Greek Chicken Meatballs with Lemony Orzo – Greek Chicken Meatballs Orzo

Transport your taste buds to the Mediterranean with this delightful Greek chicken meatballs orzo recipe! This one-pan wonder combines tender, herb-infused chicken meatballs with creamy, lemony orzo pasta for a meal that’s both comforting and bright. The Greek chicken meatballs orzo dish strikes the perfect balance between hearty and refreshing, making it ideal for both weeknight dinners and special occasions. With aromatics like lemon, dill, and oregano, this recipe captures the essence of Greek cuisine in every bite. I’ve been making this Greek chicken meatballs orzo combination for years, and it never fails to impress both family and guests alike!

Why This Greek Chicken Meatballs Orzo Recipe Works

There’s a beautiful science behind why this Greek chicken meatballs orzo recipe turns out perfectly every time. The meatballs are made with ground chicken, which provides a lighter alternative to traditional beef while still delivering wonderful flavor and texture. The addition of panko breadcrumbs and a touch of half-and-half ensures the meatballs remain tender and juicy rather than tough and dry.

What really makes this Greek chicken meatballs orzo dish shine is the cooking method. By browning the meatballs first, we develop deep flavor compounds through the Maillard reaction. Then, cooking the orzo in the same pan allows it to absorb all those delicious browned bits and chicken flavors. The lemony finish cuts through the richness, while the feta adds a creamy, tangy element that binds everything together.

The combination of fresh herbs (parsley, dill) and dried oregano creates a multi-dimensional flavor profile that’s distinctively Greek. Each component plays a vital role, from the aromatic shallots to the zingy lemon zest, creating a harmonious dish that’s greater than the sum of its parts.

I’ve served this Greek chicken meatballs orzo countless times, and what I love most is how it brings everyone to the table with anticipation. The combination of tender meatballs, perfectly cooked orzo, and bright Mediterranean flavors makes this dish a standout in my recipe collection. Whether you’re cooking for picky eaters or culinary enthusiasts, this dish has universal appeal.

What You’ll Need for Greek Chicken Meatballs Orzo

Ingredients

For the meatballs:

• 1 pound ground chicken, preferably dark meat (ground turkey works well as a substitute)
• 1 medium shallot, finely diced (about 1/3 cup)
• 4 cloves garlic, minced
• 1/3 cup panko breadcrumbs
• 1/4 cup finely chopped fresh parsley leaves
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons half-and-half or whole milk
• 1 large egg
• Finely grated zest of 1 large lemon (about 1 tablespoon)
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for cooking)

For the orzo:

• 3 3/4 cups low-sodium chicken broth (vegetable broth can be substituted)
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups dried orzo pasta
• 3 ounces feta cheese, crumbled (about 1/2 cup)
• Juice of 1 large lemon (about 1/4 cup)
• 1 tablespoon finely chopped fresh dill, plus more for garnish

Tools

• 12-inch skillet or frying pan with lid
• Measuring cups and spoons
• Large mixing bowl
• Small bowl for beating egg
• Microplane or zester for lemon
• Cutting board and sharp knife
• Wooden spoon or spatula
• Instant-read thermometer
• Cookie scoop or tablespoon measure (for portioning meatballs)

How to Make Greek Chicken Meatballs with Lemony Orzo

Let me walk you through making this delicious Greek chicken meatballs orzo dish step by step:

Step 1: Prepare the meatball mixture

In a large bowl, combine the lemon zest, diced shallot, beaten egg, minced garlic, panko breadcrumbs, chopped parsley, chopped dill, half-and-half, dried oregano, kosher salt, and black pepper. Mix these seasonings thoroughly. Then add the ground chicken and gently mix until just combined. Be careful not to overmix, as this can make your meatballs tough.

Step 2: Form the meatballs

With slightly damp hands (to prevent sticking), scoop out heaping 2-tablespoon portions of the mixture and roll them into smooth balls. You should get approximately 20 meatballs. Place them on a plate as you work.

Step 3: Cook the meatballs

Heat the olive oil in your 12-inch skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until they’re browned on all sides and cooked through. This should take about 12-15 minutes total. The internal temperature should register at least 165°F on an instant-read thermometer. Once cooked, transfer the meatballs to a clean plate.

