Greek Chicken Meatballs and Orzo

This hearty Greek chicken meatball recipe with lemon orzo has become my Mediterranean-inspired solution to weeknight dinner doldrums. The bright citrus notes and fresh herbs transform simple ground chicken into something truly special that feels both comforting and light.

I first created this recipe when trying to break out of our dinner rut last winter. My family immediately requested it be added to our regular rotation and now it appears on our table at least twice a month even through summer.

Ingredients

• Ground chicken: provides a leaner alternative to beef while still offering plenty of protein and a neutral canvas for Mediterranean flavors
• Almond flour or chopped nuts: add texture and help bind the meatballs without using breadcrumbs for a lower carb option
• Fresh herbs like parsley and dill: bring brightness and authentic Greek flavor that dried herbs simply cannot match
• Feta cheese: introduces tangy saltiness and helps keep the meatballs moist as they cook
• Lemon zest and juice: are essential for that signature Mediterranean zing that makes this dish special
• Orzo pasta: cooks quickly and provides the perfect base to catch all the delicious lemony sauce
• Chicken broth: infuses the orzo with savory flavor as it cooks rather than using plain water

Step-by-Step Instructions

Prepare meatball mixture:

Start by thoroughly combining all meatball ingredients in a large bowl. The key is getting an even distribution of herbs and seasonings throughout the mixture without overworking the meat which can make tough meatballs.

Form the meatballs:

With slightly damp hands gently shape the mixture into evenly sized balls about 1½ to 2 inches in diameter. A small ice cream scoop works perfectly for consistent sizing which ensures even cooking.

Sear the meatballs:

Heat olive oil until shimmering then add meatballs with enough space between them to develop a golden crust. Resist the urge to move them too soon let them sear undisturbed for at least 2 minutes before attempting to turn them.

Finish cooking:

Cover the pan to create gentle steam that will cook the meatballs through without drying them out. The internal temperature should reach 165°F but be careful not to overcook as chicken meatballs can quickly become dry.

Cook the orzo:

In the same flavor-rich skillet bring chicken broth to a rolling boil then add orzo stirring to prevent sticking. The pasta will absorb all those delicious meatball flavors as it cooks.

Finish with lemon:

Just before serving stir fresh lemon juice and olive oil into the hot orzo which will absorb the bright citrus notes and become glossy with the oil.

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The first time I made this recipe I accidentally doubled the lemon zest and discovered it was actually better with that extra citrus punch. Now I always add extra zest to bring out those Mediterranean flavors that remind me of vacationing on Greek islands.

Make Ahead Options

These meatballs freeze beautifully before or after cooking making them perfect for meal prep. Simply form the raw meatballs place them on a parchment-lined baking sheet and freeze until solid. Once frozen transfer to a freezer bag where they will keep for up to 3 months. When ready to use you can cook them directly from frozen just add a few extra minutes to the cooking time.

The cooked meatballs can also be refrigerated for up to 3 days. Reheat them gently in a covered skillet with a splash of chicken broth to keep them moist. The orzo is best made fresh but leftovers can be revived with a bit of fresh lemon juice and olive oil.

Perfect Pairings

This dish shines when served with traditional Greek accompaniments. A simple Greek salad with cucumbers tomatoes red onions and kalamata olives dressed with olive oil and red wine vinegar provides a fresh contrast to the warm meatballs and orzo.

For a complete Mediterranean feast add some warm pita bread and a side of tzatziki sauce. The cool cucumber yogurt dip balances the lemony flavors perfectly. A glass of crisp white wine like Assyrtiko from Santorini completes the Greek-inspired meal.

Dietary Adaptations

This versatile recipe can be easily modified for various dietary needs. For a gluten-free version substitute the orzo with rice or gluten-free orzo pasta widely available now in most grocery stores. The almond flour already makes the meatballs naturally gluten-free.

To make this dish dairy-free omit the feta cheese and add a tablespoon of nutritional yeast to the meatball mixture for a similar umami flavor. The meatballs will still be delicious and hold together well with the almond flour binding agent.

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Frequently Asked Questions

→ What type of chicken should I use?

Ground white or dark meat can be used. White meat is leaner, while dark meat is juicier and more flavorful.

→ Can I substitute orzo for another pasta?

Yes, you can use small pasta like couscous, fregola, or ditalini for similar results.

→ How do I prevent the meatballs from drying out?

Do not overcook the meatballs. Sear them until browned, then cover and cook gently until fully cooked.

→ How can I enhance the lemon flavor?

Increase the amount of lemon juice or add more lemon zest to suit your preference.

→ What are some good serving suggestions?

This dish pairs well with tzatziki sauce, a fresh salad, or roasted vegetables for a complete meal.