This Greek Chicken Meatballs with Lemon Orzo recipe is a fresh, flavorful, and healthy meal that combines tender, herby chicken meatballs with bright and zesty lemon-infused orzo pasta. It’s a perfect balance of protein and carbs, with a Mediterranean flair that feels both comforting and light.
Ingredients
For the chicken meatballs:
1 lb ground chicken
1/4 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese
1 egg
1 tbsp fresh oregano (or 1 tsp dried)
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt and pepper to taste
1 tbsp olive oil (for frying)
For the lemon orzo:
1 cup orzo pasta
2 tbsp olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crumbled feta cheese (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, parsley, lemon zest, salt, and pepper. Mix until evenly incorporated.
Roll the mixture into 1-inch meatballs and set aside.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F/75°C). Remove from the skillet and set aside.
While the meatballs cook, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions (about 8-10 minutes). Drain and set aside.
In the same pot, heat olive oil over medium heat. Add lemon juice and lemon zest, stirring to combine. Add the cooked orzo back into the pot and toss to coat in the lemony oil. Stir in fresh parsley, salt, and pepper to taste.
Serve the Greek chicken meatballs on top of the lemon orzo. Garnish with crumbled feta cheese and extra parsley if desired.
For an extra touch, I like to drizzle tzatziki sauce on the meatballs or serve it on the side as a dipping sauce.
Servings and Timing
This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: Approximately 35 minutes
Variations
Swap ground chicken for ground turkey or lean beef if preferred.
Add chopped spinach or kale into the meatball mix for extra greens.
Use quinoa or couscous instead of orzo for a different grain option.
Spice it up by adding crushed red pepper flakes to the meatball mixture.
Top with kalamata olives or sun-dried tomatoes for more Mediterranean flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the meatballs and orzo in a skillet over medium heat or microwave them until heated through. If the orzo seems dry, I add a splash of olive oil or lemon juice to refresh the flavors.
FAQs
Can I make the meatballs ahead of time?
Yes, I often prepare the meatballs a day in advance and refrigerate them. They hold up well and just need to be reheated in a skillet or oven before serving.
Is it possible to bake the meatballs instead of frying?
Definitely. I bake mine at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and cooked through.
Can I freeze the meatballs?
Yes, I freeze cooked meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They keep well for up to 3 months. Thaw before reheating.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan, I use Pecorino Romano or a good-quality grated hard cheese. You can also omit it, but it adds nice flavor and texture.
Can I make this recipe gluten-free?
Absolutely. I substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers, and use gluten-free orzo or rice pasta.
Conclusion
Greek Chicken Meatballs with Lemon Orzo is one of my go-to meals when I want something that’s both simple and packed with flavor. The combination of juicy meatballs with bright lemony pasta feels fresh and satisfying every time. Whether it’s a family dinner or meal prep for the week, I find this recipe hits the perfect balance of taste and ease.
Recipe:
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Greek Chicken Meatballs with Lemon Orzo
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A fresh and flavorful Greek dish featuring tender chicken meatballs infused with herbs and Parmesan, served over bright, lemony orzo pasta for a healthy, comforting Mediterranean meal.
Ingredients
1 lb ground chicken
1/4 cup breadcrumbs (preferably whole wheat)
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tbsp fresh oregano (or 1 tsp dried)
1 tbsp fresh parsley, chopped
1 tsp lemon zest
Salt and pepper to taste
1 tbsp olive oil (for frying)
1 cup orzo pasta
2 tbsp olive oil
1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crumbled feta cheese (optional, for garnish)
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, oregano, parsley, lemon zest, salt, and pepper. Mix until evenly incorporated.
- Roll the mixture into 1-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 165°F/75°C). Remove and set aside.
- Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions (8-10 minutes). Drain and set aside.
- In the same pot, heat olive oil over medium heat. Add lemon juice and lemon zest, stirring to combine.
- Add cooked orzo back to the pot and toss to coat with lemony oil.
- Stir in fresh parsley, salt, and pepper to taste.
- Serve meatballs on top of lemon orzo. Garnish with crumbled feta and extra parsley if desired.
- Optional: Drizzle tzatziki sauce on meatballs or serve on the side.
Notes
Substitute ground chicken with turkey or lean beef if preferred.
Add chopped spinach or kale into the meatball mix for extra greens.
Use quinoa or couscous instead of orzo for variety.
Add crushed red pepper flakes to meatballs for heat.
Top with kalamata olives or sun-dried tomatoes for more Mediterranean flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in skillet or microwave; add olive oil or lemon juice if orzo is dry.
Meatballs can be baked at 400°F (200°C) for 15-20 minutes instead of frying.
For gluten-free, use gluten-free breadcrumbs and orzo substitutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and boiling
- Cuisine: Mediterranean / Greek
Nutrition
- Serving Size: 1 serving (meatballs and orzo)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
