Greek Chicken Meatballs
Greek Chicken Meatballs with Lemon Orzo bring bold Mediterranean flavors to your table! Juicy, herby meatballs are paired with a zesty, buttery orzo, creating the perfect balance of fresh, savory, and citrusy flavors. A simple, satisfying meal that’s great for weeknight dinners or meal prep.
Calories: 420kcal
Ingredients
- For the Greek Chicken Meatballs:
- 1 lb ground chicken
- ½ cup breadcrumbs panko or regular
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg
- 2 tablespoons olive oil for cooking
- For the Lemon Orzo:
- 1 ½ cups orzo pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 2 cups chicken broth
- Zest and juice of 1 large lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parsley chopped
- ¼ cup grated Parmesan cheese optional, for extra creaminess
Instructions
- Prepare the Meatball Mixture
- In a large mixing bowl, combine ground chicken, breadcrumbs, feta, parsley, oregano, cumin, garlic powder, onion powder, salt, black pepper, and egg. Mix until well combined.
- Shape the Meatballs
- Use a cookie scoop or spoon to form 1-inch meatballs. Roll gently with your hands and place them on a plate.
- Cook the Meatballs
- Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and fully cooked (about 4-5 minutes per side). Remove from the skillet and set aside.
- Make the Lemon Orzo
- In the same skillet or a separate saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Stir in the orzo and toast for 1 minute.
- Cook the Orzo
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Add the Lemon & Herbs
- Stir in lemon zest, lemon juice, salt, black pepper, and parsley. For a creamier texture, mix in some grated Parmesan.
- Serve & Enjoy!
- Plate the lemon orzo, top with the Greek chicken meatballs, and garnish with extra parsley and feta. Serve with lemon wedges.
Notes
- For a dairy-free version: Omit the feta and use a dairy-free butter alternative.
- To make ahead: The meatballs can be prepped and refrigerated up to 24 hours in advance before cooking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The meatballs can also be frozen for up to 3 months.
- Reheating: Warm in a skillet with a splash of broth or microwave in 30-second intervals.