Savory Greek Chicken Meatballs with Zesty Lemon Orzo is a fresh and flavorful dish that brings together tender, herb-packed chicken meatballs and bright, lemony orzo pasta. With bold Mediterranean flavors like garlic, oregano, and fresh dill, it’s a light yet satisfying meal that’s perfect for dinner, meal prep, or even a casual gathering.
Why You’ll Love This Recipe
I love how this recipe is both comforting and refreshing at the same time. The meatballs are juicy, flavorful, and easy to make, while the lemon orzo is light, vibrant, and the perfect base to soak up all the juices. It’s a great alternative to heavier pasta dishes and comes together quickly in under an hour. Plus, the leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Greek chicken meatballs:
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Ground chicken
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Garlic, minced
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Red onion, finely diced
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Fresh parsley
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Fresh dill or mint (optional)
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Dried oregano
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Lemon zest
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Egg
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Breadcrumbs (whole wheat or panko)
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Salt and black pepper
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Olive oil (for searing or baking)
For the lemon orzo:
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Orzo pasta
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Olive oil or butter
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Garlic, minced
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Lemon juice and zest
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Chicken broth or water
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Fresh parsley or dill
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Salt and pepper
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Optional: crumbled feta for topping
Directions
Make the meatballs:
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I preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
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In a bowl, I mix ground chicken with garlic, onion, herbs, lemon zest, breadcrumbs, egg, salt, and pepper.
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I form the mixture into small meatballs (about 1.5 inches wide) and place them on the baking sheet.
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I bake for 18–20 minutes, or until cooked through and lightly golden. For extra flavor, I sometimes sear them in a skillet first, then finish in the oven.
Make the orzo:
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While the meatballs bake, I cook the orzo in chicken broth or salted water according to the package instructions.
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I drain the orzo, then toss it with olive oil or butter, garlic, lemon juice, lemon zest, and herbs. I season to taste with salt and pepper.
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I plate the orzo, top it with the warm meatballs, and finish with a sprinkle of feta and fresh herbs if I want.
Servings and timing
This recipe makes about 4 servings. It takes around 15 minutes to prep and 30 minutes to cook, so I usually have it ready in 45 minutes or less.
Variations
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I add chopped spinach or grated zucchini to the meatballs for extra veggies.
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Sometimes I serve the dish with tzatziki on the side or drizzle it with a bit of Greek dressing.
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For a low-carb version, I swap orzo for cauliflower rice or lentils.
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I’ve used turkey instead of chicken, and it works just as well.
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I top it with sliced olives or sun-dried tomatoes for more Mediterranean flavor.
storage/reheating
I store leftovers in separate containers in the fridge for up to 4 days. To reheat, I warm the meatballs and orzo together in the microwave or on the stovetop with a splash of broth or water to keep it moist. It’s also great eaten cold as a pasta salad-style meal.
FAQs
Can I pan-fry the meatballs instead of baking?
Yes. I heat olive oil in a skillet and cook the meatballs over medium heat for about 10–12 minutes, turning to brown all sides evenly.
Can I use pre-cooked orzo?
If I’ve already made orzo, I reheat it with a little lemon juice and olive oil, then stir in fresh herbs just before serving.
Can I freeze the meatballs?
Definitely. I freeze cooked meatballs in a single layer, then transfer to a freezer-safe bag. I reheat from frozen in the oven or microwave.
What should I serve on the side?
A Greek salad, roasted veggies, or grilled pita bread pair perfectly with this dish.
Is this recipe kid-friendly?
Yes! The meatballs are flavorful but not spicy, and the lemon orzo is simple and fresh. I usually leave feta or extra herbs on the side if serving picky eaters.
Conclusion
Savory Greek Chicken Meatballs with Zesty Lemon Orzo is one of my favorite ways to bring Mediterranean flavors to the dinner table in a fun and approachable way. It’s fresh, light, and packed with bold herbs and citrus, making it perfect for any night of the week. Whether I’m meal prepping or serving a crowd, this dish always earns rave reviews.
