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overhead view of Greek Chicken Meatballs with Lemon Orzo on a plate
Olga

Greek Chicken Meatballs with Lemon Orzo

5 from 3 votes
These Greek chicken meatballs are packed with fresh herbs and pair perfectly with zesty lemon orzo. Light and simple to make, they’re a great weeknight dinner or crowd-pleaser when served with toppings like feta, parsley, and lemon wedges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Brunch, Dinner, Lunch
Cuisine: Mediterranean
Calories: 409
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Meatballs:
  • 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
  • ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
  • ¼ cup fresh parsley chopped
  • 2 tsp fresh dill chopped
  • 3 cloves garlic minced
  • ¼ cup feta cheese crumbled
  • ½ tbsp onion powder scallion, finely chopped or red onion
  • 2 tsp dried oregano fresh oregano
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp freshly cracked pepper
  • Zest of 1 lemon
  • 1 tbsp extra virgin olive oil
For the Lemon Orzo:
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • Juice of 1 lemon
  • 1 tbsp extra virgin olive oil
  • ⅓ cup crumbled feta cheese
  • Fresh parsley chopped, for garnish
  • Salt to taste

Equipment

  • 1 Mixing Bowl For combining the meatball ingredients.
  • 1 Large Skillet with Lid For cooking the meatballs and orzo.
  • 1 Small Pot (optional) If you prefer to cook the orzo separately.
  • 1 Tongs or Spatula For turning the meatballs.
  • 1 Scoop or Spoon For portioning the meatballs.
  • 1 Zester or Grater For zesting the lemon.
  • 1 Knife and Cutting Board For chopping herbs, garlic, and onion.

Method
 

  1. In a bowl, combine all the meatball ingredients (use a rubber spatula or hands). Then form into 1½-2-inch meatballs. Salt the meatballs with a pinch of salt before searing.
  2. Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Do not overcook, as they can become dry. Remove meatballs and set aside.
  3. In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
  4. Stir lemon juice and olive oil into the orzo.
  5. Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.

Nutrition

Calories: 409kcalCarbohydrates: 36gFat: 13gSaturated Fat: 3gFiber: 3gSugar: 2g

Notes

Top Tips

  • Zest the Lemon Before Juicing: Zesting the lemon first makes it easier to get all the zest without dealing with the juice.
  • Adjust Lemon Flavor to Taste: If you prefer more lemon flavor, add extra lemon juice to the orzo right before serving.
  • Serve with Tzatziki: A side of tzatziki sauce pairs perfectly with the Greek flavors and adds a creamy, refreshing element.

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