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.
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)
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.
Notes
Use ground chicken thigh for juicier meatballs.
Toast the orzo for added nutty flavor.
Add more lemon juice if you love citrus brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 115 mg
Keywords: Greek chicken meatballs, lemon orzo, quick dinner, 30 minute meal