Greek Chicken Meatballs with Lemon Orzo: A Weird Love Affair with the Kitchen Sink

Here’s the thing. I’ve been sneaking little spoonfuls of oregano and lemon zest from the spice drawer all week.

It’s not supposed to be a thing. Just… background noise while I work. But today? I realized I’ve been craving textures and smells that punch you in the face in the best way. The way the juicy chicken meatballs burst with herbed tang, and the lemony orzo sneaks a sharp bite between bites. No fancy tricks, no complicated sauces. Just good ingredients, mashed up the right way. I think it’s about giving myself permission—no, forcing myself—to enjoy the chaos of things I’d usually overlook. That weird, no pressure combo of lemon and oregano right now feels like a small rebellion. Like I can toss everything together, mess around, and somehow it’ll be okay. Sometimes all you want is to cook something that makes the kitchen smell like a summer accident. That’s what this is.

Herbed Chicken Meatballs with Lemon Zest and Orzo

This dish features juicy chicken meatballs seasoned with oregano, cooked until browned, and served over lemon-infused orzo pasta. The final dish has tender meatballs with a slightly crispy exterior and al dente pasta, complemented by bright, citrusy flavors and aromatic herbs.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 480

Ingredients Equipment Method

Ingredients

  

• 1 lb ground chicken preferably breast or thigh meat, coarsely ground
• 2 tsp dried oregano fresh or dried
• 1 lemon lemon zest finely grated, from about half the lemon
• 1 cup orzo pasta uncooked
• 2 tbsp olive oil divided
• 2 cloves garlic minced
• 3 cups chicken broth preferably low sodium
• Salt to taste
• Pepper to taste

Equipment

• Large mixing bowl
• Baking sheet
• Large skillet or frying pan
• Saucepan
• Wooden spoon or silicone spatula

Method

 

1. Preheat the oven to 400°F (200°C). In a large mixing bowl, combine ground chicken, oregano, lemon zest, salt, and pepper. Mix thoroughly until evenly incorporated, then form into 12-16 small meatballs and place on a baking sheet. Bake for 15 minutes or until cooked through and golden on the outside.
2. While the meatballs bake, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, until it begins to turn golden.
   1 lb ground chicken
3. Add the chicken broth to the skillet and bring to a simmer. Once simmering, add the uncooked orzo pasta and stir to coat the pasta with the broth and oil. Cover and cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and the liquid is mostly absorbed.
   1 lb ground chicken
4. Remove the baked meatballs from the oven and add them directly to the skillet with the cooked orzo. Drizzle the remaining 1 tablespoon of olive oil over the top, gently tossing to combine everything evenly. Cook for an additional 2-3 minutes to allow flavors to meld and ensure meatballs are heated through.
   1 lb ground chicken
5. Taste and adjust seasoning with salt and pepper as needed. Serve the dish hot, garnished with additional lemon zest or herbs if desired.

Still don’t know if I’ll ever get tired of garlic and lemon cooped up on the stove. Might be the best thing I’ve accidentally reinvented. Guess I’ll keep going, see what other weird pairings turn out halfway decent.