Greek Chicken Meatballs with Lemon Orzo – Healthy Mediterranean Dinner Recipe
Juicy Greek chicken meatballs meet bright lemon orzo in this flavorful Mediterranean dish. Quick to make, healthy, and perfect for family dinners or meal prep. Save this recipe for your next weeknight dinner inspiration!
Equipment
- Mixing bowls
- Knife + cutting board
- Skillet or sauté pan
- Wooden spoon
- Measuring cups & spoons
Ingredients
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp dill (fresh or dried)
- Zest of 1 lemon
- Salt & pepper to taste
- 2 tbsp olive oil (for searing)
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- ½ cup crumbled feta (optional)
- Fresh herbs for garnish
Instructions
- Prepare meatball mixture: In a bowl, combine ground chicken, garlic, parsley, oregano, dill, lemon zest, salt, and pepper. Mix gently.
- Shape meatballs: Form into small balls (about 1–1.5 inches).
- Sear meatballs: Heat olive oil in skillet. Sear meatballs until golden on all sides. Remove and set aside.
- Cook orzo: In the same skillet, add chicken broth, lemon juice, and zest. Stir in orzo and cook until tender, absorbing liquid.
- Combine: Return meatballs to skillet, letting juices blend with orzo. Cook for 5 minutes until flavors meld.
- Finish: Garnish with fresh herbs and optional feta. Serve warm with salad or tzatziki.
Notes
- Don’t overmix chicken—keeps meatballs tender.
- Use sweet onions or shallots for extra flavor in orzo.
- Rest meatballs briefly before serving to lock in juiciness.
- Store leftovers in airtight container for 3–4 days.
- Add fresh lemon juice after reheating for brightness.