Greek Chicken Meatballs with Lemon Orzo

There’s a certain charm to meals that feel both comforting and fresh at the same time, and these Greek chicken meatballs with lemon orzo fit the bill perfectly. Each bite offers tender, flavorful meatballs paired with bright, citrusy orzo, creating a combination that’s simple yet satisfying. It’s a dish that works for weeknight dinners, meal prep, or even casual gatherings with friends.

Making chicken meatballs with orzo is surprisingly easy, and you don’t need fancy ingredients to get restaurant-worthy results. Ground chicken keeps the meatballs light, while traditional Greek seasonings like oregano, garlic, and a squeeze of lemon bring the flavors to life. When served alongside orzo that’s cooked in a gentle lemony broth, the dish feels vibrant without being heavy.

What makes Greek meatballs with lemon orzo so special is how well the textures and flavors balance each other. The tender, juicy meatballs melt in your mouth, and the orzo acts almost like a little bed of sunshine with its zesty, buttery flavor. You can make this meal in under an hour, which makes it perfect for a busy evening when you still want something homemade and comforting.

Beyond the taste, this recipe is versatile. You can easily double it for meal prep or adjust the seasonings to suit your family’s taste. Orzo and chicken meatballs are also easy to pair with a side salad or roasted vegetables, giving you a complete, colorful plate with minimal effort. Once you try this combination, it’s likely to become a regular in your dinner rotation.

Why You’ll Love It

• Light yet satisfying: Unlike heavier meatball dishes, these chicken meatballs with lemon orzo feel fresh and vibrant, but still filling enough for a cozy dinner.
• Burst of flavor in every bite: The combination of garlic, oregano, and lemon gives the meatballs a bright, tangy flavor that pairs perfectly with the buttery orzo.
• Quick and easy weeknight meal: You can have this dish on the table in under an hour, making it ideal for busy evenings without sacrificing taste.
• Versatile for meal prep: Make extra meatballs and orzo to enjoy later in the week—this dish reheats beautifully without losing its flavor or texture.
• Crowd-pleasing comfort food: Whether it’s family dinner or a small get-together, Greek meatballs with lemon orzo are sure to impress with their vibrant taste and appealing presentation.

Ingredient List

For the Chicken Meatballs

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley

For the Lemon Orzo

• 1 cup orzo pasta
• 2 cups chicken broth
• 2 tablespoons butter
• Juice of 1 lemon
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Ingredient Notes

• I always use fresh garlic for the meatballs—it gives such a punch of flavor compared to jarred.
• Parmesan cheese is a game-changer here; don’t skip it! It keeps the meatballs tender and adds a subtle richness.
• For the orzo, I like using chicken broth instead of water—it makes the pasta so flavorful and slightly creamy.
• Fresh lemon juice and zest are essential for that bright, authentic Greek taste. Don’t skimp!
• A sprinkle of fresh parsley at the end adds color and freshness—makes the dish feel extra special.

Kitchen Equipment Needed

• Mixing bowls – For combining the meatball ingredients evenly. I love using my large glass bowls—they’re easy to see what’s inside.
• Baking sheet or skillet – To cook the meatballs. I usually go for a nonstick skillet for a nice golden sear.
• Measuring cups and spoons – For precise measurements of breadcrumbs, cheese, and seasonings.
• Zester or microplane – To zest the lemon perfectly; it makes a huge flavor difference.
• Medium saucepan – To cook the orzo in chicken broth. I like a heavy-bottomed pan to prevent sticking.
• Wooden spoon or spatula – For stirring the orzo and mixing ingredients without scratching pans.
• Tongs – Handy for turning meatballs and serving them neatly.

Instructions

1. Prepare the Chicken Meatball Mixture

1. Place a large mixing bowl on your countertop.
2. Add 1 pound of ground chicken to the bowl.
3. Add 1/2 cup breadcrumbs.
4. Add 1/4 cup grated Parmesan cheese.
5. Mince 2 cloves of garlic and add them to the bowl.
6. Crack 1 large egg into a small bowl first, then pour it into the mixing bowl.
7. Add 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Zest 1 lemon directly into the bowl.
9. Chop 2 tablespoons fresh parsley and add it to the mixture.
10. Use clean hands or a spoon to gently mix all ingredients until evenly combined.

• Pro Tip: Do not overmix; mixing just until combined keeps the meatballs tender.

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2. Shape the Meatballs

1. Line a baking sheet with parchment paper or lightly grease a skillet if cooking stovetop.
2. Scoop about 2 tablespoons of meat mixture per meatball.
3. Roll each scoop into a smooth ball using your hands.
4. Place each meatball on the prepared baking sheet or skillet.
   • Pro Tip: Wetting your hands slightly with water prevents sticking.

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3. Cook the Meatballs

Option 1: Oven-Baked

1. Preheat the oven to 400°F (200°C) only after the meatballs are shaped.
2. Place the baking sheet in the oven.
3. Bake for 18–20 minutes, or until meatballs are cooked through and lightly golden.
   • Pro Tip: Use a meat thermometer if available; internal temperature should reach 165°F (74°C).

