Go Back

Greek-Style Chicken Meatballs with Lemon Orzo

This dish features tender chicken meatballs flavored with herbs and lemon zest, cooked until golden and crispy on the outside. They are served with bright, lemon-infused orzo that is cooked to a creamy, al dente texture, creating a vibrant and satisfying meal with a balance of savory and citrusy flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds ground chicken preferably lean
  • 1 shredded Parmesan cheese optional but adds flavor
  • 2 tablespoons fresh chopped oregano or 1 teaspoon dried
  • 1 tablespoon lemon zest from about 1 lemon
  • 2 cloves garlic minced
  • 1/2 cup panko breadcrumbs for binding
  • to taste salt and pepper for seasoning
  • 4 cups chicken broth for cooking orzo
  • 1 1/2 cups orzo pasta small pasta shapes
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons extra virgin olive oil for cooking the meatballs

Equipment

  • Mixing bowls
  • Baking sheet
  • Large skillet
  • Pot for orzo
  • Lemon zester
  • Garlic mincer or knife

Method
 

  1. Preheat your oven to 400°F (200°C). Mix the ground chicken with Parmesan, chopped oregano, lemon zest, minced garlic, panko breadcrumbs, and a pinch of salt and pepper in a large bowl until well combined. Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
  2. Bake the meatballs for about 20 minutes, or until they are golden brown and cooked through. While they bake, bring the chicken broth to a boil in a large pot, add the orzo, and cook according to package instructions until al dente and creamy. Stir in lemon juice for brightness and taste for seasoning.
  3. Heat extra virgin olive oil in a large skillet over medium heat. Once hot, add the baked meatballs carefully, and sauté for 2-3 minutes until the outsides are crispy and some light browning appears. This adds texture and flavor.
  4. Transfer the seared meatballs to the cooked orzo and gently fold to combine, allowing the flavors to meld for a couple of minutes over low heat. The orzo should be creamy and fragrant, with the meatballs adding a hearty element.
  5. Serve the chicken meatballs with lemon orzo in warm bowls, garnished with additional oregano or lemon zest if desired. Enjoy the vibrant flavors and contrasting textures of crispy outside and tender inside, complemented by the bright lemony pasta.

Notes

For extra flavor, sprinkle with freshly chopped herbs or a drizzle of olive oil before serving.