Lemon Orzo Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready to perfectly bake your meatballs to juicy perfection.
Step 2: Make the Meatballs
In a large bowl, combine the ground chicken, breadcrumbs, egg, oregano, crumbled feta, chopped parsley, salt, and pepper. Mix gently until everything is evenly incorporated without overworking the meat. Then, form the mixture into evenly sized meatballs—about one to two inches in diameter works best for baking.
Step 3: Bake the Meatballs
Place the meatballs on a baking sheet lined with parchment paper or a lightly greased surface. Bake for about 20 minutes, or until they are cooked all the way through and lightly golden on the outside. The aroma filling your kitchen at this point is pretty irresistible!
Step 4: Cook the Orzo
While the meatballs are baking, cook your orzo pasta according to the package instructions—typically a quick few minutes in boiling salted water. Once cooked, drain the orzo and toss it with the olive oil, fresh lemon juice, and a pinch of salt. This simple dressing turns the orzo into a bright, silky base that complements the meatballs perfectly.
Step 5: Assemble the Dish
To plate, simply spoon the lemony orzo onto each plate and nestle the warm chicken meatballs on top. This Greek Chicken Meatballs with Lemon Orzo Recipe shines when served straight away, warm and bursting with fresh flavors.
How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe
Garnishes
To elevate the presentation and flavor, sprinkle extra crumbled feta and freshly chopped parsley over the finished dish. A few lemon wedges on the side add a pop of color and allow everyone to adjust the citrus brightness to their liking.
Side Dishes
Crisp Greek salads, roasted vegetables like zucchini or bell peppers, and warm pita bread all pair especially well with this dish. These accompaniments add crunch, freshness, and a variety of textures to make your meal thoroughly satisfying.
Creative Ways to Present
For a fun twist, serve the meatballs and lemon orzo in individual bowls topped with a dollop of creamy tzatziki sauce. Alternatively, thread the meatballs onto skewers as a playful appetizer alongside the pasta on the side to turn this into a family-friendly party dish that’s as delightful to eat as it is to serve.
Make Ahead and Storage
Storing Leftovers
Any leftover Greek Chicken Meatballs with Lemon Orzo Recipe can be stored in an airtight container in the refrigerator for up to three days. Keep the meatballs and orzo together or in separate containers to maintain the best texture.
Freezing
Both the cooked meatballs and orzo freeze well. Arrange the meatballs on a tray to freeze them individually first, then transfer to a freezer-safe bag or container. The orzo can be frozen in a separate container. They’ll keep fresh for up to two months.
Reheating
To reheat, warm the meatballs gently in the oven or microwave until heated through. The orzo reheats best in a skillet with a splash of water or olive oil to restore some moisture and prevent sticking. Avoid overheating to keep the flavors vibrant and textures inviting.
FAQs
Can I use ground turkey instead of chicken in this recipe?
Absolutely! Ground turkey is a fantastic substitute that will offer a similar mild flavor and lean texture. Just be sure to adjust cooking times slightly as turkey can vary in moisture content.
Is it possible to make these meatballs gluten-free?
Yes! Swap out traditional breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The meatballs will still hold their shape and taste delicious without compromising the texture.
Can I prepare the meatballs ahead of time and bake later?
Definitely. You can mix and shape the meatballs, then refrigerate them for up to 24 hours before baking. This makes meal prep super convenient.
What is the best way to cook orzo for this recipe?
Boil the orzo in plenty of salted water until just tender, usually 7 to 9 minutes depending on the brand. Drain well and immediately toss with olive oil and lemon juice to prevent sticking and enhance flavor.
Can I add other herbs to the meatballs?
Of course! Fresh mint, dill, or thyme can add unique, fresh twists. Just keep the quantities balanced so the feta and oregano remain the stars of the show.
Final Thoughts
This Greek Chicken Meatballs with Lemon Orzo Recipe is a wonderful way to bring Mediterranean sunshine to your dinner table any night of the week. It’s simple enough to whip up quickly yet special enough to impress family and friends with its fresh flavors and satisfying textures. Once you try it, you might just find yourself making it over and over again, enjoying every bright, herby bite.
Print
Greek Chicken Meatballs with Lemon Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Chicken Meatballs with Lemon Orzo offer a delightful Mediterranean-inspired meal featuring tender, savory meatballs baked to perfection and served atop a bright, citrusy orzo pasta. The combination of feta cheese, fresh herbs, and tangy lemon juice creates a flavorful and satisfying dish perfect for a quick weeknight dinner or weekend gathering.
Ingredients
Meatballs
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp oregano
- 1/2 cup feta cheese, crumbled
- 2 tbsp parsley, chopped
- Salt and pepper, to taste
Lemon Orzo
- 1/2 cup orzo pasta
- 1 tbsp olive oil
- 1 lemon, juiced
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatballs evenly.
- Make the Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, oregano, crumbled feta cheese, chopped parsley, salt, and pepper. Mix well until all ingredients are fully incorporated. Shape the mixture into evenly sized meatballs to ensure uniform cooking.
- Bake the Meatballs: Arrange the formed meatballs on a baking sheet lined with parchment paper or lightly greased. Bake them in the preheated oven for about 20 minutes, or until they are fully cooked through and reach an internal temperature of 165°F (74°C).
- Cook the Orzo: While the meatballs are baking, prepare the orzo pasta according to package instructions. Usually, this involves boiling the orzo in salted water until tender (about 8-10 minutes). Drain the pasta and return it to the pot or a mixing bowl.
- Toss the Orzo: Add the olive oil, freshly squeezed lemon juice, and salt to the drained orzo. Toss well to evenly coat the pasta with the dressing, infusing it with bright and zesty flavors.
- Assemble the Dish: Serve the warm baked meatballs over a bed of the lemony orzo. Garnish with extra parsley or feta if desired, and enjoy this flavorful Greek-inspired meal.
Notes
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- You can add a pinch of red pepper flakes to the meatball mixture for a spicy kick.
- Leftover meatballs and orzo can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Use fresh lemon juice for best flavor; bottled lemon juice may be less vibrant.
- To ensure meatballs stay moist, avoid overmixing the ground chicken mixture.
