This Mediterranean-inspired dish combines juicy Greek-seasoned chicken meatballs with tangy lemon orzo for a complete and satisfying meal. Drawing on classic Greek flavors like feta, dill, and lemon, this recipe offers a healthy yet indulgent dinner option that transports you straight to the sunny shores of Greece. The combination of tender meatballs and zesty pasta creates a perfect balance of protein and carbohydrates.

Why You’ll Love This Recipe

• One-pan cooking method that minimizes cleanup while maximizing flavor
• Perfect balance of protein and carbs for a complete meal
• Mediterranean flavors that are both healthy and deeply satisfying
• Quick enough for weeknights yet impressive enough for entertaining
• Versatile recipe that can be customized to your dietary preferences

Ingredients

• Ground Chicken: Choose between white meat for a leaner option or dark meat for more juiciness and flavor. Turkey can be substituted for a different twist.
• Almond Flour or Nuts: Adds texture and helps bind the meatballs while keeping them gluten-free. Traditional breadcrumbs can be used as an alternative.
• Fresh Herbs: Parsley and dill bring bright, authentic Greek flavors. If fresh isn’t available, reduce the amount and use dried herbs.
• Garlic: Provides essential aromatic flavor to the meatballs. Fresh minced garlic offers the best flavor, but garlic powder can work in a pinch.
• Feta Cheese: Adds tanginess and moisture to the meatballs. Look for authentic Greek feta made from sheep’s milk for the most authentic flavor.
• Aromatics: Onion powder or fresh scallions add depth of flavor. Red onion can be used for a more pronounced onion flavor.
• Dried Oregano: A quintessential Greek herb that adds earthy notes. Fresh oregano makes a wonderful substitute when available.
• Cumin: Provides warm, earthy undertones that complement the Mediterranean flavor profile.
• Lemon Zest: Adds bright citrus notes without additional moisture. Always zest your lemon before juicing.
• Olive Oil: Use extra virgin olive oil for authentic Mediterranean flavor and healthier fat content.
• Orzo Pasta: This rice-shaped pasta cooks quickly and absorbs flavors beautifully. Pearl couscous can be used as an alternative.
• Chicken Broth: Infuses the orzo with flavor as it cooks. Vegetable broth works as a substitute.
• Lemon Juice: Provides bright acidity to balance the richness of the dish.

Variations

Vegetarian Greek Meatballs

Substitute the chicken with a mixture of cooked lentils and mushrooms for a plant-based alternative. Pulse in a food processor until you achieve a ground meat-like consistency, then add all the same herbs and spices. The feta can be kept for a vegetarian version or replaced with a dairy-free alternative for a vegan option.

Mediterranean Bowl Style

Transform this recipe into a deconstructed bowl by serving the meatballs over a bed of greens instead of orzo. Add cucumber, tomatoes, red onion, olives, and a lemon-tahini dressing for a fresh Mediterranean bowl that’s lower in carbs and higher in vegetables.

Spicy Greek Meatballs

Add a kick to your meatballs by incorporating 1-2 teaspoons of red pepper flakes to the meat mixture. You can also add diced jalapeños or a dash of hot sauce to the orzo for a spicy variation that still maintains its Greek character.

How to Make the Recipe

Step 1: Prepare the Meatball Mixture

Combine ground chicken, almond flour or chopped nuts, fresh herbs, minced garlic, crumbled feta, onion powder (or chopped scallions), dried oregano, cumin, salt, pepper, and lemon zest in a large bowl. Use a rubber spatula or clean hands to gently mix until just combined, being careful not to overmix which can make the meatballs tough. Form the mixture into 1½-2-inch balls and sprinkle with a pinch of salt before cooking.

Step 2: Cook the Meatballs

Heat olive oil in a large skillet over medium heat until shimmering. Carefully add the meatballs to the hot pan, making sure not to overcrowd (work in batches if necessary). Sear for 3-4 minutes until a golden-brown crust forms, then flip and continue searing until all sides are browned. Reduce heat slightly, cover the skillet, and continue cooking for 5-6 minutes until the meatballs are cooked through but still juicy. An instant-read thermometer should register 165°F (74°C). Remove the meatballs from the skillet and set aside, covered to keep warm.

