Greek Chicken Meatballs with Lemon Orzo (Printable)
Tender Greek-style chicken meatballs with herbs served over bright lemon orzo pasta with fresh dill.
# What You’ll Need:
→ For the 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 (for frying)
→ For the 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
→ To Serve
22 - Lemon wedges
23 - Extra dill or parsley, chopped
# Steps:
01 - In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper. Mix gently until just combined.
02 - With wet hands, form mixture into 16–18 meatballs (about 1.5 tablespoons each).
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature: 165°F). Remove and set aside.
04 - In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add orzo and stir for 1 minute to toast lightly.
06 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring frequently, until orzo is tender and most liquid is absorbed (about 10 minutes).
07 - Stir in lemon zest, lemon juice, dill, parsley, and feta (if using). Season with salt and pepper to taste.
08 - Serve orzo in bowls, top with warm chicken meatballs, and garnish with extra lemon wedges and herbs.
# Expert Advice:
01 -
- Everything cooks in one skillet and one pot, making cleanup almost non existent for a meal that feels special enough for company
- The orzo becomes impossibly creamy without any cream, letting the bright lemon and fresh herbs shine while feeling luxurious
02 -
- The meatballs will continue cooking slightly after you remove them from the pan, so pull them off when they are just barely cooked through to avoid dryness
- Orzo absorbs liquid aggressively as it sits, so if you are not serving immediately, have some extra warm broth ready to loosen it up
03 -
- If your meatball mixture feels too sticky to shape, chill it in the refrigerator for 15 to 20 minutes before forming
- Save a handful of fresh herbs to sprinkle over the bowls just before serving for that restaurant finish that makes everyone think you ordered takeout