Step 4: Cook the orzo

In the same skillet (no need to wash it), add the chicken broth and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and stir in the orzo. Cook according to package instructions, stirring occasionally, but stop cooking about 1 minute before it reaches al dente. Most of the broth should be absorbed at this point, typically after about 9 minutes of cooking.

Step 5: Finish the dish

Remove the skillet from the heat. Stir in the crumbled feta cheese, fresh lemon juice, and chopped dill until well incorporated. The residual heat will melt the feta slightly, creating a creamy texture. Return the meatballs to the skillet, nestling them into the orzo. Cover the skillet and let it sit for 1-2 minutes until the meatballs are warmed through.

Step 6: Serve and garnish

Sprinkle with additional fresh dill for garnish if desired. Serve hot, directly from the skillet for a beautiful presentation, or transfer to a serving dish.

Serving and Storage Tips for Greek Chicken Meatballs Orzo

Serving Tips

This Greek chicken meatballs orzo dish is best served hot from the pan. I like to bring the whole skillet to the table for a rustic presentation that always impresses guests. Here are some serving suggestions:

• Pair with a simple Greek salad of cucumber, tomato, red onion, and olives
• Serve with warmed pita bread for scooping up the orzo
• Add a dollop of tzatziki on the side for extra creaminess
• Finish with an extra squeeze of fresh lemon juice right before serving
• Garnish with additional fresh herbs like mint or oregano

For storage, allow leftovers to cool completely before transferring to an airtight container. The Greek chicken meatballs orzo will keep in the refrigerator for 3-4 days. When reheating, add a splash of chicken broth or water to restore moisture, as the orzo tends to absorb liquid as it sits. Microwave covered, or gently reheat in a skillet over medium-low heat.

This dish doesn’t freeze exceptionally well due to the pasta texture changing upon thawing, but the meatballs alone can be frozen for up to 3 months if you want to prep ahead.

The most common mistake I see with this Greek chicken meatballs orzo recipe is handling the meatball mixture too much. Ground chicken is delicate, and overworking it creates a tough texture. Mix just until the ingredients are combined, no more.

Another pitfall is not allowing the meatballs to brown properly. Resist the urge to move them too frequently in the pan – give them time to develop that golden crust that adds tremendous flavor. Similarly, don’t rush the orzo cooking process, but also be vigilant not to overcook it. Al dente pasta is key to the perfect texture in this dish.

Finally, be mindful of your heat levels. Medium heat is ideal for cooking the meatballs evenly without burning the exterior before the interior is cooked. If your meatballs are browning too quickly, reduce the heat slightly.

For the juiciest Greek chicken meatballs orzo, I highly recommend using ground chicken thighs rather than breast meat. The higher fat content keeps the meatballs moist and adds tremendous flavor. If you can only find ground chicken breast, adding an extra tablespoon of olive oil to the mixture can help.

When forming your meatballs, keep a small bowl of water nearby to dampen your hands between each meatball. This prevents the mixture from sticking to your hands and allows you to form smooth, even meatballs with ease.

For the most vibrant lemon flavor, add the zest to the meatball mixture but save the juice for the end of cooking. Heat can diminish the bright notes of citrus, so adding it at the finish preserves that fresh zing that makes this dish special.

Suggestions for Customizing Your Greek Chicken Meatballs Orzo

The beauty of this Greek chicken meatballs orzo recipe is its adaptability. Here are some delicious variations to try:

• Protein swaps: Ground lamb creates an even more authentic Greek flavor, or try turkey, beef, or pork based on your preference
• Add vegetables: Mix in sautéed spinach, roasted red peppers, or cherry tomatoes to the orzo for added nutrition and color
• Cheese options: If feta isn’t your favorite, try goat cheese, ricotta salata, or even a sprinkle of grated Parmesan
• Herb variations: Mint, oregano, or basil can be substituted for or added to the dill and parsley for different flavor profiles
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to give the dish some heat
• Gluten-free option: Substitute gluten-free breadcrumbs in the meatballs and use gluten-free orzo or rice

One of my favorite variations includes adding a cup of halved cherry tomatoes to the orzo during the last 2 minutes of cooking, which adds a burst of sweetness and fresh color to the dish. For a more substantial meal, try adding a cup of chopped baby spinach when you stir in the feta – it will wilt perfectly from the residual heat.

