Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/4 cup breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil, for cooking; 8 oz orzo pasta; 1 lemon, zested and juiced; 2 tbsp chopped fresh dill; 2 tbsp crumbled feta cheese; 2 cups low-sodium chicken broth

The Story (and a Slight Sidetrack) Behind Greek Chicken Meatballs With Lemon Orzo

So, full disclosure: I came up with this Greek Chicken Meatballs with Lemon Orzo idea during a late-night fridge raid (was supposed to be cleaning out leftovers, somehow ended up just snacking on feta straight out of the tub). Something about those salty little crumbles got me craving all things Greek, and the next evening this whole recipe just sort of… happened. My partner claims this is ‘proper dinner food’ (a rare accolade), and when my cousin Eddie came over last week and scooped thirds, well, I figured this was worth sharing—even if I occasionally distract myself setting timers or, worst of all, forgetting to zest the lemon. Oops.

Why You’ll Love This—Or At Least Be Mildly Obsessed

I make this whenever I’ve got a pack of ground chicken and not a heap of energy—cause honestly, it’s one of those forgiving recipes. My family goes crazy for this because it’s got that cozy orzo-bed situation, bright lemony tang, and those herby meatballs that soak up all the flavor (but don’t dry out like some of my early attempts). Sometimes I toss in a handful of spinach if it’s threatening to wilt in the fridge… or if I’m feeling a little guilty about all the cheese. Oh, and leftovers taste even better, though in my house ‘leftover’ usually means I get three bites with my coffee the next day.

What You’ll Need (Plus the Things I Sub Sometimes)

For the meatballs:

500g ground chicken (I use thigh meat when I can, but breast works too—my grandmother insisted on organic, but any version works fine…)
1/2 cup breadcrumbs (panko or whatever’s in the pantry, I even used crushed saltines once—no one noticed)
1 egg
2 cloves garlic, grated (or a heaping teaspoon of the jar kind, you know the one)
1 small onion, finely chopped
1/4 cup fresh parsley, chopped (dried is fine if it’s all you’ve got)
1 tablespoon fresh dill, minced (I sometimes skip this if my garden’s, um, “resting”)
Zest of 1 lemon (or a teensy drop of extract, but actual zest is better)
1 teaspoon dried oregano
Salt and pepper
Olive oil for frying

For the lemon orzo:

1 cup orzo (I’ve swapped for small pasta shapes in a pinch—ditalini, even rice once—tastes fine, just don’t tell any Greeks)
2 cups chicken broth (or veggie broth or, in desperate times, water + stock cube)
Juice and zest of 1 lemon (My cousin uses bottled. Rebel.)
1/4 cup crumbled feta
1-2 tablespoons olive oil
Salt and pepper, again

Optional flair:

Handful of spinach or baby kale stirred in at the end
Extra dill or mint for sprinkling

How I Actually Make It (Instructions… Sorta?)

Start with the meatballs: Toss the chicken, breadcrumbs, egg, garlic, onion, parsley, dill, lemon zest, oregano, salt and pepper into a big bowl. Now, here’s the messy bit—mix it all up with your hands. (You can use a spoon. But honestly, it never works as well.) It’ll be a bit sticky—that’s normal.
Roll into little balls, about walnut-sized. If things get too sticky, wet your hands. I tend to make too many, some tiny, some enormous. Nobody cares.
Heat a slick of olive oil in a large skillet over medium. Add the meatballs and brown all over. Takes about 7-9 minutes; don’t fuss if you crowd the pan, just roll them gently. Sometimes I finish them in the oven at 180C for 5 min if I get anxious about pink centers. (This is also where I usually sneak a taste—shh!)
Make the orzo: While meatballs do their thing, bring the broth to a bubbly simmer in a saucepan. Pour in the orzo and cook like risotto—stir often. Toss in the lemon zest, a bit of salt, and let it absorb almost all the liquid (takes around 8-ish minutes). Doesn’t need to be bone dry, you want it creamy—like the Mediterranean version of mac ‘n cheese.
Stir in the lemon juice (I don’t measure, just squeeze the whole lot in), olive oil, and feta. Give it a taste—always. Season if needed, and if you want more lemon, go wild. If I have spinach, I throw in a handful now, let it wilt. Or don’t.
Serve up: scoop the creamy lemony orzo into shallow bowls and plunk the meatballs on top. Extra herbs? Yes please. Sometimes I drizzle a bit more olive oil or scatter more feta—depends how much I want to do dishes.

