This bright, simple weeknight dinner brings tender, herby chicken meatballs and zesty lemon orzo together for a cozy, family-friendly meal. Greek Chicken Meatballs with Lemon Orzo is easy to make and great for leftovers; for another lemony Greek option try the best Greek chicken with lemon and feta for a change of pace.
Why You’ll Love This Greek Chicken Meatballs with Lemon Orzo
- Bold, fresh Mediterranean flavors with just a few ingredients
- Quick to prep and bakes hands-off for easy weeknights
- Family-friendly texture kids and adults both enjoy
- Makes great leftovers and reheats well for meal prep
- Bright lemon orzo adds a refreshing, creamy base
Ingredients Needed
- Protein
- 1 lb ground chicken
- 1 egg
- Binder & Cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- Herbs & Aromatics
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp oregano
- Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Rice/Grains
- 1 cup orzo pasta
- Liquids & Citrus
- 2 cups chicken broth
- 1 lemon, zested and juiced
- Others
- Olive oil
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet or lightly oil it.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into even meatballs and place them on the baking sheet; drizzle or brush with olive oil.
- Bake for 20–25 minutes, until meatballs are cooked through and golden brown.
- While meatballs bake, bring chicken broth to a boil and add orzo; cook until al dente according to package timing.
- Drain orzo, then stir in lemon zest and lemon juice; taste and adjust seasoning.
- Serve meatballs over the lemon orzo and drizzle with a bit more olive oil if desired.
Serving Suggestions Greek Chicken Meatballs with Lemon Orzo
- Add a crisp cucumber and tomato salad for contrast.
- Serve with warmed pita and a dollop of tzatziki or plain yogurt.
- Sprinkle extra Parmesan and chopped parsley for garnish.
- Pair with a light white wine or sparkling water with lemon.
- For a fuller plate try a hearty side like an easy Greek salad with chicken.
Tips for Success Greek Chicken Meatballs with Lemon Orzo
- Don’t overmix the meat for tender meatballs; mix until ingredients are just combined.
- Use a cookie scoop for uniform meatballs so they cook evenly.
- If orzo sticks after draining, toss with a little olive oil or butter; try this garlic butter lemon orzo trick for extra flavor.
- Check meatballs’ internal temp reaches 165°F to ensure they’re safe and juicy.
- Make meatballs ahead and refrigerate for up to 2 days before baking.
Variations
Here are a few easy ways to change it up:
- Swap ground chicken for ground turkey or lamb for a richer flavor.
- Add crushed red pepper or cayenne for a spicy kick.
- Make dairy-free by omitting Parmesan and using extra breadcrumbs or a flax egg binder.
- Stir roasted vegetables like zucchini or cherry tomatoes into the orzo for extra color and nutrition.
Greek Chicken Meatballs with Lemon Orzo
This bright, simple weeknight dinner brings tender, herby chicken meatballs and zesty lemon orzo together for a cozy, family-friendly meal.
Ingredients
Protein
- 1 lb ground chicken
- 1 large egg
Binder & Cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Herbs & Aromatics
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 tsp oregano
Seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Rice/Grains
- 1 cup orzo pasta
Liquids & Citrus
- 2 cups chicken broth
- 1 large lemon, zested and juiced
Others
- Olive oil For drizzling and brushing
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet or lightly oil it.
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, salt, and pepper. Mix until just combined.
- Form the mixture into even meatballs and place them on the baking sheet; drizzle or brush with olive oil.
Cooking
- Bake for 20–25 minutes, until meatballs are cooked through and golden brown.
- While meatballs bake, bring chicken broth to a boil and add orzo; cook until al dente according to package timing.
- Drain orzo, then stir in lemon zest and lemon juice; taste and adjust seasoning.
- Serve meatballs over the lemon orzo and drizzle with a bit more olive oil if desired.
Notes
Don’t overmix the meat for tender meatballs; mix until ingredients are just combined. Use a cookie scoop for uniform meatballs so they cook evenly. Make meatballs ahead and refrigerate for up to 2 days before baking.