Greek Chicken Meatballs With Lemon Orzo (Printable)

Juicy chicken meatballs with Mediterranean herbs served over lemon orzo with fresh dill and garlic.

# What You'll Need:

→ For the Chicken Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup red onion, finely chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil (for frying)

→ For the Lemon Orzo

13 - 1 1/2 cups orzo pasta
14 - 3 cups chicken broth
15 - 2 tbsp olive oil
16 - 2 cloves garlic, minced
17 - Zest and juice of 1 large lemon
18 - 1/4 cup fresh dill, chopped
19 - 1/4 cup fresh parsley, chopped
20 - 1/3 cup crumbled feta cheese (optional)
21 - Salt and black pepper, to taste

→ To Serve

22 - Lemon wedges
23 - Extra dill or parsley, chopped

# Directions:

01 - Combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper in a large bowl. Mix gently until just combined, being careful not to overwork the meat.
02 - With wet hands to prevent sticking, form the mixture into 16-18 meatballs, approximately 1.5 tablespoons each, ensuring uniform size for even cooking.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove and set aside.
04 - Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add orzo and stir for 1 minute to lightly toast.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring frequently to prevent sticking, until orzo is tender and most liquid is absorbed, about 10 minutes.
06 - Stir in lemon zest, lemon juice, dill, parsley, and feta if using. Season with salt and pepper to taste, adjusting flavors as needed.
07 - Serve orzo in bowls, top with warm chicken meatballs, and garnish with extra lemon wedges and fresh herbs for a bright finish.

# Expert Advice:

01 -
  • The meatballs stay incredibly moist thanks to breadcrumbs and gentle mixing, never tough or rubbery like some chicken preparations can be
  • That lemon orzo is basically a hug in bowl form, bright and creamy without any heavy cream whatsoever
  • Everything cooks in under 45 minutes but tastes like you spent all afternoon pottering around the kitchen
02 -
  • Don't skip toasting the orzo in olive oil before adding the broth, it adds a subtle nutty depth that makes the whole dish taste more developed
  • Keep your hands wet when shaping meatballs, and if the mixture feels too sticky, pop it in the fridge for 15 minutes to firm up slightly
  • That starchy orzo liquid thickens as it cools, so if it seems loose right after cooking, give it a few minutes before adding more salt
03 -
  • Use a cookie scoop for perfectly uniform meatballs that cook at the same rate, no more cutting into them to check if they're done
  • Save some pasta water before draining if you're making orzo separately, that starchy liquid can fix any texture issues instantly
  • Let the meatballs rest on the pan for a couple minutes after cooking, they'll retain more juices when you cut into them

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