Pin Greek chicken meatballs with lemon orzo have become a favorite for easy dinners when I want something bright and filling without fuss. The meatballs are loaded with fresh herbs and feta, giving them tons of flavor, and the lemony orzo acts as the perfect tangy bed. My family always asks for seconds, especially if I set out extra feta and lemon wedges for topping.
The first time I made these on a busy Wednesday night, my house smelled incredible and everyone hovered in the kitchen waiting for dinner. Now it is on constant repeat whenever I pick up fresh parsley and lemons.
Ingredients
- Ground chicken: White meat keeps things lean, dark meat will offer juiciness and extra flavor
- Almond flour or chopped walnuts or pecans: Gives body to the meatballs without breadcrumbs and adds subtle nuttiness. Look for fresh nuts with no stale aroma.
- Fresh parsley: Chopped for vibrant flavor and color. Pick bunches with crisp bright green leaves.
- Fresh dill: Brings classic Greek flavor. Use freshly snipped dill for the best aroma.
- Garlic: Minced for savoriness. Fresh cloves give the best punch.
- Feta cheese: Crumbled for richness and tang. Choose blocks packed in brine for maximum creaminess.
- Onion powder or scallion or red onion: Adds mild sweet sharpness. Freshly chopped onion or scallion will add the most depth.
- Dried or fresh oregano: Backs up the Mediterranean notes with earthy herb flavor.
- Ground cumin: Offers warmth and complexity. Smell for a sweet spicy aroma before using.
- Salt and freshly cracked pepper: Brings all the flavors together.
- Lemon zest: Brightens and ties both meatballs and orzo together. Always zest before juicing for ease.
- Extra virgin olive oil: For searing with flavor. Use a robust oil for the best results.
- Orzo pasta: Tender quick-cooking base. Choose from Italian or Greek brands for authenticity.
- Chicken broth: Cooks the orzo and brings savoriness. Look for low sodium if you prefer to control saltiness.
- Lemon juice: Adds the vibrant zing to the orzo. Freshly squeezed makes all the difference.
- Fresh parsley and extra feta for garnish: Brightens visually and brings extra flavor at the end.
Instructions
- Prepare the Meatball Mixture:
- Use a large mixing bowl to combine ground chicken with the almond flour or nuts, parsley, dill, garlic, feta, onion or scallion, oregano, cumin, salt, pepper, lemon zest, and a tablespoon of olive oil. Mix gently with your hands or a silicone spatula until everything is just combined. This keeps the meatballs tender and prevents them from getting tough or dry.
- Form the Meatballs:
- Scoop up portions of the mixture and roll into balls about one and a half to two inches in size. If the mixture is sticky oil your hands slightly or wet them with water. Arrange meatballs on a plate and give another light sprinkle of salt for flavor before cooking.
- Sear the Meatballs:
- Heat the tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in a single layer without crowding. Let them cook for three to four minutes until deeply golden brown on one side. Use tongs to turn each and sear the other side. Once browned lower the heat slightly, cover the pan and cook another five to six minutes until the centers register at least 165 degrees or cut one open and see no pink. Transfer the cooked meatballs to a plate and cover to keep warm.
- Cook the Orzo in the Same Pan:
- Pour chicken broth into the skillet and bring to a gentle boil. Scrape up any browned bits for added flavor. Add the orzo pasta and stir to make sure it does not stick. Reduce heat to a simmer and cook for eight to ten minutes stirring occasionally until the orzo is just tender and most of the liquid is absorbed.
- Finish the Orzo:
- Add the juice of one lemon and a drizzle of olive oil to the cooked orzo. Toss in a third cup of crumbled feta. Stir gently to combine and taste for salt. The orzo should be creamy and bright.
- Assemble and Serve:
- Spoon the lemon orzo onto plates or a platter. Nestle the chicken meatballs on top. Sprinkle everything with freshly chopped parsley and more feta. Serve with extra lemon wedges for squeezing over and enjoy right away.
Pin Dill is my secret weapon in this recipe. I used to skip it but the fresh dill transforms each bite and makes everything taste like a Greek vacation. Last summer my kids asked to roll the meatballs with me and we always snack on the extra parsley as we cook.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The flavors blend even better overnight. To reheat add a splash of chicken broth or water before microwaving or warming on the stove to keep the orzo creamy and prevent dryness.
Ingredient Substitutions
Turkey can replace chicken if you prefer. No nuts handy Simply use plain breadcrumbs instead. If you are avoiding dairy crumble in dairy free feta or skip it and add more herbs for a different twist. You can swap dill with a little fresh mint or basil for a new flavor note.
Serving Suggestions
Pile on extra herbed yogurt or tzatziki for a delicious side. I sometimes serve with sliced cucumber tomatoes and olives for a fuller Mediterranean spread. Pita bread on the side lets you sop up every bit of lemon orzo.
Cultural and Seasonal Context
Greek meatballs known as keftedes or keftedakia are a staple dish at Greek gatherings often nestled with lemony rice or potatoes. Using lemon orzo keeps the dish quick and fresh. This recipe works beautifully in spring and summer but a cozy plate in winter is equally welcome. When herbs are at their peak in summer I double up the parsley and dill for maximum brightness.
Pin Try finishing the dish with a drizzle of quality olive oil right before serving. There is something about the combination of lemon fresh herbs and creamy feta that always transports me straight to the Mediterranean coast even if I am just in my own kitchen.
Recipe Questions
- → What type of chicken works best?
Both white and dark meat are suitable, but dark meat creates juicier, more flavorful meatballs. White meat offers a leaner option.
- → Can I use something other than almond flour?
Yes, finely chopped walnuts or pecans provide similar texture and nutty flavor, making great substitutions for almond flour.
- → How do I prevent the meatballs from drying out?
Sear the meatballs just until browned, then cover and cook gently until cooked through. Avoid overcooking to maintain moisture.
- → Is it necessary to use fresh herbs?
Fresh herbs yield the brightest flavors, but you can use dried herbs if needed—just use less, as dried herbs are more concentrated.
- → What sides go well with this dish?
Pair with a crisp salad, warm pita bread, or roasted vegetables for a complete Mediterranean-inspired meal.
- → Can orzo be cooked separately?
Yes, you may cook orzo in a separate pot if preferred. The flavor is enhanced when cooked in the skillet with meatball juices.