Introduction
Hey there, kitchen friends! Picture this: a sunny plate full of bright, zesty flavors that whisk you away to the Greek islands, all made right in your own cozy kitchen. That’s exactly what this Greek Chicken Meatball and Lemon Orzo dish does! It feels fancy enough for a special occasion, but it’s so incredibly easy and comes together faster than you might think. This recipe is one I keep coming back to because it’s comforting, light, and bursting with freshness. It’s the kind of meal that makes you feel good from the inside out, and trust me, your taste buds will be doing a happy dance!
Why You’ll Love This Recipe
- Fast: Perfect for those busy weeknights when you need dinner on the table pronto.
- Easy: Simple steps, no complicated techniques required.
- Giftable: Well, maybe not the whole meal, but the meatballs are great for potlucks or sharing! (Okay, maybe not giftable like cookies, but definitely shareable!)
- Crowd-pleasing: Everyone, from picky eaters to adventurous foodies, seems to adore this combo.
Ingredients
Gathering your ingredients is the first step to kitchen magic! Here’s what you’ll need for these sunshiney meatballs and bright orzo:
For the Chicken Meatballs:
- 1 lb ground chicken: You can use white meat for a leaner option or dark meat for more flavor and juiciness. Either works great!
- ⅓ cup almond flour OR ¼ cup finely chopped walnuts or pecans: This is our secret binder that keeps the meatballs tender. Use what you have!
- ¼ cup fresh parsley, chopped: Gives that essential herby freshness.
- 2 tsp fresh dill, chopped: Dill is SO Greek and adds a lovely aromatic touch.
- 3 cloves garlic, minced: Because everything is better with garlic!
- ¼ cup feta cheese, crumbled: Salty, tangy little pockets of joy within the meatballs.
- ½ tbsp onion powder: Adds depth of flavor without the texture of fresh onion in the meatballs themselves.
- Finely chopped scallion OR red onion: Just a little bit for a savory kick. I usually grab a scallion or a small slice of red onion and chop it super fine.
- 2 tsp dried oregano: Classic Greek flavor! Fresh oregano works too, just use a little more (about 1 tbsp).
- 1 tsp ground cumin: Adds a touch of warmth that complements the other spices beautifully.
- ½ tsp salt & ½ tsp freshly cracked pepper: Our basic seasoning essentials.
- Zest of 1 lemon: Brightens everything up and adds that lovely citrus aroma right into the meatball mix.
- 1 tbsp extra virgin olive oil: For cooking those gorgeous meatballs.
For the Lemon Orzo:
- 1 cup orzo pasta: It looks like rice but cooks like pasta! Fun, right?
- 2 cups chicken broth: Cooking the orzo in broth instead of water adds SO much flavor.
- Juice of 1 lemon: The star of the orzo show, adding that necessary zing.
- 1 tbsp extra virgin olive oil: For tossing with the finished orzo.
- ⅓ cup crumbled feta cheese: More feta! Yes, please! It melts slightly into the warm orzo creating creamy, salty goodness.
- Fresh parsley, chopped: For a beautiful, fresh garnish at the end.
- Salt: To taste – remember the broth and feta are already salty, so taste before adding more.
How to Make It
Alright, apron on? Let’s turn these fabulous ingredients into dinner! It’s easier than you think, promise.
Step 1: Prep Your Meatball Mix. Grab a large bowl. Add your ground chicken, almond flour (or nuts), chopped parsley, dill, minced garlic, crumbled feta, onion powder, finely chopped scallion or red onion, dried oregano, cumin, salt, pepper, and lemon zest. Now, this is where you get your hands a little messy (in a good way!). Mix everything together gently. Overmixing can make the meatballs tough, and we want them tender and juicy.
Step 2: Form the Meatballs. Scoop spoonfuls of the mixture and roll them into meatballs. Aim for roughly 1 to 1.5-inch size so they cook evenly. I usually get about 16-20 meatballs from this batch. Place them on a plate or baking sheet as you form them.
Step 3: Cook the Meatballs. Heat the 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Once shimmering, carefully add the meatballs to the pan in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Cook for about 10-12 minutes, turning occasionally, until they are nicely browned on all sides and cooked through (internal temperature should reach 165°F). Remove the cooked meatballs from the pan and set them aside on a plate.
Step 4: Cook the Orzo. While the meatballs are cooking (or you can do this just after), grab a medium saucepan. Pour in the 2 cups of chicken broth and bring it to a boil over medium-high heat. Add the orzo pasta, stir, and reduce the heat to low. Simmer, uncovered, stirring occasionally to prevent sticking, until the orzo is cooked through and has absorbed most of the liquid. This usually takes about 10-15 minutes. It should be tender but not mushy.
Step 5: Finish the Orzo. Once the orzo is cooked, remove the pan from the heat. Stir in the fresh lemon juice, 1 tbsp of extra virgin olive oil, and the ⅓ cup of crumbled feta cheese. Stir gently until the feta starts to get warm and slightly melty. Taste and add a little salt if needed (remember that broth and feta add saltiness!). If the orzo seems a little dry, you can add a splash more broth or even hot water.
Step 6: Serve it Up! Divide the warm lemon orzo among plates or shallow bowls. Top each serving with a generous portion of those delicious Greek chicken meatballs. Sprinkle with fresh chopped parsley for a pop of color and extra freshness. Dinner is served!
Substitutions & Additions
This recipe is super flexible! Feel free to play around and make it your own:
- Meat: Not feeling chicken? You could easily use ground turkey, lamb, or even a mix of beef and lamb for a different twist.
