Name: Quick Greek Chicken Meatballs With Lemon Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 0.25 cup breadcrumbs; 0.25 cup grated red onion 2 cloves garlic, minced 1 egg 2 tbsp fresh parsley, chopped 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper 1 tbsp olive oil (for cooking) 1 cup orzo pasta 2 cups chicken broth 1 tbsp butter Zest and juice of 1 lemon Crumbled feta and chopped dill for garnish (optional)

Bright, juicy, and full of herb-kissed Mediterranean flavor, these Quick Greek Chicken Meatballs with Lemon Orzo make for a vibrant weeknight dinner that feels like a sunny escape. The tender meatballs are packed with garlic, oregano, and parsley, then browned to golden perfection. Paired with a buttery lemon orzo, this dish is a balance of cozy comfort and fresh zest.

Best of all? It comes together in about 30 minutes, making it a go-to recipe when you want something satisfying and homemade, without spending all evening in the kitchen. Whether served as a main course or prepped ahead for meal prep, it’s simple, delicious, and endlessly customizable.

What Kind of Ground Chicken Should I Use?

Ground chicken thigh is ideal here because it holds moisture and flavor beautifully. If you’re using lean ground chicken breast, consider adding a teaspoon of olive oil or a bit of feta to help keep the meatballs juicy.

Ingredients for the Quick Greek Chicken Meatballs With Lemon Orzo

1 lb ground chicken (preferably thigh)
1/4 cup breadcrumbs
1/4 cup grated red onion
2 cloves garlic, minced
1 egg
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for cooking)
1 cup orzo pasta
2 cups chicken broth
1 tbsp butter
Zest and juice of 1 lemon
Optional: crumbled feta and chopped dill for garnish

Quick Greek Chicken Meatballs With Lemon Orzo (1)

How To Make the Quick Greek Chicken Meatballs With Lemon Orzo

Step 1: Make the Meatball Mixture

In a large bowl, combine ground chicken, breadcrumbs, grated onion, garlic, egg, parsley, oregano, salt, and pepper. Mix until just combined—don’t overwork the meat or the meatballs may turn tough.

Step 2: Form and Cook the Meatballs

Shape the mixture into small 1-inch meatballs (about 20). Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8-10 minutes total, until cooked through. Remove and set aside.

Step 3: Cook the Lemon Orzo

In the same skillet, add orzo and toast for 1-2 minutes. Pour in the chicken broth and bring to a simmer. Stir occasionally until the orzo is tender and the liquid is mostly absorbed, about 8-10 minutes.

Step 4: Add Flavor and Serve

Turn off the heat and stir in butter, lemon zest, and lemon juice. Return meatballs to the pan and sprinkle with feta and dill, if using. Serve warm and enjoy!

Serving and Storing Quick Greek Chicken Meatballs With Lemon Orzo

This dish is best served warm, fresh from the skillet, with extra lemon wedges on the side. It makes a perfect standalone dinner, but you can also pair it with a Greek salad or roasted vegetables.

To store leftovers, place in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen up the orzo.

Frequently Asked Questions

Can I use turkey instead of chicken?

Yes! Ground turkey (especially thigh) works beautifully in this recipe.

Is orzo gluten-free?

Traditional orzo is made from wheat, but gluten-free versions are available. Check the package.

Can I bake the meatballs instead?

Definitely. Bake at 400°F for about 15-18 minutes, flipping halfway through.

What can I use instead of breadcrumbs?

Try crushed crackers, almond flour, or even cooked quinoa as a substitute.

How do I make it dairy-free?

Skip the butter and feta or use dairy-free alternatives—olive oil and a touch of nutritional yeast can add richness.

Want More Chicken Dinner Ideas?

If you loved these Greek chicken meatballs, you’ll enjoy these satisfying chicken recipes too:

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out. Did you use dill or skip it? Feta or extra lemon? I’d love to hear your twist on this dish.

You can also follow me on Pinterest @NinaDishes for more fresh and easy recipes shared daily!

Quick Greek Chicken Meatballs With Lemon Orzo

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

These Quick Greek Chicken Meatballs with Lemon Orzo deliver zesty Mediterranean flavors in under 30 minutes. Juicy, herb-seasoned meatballs paired with buttery, lemony orzo make a satisfying and fresh weeknight dinner that’s easy to love and even easier to prep.

Instructions

1. In a large bowl, combine ground chicken, breadcrumbs, grated onion, garlic, egg, parsley, oregano, salt, and pepper. Mix until just combined—don’t overmix.

2. Shape into small 1-inch meatballs (about 20 total).

3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides until cooked through, about 8–10 minutes. Remove and set aside.

4. In the same skillet, toast the orzo for 1–2 minutes.

5. Pour in chicken broth and bring to a simmer. Cook until orzo is tender and most of the liquid is absorbed, about 8–10 minutes.

6. Stir in butter, lemon zest, and lemon juice.

7. Return meatballs to the pan and toss gently to coat.

8. Garnish with feta and dill if using. Serve warm.