Notes (A Few Lessons the Hard Way)

Don’t skip the lemon. Once, I tried replacing it with vinegar (bad call. Regret.)
Browning meatballs = flavor city, even if they get a bit dark. Just call it “caramelized.”
Sometimes my orzo seizes up if it cools too long. Just add a splash of hot broth and sigh dramatically.
Yes, chicken meatballs are pretty soft inside. Freaked me out the first time, but as long as they’re cooked through, all good.

Things I’ve Tried (Not All Were Genius)

I once swapped in turkey, and it’s not bad—but the flavor’s a bit shyer than chicken, so add extra lemon, more herbs.
Pita breadcrumbs instead of regular? Actually works, but they absorb a lot; add a splash of milk or even yogurt (it’s not cheating).
Tried adding sun-dried tomatoes once. Didn’t love it. Tasted like a pizza had wandered off course.
Goat cheese can stand in for feta, but it melts more, just FYI.

Gear to Grab (Or Scrape By Without)

Large skillet: Cast iron, nonstick, whatever works. If you don’t have one, I’ve roasted the meatballs on parchment, 200C for about 18 min. Less cleaning, anyway.
Saucepan: Preferably sturdy so the orzo doesn’t scorch. Aluminum pot? Eh, just stir more often.
Zester: Essential—or so I thought. I once used a fork. Takes forever, but works in a pinch (watch your knuckles though, trust me).

Keeping Leftovers (If You’re Lucky Enough to Have Any)

Store any leftovers (yeah, right) in a sealed container in the fridge—not that they ever last more than a day in my house. Orzo thickens up a lot, so just reheat with a splash of water or broth and you’re golden. I actually think it tastes better the next day, but maybe that’s just me?

How I Like To Serve It (But You Do You)

Usually, I pile it into bowls, scatter with way too much feta, and serve with lemon wedges on the side (my partner likes to squeeze the lemon directly onto the meatballs—bold move). Sometimes we eat this with a big Greek salad (like this one from Simply Recipes), or with chunks of crusty bread if I can be bothered. On one memorable occasion: we ate it on the couch, straight from the pot. Can’t recommend that highly enough.

Little Pro Tips I’ve Earned (Usually The Hard Way)

I once tried to rush browning the meatballs on high heat—disaster, burned outsides and raw centers. Medium heat, patience, maybe a podcast.
Orzo loves to stick. Stir it more than you think you need to or be ready to soak the pot.
Running out of broth? Use salted water with a splash of olive oil, but taste before you salt the orzo at the end—learned that the tongue-tingly way.

Questions Folks Have Sent My Way (And What I Tell ‘Em)

Can I use ground turkey instead of chicken?
Yep! I do it sometimes. The flavor is a little milder, so pump up the herbs and lemon, maybe add a pinch more salt.
My meatballs fall apart—what gives?
It’s usually too much moisture, or not enough breadcrumb. If that happens (happens to me, don’t worry), just add another spoonful of crumbs and try again.
What about gluten-free?
Use gluten-free orzo and breadcrumbs. I’ve tried Bob’s Red Mill gluten-free breadcrumbs and they’re actually decent.
No lemon on hand—HELP?
It’ll work, but it loses that super fresh zing. Maybe add a little white wine vinegar or extra herbs, but honestly, it’s the lemony bit that makes this sing.
Can I freeze this?
The meatballs, sure, before or after cooking. Orzo—I find it gets mushy, so I’d say freeze the meatballs only, then make the orzo fresh. But if you’re desperate, just do it, and lie if anyone complains.

And there you go! Greek Chicken Meatballs with Lemon Orzo, the way I make it, mess and all. Drop me a message if you try it, or if you find a lemon-free version worth eating (I doubt it, but would love to be surprised). And if you need other Greek food inspo, sometimes I check MyGreekDish.com for fun new twists—totally recommend poking around there.

Greek Chicken Meatballs with Lemon Orzo: My Go-To Cozy Dinner