Every now and then, a recipe walks into your weeknight rotation and refuses to leave. This Greek Chicken Meatballs with Lemon Orzo is that recipe. I stumbled on this combination during a particularly hectic Tuesday evening when takeout felt too easy but cooking felt impossible. The result? A one-skillet Mediterranean-inspired meal that brought my family to the table faster than I could say “dinner’s ready.”
Table of Contents
Ingredients for Greek Chicken Meatballs with Lemon Orzo
Getting the right ingredients makes all the difference here. I always start with ground chicken that has a bit of fat content (around 93/7 works perfectly) because it keeps the meatballs moist without being greasy. Fresh herbs are non-negotiable in this recipe. In my experience, dried herbs just don’t deliver that bright Mediterranean flavor we’re after.
- 1 lb ground chicken
- ½ cup breadcrumbs (I recommend whole-wheat for added texture and nutrition)
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh oregano, finely chopped (my preference is to use Greek oregano if you can find it)
- 2 tablespoons fresh mint leaves, chopped
- 3 cloves garlic, minced (I usually add an extra clove because we love garlic)
- ½ red onion, finely diced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth (pro tip: using homemade broth elevates this dish significantly)
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup dry white wine
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red-pepper flakes (optional)
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
I recommend refrigerating your formed meatballs for 15 minutes before cooking. In my experience, this simple step helps them hold their shape beautifully during searing and prevents them from falling apart in the pan.
Step 1: Combine ground chicken, breadcrumbs, Parmesan, egg, oregano, mint, garlic, and red onion in a large bowl. Season generously with salt and pepper. Mix gently with your hands until just combined (about 30 seconds). Over-mixing creates tough meatballs, so stop as soon as everything is incorporated. Form into 1-inch balls (about 1 ounce each, making approximately 16-20 meatballs) and refrigerate for 15 minutes.
Step 2: Heat your heavy-bottomed 12-inch skillet over medium-high heat. Add 2 tablespoons olive oil and wait until it shimmers (about 30 seconds). This ensures a golden crust forms immediately on contact. Add meatballs in a single layer without crowding. Cook for 2 to 3 minutes per side until each develops a deep golden-brown crust. Remove to a plate and keep warm.
Step 3: Reduce heat to medium and pour in ½ cup white wine. Use a wooden spoon to scrape up all those flavorful browned bits (fond) stuck to the pan. This step builds incredible depth of flavor. Let the wine reduce by half (about 2 minutes), then stir in chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer.
Step 4: Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until the pasta reaches al dente (it should be tender but still have a slight bite, and the liquid should be mostly absorbed). Return meatballs to the pan, nestling them among the pasta. Cover and cook for another 5 minutes until meatballs reach an internal temperature of 165°F. Remove from heat, let rest for 3 minutes to allow the orzo to absorb any remaining liquid, then garnish with fresh parsley.
Perfect Pairings for Your Greek Meatball Dinner
This Mediterranean-inspired dish calls for sides that complement its bright, herby flavors without competing for attention.
Greek Salad: Crisp cucumber, juicy tomatoes, briny Kalamata olives, and tangy feta cheese create the perfect refreshing contrast to the warm, savory meatballs. The acidity from red wine vinegar balances the richness of the orzo.
Roasted Lemon-Garlic Potatoes: Golden, crispy potatoes with garlic and lemon echo the main dish’s flavors while adding a satisfying crunch factor your family will love.
Warm Pita Bread: Brushed with olive oil and lightly toasted, pita is perfect for scooping up extra sauce and orzo. It adds a rustic, casual element that makes the meal feel complete.
Sautéed Spinach with Garlic: A quick spinach sauté adds color, nutrients, and a subtle earthiness that rounds out the plate without overwhelming the delicate lemon-herb balance.
Tzatziki Sauce: Cool, creamy tzatziki provides a refreshing counterpoint to the savory meatballs and adds authentic Greek flair your guests will appreciate.
Mediterranean Chicken Gyros: If you’re looking for more Greek-inspired dinner ideas, this recipe pairs wonderfully with similar flavors.
Chicken Sausage and Broccoli Orzo: Another fantastic orzo-based dish that shares the one-pan convenience of this recipe.
Smart Storage and Serving Solutions
Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend adding a splash of chicken broth when reheating to prevent the orzo from drying out. The flavors actually deepen overnight, making this an excellent make-ahead option for meal prep.
For freezing, transfer cooled meatballs and orzo to freezer-safe bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat gently in a covered skillet over medium-low heat with a bit of extra broth, or warm in a 350°F oven covered with foil for 12 to 15 minutes.
Pro tip: squeeze fresh lemon juice over the dish just before serving to revive those bright Mediterranean flavors. This simple finishing touch makes reheated portions taste freshly made. The recipe also works beautifully served over mixed greens for a lighter presentation or tucked into pita pockets for easy lunches.
FAQs
Can I substitute ground turkey for ground chicken?
Absolutely! Ground turkey works perfectly in this recipe. Choose 93% lean for the best texture and moisture content. The flavor profile remains delicious with turkey, though slightly different from chicken.
What if I don’t have fresh herbs?
While fresh herbs deliver the brightest flavor, you can use dried in a pinch. Use 2 teaspoons dried oregano and 2 teaspoons dried mint instead of fresh. Add them early in the cooking process to help them rehydrate and release their flavors.
Can I make this dairy-free?
Yes! Simply omit the Parmesan cheese from the meatballs or replace it with nutritional yeast for a similar savory depth. The recipe works wonderfully without cheese, though you may want to add an extra pinch of salt to compensate.
Greek Chicken Meatballs with Lemon Orzo
Ingredients
Equipment
Method
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, oregano, mint, garlic, and red onion. Season generously with salt and pepper. Mix gently with your hands until just combined (about 30 seconds). Form into 1-inch balls (about 1 ounce each, making approximately 16-20 meatballs) and refrigerate for 15 minutes.
- Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add 2 tablespoons olive oil and wait until it shimmers (about 30 seconds). Add meatballs in a single layer without crowding. Cook for 2 to 3 minutes per side until golden-brown. Remove to a plate.
- Reduce heat to medium and pour in white wine. Scrape up browned bits (fond) with a wooden spoon. Let wine reduce by half (about 2 minutes). Stir in chicken broth, lemon juice, and lemon zest. Bring to a gentle simmer.
- Stir in orzo and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente (tender with a slight bite) and absorbs most liquid. Return meatballs to pan, nestling them among pasta. Cover and cook 5 minutes until meatballs reach 165°F internal temperature. Remove from heat, rest 3 minutes to allow orzo to absorb remaining liquid, and garnish with parsley.
