This recipe for Greek chicken meatballs with lemon orzo has been a weekday staple in my kitchen ever since I first cooked it for a spring dinner party. I discovered the combination of bright lemon orzo and herb-forward chicken meatballs when I wanted something lighter than a red-sauce meatball but still satisfying and family-friendly. The meatballs are tender and fragrant with fresh parsley and dill, and the crumbled feta adds just the right salty tang. The orzo soaks up lemon and chicken broth, giving each bite a sunny, comforting feel.

I remember serving these one cool evening to a crowd of friends — people reached for seconds and someone asked for the recipe on a napkin. What I love most is how adaptable the recipe is: you can make the meatballs ahead and reheat gently, or turn the whole meal into an all-in-one skillet dinner. Texture-wise, the meatballs are soft inside with a light sear on the outside, and the orzo is tender but not mushy. These little details are what make this dish memorable every single time.

Ingredients

• Ground chicken (1 lb): Use a mix of white and dark meat if you prefer juicier meatballs; white meat keeps them lean. I often choose a 93/7 or 85/15 blend depending on desired richness.
• Almond flour (1/3 cup) or chopped walnuts/pecans (1/4 cup): Adds body and helps bind without breadcrumbs. For nut allergies, use 1/3 cup plain breadcrumbs or gluten-free panko.
• Fresh parsley (1/4 cup) and fresh dill (2 tsp): Fresh herbs are crucial — they brighten the meat and pair beautifully with lemon. Italian flat-leaf parsley and fronds of dill work best.
• Garlic (3 cloves, minced) and onion (scallion or 1/2 small red onion): Aromatics that build savory depth. Mince garlic fine so it disperses through the mixture.
• Feta cheese (1/4 cup crumbled for meatballs, plus 1/3 cup for orzo): Use a firm, tangy feta (Greek sheep/goat blend if available) for flavor that doesn’t melt away.
• Seasonings: 2 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp salt, 1/2 tsp freshly cracked pepper, zest of 1 lemon — these provide the classic Mediterranean profile.
• Olive oil (2 tbsp total): 1 tbsp for the meatball pan sear and 1 tbsp for finishing the orzo. Use extra-virgin for best flavor.
• Orzo (1 cup) and chicken broth (2 cups): The ratio above gives a tender, separate-grain finish. For vegetarian version, swap to vegetable broth and a vegan cheese alternative.
• Lemon (juice of 1, plus zest): Freshly squeezed lemon juice added to the orzo gives that lively tang — adjust to taste.

Instructions

Combine the meatball mixture: In a large mixing bowl, combine 1 lb ground chicken, 1/3 cup almond flour (or 1/4 cup chopped nuts), 1/4 cup chopped fresh parsley, 2 tsp chopped fresh dill, 3 cloves minced garlic, 1/4 cup crumbled feta, 1/2 tbsp onion powder (or 2 tbsp finely chopped scallion), 2 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp salt, 1/2 tsp freshly cracked pepper, and the zest of 1 lemon. Use a rubber spatula or clean hands to gently incorporate until evenly mixed — avoid overworking to keep meatballs tender. Chill for 10 minutes if mixture feels too loose. Shape the meatballs: Scoop mixture with a 1.5"–2" cookie scoop or rounded tablespoon and roll into uniform balls. You should get roughly 18–20 meatballs. Sprinkle a light pinch of salt over formed meatballs before searing to season the exterior. Sear and cook the meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. When oil shimmers, add meatballs in a single layer without crowding; sear 3–4 minutes, turning until golden on most sides. Reduce heat to medium-low, cover, and cook 5–6 minutes until the internal temperature reaches 165°F (74°C). Remove to a plate and tent with foil to rest. Avoid overcooking — chicken dries quickly. Cook the lemon orzo: In the same skillet, pour in 2 cups chicken broth and bring to a gentle boil. Stir in 1 cup orzo, reduce heat to maintain a simmer, and cook uncovered for 8–10 minutes until orzo is tender but still slightly firm. If the pan runs dry before orzo is done, add an additional 1/4 cup warm broth. Stir frequently to prevent sticking. Finish and serve: Remove orzo from heat and stir in juice of 1 lemon and 1 tbsp olive oil. Taste and adjust salt. Plate orzo, arrange meatballs on top, and scatter 1/3 cup crumbled feta and chopped fresh parsley over everything. Serve with lemon wedges and, if desired, a side of tzatziki.

Storage Tips

Store meatballs and orzo separately for best texture: place meatballs in an airtight container and refrigerate up to 3 days; orzo keeps for about 2–3 days. For freezing, lay raw meatballs on a parchment-lined tray, flash-freeze until firm (about 1–2 hours), then transfer to a labeled freezer bag for up to 3 months. Thaw overnight in the fridge before cooking, or bake from frozen at 375°F (190°C) for 18–22 minutes. Reheat leftovers gently on the stovetop with a splash of broth to revive the orzo, or microwave with a damp paper towel to maintain moisture.

Ingredient Substitutions

If you need to adapt ingredients, there are flexible swaps that keep the spirit of the dish. Use ground turkey instead of chicken for a similar lean profile, or mix half ground chicken and half ground lamb for a richer result. Swap almond flour for breadcrumbs or gluten-free panko if avoiding nuts. For dairy-free, omit feta and finish with chopped olives for saltiness and a drizzle of extra-virgin olive oil. If you want lower carbs, serve meatballs over a bed of roasted cauliflower rice instead of orzo.

Serving Suggestions

Serve these meatballs and lemon orzo with bright, textured accompaniments: a smear of tzatziki or Greek yogurt, a simple cucumber-tomato salad, or roasted vegetables like asparagus or bell peppers. Garnish with extra parsley, lemon wedges, and a few olives on the side. For a heartier meal, add a side of warm pita or crusty bread. These flavors are perfect for spring and summer gatherings or a cozy family dinner.

Cultural Background

The combination of herb-filled meatballs and tangy orzo draws from Mediterranean and Greek flavor traditions where herbs, lemon, and feta are staple tastes. Small pasta shapes like orzo are commonly used in Greece and neighboring countries as comforting bases for meat or vegetable dishes. Crumbled feta and fresh dill invoke classic Greek profiles that balance salty, herbal, and citrus notes.

Seasonal Adaptations

In spring and summer, emphasize fresh herbs and add diced cherry tomatoes or cucumbers as a chilled side. For fall and winter, stir in roasted seasonal vegetables like butternut squash to the orzo for added heartiness, and swap dill for more robust oregano. Holiday gatherings welcome doubled meatball batches served family-style with extra lemon wedges and a platter of mezze.

Meal Prep Tips

To meal prep, form meatballs and freeze them raw on a tray; store orzo in portioned containers and pack extra lemon wedges. When ready to eat, reheat orzo with a splash of warm broth, and pan-sear or bake the meatballs until heated through. Use shallow, airtight containers that fit snugly to reduce air exposure; wide-mouth mason jars work well for single servings.

These meatballs with lemon orzo are a reliable, bright-handed meal that invites improvisation. Whether you’re feeding a family or entertaining friends, they’re easy to scale and remain one of my most-requested dishes. I encourage you to make them your own — add extra herbs, swap nuts, or pair with a favorite salad and enjoy the simple Mediterranean comfort they bring.