Greek Chicken Meatballs with Lemon Orzo bring together the vibrant flavors of the Mediterranean in a single, satisfying dish. Each tender meatball showcases lean ground chicken infused with fragrant herbs, garlic, and a hint of tangy lemon zest. Paired with orzo—a rice-shaped pasta—simmered in bright citrus broth and finished with olive oil and fresh herbs, this entrée balances protein, grains, and vegetables into a harmonious plate. Whether you’re hosting a casual weeknight dinner or entertaining friends, this recipe delivers restaurant-quality appeal without hours spent in the kitchen.

Beyond its bright taste profile, the dish embodies hallmarks of the Mediterranean diet: fresh produce, lean proteins, and heart-healthy fats. It’s easy to adapt for family meals, meal prep, or even batch cooking for the week ahead. In this article, you’ll discover step-by-step guidance for crafting moist, flavorful chicken meatballs and zesty lemon orzo, along with tips for serving, storing, and variations to suit dietary preferences. Prepare to transport your palate to sun-drenched Greek islands with every forkful.

ORIGINS & CULINARY CONTEXT

The roots of meatballs—known as keftedes in Greece—trace back centuries to Ottoman influences blending with local ingredients. Traditional Greek keftedes often feature ground lamb or beef, but chicken offers a lighter alternative that still absorbs the signature mix of onion, garlic, and fresh herbs. In coastal regions, cooks frequently sprinkle in lemon juice or serve meatballs alongside citrus-infused sauces to complement seafood and poultry alike.

Orzo, an Italian import embraced by Greek home cooks, resembles rice yet carries the bite of pasta. Its small size makes it ideal for soups, pilafs, and salads. When simmered in broth with lemon zest, orzo absorbs flavor deeply, creating a pillowy base for meatballs. This dish exemplifies Mediterranean culinary philosophy: minimal processing, high nutrient density, and vibrant seasonings that celebrate each ingredient’s essence. It’s equally at home on a taverna table in Athens or at your family’s dining room, offering comfort, nutrition, and a taste of regional tradition.

KEY INGREDIENTS OVERVIEW

Ground chicken forms the heart of the meatballs, chosen for its lean profile and ability to carry aromatics. Breadcrumbs and egg bind the mixture, while finely chopped onion and garlic add depth. A trio of herbs—oregano, parsley, and mint—infuses freshness, and lemon zest brightens each bite.

For the orzo, a high-quality durum wheat pasta ensures a firm, al dente texture. Simmering in chicken or vegetable broth lends savory richness that contrasts the citrus notes. Fresh lemon juice and zest bring acidity, while extra-virgin olive oil rounds out the dish with silky mouthfeel. A final sprinkle of chopped parsley ties both components together visually and flavor-wise.

INGREDIENTS FOR CHICKEN MEATBALLS

1 ½ pounds ground chicken (preferably lean, about 93% lean)

¾ cup plain breadcrumbs (panko or homemade)
1 large egg, lightly beaten
¼ cup finely chopped yellow onion

2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint (optional but traditional)

1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
Zest of 1 large lemon
1 teaspoon kosher salt, more to taste

½ teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese (optional for richness)
2 tablespoons olive oil (for pan-searing or brushing before baking)

Begin by whisking the egg in a large bowl. Stir in breadcrumbs, onion, garlic, herbs, lemon zest, salt, and pepper until evenly combined. Gently fold in the ground chicken, taking care not to overmix and toughen the meat. If desired, fold in feta for a creamy tang.

INGREDIENTS FOR LEMON ORZO

1 cup orzo pasta (preferably bronze-cut for texture)

2 cups low-sodium chicken or vegetable broth
Zest and juice of 1½ lemons (about 3 tablespoons juice)
2 tablespoons extra-virgin olive oil

1 small shallot, minced (optional for sweetness)
1 garlic clove, thinly sliced (optional)
2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill or mint (optional)
Salt and pepper, to taste
¼ cup grated Parmesan or crumbled feta (for garnish)

Toast orzo in a dry pan over medium heat until pale golden to enhance nuttiness. Meanwhile, bring broth to a gentle simmer, then stir in orzo. Cook, stirring occasionally, until just al dente—about 8–10 minutes. Remove from heat, stir in lemon juice, zest, and olive oil. Season with salt and pepper, then fold in herbs.

STEP-BY-STEP PREPARATION: MEATBALLS

Mixing the Base
In a large bowl, whisk the egg until foamy. Add breadcrumbs, onion, garlic, herbs, lemon zest, salt, and pepper. Stir well to distribute aromatics evenly.

