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Savory Greek Chicken Meatballs with Zesty Lemon Orzo A Mediterranean Weeknight Favorite Packed with Bright Flavors and Tender Juicy Bites

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Tender Greek chicken meatballs seasoned with herbs and feta, served over creamy lemon-infused orzo pasta—a bright and savory Mediterranean meal.

Ingredients

Scale

For the Chicken Meatballs:

  • 1 lb ground chicken

  • ¼ cup crumbled feta cheese

  • ½ cup breadcrumbs

  • 1 egg

  • 2 tbsp chopped fresh parsley

  • 1 tsp dried oregano

  • 2 cloves garlic, minced

  • Salt and pepper to taste

For the Lemon Orzo:

  • 1 cup orzo pasta

  • 2 cups chicken broth

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • Juice and zest of 1 lemon

  • Salt and pepper to taste

  • Fresh dill or parsley for garnish (optional)

Instructions

  • Preheat oven to 400°F (200°C).

  • Mix all meatball ingredients in a bowl until just combined.

  • Form into 1½-inch balls and place on a parchment-lined baking sheet.

  • Bake for 18–20 minutes, or until internal temp reaches 165°F.

  • Meanwhile, heat olive oil in a saucepan. Sauté garlic for 30 seconds.

  • Add orzo and toast for 1–2 minutes. Pour in broth and bring to a boil.

  • Simmer for 8–10 minutes, stirring occasionally, until liquid is absorbed.

  • Stir in lemon juice and zest. Season with salt and pepper.

  • Serve meatballs over orzo and garnish as desired.

Notes

  • For spicier meatballs, add red pepper flakes.

  • Orzo can be replaced with quinoa or couscous.

  • Store leftovers in the fridge up to 3 days.

  • Great with tzatziki or Greek salad on the side.

Find it online: https://bitetrovu.com/savory-greek-chicken-meatballs-with-zesty-lemon-orzo-a-mediterranean-weeknight-favorite-packed-with-bright-flavors-and-tender-juicy-bites/