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This Greek chicken meatball recipe transforms ordinary ground chicken into a Mediterranean feast that's both nutritious and bursting with flavor. The juicy meatballs paired with tangy lemon orzo create a satisfying meal that transports you straight to a seaside taverna without leaving your kitchen.
I first made these Greek meatballs when trying to break out of our weeknight dinner rut. My family was so impressed by how the humble chicken transformed with herbs and feta that it's now in our regular rotation when we need a quick yet impressive meal.
Ingredients
- Ground chicken: choose dark meat for more flavor and moisture or a mix of white and dark for the perfect balance
- Almond flour or chopped nuts: adds texture while keeping the meatballs gluten free
- Fresh parsley: brings brightness and color
- Fresh dill: provides that distinctive Greek flavor profile essential for authenticity
- Garlic: adds depth and warmth to the meatballs
- Feta cheese: brings salty creaminess that melts slightly within the meatballs
- Onion powder or fresh onion: provides savory base notes
- Dried oregano: a Mediterranean staple that infuses the meat with earthy flavor
- Ground cumin: adds subtle warmth and complexity
- Salt and pepper: enhances all other flavors
- Lemon zest: brightens the entire dish with citrus aroma
- Olive oil: for cooking and adding richness
- Orzo pasta: this rice shaped pasta cooks quickly and absorbs flavors beautifully
- Chicken broth: adds depth of flavor versus plain water
- Lemon juice: provides bright acidity that cuts through the richness
- Olive oil: adds silky texture and Mediterranean character
- Feta cheese: for creamy tanginess throughout the dish
- Fresh parsley: adds color and fresh herbaceous notes
Step-by-Step Instructions
- Prepare the meatball mixture:
- Combine all meatball ingredients in a large bowl using a gentle touch. Overmixing will make tough meatballs so use your fingertips or a rubber spatula to fold ingredients together just until combined. The texture should be uniform but still light.
- Form the meatballs:
- Scoop mixture and roll into 1½ to 2 inch balls using damp hands to prevent sticking. Place formed meatballs on a plate and sprinkle with a final pinch of salt to enhance flavor as they cook. Make sure all meatballs are similar in size for even cooking.
- Sear the meatballs:
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully place meatballs in the hot skillet with space between each one. Cook for 3 to 4 minutes without disturbing them to develop a golden brown crust that locks in moisture.
- Finish cooking the meatballs:
- Reduce heat slightly and cover the skillet with a lid. Allow meatballs to cook for 5 to 6 minutes until their internal temperature reaches 165°F. Watch carefully as chicken can dry out quickly. The meatballs should feel firm but still have some give when pressed gently.
- Cook the orzo:
- Using the same flavor packed skillet, pour in chicken broth and bring to a boil, scraping up any browned bits from the meatballs. Add orzo and stir occasionally as it cooks for 8 to 10 minutes until the pasta is tender and most of the liquid is absorbed.
- Finish and serve:
- Stir lemon juice and olive oil into the cooked orzo, creating a silky texture. Return meatballs to the skillet or plate separately with orzo as base. Top with crumbled feta cheese and fresh parsley. The heat from the dish will slightly melt the feta, creating a creamy finish.
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The fresh dill in these meatballs is truly transformative. I remember the first time I added it to the mixture after a neighbor shared some from her garden. The herb's distinctive aroma filled my kitchen, and it was that moment when this dish went from good to extraordinary. Now I grow dill specifically for these meatballs.
Make Ahead and Storage
These Greek chicken meatballs with orzo make fantastic leftovers. Store the meatballs and orzo separately in airtight containers in the refrigerator for up to 3 days. The meatballs actually improve as the flavors meld together overnight. When reheating, add a splash of chicken broth to the orzo to refresh the texture as it tends to absorb all the liquid. For freezing, I recommend freezing only the uncooked meatballs on a baking sheet until solid, then transferring to freezer bags for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
Ingredient Substitutions
This recipe offers plenty of flexibility for dietary needs and pantry limitations. For gluten free diets, the almond flour already makes the meatballs compliant, but substitute the orzo with quinoa or rice. No ground chicken available? Ground turkey works beautifully, though I prefer dark meat turkey for better flavor. The fresh herbs make a big difference, but in a pinch, dried herbs will work at one third the quantity. Dairy free diners can omit the feta or substitute a dairy free alternative like marinated tofu crumbles. The meatballs hold together well even without the cheese binding.
Serving Suggestions
Turn this into a complete Mediterranean feast by adding a few simple sides. A Greek salad with cucumber, tomato, red onion and kalamata olives complements the flavors perfectly. Warm pita bread makes an excellent vehicle for scooping up meatballs and orzo together. For a dinner party presentation, serve on a large platter with the orzo as the base, meatballs arranged on top, and garnish with additional lemon wedges, fresh herbs, and a drizzle of good quality olive oil. A dollop of tzatziki on the side provides a cooling element that balances the warm spices in the meatballs.
Common Queries
- → Can I make these Greek chicken meatballs ahead of time?
Yes! You can prepare the meatballs up to 24 hours in advance and refrigerate them uncooked. Alternatively, cook them completely, cool, and refrigerate for up to 3 days. Reheat gently in a covered skillet with a splash of broth to prevent drying out.
- → What can I substitute for almond flour in the meatballs?
If you don't have almond flour, you can use breadcrumbs, panko, or another nut flour. The recipe suggests finely chopped walnuts or pecans as alternatives. For a grain-free option, try coconut flour, though you may need to adjust quantities as it's more absorbent.
- → How do I prevent the chicken meatballs from becoming dry?
To keep chicken meatballs juicy: 1) Consider using dark meat chicken or a mix of dark and white meat, 2) Don't overmix the meat mixture, 3) Be careful not to overcook them—they're done at 165°F internal temperature, 4) Using a bit of oil in the mixture adds moisture, and 5) The feta cheese provides both flavor and moisture.
- → What vegetables would pair well with this dish?
Great vegetable pairings include: roasted bell peppers, a simple Greek salad, steamed asparagus, roasted cherry tomatoes, sautéed spinach with garlic, or roasted zucchini. For a complete Mediterranean meal, serve with tzatziki and warm pita on the side.
- → Can I freeze these Greek chicken meatballs?
Yes, these meatballs freeze beautifully. Freeze them either raw or cooked. For raw, place shaped meatballs on a parchment-lined tray until solid, then transfer to a freezer container (use within 1 month). For cooked meatballs, cool completely before freezing and use within 3 months. The orzo is best made fresh when serving.
- → Is there a way to make this dish gluten-free?
To make this dish gluten-free, simply substitute the orzo with gluten-free orzo, rice, or quinoa. The meatballs are already gluten-free if using almond flour or nuts as the binder. Just verify your chicken broth is gluten-free, as some commercial brands contain gluten-based additives.