Juicy, herb-packed Greek chicken meatballs served over creamy, lemony orzo—this recipe is pure Mediterranean magic. With bold flavors from garlic, oregano, lemon, and feta, it’s a balanced, feel-good dinner that feels both rustic and elegant.
💬 Why You’ll Love This Recipe
Whether you’re looking for a healthy weeknight meal or something crowd-pleasing to impress guests, this one delivers.
✅ Packed with lean protein
✅ Fresh, herby, and zesty flavors
✅ Easy to make in under 40 minutes
✅ Great for meal prep
✅ One of those “tastes like a restaurant” dishes
🛒 Ingredients (Serves 4)
For the Greek Chicken Meatballs:
- 500g ground chicken
- 50g breadcrumbs
- 1 egg (50g)
- 40g crumbled feta cheese
- 2 cloves garlic, minced (6g)
- 1 small red onion, finely chopped (80g)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tsp dried oregano (1g)
- Zest of 1 lemon
- 1 tsp salt (5g)
- ½ tsp black pepper (1g)
- 2 tbsp olive oil (for pan-frying – 30ml)
For the Lemon Orzo:
- 250g orzo pasta
- 1 tbsp olive oil (15ml)
- 2 cloves garlic, minced (6g)
- 500ml chicken broth
- Zest and juice of 1 lemon
- 40g grated parmesan (optional)
- Salt and pepper, to taste
- Chopped parsley, to garnish
🔪 Instructions
Step 1: Make the Meatballs
- In a large bowl, combine all meatball ingredients (except oil).
- Mix until just combined—don’t overmix.
- Roll into 16–18 small meatballs (about 30g each).
- Heat 2 tbsp olive oil in a skillet over medium heat. Cook meatballs for 4–5 minutes per side until golden brown and cooked through. Set aside and keep warm.
Step 2: Cook the Lemon Orzo
- In a medium pot, heat 1 tbsp olive oil. Add garlic and sauté for 30 seconds.
- Stir in orzo and toast for 1–2 minutes.
- Add chicken broth, bring to a boil, then reduce to a simmer.
- Cook uncovered for 8–10 minutes, stirring frequently, until orzo is al dente and most of the liquid is absorbed.
- Stir in lemon juice, zest, and parmesan if using. Season to taste.
Step 3: Assemble and Serve
- Plate lemon orzo into bowls or a large platter.
- Top with meatballs and sprinkle with chopped parsley and extra feta or lemon zest if desired.
- Serve warm with a side of tzatziki or a crisp Greek salad.
📊 Nutrition Info (Per Serving)
- Calories: 495 kcal
- Protein: 38g
- Carbs: 32g
- Fat: 23g
- Fiber: 2g
- Sugar: 3g
- Sodium: 720mg
👨🍳 Tips & Tricks
- Use turkey instead of chicken for a variation.
- Make it gluten-free by using GF breadcrumbs and GF pasta.
- Oven-bake the meatballs at 200°C (400°F) for 20 minutes instead of pan-frying.
- Add spinach to the orzo for a veggie boost.
- Store leftovers in an airtight container in the fridge for up to 4 days.
❤️ A Note From Me
This recipe was inspired by a trip to the Greek islands, where lemon and herbs elevate even the simplest dish. I wanted to recreate that light, bright flavor in something cozy enough for weeknights. The meatballs are juicy and savory, and the lemon orzo? Creamy, tangy perfection. It’s comfort food, Mediterranean-style.
If your readers love flavorful meals with a healthy twist, this will definitely become a staple.
