Greek Chicken Meatballs with Lemon Orzo – Easy Mediterranean Dinner

Greek chicken meatballs with lemon orzo make a fresh, flavorful Mediterranean-inspired dinner that comes together in about 40 minutes. The chicken meatballs are seasoned with parsley, dill, garlic, oregano, cumin, feta, and lemon zest, then served over tender orzo cooked in chicken broth. A bright squeeze of lemon and a little olive oil finish the orzo, while feta and fresh parsley add a creamy, herby touch. It’s an easy weeknight meal that also works beautifully for lunch, brunch, or a casual dinner with family and friends.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Course: Brunch, Dinner, Lunch
• Cuisine: Mediterranean

Why You’ll Love This Recipe

• Fresh Mediterranean flavors: Lemon, herbs, garlic, feta, oregano, and cumin give the dish plenty of flavor.
• Simple weeknight dinner: The recipe uses straightforward ingredients and an easy cooking method.
• One-skillet friendly: The meatballs and lemon orzo can be prepared in the same skillet.
• Balanced texture: Tender chicken meatballs pair with soft, flavorful orzo.
• Easy to customize: The meatball mixture offers a choice of almond flour or finely chopped nuts.

Ingredients

For the Greek Chicken Meatballs

• 1 lb ground chicken — white meat is leaner, while dark meat is juicier and more flavorful
• ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
• ¼ cup fresh parsley, chopped
• 2 tsp fresh dill, chopped
• 3 cloves garlic, minced
• ¼ cup feta cheese, crumbled
• ½ tbsp onion powder, scallion, finely chopped, or red onion
• 2 tsp dried oregano or fresh oregano
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp freshly cracked pepper
• Zest of 1 lemon
• 1 tbsp extra virgin olive oil

For the Lemon Orzo

• 1 cup orzo pasta
• 2 cups chicken broth
• Juice of 1 lemon
• 1 tbsp extra virgin olive oil
• ⅓ cup crumbled feta cheese
• Fresh parsley, chopped, for garnish
• Salt, to taste

How to Make Greek Chicken Meatballs with Lemon Orzo

1. Prepare the meatballs

In a mixing bowl, combine all the chicken meatball ingredients using a rubber spatula or your hands.

Form the mixture into 1½–2-inch meatballs.

Season the meatballs with a pinch of salt before searing.

2. Sear the meatballs

Heat the olive oil in a large skillet over medium heat.

Add the meatballs and sear for 3–4 minutes, turning as needed, until browned.

Cover the skillet and cook for another 5–6 minutes, until the meatballs are cooked through.

Avoid overcooking them, as they can become dry.

Remove the meatballs from the skillet and set them aside.

3. Cook the orzo

In the same skillet, bring the chicken broth to a boil.

Add the orzo and cook for 8–10 minutes, until tender.

4. Add the lemon

Stir the lemon juice and olive oil into the cooked orzo.

Taste and add salt as needed.

5. Assemble and serve

Serve the lemon orzo with the chicken meatballs.

Top with crumbled feta and garnish with fresh parsley.

Serve with lemon wedges if desired.

Important Cooking Tips

• Zest before juicing: Zest the lemon before squeezing it for juice. It’s much easier to remove the zest while the lemon is still firm.
• Don’t overcook the meatballs: Follow the suggested cooking time and remove them once cooked through to help keep them tender.
• Brown the meatballs well: Searing develops a flavorful browned exterior before they finish cooking under the lid.
• Use the same skillet: Cooking the orzo in the skillet used for the meatballs allows the broth and pasta to pick up additional savory flavor.
• Adjust the lemon: If you prefer a stronger lemon flavor, add extra lemon juice to the orzo right before serving.
• Taste the orzo before serving: Add salt as needed after the lemon juice and olive oil have been stirred in.

Simple Variations

Choose Your Meatball Binder

Use ⅓ cup almond flour or substitute it with ¼ cup finely chopped walnuts or pecans as provided in the recipe.

Choose Your Chicken

Ground chicken made with white meat will be leaner, while dark-meat ground chicken will provide a juicier, more flavorful meatball.

Add Tzatziki

Serve the finished meal with tzatziki sauce for a creamy, refreshing accompaniment that complements the Greek-inspired flavors.

Serving Ideas

These Greek chicken meatballs work well with:

• Extra crumbled feta.
• Fresh parsley.
• Lemon wedges.
• Tzatziki sauce.
• A simple Mediterranean-style vegetable side.

Frequently Asked Questions

Can I use white-meat or dark-meat ground chicken?

Yes. White-meat ground chicken is leaner, while dark meat is juicier and more flavorful.

How big should the chicken meatballs be?

Form them into approximately 1½–2-inch meatballs.

How long do the chicken meatballs cook?

Sear them for 3–4 minutes, then cover and cook for another 5–6 minutes, until cooked through.

How long does the orzo take to cook?

The orzo cooks in the chicken broth for approximately 8–10 minutes, until tender.

Can I make the lemon flavor stronger?

Yes. The supplied tips recommend adding extra lemon juice to the orzo right before serving if you prefer a stronger lemon flavor.

Nutrition Information

Per serving:

• Calories: 409 kcal
• Carbohydrates: 36 g
• Fat: 13 g
• Saturated Fat: 3 g
• Fiber: 3 g
• Sugar: 2 g

Protein was not provided in the supplied nutrition information, so it is not estimated here.

Final Thoughts

Greek chicken meatballs with lemon orzo combine tender herb-filled chicken meatballs with bright, lemony orzo for an easy Mediterranean-inspired meal. Feta, fresh parsley, and optional tzatziki add even more flavor at the table. With simple preparation and a 40-minute total time, this is a practical recipe for a flavorful weeknight dinner or relaxed lunch.

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