Save This
This hearty Greek chicken meatballs with lemon orzo recipe brings Mediterranean flavors right to your dinner table. The combination of fresh herbs, zesty lemon, and savory chicken creates a dish that feels both comforting and sophisticated without requiring complicated techniques.
I first made these meatballs when looking for something lighter than my usual beef and pork mixture. My family was skeptical until the first bite when they immediately requested I add this to our regular rotation. Now it appears on our table at least twice a month.
Ingredients
- Ground chicken: Offers a lighter alternative to beef or pork while still providing excellent protein. Dark meat creates juicier meatballs while white meat is leaner.
- Almond flour or chopped nuts: Add texture and help bind the meatballs without breadcrumbs. Perfect for keeping things gluten free if needed.
- Fresh herbs including parsley and dill: Bring brightness and authentic Greek flavor. Always opt for fresh when possible.
- Feta cheese: Adds tanginess and authentic Greek flavor both in the meatballs and as a topping.
- Lemon: Provides both zest and juice creating the signature bright flavor that makes this dish special.
- Orzo pasta: Cooks quickly and absorbs the lemon and broth flavors beautifully.
- Chicken broth: Adds depth to the orzo instead of plain water for more developed flavor.
- Olive oil: Brings Mediterranean richness and helps prevent sticking.
Step-by-Step Instructions
- Mixing the meatballs:
- Combine all meatball ingredients in a large bowl using either clean hands or a rubber spatula. Work the mixture just until combined without overworking the meat which can make meatballs tough. The texture should be uniform but still light.
- Forming the meatballs:
- Shape the mixture into balls about 1½ to 2 inches in diameter. Using slightly wet hands prevents sticking. Remember to sprinkle with a pinch of salt before cooking to enhance flavors. This recipe should yield approximately 12 to 15 meatballs.
- Cooking the meatballs:
- Heat olive oil in a large skillet over medium heat until shimmering. Add meatballs with space between each one to ensure proper browning. Sear for 3 to 4 minutes until they develop a golden crust then cover and reduce heat to medium low. Continue cooking for 5 to 6 minutes until the internal temperature reaches 165°F. Avoid overcooking as chicken meatballs dry out quickly.
- Preparing the orzo:
- In the same skillet used for the meatballs pour in the chicken broth and bring to a boil scraping up any browned bits from the bottom. These bits add tremendous flavor to the orzo. Add the pasta and cook according to package directions usually 8 to 10 minutes stirring occasionally until the orzo is tender and has absorbed most of the liquid.
- Finishing the dish:
- Stir the lemon juice and olive oil into the cooked orzo mixing well to distribute the flavors. Return the meatballs to the skillet to rewarm them slightly. Serve with crumbled feta on top and fresh parsley for color and freshness.
Save This
The lemon is truly the secret ingredient that makes this dish special. I discovered this after making it once without lemon when I had run out. The difference was remarkable. The bright acidity cuts through the richness of the meatballs and transforms ordinary orzo into something memorable. Now I always keep extra lemons on hand just for this recipe.
Make Ahead Options
These meatballs freeze exceptionally well making them perfect for meal prep. Form the raw meatballs and freeze them on a baking sheet before transferring to a freezer bag. They can be cooked directly from frozen by adding 5 to 7 minutes to the cooking time. The orzo is best made fresh but can be prepared up to two days ahead and reheated with a splash of broth or water to loosen it up.
Flavor Variations
While this recipe captures classic Greek flavors you can easily adapt it to suit your preferences. Try adding chopped spinach to the meatballs for extra nutrition or swap the ground chicken for turkey. For a more complex flavor profile consider adding a tablespoon of sun dried tomatoes to the meatball mixture. The orzo can be customized with baby spinach artichoke hearts or roasted red peppers stirred in just before serving.
Serving Suggestions
Turn this into a complete Mediterranean feast by serving alongside a Greek salad with cucumbers tomatoes and kalamata olives. A side of warm pita bread is perfect for soaking up any remaining sauce. For a lighter meal skip the orzo and serve the meatballs over a bed of arugula drizzled with lemon vinaigrette. This dish also works beautifully as an appetizer by making smaller meatballs and serving them on toothpicks with tzatziki sauce for dipping.
Common Queries
- → Can I use ground turkey instead of chicken?
Yes, ground turkey works great as a substitute. Just note the flavor might be slightly different, and dark meat will yield juicier results.
- → How do I prevent the meatballs from drying out?
Ensure you don’t overcook the meatballs. Sear them lightly and finish cooking covered in the skillet until just done.
- → Can I freeze the meatballs and orzo?
Yes, you can freeze the meatballs after cooking. However, it's best to prepare the orzo fresh for optimal texture.
- → What can I serve alongside this dish?
Tzatziki sauce, a simple Greek salad, or roasted vegetables make great sides to complement the meal.
- → Can I use a different type of grain instead of orzo?
Yes, you can substitute orzo with couscous, quinoa, or rice for a similar pairing with the meatballs.