Conclusion

This Greek chicken meatballs orzo recipe is truly a celebration of Mediterranean flavors that brings together the best elements of Greek cuisine in one satisfying dish. The tender, herb-infused meatballs paired with lemony, feta-kissed orzo create a meal that’s both comforting and bright. What I love most about this Greek chicken meatballs orzo combination is how it works for any occasion – from busy weeknights to weekend entertaining.

The beauty of this recipe lies in its simplicity and flexibility. Don’t be afraid to make it your own by trying some of the suggested variations or ingredient swaps. Whether you stick to the classic preparation or put your personal spin on it, this Greek chicken meatballs orzo dish is sure to become a favorite in your recipe collection.

I encourage you to gather your ingredients and give this Mediterranean-inspired meal a try. Your kitchen will fill with the aromatic scents of herbs, lemon, and garlic, and your family will be drawn to the table by the irresistible appeal of these tender meatballs nestled in creamy orzo. From my kitchen to yours, enjoy this delightful taste of Greece!

Looking for more delicious recipes? Check out our Ultimate Chicken Casserole: A Comforting Family Favorite or try the 10-Minute Creamy Garlic Shrimp Pasta: Ultimate Seafood Fiesta Delight for another quick and satisfying meal option.

For more Greek-inspired recipes, you might enjoy Greek Meatballs with Tzatziki and Orzo with Feta from Food Network or explore Lemon-Dill Meatballs With Orzo from NYT Cooking for a different take on this Mediterranean classic.

More Easy Dinner Recipes:

• Irresistible Homestyle Sweet Potato Black Bean Wraps
• Easy Chicken Shawarma Recipe
• Sheet Pan Dinner: Easy, Flavorful, and Minimal Cleanup Meals
• Braised Brisket Tacos with Street Corn Jalapeño Ranch

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Greek Chicken Meatballs with Lemony Orzo

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• Author: Recipe Author
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A one-pan Mediterranean dish combining tender herb-infused chicken meatballs with creamy, lemony orzo pasta. The dish features aromatics like lemon, dill, and oregano, capturing the essence of Greek cuisine with a perfect balance between hearty and refreshing flavors.

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Ingredients

Scale 1x2x3x

For the Meatballs:

• 1 lb ground chicken (preferably dark meat)
• 1 medium shallot, finely diced
• 4 cloves garlic, minced
• ⅓ cup panko breadcrumbs
• ¼ cup finely chopped parsley
• 2 tbsp finely chopped dill
• 2 tbsp half-and-half or whole milk
• 1 large egg
• Zest of 1 lemon
• 2 tsp dried oregano
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp olive oil

For the Orzo:

• 3 ¾ cups low-sodium chicken broth
• 1 ½ tsp kosher salt
• 1 ½ cups dried orzo pasta
• 3 oz crumbled feta
• Juice of 1 lemon
• 1 tbsp chopped dill

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Instructions

1. In a bowl, mix zest, shallot, egg, garlic, breadcrumbs, herbs, milk, oregano, salt, pepper. Add chicken; mix gently.
2. Form ~20 meatballs.
3. Heat olice oil in skillet; brown meatballs 12-15 mins until cooked (165°F). Transfer to plate.
4. Add broth & salt to skillet; bring to boil. Stir in orzo; cook until nearly al dente.
5. Off heat, stir in feta, lemon juice, dill.
6. Return meatballs to pan; cover 1-2 mins to warm through.
7. Garnish with extra dill; serve hot.

Notes

• Use chicken thighs for juicier meatballs.
• Don’t overmix to avoid tough meatballs.
• Save some feta to sprinkle on top before serving.
• Add sautéed spinach or cherry tomatoes for extra veggies.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Skillet
• Cuisine: Greek / Mediterranean

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 485
• Sugar: 3g
• Sodium: 980mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 145mg

Keywords: Greek chicken meatballs, orzo with feta, lemon chicken meatballs, Mediterranean meatballs, one-pan chicken orzo, chicken orzo skillet, easy Greek dinner