As the meatballs sear, the feta softens and mingles with the juices, while hints of oregano, dill, and red onion perfume the pan. The orzo, simmered in chicken broth, absorbs both flavor and starch, turning creamy as it finishes with Parmesan, lemon juice, and zest. Each bite in this one-pan wonder is fragrant, bright, and deeply savory. Serve with a crisp green salad or warm pita to soak up the last spoonfuls of lemony broth.
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Steps + Photos to make this recipe for Greek Chicken Meatballs and Lemon Orzo
Step 1: Gather your ingredients.
Step 2: Mix the ground chicken, red onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, lemon zest, salt, and pepper until just combined.
Step 3: Form 1.5-inch meatballs. Heat vegetable oil in a skillet on medium heat; cook meatballs until golden on all sides, about 3 to 4 minutes per side. If you need to taste-test a meatball to make sure it’s good, now is a great time to do that. Cook’s rights.
Step 4: Remove meatballs and set aside. In the same pan, add orzo and chicken broth. Boil, turn to low and simmer 8–10 minutes. Stir in lemon juice, zest, parsley, Parmesan, salt, and pepper until cheese melts into the pasta.
Step 5: Spoon lemon orzo into bowls, top with chicken meatballs, and garnish with extra herbs or cheese if desired.
Tools & Equipment
- Large mixing bowl
- Large skillet or sauté pan
- Wooden spoon or spatula
- Tongs (to turn and move meatballs)
- Measuring cups and spoons
- Microplane or fine grater (for zesting)
- Cutting board and knife
Tips for Success
- You’ll need two whole lemons (zest and juice from each) for this recipe—one for the meatball mixture and the other dresses the orzo after it’s done cooking.
- Ground chicken is a bit looser than beef, so the meatballs tend to flatten a bit during cooking, especially if they are large. This won’t affect the flavor.
- If your skillet is small, cook the meatballs in batches for even browning. If the pan gets too crowded, they will steam instead of sear, which loses a bit of flavor.
- If meatballs brown too quickly before cooking through, lower the heat and cover with a lid for 4–5 minutes.
- Garnish the tops of each serving with extra feta, parsley, or Parmesan.
- Store leftovers cold in an airtight container for 2–3 days.
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Greek Chicken Meatballs and Lemon Orzo
Ingredients
For the meatballs
- 1 lb ground chicken
- 1/4 c red onion diced
- 2 cloves garlic minced
- 1/4 c feta cheese crumbled
- 1/4 c breadcrumbs
- 1 egg
- 1/4 c freshly chopped parsley
- 1 t dried oregano
- 1 t dried dill
- Zest of 1 lemon
- 1 t salt
- 1 t pepper
- 2 T vegetable oil
For the orzo pasta
- 1 c orzo pasta
- 2 c chicken broth
- Juice and zest of 1 lemon
- 2 T chopped parsley
- 1/4 c shredded Parmesan cheese
- 1 t salt
- 1 t pepper
Instructions
- In a large bowl, combine chicken, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, lemon zest from 1 lemon, salt, and pepper. Mix until well combined.
- Form 1.5-inch balls with the meat mixture. Heat oil in a skillet over medium heat then add meatballs. Cook until golden on one side, then turn and repeat until cooked through, 3 to 4 minutes per side.
- Remove meatballs and set aside. In the same pan, add orzo and chicken broth. Bring to a boil, reduce to low, and simmer 8–10 minutes until tender. Drain if excess liquid remains.
- Stir in lemon juice and zest from 1 lemon, fresh parsley, Parmesan, salt, and pepper until cheese melts.
- Serve orzo in bowls topped with meatballs. Garnish with extra feta, parsley, or Parmesan.
The bottom line
These Greek chicken meatballs with lemon orzo make a lively dinner, fresh with feta, herbs, and lemon zest. It’s a weeknight dinner that feels both comforting and fresh, pulling together in under an hour. Double it to make easy reheatable meal prep lunches.
Want more meatball options? I got you covered:
We love Greek food and this was great