Print

Greek Chicken Meatballs with Lemon Orzo – A Bright & Flavorful Mediterranean Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender Greek chicken meatballs with fresh herbs and feta, served over creamy lemon orzo pasta for a bright, Mediterranean-inspired dinner.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground chicken

  • 2 cloves garlic, minced

  • ¼ cup red onion, grated

  • ⅓ cup crumbled feta

  • ¼ cup chopped fresh parsley

  • 1 tsp dried oregano

  • ½ cup breadcrumbs

  • 1 egg

  • Zest of 1 lemon

  • Salt and pepper to taste

For the Lemon Orzo:

  • 1 cup orzo pasta

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • Zest of 1 lemon

  • 2½ cups chicken broth

  • 2 tbsp lemon juice

  • 1 tbsp butter or olive oil

  • Salt and pepper to taste

  • Optional: 1–2 cups baby spinach

Instructions

  • Mix meatball ingredients in a bowl. Shape into 18–20 meatballs.

  • Cook meatballs in a skillet with olive oil, or bake at 400°F for 18–20 minutes.

  • In the same skillet, sauté onion and garlic. Add orzo and lemon zest; toast 1–2 minutes.

  • Add broth, salt, and pepper. Simmer uncovered 10–12 minutes, stirring often.

  • Stir in lemon juice, butter, and optional spinach. Adjust consistency with more broth if needed.

  • Serve orzo topped with meatballs, extra feta, and fresh herbs.

Notes

  • Use turkey instead of chicken if preferred.

  • Store leftovers up to 4 days; reheat with a splash of broth.

  • Add tzatziki for extra creaminess.

Find it online: https://bitetrovu.com/greek-chicken-meatballs-with-lemon-orzo-a-bright-flavorful-mediterranean-dinner/