Incorporating the Chicken
Gently fold in ground chicken. Use a light touch to avoid overworking the meat, which can lead to dense, dry meatballs. If using feta, fold it in until just combined.
Shaping the Meatballs
Scoop out 2-tablespoon portions of mixture. Roll between palms to form uniform 1½-inch meatballs. Place on a parchment-lined tray. For best texture, refrigerate meatballs for 15–20 minutes to firm up.
Cooking Methods
- Pan-Searing: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches, avoiding overcrowding. Cook 3–4 minutes per side, turning gently, until golden brown and cooked through (internal temperature 165°F). Transfer to a paper towel–lined plate to drain.
- Baking: Preheat oven to 400°F (200°C). Arrange meatballs on a lightly oiled baking sheet. Brush tops with olive oil. Bake 15–18 minutes, or until golden and fully cooked.
Resting & Serving
Let meatballs rest 5 minutes before serving to seal in juices. Serve atop lemon orzo, spooning any pan juices over the top for extra flavor. Garnish with chopped parsley, extra lemon zest, or crumbled feta as desired.

STEP-BY-STEP PREPARATION: LEMON ORZO

Begin by gathering all ingredients: orzo, broth, lemon, olive oil, shallot, garlic, and herbs. Place a medium saucepan over medium heat and add the orzo. Toast the orzo, stirring constantly, until the grains turn a pale golden hue and emit a nutty aroma—about 3 to 4 minutes. This step deepens the flavor and prevents the pasta from becoming mushy.

Meanwhile, in a separate kettle or saucepan, bring two cups of low-sodium chicken or vegetable broth to a gentle simmer. Once the orzo is toasted, carefully pour in the simmering broth. Stir to combine, then reduce heat to medium-low. Allow the orzo to cook uncovered, stirring every two minutes to prevent sticking, for 8 to 10 minutes, or until the pasta is tender but still retains a slight bite (al dente).

While the orzo simmers, zest one and a half lemons directly over a small bowl to capture the oils. Squeeze the lemons to yield approximately three tablespoons of juice, taking care to remove seeds. Set both zest and juice aside.

When the orzo reaches al dente, remove the saucepan from heat. Immediately stir in the lemon zest and juice, followed by two tablespoons of extra-virgin olive oil. The heat from the pasta will gently cook the lemon, infusing the grains with bright, citrusy flavor. Add minced shallot and thinly sliced garlic if using, folding them in quickly so they retain some texture.

Season with salt and freshly ground black pepper to taste. Finish by gently folding in two tablespoons of chopped fresh parsley and, if desired, one tablespoon of chopped dill or mint for extra herbaceous notes. Cover the pot for two minutes to allow flavors to meld, then fluff the orzo with a fork. Transfer to a serving bowl or platter, leaving room for the meatballs on top. The result is a glossy, lemon-kissed orzo that provides a vibrant base for your Greek chicken meatballs.

ASSEMBLY & PLATING

Spoon a generous bed of lemon orzo onto individual plates or a large serving platter. Arrange the warm chicken meatballs directly on top, spacing them evenly for visual appeal. Drizzle any pan juices or leftover olive oil from the meatball skillet over both the orzo and the meatballs—this adds an extra layer of savory richness.

Garnish with a scattering of chopped parsley, a few sprigs of fresh mint or dill, and an optional sprinkle of crumbled feta or grated Parmesan. Tuck lemon wedges around the plate’s edge for a pop of color and to allow diners to adjust acidity to taste. Serve immediately, encouraging guests to scoop both meatball and orzo in each bite to experience the full interplay of textures and flavors.

TIPS, TRICKS & VARIATIONS

To ensure uniformly shaped meatballs, use a small ice-cream scoop or a two-tablespoon cookie scoop. This tool helps portion and minimizes handling, which preserves tenderness. If your mixture feels too wet, chill it for 10 minutes before shaping; if it’s too dry, add a splash of milk or an extra beaten egg.

For a gluten-free version, substitute panko with gluten-free breadcrumbs or almond meal, and choose gluten-free orzo made from rice or corn. Those seeking a vegetarian twist can replace chicken with a blend of cooked lentils and chickpea flour, seasoning generously to mimic traditional keftedes flavors.

Boost aromatics by grating the onion instead of chopping—it integrates more evenly and prevents large onion pieces. When pan-searing meatballs, don’t overcrowd the skillet; work in batches to maintain consistent heat and achieve a golden crust.

Leftover orzo can be transformed into a cold pasta salad: toss with halved cherry tomatoes, cucumber ribbons, kalamata olives, and a splash more lemon juice. For a spicier edge, stir in red pepper flakes or sub in harissa paste before baking the meatballs.

Make the entire dish ahead by preparing meatballs and orzo separately; store in airtight containers in the refrigerator for up to three days. Reheat gently—meatballs in a low oven or orzo in a covered skillet with a splash of broth—to preserve texture and moisture.

NUTRITIONAL INFORMATION & HEALTH BENEFITS

Each serving of Greek chicken meatballs with lemon orzo delivers approximately 420–480 calories, depending on portion size and optional cheese additions. Lean ground chicken provides roughly 25 grams of high-quality protein per serving, supporting muscle repair and satiety. Orzo contributes complex carbohydrates, supplying sustained energy and dietary fiber—about 4 grams per cup—when cooked al dente.

Olive oil, a cornerstone of the Mediterranean diet, offers monounsaturated fats known to support heart health and reduce inflammation. Fresh herbs and lemon supply vitamin C and antioxidants, which bolster immune function and combat oxidative stress. Overall, this dish aligns with balanced eating: combining lean protein, whole-grain–style pasta, and phytonutrient-rich produce in every bite.

