If there’s one dish that feels like a warm Mediterranean breeze, it’s these Greek Chicken Meatballs with Lemon Orzo. Imagine tender, herb-infused meatballs nestled over a bed of zesty lemon orzo, filling your kitchen with the aroma of garlic, oregano, and fresh citrus. This recipe is one of those meals that feels elegant but is secretly simple, making it perfect for both a casual family dinner or an impressive meal for guests.
Growing up, dishes like these were staples at the dinner table—not because they were flashy, but because they felt like home. Greek-inspired flavors are all about balance: the brightness of lemon, the earthiness of oregano, and the creamy tang of a little Greek yogurt all work together in harmony. Pairing them with orzo, that delightful rice-shaped pasta, makes every bite comforting and satisfying.
Let me walk you through how to make this delightful dish that’s perfect for weekday dinners, meal prepping, or even a cozy Sunday night in.
Why You’ll Love This Recipe
- Bursting with Mediterranean flavors: Herbs, garlic, and lemon create a flavor profile that’s fresh, vibrant, and irresistible.
- Simple yet impressive: These meatballs are easy to make but taste like something you’d order at a restaurant.
- Healthy and wholesome: Packed with protein, whole grains, and fresh ingredients, this meal is both nourishing and delicious.
- Family-friendly: The mild, herby flavors are a hit with kids and adults alike.
Ingredients You’ll Need
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
How to Make Greek Chicken Meatballs with Lemon Orzo
Step-by-Step Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, red onion, parsley, oregano, salt, and pepper. Mix gently until everything is just combined. Overmixing can make the meatballs dense, so aim for a light hand here!
Step 2: Shape and Cook the Meatballs
Using a tablespoon or small cookie scoop, form the mixture into evenly-sized meatballs. You should get about 15-18 meatballs.
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer. Cook for about 4-5 minutes per side, turning occasionally, until golden brown and cooked through. Set aside on a plate lined with paper towels.
Step 3: Cook the Orzo
In the same skillet, add a drizzle of olive oil and the minced garlic. Sauté until fragrant, about 30 seconds. Pour in the orzo and stir to coat the grains in the garlic oil.
Add the chicken broth and dried oregano. Bring to a gentle boil, then reduce the heat to a simmer. Cook the orzo, stirring occasionally, until tender and the broth is mostly absorbed, about 10-12 minutes.
Step 4: Add the Lemon and Fresh Herbs
Once the orzo is cooked, stir in the lemon juice, zest, and fresh parsley. Season with salt and pepper to taste. The lemony brightness should shine through, so don’t be afraid to add a bit more juice if you like a stronger citrus flavor.
Step 5: Assemble and Serve
Transfer the lemon orzo to a serving platter and top with the cooked meatballs. Sprinkle a little extra parsley over the dish for a pop of color. Serve warm and enjoy!
Helpful Tips
- For evenly cooked meatballs: Make sure they’re all roughly the same size so they cook at the same rate. A cookie scoop works wonders here.
- Fresh vs. dried herbs: While dried oregano works beautifully in this recipe, using fresh parsley adds a burst of brightness that dried herbs can’t quite replicate.
- Zest before juicing: It’s much easier to zest the lemon while it’s whole, so don’t forget this step before you slice it!
- Don’t skip the resting time: Allowing the meatball mixture to sit for 5-10 minutes before shaping helps the breadcrumbs absorb moisture, making the meatballs easier to form.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek-inspired
- Diet: High-protein
Notes
- Feel free to swap ground chicken for ground turkey or lamb if you prefer.
- If you want to add a touch of creaminess, stir a spoonful of Greek yogurt into the orzo just before serving.
- This dish pairs beautifully with a simple Greek salad or some roasted vegetables for a complete meal.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 38g
- Fat: 15g
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely! You can prepare and cook the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator, and reheat gently before serving.
Can I use a different type of pasta?
Yes! While orzo is traditional here, small pasta shapes like ditalini or couscous would also work well.
Is this recipe freezer-friendly?
Yes, both the meatballs and the orzo freeze well. Store them separately in airtight containers for up to 2 months.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked meatballs and orzo separately for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop
Related Recipes
If you loved this dish, try these other Mediterranean-inspired recipes:
Conclusion
There’s something truly magical about a dish that combines simplicity with vibrant flavors, and these Greek Chicken Meatballs with Lemon Orzo are just that. Whether it’s the tender, herb-packed meatballs or the bright, zesty orzo, this meal is sure to become a regular in your recipe rotation. So, grab your skillet and take a trip to the Mediterranean—right from the comfort of your kitchen!
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Greek Chicken Meatballs with Lemon Orzo: A Cozy Mediterranean Delight
Description
If there’s one dish that feels like a warm Mediterranean breeze, it’s these Greek Chicken Meatballs with Lemon Orzo. Imagine tender, herb-infused meatballs nestled over a bed of zesty lemon orzo, filling your kitchen with the aroma of garlic, oregano, and fresh citrus. This recipe is one of those meals that feels elegant but is secretly simple, making it perfect for both a casual family dinner or an impressive meal for guests.
Growing up, dishes like these were staples at the dinner table—not because they were flashy, but because they felt like home. Greek-inspired flavors are all about balance: the brightness of lemon, the earthiness of oregano, and the creamy tang of a little Greek yogurt all work together in harmony. Pairing them with orzo, that delightful rice-shaped pasta, makes every bite comforting and satisfying.
Let me walk you through how to make this delightful dish that’s perfect for weekday dinners, meal prepping, or even a cozy Sunday night in.
Ingredients
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, red onion, parsley, oregano, salt, and pepper. Mix gently until everything is just combined. Overmixing can make the meatballs dense, so aim for a light hand here!
Step 2: Shape and Cook the Meatballs
Using a tablespoon or small cookie scoop, form the mixture into evenly-sized meatballs. You should get about 15-18 meatballs.
Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in a single layer. Cook for about 4-5 minutes per side, turning occasionally, until golden brown and cooked through. Set aside on a plate lined with paper towels.
Step 3: Cook the Orzo
In the same skillet, add a drizzle of olive oil and the minced garlic. Sauté until fragrant, about 30 seconds. Pour in the orzo and stir to coat the grains in the garlic oil.
Add the chicken broth and dried oregano. Bring to a gentle boil, then reduce the heat to a simmer. Cook the orzo, stirring occasionally, until tender and the broth is mostly absorbed, about 10-12 minutes.
Step 4: Add the Lemon and Fresh Herbs
Once the orzo is cooked, stir in the lemon juice, zest, and fresh parsley. Season with salt and pepper to taste. The lemony brightness should shine through, so don’t be afraid to add a bit more juice if you like a stronger citrus flavor.
Step 5: Assemble and Serve
Transfer the lemon orzo to a serving platter and top with the cooked meatballs. Sprinkle a little extra parsley over the dish for a pop of color. Serve warm and enjoy!
Notes
- Feel free to swap ground chicken for ground turkey or lamb if you prefer.
- If you want to add a touch of creaminess, stir a spoonful of Greek yogurt into the orzo just before serving.
- This dish pairs beautifully with a simple Greek salad or some roasted vegetables for a complete meal.