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Recipe card photo of Greek chicken meatballs over lemon orzo pasta, styled with feta and parsley.

Greek Chicken Meatballs and Lemon Orzo

Juicy chicken meatballs seasoned with feta, dill, and oregano, served over creamy lemon orzo pasta.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Course Main Dish
Cuisine American
Servings 4

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.
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