Step 3: Prepare the Lemon Orzo

In the same skillet (don’t clean it – those meatball drippings add flavor!), pour in the chicken broth and bring to a boil, scraping the bottom to loosen any browned bits. Add the orzo pasta and reduce heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. Stir in the lemon juice and olive oil, then taste and adjust seasoning with salt if needed.

Step 4: Combine and Serve

Return the meatballs to the skillet with the orzo to rewarm them briefly. Sprinkle the dish with crumbled feta cheese and fresh parsley before serving. Alternatively, plate the orzo as a bed, arrange the meatballs on top, then garnish with feta and parsley for a more elegant presentation.

Tips for Making the Recipe

• Chill the meatball mixture for 15-30 minutes before forming the balls to make them easier to shape and help them hold together during cooking
• Use a cookie scoop to portion meatballs evenly for consistent cooking
• Don’t overcrowd the pan when cooking meatballs – work in batches if needed for better browning
• For extra juicy meatballs, consider adding 1-2 tablespoons of Greek yogurt to the meat mixture
• Toast the dry orzo in the pan for 1-2 minutes before adding the broth for a nuttier flavor
• For a thicker sauce with the orzo, reserve ¼ cup of the cooking liquid and whisk in 1 tablespoon of butter at the end

How to Serve

Serve this Greek chicken meatball dish family-style right from the skillet for a rustic presentation, or plate individually for a more elegant approach. Accompany with a simple Greek salad dressed with olive oil and red wine vinegar, or serve with warm pita bread for scooping up the flavorful orzo. For a complete Mediterranean feast, start with a small plate of hummus, tzatziki, and olives. A chilled crisp white wine like Assyrtiko or Sauvignon Blanc pairs beautifully with the bright lemon flavors in this dish.

Make Ahead

These Greek chicken meatballs are perfect for meal prep and can be prepared in several ways in advance:

The raw meatball mixture can be prepared and refrigerated for up to 24 hours before forming and cooking.

Formed raw meatballs can be arranged on a parchment-lined baking sheet, frozen until solid, then transferred to a freezer bag for up to 3 months. Cook directly from frozen, adding 5-7 minutes to the cooking time.

Cooked meatballs can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently in a covered skillet with a splash of broth.

The orzo is best made fresh, but if needed, it can be prepared up to 2 days ahead and refreshed with a splash of broth and extra lemon juice when reheating.

FAQs

Can I bake these meatballs instead of pan-frying?

Yes! Arrange the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes until the internal temperature reaches 165°F (74°C). You’ll miss the caramelization from pan-searing, but they’ll still be delicious and it’s easier for larger batches.

What can I substitute for almond flour if I have a nut allergy?

Panko or regular breadcrumbs work perfectly as a 1:1 substitute for the almond flour. You can also use cooked and cooled quinoa or quick oats as a binder if you prefer a gluten-free option without nuts.

Can I make this recipe dairy-free?

Absolutely! Omit the feta cheese from the meatballs and add an extra pinch of salt to compensate for the lost saltiness. For added moisture, incorporate 1-2 tablespoons of dairy-free yogurt into the mixture. Garnish with olives or capers instead of feta for a briny finish.

What’s the best way to reheat leftovers?

For the best texture, reheat the meatballs and orzo separately. Warm the meatballs in a covered skillet with a splash of broth or in the microwave at 50% power. The orzo can be reheated in a pan with a splash of broth or water to restore its creaminess. Combine just before serving and add a fresh squeeze of lemon to brighten the flavors.

Conclusion

These Greek Chicken Meatballs with Lemon Orzo offer a perfect balance of protein, carbs, and Mediterranean flavors for a satisfying yet healthful meal. With its combination of aromatic herbs, tangy feta, and bright lemon, this dish brings the essence of Greek cuisine to your dinner table with minimal effort. Whether you’re meal prepping for the week ahead or serving a special dinner, this versatile recipe is sure to become a favorite in your culinary repertoire. Give it a try tonight and transport your taste buds to the Mediterranean!

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