SERVING SUGGESTIONS & WINE PAIRINGS

Complement the meal with a crisp Greek salad—cucumbers, tomatoes, red onion, and Kalamata olives dressed in olive oil and red-wine vinegar. Offer tzatziki on the side for a cool, tangy contrast. Roasted vegetables like eggplant or zucchini also pair beautifully, adding caramelized sweetness and color.

For wine, choose a bright, acidic white such as Assyrtiko from Santorini or a dry Greek Moschofilero. These wines’ citrus and mineral notes echo the lemon orzo and fresh herbs. If you prefer red, a light-bodied Agiorgitiko with soft tannins and red-fruit aromas provides a harmonious match without overpowering the dish’s delicate flavors.

STORAGE, REHEATING & MEAL-PREP

Store cooled meatballs and lemon orzo in separate airtight containers for up to three days in the refrigerator. Keeping them apart prevents the pasta from absorbing excess moisture and becoming sticky. For longer storage, freeze meatballs on a baking sheet until solid, then transfer to a freezer bag for up to two months.

To reheat meatballs, arrange them on a baking sheet and warm in a 350°F oven for 10–12 minutes, or until heated through. Reheat orzo in a covered skillet over low heat with a splash of broth or water, stirring gently to revive its creamy texture.

For meal-prep, portion one part orzo to two parts meatballs in microwave-safe containers. Add a lemon wedge and a sprig of parsley before sealing. In the office or on the go, simply microwave for 1–2 minutes, stir, and enjoy a balanced Mediterranean-inspired lunch.

FREQUENTLY ASKED QUESTIONS (FAQS)

1. Can I make these meatballs ahead of time?
Absolutely. Shape and cook the meatballs up to two days in advance, then refrigerate in an airtight container. Reheat in the oven at 350°F for 8–10 minutes or until warmed through. This method preserves their texture and prevents overcooking.

2. What’s the best way to keep orzo from sticking?
Toast the orzo in a dry pan before adding broth—this coats each grain in starch that prevents clumping. Stir occasionally during cooking, and finish with olive oil and lemon juice, which add lubrication and separate the grains.

3. Can I substitute ground turkey or beef?
Yes. Ground turkey yields a similar lean profile, though you may need to increase herbs and lemon zest for extra flavor. Ground beef or lamb can be used for a richer, more traditional keftedes taste; reduce added fat if using higher-fat meats.

4. How do I adjust the lemon flavor?
For a more pronounced citrus punch, add up to an extra half lemon’s zest and juice when stirring into the orzo. For a subtler note, reduce the juice by one tablespoon or omit some zest. Taste and adjust gradually.

5. Is there a gluten-free breadcrumb alternative?
Use gluten-free panko or finely ground nuts such as almonds or pistachios. Almond meal adds nuttiness and moisture, while gluten-free panko maintains a lighter texture. Ensure orzo is also certified gluten-free if needed.

Greek Chicken Meatballs with Lemon Orzo

Author: Hamza

Print Recipe

Description

Transport your dinner table to the sun-soaked shores of the Mediterranean with these Greek Chicken Meatballs served over bright, lemon-kissed orzo. Tender, herb-infused chicken meatballs are seared to golden perfection, then paired with orzo that’s been toasted and simmered in savory broth, finished with fresh lemon, olive oil, and a sprinkle of parsley. Ready in under an hour, this all-in-one meal is ideal for weeknight family dinners or casual entertaining, and it beautifully balances lean protein, wholesome grains, and zesty flavor.

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken

1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped red onion

2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, chopped

1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Zest of 1 lemon

For the Lemon Orzo:

1 cup orzo pasta

2 cups vegetable or chicken broth
2 tbsp olive oil
1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped
Juice of 1 lemon
Salt and pepper, to taste

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Prepare Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well combined.

Form Meatballs: Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly apart.

Bake Meatballs: Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C).

Cook Orzo: While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.

Combine Orzo: Once cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir well to combine.

Serve: Once the meatballs are finished, remove them from the oven and serve them alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired. Enjoy your delicious Greek-inspired meal!

Notes

Make-ahead: Mix and shape meatballs a day in advance; store covered in the refrigerator. Cook and reheat just before serving for minimal last-minute prep.
Breadcrumb swap: Use gluten-free panko or almond meal in place of regular breadcrumbs to accommodate dietary needs.
Herb variations: Swap mint for fresh basil or dill in the meatball mix for a different aromatic profile.

Spice boost: Stir ¼ teaspoon red-pepper flakes into the orzo or meatball mixture for a subtle kick.
Leftover inspiration: Toss chilled orzo with halved cherry tomatoes, cucumber, olives, and a drizzle of extra-virgin olive oil for a quick Mediterranean pasta salad.
Reheating tip: Warm meatballs on a baking sheet at 350°F for 10–12 minutes and refresh orzo in a skillet with a splash of broth to restore its creamy texture.