If you’re craving a dish that bursts with vibrant flavors and comforting textures, the Greek Chicken Meatballs with Lemon Orzo Recipe is exactly what you need. This recipe combines tender, herb-infused chicken meatballs with bright lemony orzo pasta, creating a harmonious balance of zest, creaminess, and a touch of Mediterranean charm. It’s the kind of meal that feels special yet comes together effortlessly, perfect for sharing with family or impressing friends at dinner. Once you try this, it’s bound to become a go-to favorite.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient here is straightforward but absolutely essential. They all play a key role in building the fresh, aromatic, and slightly tangy profile of this dish, ensuring every bite is packed with flavor, moisture, and lovely texture.
- 1 lb ground chicken: This lean protein forms the base of the meatballs, keeping them tender and light.
- â…“ cup almond flour: A perfect gluten-free binder that adds a subtle nutty taste without weighing down the meatballs.
- ¼ cup fresh parsley: Brightens the meatballs with its refreshing herbal notes.
- 2 tsp fresh dill: Offers a classic Greek flavor that pairs beautifully with lemon and feta.
- 3 cloves garlic: Adds savory depth and warmth to the mixture.
- ¼ cup feta cheese: Crumbled into the meatballs, it melts slightly to provide tangy creaminess.
- 1 cup orzo pasta: The star starch in this dish, tiny pasta that soaks up all the delicious lemon and broth.
- Juice of 1 lemon: Injects a fresh, zesty brightness that wakes up the palate.
- 2 cups chicken broth: Cooks the orzo, infusing it with savory richness.
- Salt and pepper to taste: Essential seasonings that enhance and balance every ingredient.
How to Make Greek Chicken Meatballs with Lemon Orzo Recipe
Step 1: Combine the Meatball Ingredients
Start by gently mixing together the ground chicken, almond flour, fresh parsley, dill, garlic, and crumbled feta cheese. Season with salt, pepper, and a little lemon zest for extra brightness. The goal here is to combine everything just enough to hold together without overworking the meat, ensuring tender meatballs every time.
Step 2: Shape and Season the Meatballs
Using your hands, form the mixture into evenly sized meatballs about 1½ to 2 inches in diameter. Lightly sprinkle salt over the shaped meatballs to enhance flavor during cooking. Uniform size helps them cook evenly and look tempting on the plate.
Step 3: Brown and Cook the Meatballs
Heat a drizzle of olive oil in a skillet over medium heat and gently sear the meatballs for 3 to 4 minutes, turning carefully to brown all sides. Once golden, cover the skillet and cook for another 5 to 6 minutes to allow the meatballs to cook through while staying juicy inside.
Step 4: Prepare the Lemon Orzo
Using the same skillet to capture all those lovely browned bits, bring the chicken broth to a simmer. Stir in the orzo and cook it for 8 to 10 minutes until tender but still pleasantly al dente. This method infuses the orzo with savory depth and saves you extra dishes to wash.
Step 5: Finish the Orzo and Serve
Once the orzo is perfectly cooked, mix in fresh lemon juice and a splash of olive oil to brighten the flavors and add silkiness. Serve the warm orzo topped with the succulent meatballs and an extra sprinkle of crumbled feta for a little salty pop.
How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe
Garnishes
A sprinkle of fresh parsley or dill on top adds extra color and herbaceous aroma that complements the dish beautifully. For a little indulgence, consider a light drizzle of tzatziki sauce or a scattering of chopped kalamata olives to highlight the Greek inspiration.
Side Dishes
This meal shines on its own but pairs wonderfully with crisp, cooling sides like a simple cucumber and tomato salad or roasted Mediterranean vegetables. Light, fresh sides help balance the richness of the meatballs and feta.
Creative Ways to Present
For a charming presentation, serve the meatballs nestled on the lemon orzo in shallow bowls and garnish with edible flowers or lemon zest curls. Alternatively, you could skewer smaller meatballs as handheld appetizers alongside a small orzo salad plate.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftovers in an airtight container in the refrigerator for up to 3 days. The meatballs and orzo retain their texture and flavor nicely when chilled, making for a convenient next-day meal.