- Herbs: Swap dill and parsley for mint or chives for a slightly different flavor profile.
- Cheese: No feta? Try crumbled goat cheese or even some grated Parmesan in the meatballs (though it won’t be strictly Greek anymore!).
- Binders: If you don’t have almond flour or nuts, a couple of tablespoons of breadcrumbs or crushed crackers can work in the meatballs.
- Veggie Boost: Want to add some veggies? Sauté some spinach, zucchini, or bell peppers and stir them into the finished orzo.
- Sauce: A simple yogurt-dill sauce or a drizzle of tahini dressing would be amazing over the meatballs and orzo.
Tips for Success
Just a couple of little pointers to make sure your dish turns out perfectly:
- Don’t Overmix: Seriously, I know I said it before, but mixing the meatball ingredients too much is the number one culprit for tough meatballs. Mix just until everything is combined.
- Size Matters: Try to make your meatballs roughly the same size so they cook at the same rate.
- Prevent Sticking: Stir the orzo frequently while it simmers to keep it from sticking to the bottom of the pan.
- Taste and Adjust: Always taste the orzo once it’s finished and adjust the salt and lemon juice to your preference.
- Prep Ahead: You can mix and roll the meatballs ahead of time and store them covered in the fridge for up to a day before cooking. This is a great time-saver!
How to Store It
If you happen to have leftovers (it’s rare in my house!), this dish stores quite well.
Store the cooked meatballs and the lemon orzo separately in airtight containers in the refrigerator. They’ll stay fresh for 3-4 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water or broth when reheating the orzo to loosen it up.
You can also freeze the cooked meatballs. Let them cool completely, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the fridge before reheating.
FAQs
Got questions? I’ve got some answers!
Q: Can I bake the meatballs instead of pan-frying?
A: Absolutely! Preheat your oven to 400°F (200°C). Place the formed meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until cooked through (165°F internal temp).
Q: Can I use a different type of pasta?
A: Yes, you can! Other small pasta shapes like ditalini, acini de pepe, or even risoni would work similarly. Standard rice is also an option, though the cooking time and liquid amount will differ.
Q: Is this recipe gluten-free?
A: As written, no, because orzo is a wheat pasta. However, you can make it gluten-free by using certified gluten-free orzo or substituting the orzo with rice (like basmati or jasmine) cooked in broth.
Q: The orzo soaked up all the broth before it was tender, what happened?
A: This can happen! Different brands and even batches of pasta can absorb liquid differently. Just add a little more broth or hot water, a splash at a time, and continue simmering until the orzo is tender.
Easy Greek Chicken Meatballs with Lemon Orzo
Equipment
- Large bowl For mixing meatballs
- Plate or baking sheet For placing formed meatballs
- Large skillet For cooking meatballs
- Medium saucepan For cooking orzo
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken white or dark meat
- 0.33 cup almond flour OR ¼ cup finely chopped walnuts or pecans
- 0.25 cup fresh parsley chopped
- 2 tsp fresh dill chopped
- 3 cloves garlic minced
- 0.25 cup feta cheese crumbled
- 0.5 tbsp onion powder
- Finely chopped scallion OR red onion
- 2 tsp dried oregano OR 1 tbsp fresh oregano
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.5 tsp freshly cracked pepper
- 1 Zest of 1 lemon
- 1 tbsp extra virgin olive oil For cooking meatballs
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 Juice of 1 lemon
- 1 tbsp extra virgin olive oil For tossing with orzo
- 0.33 cup crumbled feta cheese
- Fresh parsley chopped, for garnish
- Salt To taste
Instructions
- Prep Your Meatball Mix. Grab a large bowl. Add your ground chicken, almond flour (or nuts), chopped parsley, dill, minced garlic, crumbled feta, onion powder, finely chopped scallion or red onion, dried oregano, cumin, salt, pepper, and lemon zest. Mix everything together gently. Overmixing can make the meatballs tough, and we want them tender and juicy.
- Form the Meatballs. Scoop spoonfuls of the mixture and roll them into meatballs. Aim for roughly 1 to 1.5-inch size so they cook evenly. Place them on a plate or baking sheet as you form them.
- Cook the Meatballs. Heat the 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Once shimmering, carefully add the meatballs to the pan in a single layer. Don't overcrowd the pan; cook in batches if necessary. Cook for about 10-12 minutes, turning occasionally, until they are nicely browned on all sides and cooked through (internal temperature should reach 165°F). Remove the cooked meatballs from the pan and set them aside on a plate.
- Cook the Orzo. While the meatballs are cooking (or you can do this just after), grab a medium saucepan. Pour in the 2 cups of chicken broth and bring it to a boil over medium-high heat. Add the orzo pasta, stir, and reduce the heat to low. Simmer, uncovered, stirring occasionally to prevent sticking, until the orzo is cooked through and has absorbed most of the liquid. This usually takes about 10-15 minutes. It should be tender but not mushy.
- Finish the Orzo. Once the orzo is cooked, remove the pan from the heat. Stir in the fresh lemon juice, 1 tbsp of extra virgin olive oil, and the ⅓ cup of crumbled feta cheese. Stir gently until the feta starts to get warm and slightly melty. Taste and add a little salt if needed (remember that broth and feta add saltiness!). If the orzo seems a little dry, you can add a splash more broth or even hot water.
- Serve it Up! Divide the warm lemon orzo among plates or shallow bowls. Top each serving with a generous portion of those delicious Greek chicken meatballs. Sprinkle with fresh chopped parsley for a pop of color and extra freshness. Dinner is served!