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Savory Greek Chicken Meatballs with Lemon Orzo – Easy, Flavor-Packed Dinner

Bring Mediterranean flavors to your table with these Greek Chicken Meatballs paired with Zesty Lemon Orzo! Juicy chicken meatballs seasoned with herbs and spices, served over bright, tangy lemon orzo. Perfect for a quick weeknight dinner, meal prep, or a family-friendly Mediterranean feast.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Dish, Meal Prep
Cuisine Greek, Mediterranean
Servings 6
Calories 350 kcal

Equipment

  • Mixing bowls
  • Knife and cutting board
  • Zester or microplane
  • Large skillet or oven-safe pan
  • Baking sheet (if baking meatballs)
  • Spoon or spatula

Ingredients
  

For Chicken Meatballs:

  • 1 lb ground chicken (mix of white and dark meat preferred)
  • ½ cup breadcrumbs
  • ½ cup crumbled feta cheese
  • 1–2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 egg
  • Salt and black pepper, to taste

For Lemon Orzo:

  • 1 cup orzo pasta
  • 2 cups chicken broth or water
  • 1–2 tablespoons olive oil
  • Juice and zest of 1 lemon
  • 2 tablespoons chopped parsley
  • Optional: sautéed cherry tomatoes or vegetables

Optional Garnish:

  • Extra feta, parsley, or lemon zest

Instructions
 

  • Preheat oven or pan:
    Oven: 400°F (200°C).
    Pan: Heat 1–2 tablespoons olive oil over medium heat.
  • Prepare meatball mixture:
    Combine ground chicken, breadcrumbs, feta, garlic, parsley, oregano, egg, salt, and pepper. Mix gently.
  • Form meatballs:
    Shape into 1–1.5 inch balls. Rest 5–10 minutes.
  • Cook meatballs:
    Pan-sear: 2–3 minutes per side, then cook 5–7 minutes more until internal temp reaches 165°F (74°C).
    Bake: 15–20 minutes on a parchment-lined sheet.
  • Prepare lemon orzo:
    Cook orzo in chicken broth until al dente. Drain, toss with olive oil, lemon juice, zest, and parsley. Optional: fold in vegetables.
  • Assemble and serve:
    Plate orzo, top with meatballs, garnish with extra parsley, lemon zest, or feta.

Notes

  • Tender meatballs: Do not overmix; use a mix of white and dark chicken for juiciness.
  • Flavor boost: Fresh herbs and quality feta are key.
  • Make-ahead: Meatballs can be formed and refrigerated or frozen for later use.
  • Storage: Refrigerate leftovers up to 3–4 days; freeze cooked or uncooked meatballs up to 2 months.
  • Variations: Add red pepper flakes for spice, swap parsley for mint, or simmer meatballs in marinara for a saucier dish.
Keyword Greek chicken meatballs, healthy chicken recipe, keftedes, lemon orzo, Mediterranean dinner, weeknight dinner