Option 2: Stovetop

1. Heat 1–2 tablespoons of olive oil in a large nonstick skillet over medium heat.
2. Add meatballs carefully to the skillet, leaving space between them.
3. Cook for 8–10 minutes, turning occasionally, until all sides are golden and cooked through.
   • Pro Tip: Do not overcrowd the pan; it prevents browning and even cooking.

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4. Cook the Lemon Orzo

1. Pour 2 cups chicken broth into a medium saucepan.
2. Bring the broth to a gentle boil over medium heat.
3. Add 1 cup orzo pasta to the boiling broth.
4. Reduce heat slightly to maintain a gentle simmer.
5. Stir occasionally to prevent sticking.
6. Cook for 8–10 minutes, or until orzo is tender but still slightly firm.
7. Remove from heat and stir in 2 tablespoons butter.
8. Add juice of 1 lemon and salt and pepper to taste.
   • Pro Tip: Taste the orzo near the end; you want it al dente, not mushy.

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5. Combine and Serve

1. Place the cooked orzo on a serving plate or bowl.
2. Arrange the cooked chicken meatballs on top of the orzo.
3. Sprinkle 2 tablespoons chopped fresh parsley over the dish.
4. Optionally, drizzle a little extra lemon juice for extra brightness.
5. Serve immediately while warm.

Tips and Tricks for Success

• Use fresh chicken whenever possible; it keeps the meatballs tender and flavorful.
• Don’t overmix the meatball mixture—gentle mixing prevents dense meatballs.
• Wet your hands slightly when shaping meatballs to avoid sticking.
• Cook orzo just until al dente; it will continue to absorb flavors when combined with the meatballs.
• Taste and adjust lemon and seasoning at the end to get the perfect balance of bright and savory.
• Use a meat thermometer to ensure meatballs are fully cooked without drying out.
• If baking, give meatballs space on the sheet to allow even browning.

Ingredient Substitutions and Variations

• Ground turkey can be used instead of chicken for a slightly different flavor but same light texture.
• Panko breadcrumbs work instead of regular breadcrumbs for a lighter, crispier meatball exterior.
• Swap Parmesan with Pecorino Romano for a sharper, saltier flavor.
• Orzo can be replaced with couscous or rice if preferred.
• Add a pinch of red pepper flakes to the meatball mixture for a subtle spicy kick.
• Mix in some spinach or grated zucchini into the meatballs for extra veggies.
• Use lime instead of lemon for a slightly different citrus twist.

Serving Suggestions

• I love serving these chicken meatballs with lemon orzo alongside a crisp Greek salad—it adds a refreshing crunch and bright flavors.
• Pair the dish with warm, buttery pita bread for scooping up the orzo and meatballs—it makes every bite feel cozy and satisfying.
• A drizzle of tzatziki over the meatballs adds a cool, creamy contrast that brings the flavors together beautifully.
• Serve with roasted Mediterranean vegetables like zucchini, bell peppers, and cherry tomatoes to make it a complete, colorful meal.
• For a light weeknight dinner, enjoy the meatballs and orzo on their own with a wedge of lemon on the side—it keeps things simple but flavorful.

Storage and Reheating Instructions

• Refrigerate: Store leftover meatballs and orzo separately in airtight containers for up to 3–4 days.
• Freeze: Freeze cooked meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Orzo freezes best in small portions with a splash of chicken broth.
• Reheat on stovetop: Warm meatballs in a skillet over medium heat for 5–7 minutes, stirring occasionally. Heat orzo gently in a small saucepan with a little butter or broth.
• Reheat in microwave: Place meatballs and orzo in a microwave-safe dish, cover loosely, and heat for 1–2 minutes, stirring halfway through.
• Pro Tip: Add a squeeze of fresh lemon when reheating to refresh the flavors—it tastes almost like freshly made!

Frequently Asked Questions

Can I make these chicken meatballs ahead of time?

Absolutely! You can prepare the meatballs a day in advance and store them in the fridge. Just cook them when you’re ready to serve for the best flavor.

Can I bake the meatballs instead of cooking them on the stove?

Yes! Bake them at 400°F (200°C) for 18–20 minutes until golden and cooked through. Baking is a great hands-off option.

Can I use a different pasta instead of orzo?

Definitely! Couscous, rice, or even small pasta shapes like ditalini work well. Just adjust the cooking time according to the package instructions.

How do I prevent the meatballs from falling apart?

Use fresh chicken, don’t overmix, and add an egg and breadcrumbs—they help bind everything together perfectly.

Can I make this recipe gluten-free?

Yes! Use gluten-free breadcrumbs and gluten-free orzo, and you’re good to go without changing the flavor.

How do I make the dish more flavorful?

Fresh lemon juice and zest, good-quality Parmesan, and fresh parsley make a huge difference. Don’t skip them!

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Did you try this recipe? Let me know in the comments how it turned out!