Greek Chicken Meatballs with Lemon Orzo (Printable)

Tender chicken meatballs with Mediterranean herbs served over lemon orzo with fresh dill and garlic.

# What You Need:

→ Chicken Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup red onion, finely chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil

→ Lemon Orzo

13 - 1 1/2 cups orzo pasta
14 - 3 cups chicken broth
15 - 2 tbsp olive oil
16 - 2 cloves garlic, minced
17 - Zest and juice of 1 large lemon
18 - 1/4 cup fresh dill, chopped
19 - 1/4 cup fresh parsley, chopped
20 - 1/3 cup crumbled feta cheese (optional)
21 - Salt and black pepper to taste

→ For Serving

22 - Lemon wedges
23 - Extra chopped dill or parsley

# Directions:

01 - Combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper in a large bowl. Mix gently until just incorporated, being careful not to overwork the meat.
02 - Wet hands slightly and shape mixture into 16–18 meatballs, using approximately 1.5 tablespoons per meatball. Keep sizes uniform for even cooking.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches without crowding the pan. Cook for 8–10 minutes, turning occasionally until golden brown on all sides and internal temperature reaches 165°F. Transfer to a plate and set aside.
04 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add orzo and stir constantly for 1 minute to lightly toast the pasta.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat to maintain a simmer and cook uncovered for 10 minutes, stirring frequently to prevent sticking, until orzo is tender and most liquid has been absorbed.
06 - Remove from heat and stir in lemon zest, lemon juice, dill, parsley, and feta cheese if using. Season with salt and pepper to taste.
07 - Spoon lemon orzo into serving bowls, arrange warm chicken meatballs on top, and garnish with additional fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • Everything cooks in about 45 minutes but tastes like it came from a Greek taverna
  • The meatballs stay incredibly juicy thanks to the breadcrumbs and gentle mixing technique
  • Leftovers actually taste better the next day as the lemon flavor deepens into the orzo
02 -
  • Do not crowd the pan when cooking meatballs or they will steam instead of brown
  • The orzo continues to thicken as it sits, so add a splash of water when reheating leftovers
  • Room temperature meatballs cook more evenly than cold ones straight from the fridge
03 -
  • Use a cookie scoop for perfectly uniform meatballs every time
  • Save some pasta water in case the orzo gets too thick as it stands
  • Let the meatballs rest on paper towels while finishing the orzo so they stay crispy

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