Juicy Greek Chicken Meatballs with Zesty Lemon Orzo
I’m Alex, and I’m glad you are here. You can make these incredibly flavorful, juicy Greek chicken meatballs using ground chicken and fresh Mediterranean herbs. We serve them over bright, zesty lemon orzo for a satisfying, easy weeknight dinner that feels special.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 cup orzo pasta
- 3 cups chicken broth
- 1/4 cup fresh lemon juice (for orzo)
- 2 tablespoons olive oil (for orzo)
- 1/4 cup chopped fresh parsley (for garnish)
- Extra crumbled feta (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, panko breadcrumbs, fresh parsley, dill, oregano, minced garlic, feta cheese, egg, 2 tablespoons of lemon juice, salt, and pepper. Mix gently with your hands until just combined. Do not overmix to keep the meatballs juicy.
- Roll the mixture into uniform balls, about 1.5 inches in diameter. You should get about 18 to 20 meatballs.
- Place the meatballs on the prepared baking sheet. Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and they are golden brown.
- While the meatballs bake, prepare the lemon orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo pasta. Reduce heat to low, cover, and simmer for about 10 to 12 minutes, or until the liquid is absorbed and the orzo is tender.
- Remove the orzo from the heat. Stir in the remaining 1/4 cup of fresh lemon juice and 2 tablespoons of olive oil. Fluff with a fork.
- To serve, spoon a portion of the zesty lemon orzo onto each plate. Top with 4 or 5 warm Greek chicken meatballs.
- Garnish generously with fresh chopped parsley and extra crumbled feta cheese. Serve immediately.
Notes
- For an even quicker weeknight meal, you can cook the meatballs in an air fryer at 375°F (190°C) for 12-15 minutes, flipping halfway through.
- These meatballs are excellent for meal prep; store them separately from the orzo and reheat together or separately.
- Pair this dish with a side of homemade tzatziki sauce for an authentic Mediterranean experience.
Nutrition
- Serving Size: 4 meatballs and 1 cup orzo
- Calories: 450
- Sugar: 3
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
- Cholesterol: 110