Greek Chicken Lemon Orzo Meatballs

Tender chicken meatballs with bright lemon and creamy orzo bring Greek flavors to your dinner table in under an hour. This combo has become a go-to weeknight meal for us since the kids fell in love with the zesty pasta and juicy meatballs. The dish is unfussy yet feels special enough to serve for guests, especially with that extra pop of parsley and feta.

I was surprised the first time I made these meatballs how quickly everyone cleaned their plates. Now I double the batch every time so we can enjoy leftovers for lunch

Ingredients

• Ground chicken: keeps the meatballs lean and juicy Look for chicken with no added water for best texture
• Breadcrumbs: help bind everything together and keep the meatballs tender I like using plain but you can use panko
• Grated Parmesan cheese: gives a savory depth Use a wedge and grate it yourself for maximum flavor
• Red onion: adds a touch of sweetness and moisture Finely mince for even distribution
• Garlic: brings a punchy flavor Freshly minced garlic works best for aroma
• Egg: acts as the glue binding it all together Choose a large fresh egg
• Fresh parsley: gives a bright color and herbal pop Flat leaf is best for flavor
• Dried oregano: delivers classic Greek notes Look for oregano with a strong aroma for best taste
• Salt: balances and highlights all the other ingredients Sea salt works great here
• Black pepper: adds gentle heat Use freshly cracked for more flavor
• Lemon zest: wakes up all the flavors Use a microplane for only the yellow part no bitter pith
• Orzo pasta: soaks up broth and lemon for silky texture Choose a bronze cut orzo if you can
• Vegetable or chicken broth: infuses the orzo with even more flavor Go low sodium for more control
• Olive oil: adds richness to the finished orzo Use a fruity extra virgin oil for best taste
• Feta cheese: gives creamy tang Crumble it yourself for a fresher result
• Fresh parsley: again for that final burst of green color and flavor
• Lemon juice: brightens the whole dish Squeeze just before adding for fresh flavor
• Salt and pepper: to taste finish off the orzo

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper This prevents the meatballs from sticking and speeds up cleanup

Mix the Meatball Base:

In a large mixing bowl add ground chicken breadcrumbs Parmesan cheese red onion garlic egg parsley oregano lemon zest salt and pepper Stir with a large spoon or your hands until evenly combined Do not overmix as that can make the meatballs tough

Form and Arrange Meatballs:

Scoop out tablespoon sized portions and gently roll each into a ball Try to make them evenly sized for even cooking Place each one on the prepared baking sheet with space between each so air can circulate

Bake the Meatballs:

Slide the tray into the oven and bake for 20 to 25 minutes The tops should turn golden brown and the inside should reach at least 165 degrees If you want extra browning broil for the last 2 minutes while watching closely

Simmer the Orzo:

As the meatballs bake bring your broth to a boil in a saucepan Stir in the orzo and cook until it is just al dente Usually this takes 8 to 10 minutes but taste a piece for firmness before draining any excess liquid

Finish the Orzo:

Return the drained orzo to the saucepan off heat Drizzle with olive oil scatter in feta cheese and chopped parsley Squeeze in fresh lemon juice and stir in salt and pepper to taste I love seeing the vibrant green and creamy cheese mingling together

Serve it Up:

Transfer your fluffy lemon orzo to each plate and top generously with baked chicken meatballs Sprinkle a touch more parsley and offer lemon wedges on the side for extra zing

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The feta cheese in the orzo is easily a highlight for me It melts just enough to give pockets of creamy tang Throughout my childhood my grandmother almost always finished savory dishes with a sprinkle of feta and fresh herbs and the scent always takes me right back to her sunlit kitchen

Storage Tips

Let the meatballs and orzo cool to room temperature before storing Transfer them to airtight containers and refrigerate up to four days For freezing arrange meatballs in a single layer on a baking sheet freeze until firm then stash in a freezer bag Reheat in the microwave or on the stovetop with a splash of broth to refresh the orzo

Ingredient Substitutions

Swap ground turkey or pork for the chicken if that is what you have Instead of orzo you can use small pasta shapes like pastina or even rice If you are out of feta try ricotta salata or regular goat cheese Lemon zest keeps things zippy but a bit of extra juice will work in a pinch

Serving Suggestions

Pile the meatballs and lemon orzo into shallow bowls and scatter with diced tomatoes or olives for a garden twist A crisp Greek salad on the side balances it all beautifully Warm soft pita or crusty bread turns leftovers into satisfying next day sandwiches

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A Taste of Greece at Home

These meatballs and orzo are inspired by classic Greek flavors you might find at a seaside taverna in Athens Ground meats eggs fresh herbs and lemon feature in countless Greek home recipes Each bite brings a little sunshine to your kitchen even if you are far from the Mediterranean

Frequently Asked Questions

→ How do you keep chicken meatballs moist?

Using breadcrumbs and a beaten egg helps keep the meatballs tender, while mixing in grated onion and cheese adds moisture and flavor. Avoid overmixing to ensure a juicy result.

→ Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with goat cheese or ricotta for a creamy texture, though feta gives a classic tangy flavor that complements the lemon and herbs.

→ Is there a gluten-free option for the breadcrumbs and orzo?

Swap regular breadcrumbs for gluten-free breadcrumbs or ground oats, and use gluten-free orzo or rice as a substitute for a celiac-friendly dish.

→ What side dishes pair well with this meal?

Complement with a Greek salad, sautéed greens, or roasted vegetables for a complete Mediterranean dinner experience.

→ How should leftovers be stored?

Store cooled meatballs and orzo in an airtight container in the refrigerator for up to three days. Reheat gently for best texture.

→ Can ground turkey be used instead of chicken?

Ground turkey works well as a substitute for chicken and still delivers a light, flavorful result in this dish.