Freezing
If you want to save some for longer, freeze cooked meatballs and orzo separately in freezer-safe bags or containers. They hold well for up to 2 months. Just make sure to thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the meatballs and orzo on the stove over low heat or in the microwave, adding a splash of chicken broth or water to prevent dryness. Stir occasionally until heated through, preserving that fresh lemony flavor.
FAQs
Can I use ground turkey instead of chicken in this recipe?
Absolutely! Ground turkey works just as well and will yield similarly tender meatballs. You might want to adjust seasoning slightly if using turkey breast for added moisture.
Is almond flour necessary for this recipe?
The almond flour helps bind the meatballs while keeping them light and gluten-free. If you prefer, you can substitute with breadcrumbs, but the texture and flavor will shift slightly.
What type of feta cheese is best to use?
Opt for a good-quality Greek feta, preferably in brine, for authentic tang and creaminess. Crumble it finely so it melts evenly into the meatballs.
Can I make this recipe dairy-free?
Yes! Simply omit the feta cheese or replace it with a dairy-free substitute. The meatballs will still be flavorful thanks to the herbs and garlic.
How do I prevent the meatballs from falling apart?
Be careful not to overmix the meatball ingredients and use the almond flour as a binder. Also, handle the mixture gently when forming the meatballs and make sure the skillet is hot enough to sear them properly before cooking through.
Final Thoughts
This Greek Chicken Meatballs with Lemon Orzo Recipe is the perfect blend of ease and elegance, delivering big flavors with simple ingredients. It’s a dish that invites you to savor every bite while feeling like you’re indulging in something truly special. Give it a go—you might just find yourself making it again and again!
Print
Greek Chicken Meatballs with Lemon Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Carb
Description
These Greek Chicken Meatballs with Lemon Orzo combine tender, flavorful chicken meatballs infused with fresh herbs and feta cheese, served atop bright and zesty lemon orzo pasta. A quick and delicious Mediterranean-inspired dish perfect for a wholesome weeknight dinner.
Ingredients
Meatballs
- 1 lb ground chicken
- â…“ cup almond flour
- ¼ cup fresh parsley, chopped
- 2 tsp fresh dill, chopped
- 3 cloves garlic, minced
- ¼ cup feta cheese, crumbled
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
- Zest of 1 lemon
- Olive oil for cooking
Orzo
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tbsp olive oil
- Additional crumbled feta cheese for garnish
Instructions
- Mix Meatball Ingredients: In a mixing bowl, combine ground chicken, almond flour, chopped parsley, dill, minced garlic, crumbled feta cheese, onion powder, oregano, cumin, salt, pepper, and lemon zest. Mix gently until just combined to avoid dense meatballs.
- Form Meatballs: Shape the mixture into meatballs about 1½ to 2 inches in diameter. Lightly sprinkle the meatballs with salt to enhance flavor.
- Sear Meatballs: Heat a tablespoon of olive oil in a skillet over medium heat. Add the meatballs and sear them for 3–4 minutes, turning to brown all sides evenly.
- Cook Meatballs Through: Cover the skillet and cook the meatballs for an additional 5–6 minutes to ensure they are fully cooked and juicy inside.
- Prepare Orzo: Using the same skillet, bring the chicken broth to a boil. Add the orzo pasta and cook for 8–10 minutes until tender, stirring occasionally to prevent sticking.
- Add Lemon and Oil to Orzo: Once the orzo is cooked, stir in the fresh lemon juice and olive oil to brighten the flavor and add richness.
- Serve: Plate the lemon orzo and top generously with the cooked chicken meatballs. Garnish with additional crumbled feta cheese and serve warm.
Notes
- Using almond flour keeps the meatballs moist without adding gluten.
- Fresh herbs like parsley and dill are essential for authentic Greek flavor.
- If you prefer, you can bake the meatballs at 375°F for 20 minutes instead of searing on the stovetop.
- Make sure not to overmix meatball ingredients to keep them tender.
- Leftover meatballs and orzo reheat well and make great leftovers.
