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This hearty Greek Chicken Meatballs with Lemon Orzo has become my go-to Mediterranean-inspired dinner when I want something both comforting and fresh. The tender chicken meatballs infused with herbs and the bright, lemony orzo create a perfect balance that makes this dish special enough for guests yet simple enough for weeknights.
I first created this dish when looking for something lighter than traditional beef meatballs but still satisfying. My family immediately requested it become part of our regular rotation, and it's now what I bring to every potluck where I want to impress without spending hours in the kitchen.
Ingredients
For the Chicken Meatballs
- Ground chicken: choose dark meat for juicier meatballs or a mix of dark and white meat for the perfect balance of flavor and nutrition
- Almond flour or chopped nuts: adds texture and helps bind the meatballs while keeping them gluten-free
- Fresh herbs: parsley and dill bring brightness and authentic Greek flavor that dried herbs simply cannot match
- Garlic: use fresh cloves for the most vibrant flavor profile
- Feta cheese: provides tanginess and moisture in the meatballs
- Spices: oregano and cumin create depth of flavor that makes these taste authentically Mediterranean
- Lemon zest: adds brightness without additional moisture that could make meatballs fall apart
For the Lemon Orzo
- Orzo pasta: this rice-shaped pasta cooks quickly and absorbs flavors beautifully
- Chicken broth: cooking the orzo in broth rather than water infuses it with savory notes
- Lemon juice: adds brightness that cuts through the richness of the meatballs
- Olive oil: use extra virgin for the best flavor as it remains uncooked in the finished dish
- Feta cheese: melts slightly into the warm orzo creating pockets of tangy creaminess
Step-by-Step Instructions
- Prepare the meatball mixture:
- Combine ground chicken with almond flour, herbs, garlic, feta, spices, and lemon zest using gentle hands. Overmixing will make the meatballs tough, so stop once ingredients are just incorporated. The mixture should feel soft but hold together when shaped.
- Form the meatballs:
- Scoop about two tablespoons of mixture and gently roll between your palms to form 1½ to 2-inch balls. Slightly wet hands prevent sticking. Place formed meatballs on a plate and sprinkle with a pinch of salt right before cooking to enhance flavors.
- Sear the meatballs:
- Heat olive oil in a large skillet until shimmering but not smoking. Add meatballs with space between them to allow browning rather than steaming. Cook undisturbed for 3-4 minutes until a golden crust forms before turning.
- Finish cooking meatballs:
- Lower heat slightly, cover the skillet, and cook for 5-6 minutes until meatballs register 165°F internally. They should feel firm but still have some give when pressed. Remove to a clean plate and cover loosely with foil to keep warm.
- Cook the orzo:
- In the same flavorful skillet, pour in chicken broth and bring to a boil, scraping up any browned bits from the meatballs. Add orzo and stir occasionally to prevent sticking as it cooks for 8-10 minutes until tender but still slightly al dente.
- Finish the dish:
- Remove orzo from heat and stir in lemon juice and olive oil. Return meatballs to the skillet to rewarm briefly. Serve with crumbled feta and fresh parsley scattered over the top.
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The lemon zest is secretly my favorite ingredient in this recipe. I discovered its importance when I once forgot to add it and found the meatballs lacked that special brightness. Now I make sure to zest my lemon before anything else, and I often add a little extra for even more Mediterranean flair.
Make It Ahead
These meatballs work beautifully for meal prep. You can form the raw meatballs and refrigerate them for up to 24 hours on a parchment-lined tray before cooking. For longer storage, freeze raw meatballs on a baking sheet until solid, then transfer to a freezer bag. Cooked meatballs also freeze well without the orzo for up to three months. Simply thaw overnight in the refrigerator and gently reheat in a covered skillet with a splash of broth.
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Customization Ideas
This recipe welcomes adaptations based on what you have available. Swap ground turkey for the chicken with no other adjustments needed. For a grain-free version, replace orzo with cauliflower rice sautéed in olive oil and lemon. Nutritional yeast can substitute for feta to make the dish dairy-free, though you may want to increase the salt slightly. Fresh mint makes a wonderful addition to the herbs in summer, and a pinch of red pepper flakes adds gentle heat for spice lovers.
Serving Suggestions
Transform this into a complete Mediterranean feast by serving alongside a simple Greek salad with crisp cucumbers, juicy tomatoes, kalamata olives, and red onion dressed with olive oil and oregano. For a beautiful presentation, serve family-style on a large platter with lemon wedges, extra feta, and a bowl of tzatziki on the side. A chilled glass of crisp white wine like Assyrtiko from Greece makes the perfect pairing, or serve with sparkling water with mint and lemon for a refreshing non-alcoholic option.
Frequently Asked Questions
- → How can I prevent the meatballs from drying out?
Use ground meat with a balanced fat content and avoid overcooking. Cover the skillet to trap moisture while cooking.
- → Can I substitute orzo with another type of pasta?
Yes, small pasta types like couscous or rice-shaped pasta work well as substitutes for orzo in this dish.
- → What can I use instead of almond flour?
You can substitute almond flour with finely chopped walnuts, pecans, or even breadcrumbs for binding.
- → How do I adjust the lemon flavor to my preference?
Add more lemon juice or zest according to your taste before serving the dish for a brighter citrus flavor.
- → What are some recommended side dishes for this meal?
Tzatziki sauce, a Greek salad, or roasted vegetables complement the meatballs and lemon orzo beautifully.