Can I use turkey instead of chicken?

Absolutely! Ground turkey works just as well in this recipe. Just keep an eye on the cook time—turkey can dry out faster.

How should I store leftovers?

Pop meatballs and orzo into separate airtight containers and refrigerate for up to 3 days. Reheat gently with a splash of broth or water to bring back the creaminess.

Is this freezer-friendly?

Yes! You can freeze the cooked meatballs for up to 2 months. I’d recommend making the orzo fresh for best texture.

Why are my chicken meatballs falling apart?

This usually means the mixture needs more binder. Make sure you're using the full amount of breadcrumbs and egg. Also, avoid overmixing—the goal is just enough to hold everything together without turning it into a paste.

What do you serve Greek meatballs with?

Besides lemon orzo (which is a total win!), these meatballs are great with pita, a cucumber-tomato salad, tzatziki sauce, or even over a bed of greens for a lighter option.

Greek Chicken Meatballs with Lemon Orzo : 7 Bright & Bold Flavors

Description

Greek Chicken Meatballs with Lemon Orzo is a bright, flavorful dinner packed with herbs, juicy ground chicken, zesty lemon, and creamy orzo. It’s a quick, one-pan meal perfect for busy weeknights and sure to please the whole family.

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken
1/4 cup plain breadcrumbs
1/4 cup red onion, finely diced
2 cloves garlic, minced
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley (plus 2 Tbsp for garnish)
1 Tbsp chopped fresh dill (or 1 tsp dried)
1 tsp dried oregano
1 large egg, beaten
Zest from 1 lemon
Salt and pepper to taste
1 Tbsp olive oil (for cooking)

For the Lemon Orzo:

1 cup orzo pasta
2 cups chicken broth
Zest from 1 lemon
Juice from 1 lemon
2 Tbsp olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

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Instructions

In a bowl, combine ground chicken, breadcrumbs, red onion, garlic, feta, parsley, dill, oregano, egg, and lemon zest. Season with salt and pepper and mix gently until just combined.
Roll the mixture into golf ball-sized meatballs.
Heat 1 Tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches, 4–5 minutes per side, until golden brown and fully cooked. Set aside.
In a saucepan, bring chicken broth to a boil. Add orzo and cook for 8–10 minutes until tender. Drain any excess liquid.
Stir in lemon zest, lemon juice, olive oil, Parmesan cheese, and parsley. Season with salt and pepper.
Serve the orzo topped with meatballs and garnish with extra parsley and feta, if desired.

Notes

For extra lemon flavor, squeeze fresh lemon over the meatballs just before serving.
Ground turkey can be used in place of chicken.
Leftovers store well for up to 3 days in the fridge—just reheat with a splash of broth or water.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dinner
Method: Stovetop
Cuisine: Greek

Nutrition

Serving Size: 1 portion
Calories: 430 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 23 g
Saturated Fat: 7 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 125 mg