Greek Chicken Meatballs with Lemon Orzo (Print Version)
Greek chicken meatballs packed with herbs and feta, served over bright lemon orzo. A high-protein weeknight dinner ready in 40 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Greek
Dietary: Halal
# Ingredients:
→ Herbed Lamb & Chicken Meatball Mix
01 -
1 lb ground chicken
02 -
1/2 cup crumbled feta cheese
03 -
1/3 cup breadcrumbs
04 -
1 large egg
05 -
3 cloves garlic, minced
06 -
2 tsp dried oregano
07 -
1 tsp ground cumin
08 -
Salt and pepper to taste
→ Bright Lemon Orzo Base
09 -
1 1/2 cups dry orzo pasta
10 -
3 cups low-sodium chicken broth
11 -
3 tbsp fresh lemon juice
12 -
1 tsp lemon zest
13 -
2 tbsp olive oil
→ Fresh Herbs & Aromatics
14 -
1/2 cup fresh parsley, chopped
15 -
1/4 cup fresh dill, chopped
16 -
1/2 medium red onion, finely diced
→ Creamy Tzatziki Finish
17 -
3/4 cup plain Greek yogurt
18 -
1 tbsp olive oil
19 -
1/2 cup cucumber, grated and drained
# Instructions:
01 -
In a large bowl, combine 1 lb ground chicken, 1/2 cup crumbled feta cheese, 1/3 cup breadcrumbs, 1 large egg, 3 cloves minced garlic, 2 tsp dried oregano, 1 tsp ground cumin, and salt and pepper to taste. Mix gently until just combined — overmixing will make your meatballs tough.
02 -
Roll the mixture into 16–18 evenly sized meatballs, about 1.5 inches in diameter. Place them on a parchment-lined plate and refrigerate for 5–10 minutes. Chilling helps your Juicy Greek Chicken Meatballs with Lemon Orzo hold their shape beautifully during cooking.
03 -
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 2–3 minutes per side until golden brown. Transfer to a plate — they don't need to be fully cooked yet. This golden crust is what makes this dish irresistible.
04 -
In the same skillet over medium heat, sauté 1/2 medium finely diced red onion for 3–4 minutes until softened. Scrape up any browned bits from the meatballs — that fond adds incredible depth of flavor to your Juicy Greek Chicken Meatballs with Lemon Orzo.
05 -
Add 1 1/2 cups dry orzo pasta to the skillet and toast for 1 minute, stirring constantly. Pour in 3 cups low-sodium chicken broth, 3 tbsp fresh lemon juice, and 1 tsp lemon zest. Bring to a boil, then nestle the seared meatballs back into the skillet.
06 -
Reduce heat to medium-low, cover, and cook for 12–14 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth. The meatballs should reach an internal temperature of 165°F. This one-pan finish keeps your Juicy Greek Chicken Meatballs with Lemon Orzo incredibly moist and flavorful.
07 -
While the orzo simmers, stir together 3/4 cup plain Greek yogurt, 1/2 cup grated and drained cucumber, and 1 tbsp olive oil in a small bowl. Season with salt and pepper to taste. This cool, creamy tzatziki is the perfect finishing touch for this dish.
08 -
Remove from heat and fold in 1/2 cup chopped fresh parsley and 1/4 cup chopped fresh dill. Spoon generous dollops of tzatziki over the top. For the best Juicy Greek Chicken Meatballs with Lemon Orzo, serve immediately straight from the skillet while everything is hot and fragrant.
# Notes:
01 -
💡 Cooking Tip: Don't skip chilling the meatballs before searing — even 5 minutes in the fridge makes a big difference in keeping them round and juicy. If the mixture feels too sticky, lightly wet your hands before rolling.
02 -
🥒 Tzatziki Shortcut: Make sure to squeeze all excess moisture from the grated cucumber using a clean kitchen towel before mixing into the yogurt. This prevents a watery sauce and keeps the tzatziki thick and creamy.
03 -
🔄 Substitution Tip: Ground turkey works just as well as ground chicken in this recipe. You can also swap feta for ricotta for a milder flavor, or use gluten-free breadcrumbs to make this dish gluten-free.
04 -
🧊 Storage Advice: Store leftover meatballs and orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth to loosen the orzo. Keep the tzatziki stored separately and use within 2 days.
# Tools You'll Need:
01 -
large mixing bowl
02 -
baking sheet
03 -
parchment paper
04 -
medium saucepan
05 -
box grater
06 -
citrus zester
07 -
measuring cups and spoons
08 -
wooden spoon
# Nutrition Facts (Per Serving):
Calories: 610 kcal
Total Fat: 24 g
Total Carbohydrate: 58 g
Protein: 42 g