There’s something inherently comforting about meatballs—they’re tender, flavorful, and versatile. Pair them with a bright, zesty orzo, and you have a meal that feels like a warm hug on a plate. These Greek Chicken Meatballs with Lemon Orzo are a perfect marriage of Mediterranean flavors. Think juicy meatballs infused with herbs and spices, set atop a creamy, lemony orzo that delivers the perfect tangy balance. Whether you’re looking for a satisfying family dinner or a dish to impress friends, this recipe has you covered.

Why You’ll Love This Recipe:

• Packed with Flavor: The meatballs are loaded with herbs like dill and parsley, offering a fresh, vibrant taste that perfectly complements the zesty orzo.
• Easy to Make: This is one of those recipes that looks impressive but comes together in under an hour.
• Healthy and Filling: Made with chicken and a hearty portion of orzo, it’s a balanced, protein-packed meal.
• Customizable: Perfect for picky eaters or those who want to mix up the ingredients to suit their tastes.

Let’s dive in and bring a little bit of the Mediterranean to your dinner table!

Ingredients You’ll Need:

For the Meatballs:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)

For the Lemon Orzo:

• 1 cup orzo pasta
• 2 cups chicken broth (low-sodium)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup crumbled feta cheese (for garnish)

How to Make Greek Chicken Meatballs with Lemon Orzo:

Step-by-Step Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, cumin, salt, and pepper. Use your hands to gently mix everything until just combined. Be careful not to overmix—this will help keep the meatballs tender.Using a spoon or a cookie scoop, portion out the mixture and roll into balls about 1 inch in diameter. You should end up with 18–20 meatballs.
2. Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4–5 minutes on each side, or until they are golden brown and fully cooked through. Remove the meatballs from the pan and set aside on a plate lined with paper towels.
3. Cook the Orzo: In the same skillet, add the orzo and toast it lightly for 1–2 minutes, stirring constantly. Pour in the chicken broth, bring it to a simmer, and cook the orzo for about 8–10 minutes, or until it’s tender and the liquid is mostly absorbed.
4. Add the Lemon Flavor: Once the orzo is cooked, stir in the lemon juice, lemon zest, olive oil, dill, salt, and pepper. Mix well, ensuring that the orzo is coated with the zesty, herby goodness.
5. Assemble the Dish: Transfer the cooked meatballs back to the skillet, nestling them into the lemon orzo. Allow them to heat together for a minute or two. Sprinkle the crumbled feta on top for an extra burst of flavor.
6. Serve and Enjoy: Serve the Greek chicken meatballs and lemon orzo warm, garnished with extra parsley or dill if desired.

Helpful Tips:

• Don’t Overmix the Meatball Mixture: Overmixing can lead to dense meatballs. Gently combine the ingredients for the best texture.
• Toast the Orzo: Toasting the orzo before cooking enhances its nutty flavor, adding depth to the dish.
• Adjust the Lemon to Taste: If you’re a big fan of citrus, feel free to add a little more lemon juice or zest.
• Make It Ahead: The meatballs can be made a day in advance and reheated with the orzo when ready to serve.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: High Protein

Notes:

• If you’re serving this to a crowd, you can easily double the recipe.
• Leftovers reheat beautifully—just add a splash of chicken broth to keep the orzo creamy.
• This recipe is naturally high in protein and can be made dairy-free by omitting the Parmesan and feta.

Nutritional Information:

Per serving:
Calories: 410 | Protein: 28g | Carbohydrates: 32g | Fat: 15g | Fiber: 3g

Frequently Asked Questions:

Can I use a different protein for the meatballs?
Absolutely! Ground turkey or lamb would work just as well in this recipe.

What can I substitute for orzo?
If you can’t find orzo, small pasta shapes like ditalini or even rice will do the trick.

Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs in the meatballs and swap the orzo for a gluten-free pasta option or rice.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Related Recipes:

If you loved this dish, here are a few more Mediterranean-inspired recipes to try:

• Greek Chicken Soup with Lemon and Orzo
• One-Pan Chicken with Rice, Feta, and Tomatoes

Conclusion:

Greek Chicken Meatballs with Lemon Orzo is the kind of recipe that feels like a celebration. It’s bright, satisfying, and oh-so-delicious, bringing Mediterranean flavors to life in your kitchen. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress. So grab your apron, gather the ingredients, and let’s get cooking—you’re going to love every bite!

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