This recipe for Greek chicken meatballs with lemon orzo has been a weekday lifesaver in my kitchen for years. I first developed it during a busy week when I wanted something that felt bright and summery but was quick enough for a worknight. The meatballs are fragrant with dill, parsley, and lemon zest, and the orzo soaks up a buttery, citrusy broth that ties everything together. It’s light without feeling insubstantial, and it stores and reheats beautifully—my family often asks me to make a double batch so there’s lunch ready for several days.

What makes this combination special is the balance of textures and flavors: tender, juicy chicken meatballs with the salty tang of feta and the tender, almost-rice-like bite of orzo finished with a citrus lift. I remember serving it after a summer evening of gardening; the scent of lemon and dill filled the house and everyone dug in with lemon wedges and extra parsley. It’s become my go-to when I want something impressive but uncomplicated—perfect for casual dinners, potlucks, or meal prep for the week.

Ingredients

• Ground chicken: Use 1 pound of ground chicken. White meat yields a leaner texture; dark meat keeps the meatballs juicier. I often buy 85/15 ground chicken for a good balance of flavor and fat.
• Almond flour or nuts: 1/3 cup almond flour provides a gluten-free binder and a tender crumb. If you prefer a nuttier texture, 1/4 cup finely chopped walnuts or pecans works beautifully—toast them lightly first for extra depth.
• Fresh herbs: 1/4 cup chopped parsley and 2 teaspoons chopped fresh dill contribute bright, herbal notes. Use flat-leaf parsley for the best flavor and texture.
• Aromatics: 3 cloves garlic, minced, and 1/2 tablespoon onion powder (or substitute 2 tablespoons finely chopped scallion or red onion) add savory depth. Mince garlic finely so it distributes evenly through the meatballs.
• Feta cheese: 1/4 cup crumbled feta folded into the meat mixture adds salty, tangy pockets of flavor and keeps the meatballs interesting.
• Seasonings: 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper for classic Mediterranean notes.
• Lemon: Zest of 1 lemon brightens the meatballs; juice of 1 lemon dresses the orzo for a vivid citrus finish.
• Olive oil: 1 tablespoon extra virgin olive oil for searing the meatballs and 1 tablespoon for finishing the orzo—good quality oil matters here.
• Orzo: 1 cup orzo pasta cooked in 2 cups chicken broth creates a silky, flavorful base. Top with 1/3 cup crumbled feta and chopped parsley for garnish.

Instructions

Mix the meatball ingredients: In a large mixing bowl combine 1 pound ground chicken, 1/3 cup almond flour (or 1/4 cup finely chopped nuts), 1/4 cup chopped parsley, 2 teaspoons chopped dill, 3 cloves minced garlic, 1/4 cup crumbled feta, 1/2 tablespoon onion powder (or 2 tablespoons finely chopped scallion/red onion), 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon salt, 1/2 teaspoon freshly cracked pepper, and the zest of 1 lemon. Use a rubber spatula or clean hands to mix gently until everything is evenly distributed—overworking the meat can make meatballs dense. Form and season: Using a tablespoon or small scoop, portion the mixture and shape into 1.5 to 2-inch meatballs. Aim for uniform size so they cook evenly. Lightly salt the outside of each formed meatball with a pinch of salt before searing. Sear the meatballs: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. When the oil shimmers, add the meatballs in a single layer without crowding. Sear for 3 to 4 minutes, turning as needed until browned on several sides. Browning builds flavor through the Maillard reaction—don’t rush this step. Finish cooking: After browning, reduce heat to medium-low, cover the skillet, and cook for an additional 5 to 6 minutes until the internal temperature reaches 165°F and meatballs are cooked through. Use a lid to trap steam so the centers cook without drying out. Remove meatballs to a plate and tent with foil to keep warm. Cook the orzo: In the same skillet (no need to clean out browned bits), pour in 2 cups chicken broth and bring to a gentle boil over medium-high heat. Add 1 cup orzo and stir; simmer uncovered for 8 to 10 minutes until orzo is tender but not mushy. Stir occasionally to prevent sticking and to release browned bits into the broth for extra flavor. Finish the orzo and assemble: Stir the juice of 1 lemon and 1 tablespoon extra virgin olive oil into the cooked orzo. Taste and adjust salt as needed. Spoon the lemon orzo onto plates, arrange meatballs on top, and sprinkle with 1/3 cup crumbled feta and chopped parsley. Serve with lemon wedges and optional tzatziki on the side.

Storage Tips

Store leftover meatballs and orzo separately for best texture. Place cooled meatballs in an airtight container and refrigerate for up to three days. Keep orzo in a separate container with a drizzle of olive oil to prevent sticking; it will stay fresh for three days as well. For freezing, flash-freeze meatballs on a baking sheet until solid, then transfer to a freezer bag for up to three months. To reheat, microwave portions covered for 1 to 2 minutes, or rewarm gently in a skillet with a splash of broth to revive moisture. When reheating orzo from frozen, add a tablespoon of water or broth and reheat slowly to avoid drying.

Ingredient Substitutions

If you prefer darker, more flavorful meat, substitute ground turkey or a mix of ground chicken and pork. For a nut-free binder, replace almond flour with 1/3 cup fine breadcrumbs or panko; if you want gluten-free, choose certified gluten-free breadcrumbs and gluten-free orzo or swap with short-grain rice. If fresh dill is not available, use 1/2 teaspoon dried dill plus extra fresh parsley. To make this dairy-free, omit feta entirely and add a tablespoon of nutritional yeast for a savory finish or stir in a dollop of dairy-free yogurt when serving.

Serving Suggestions

Serve the meatballs and orzo with additional crumbled feta, a scattering of chopped parsley, and lemon wedges for squeezing. A side of tzatziki or plain Greek yogurt with cucumber and garlic complements the flavors and adds creaminess. For an entrée salad variation, place meatballs and orzo on a bed of mixed greens or baby spinach and drizzle with extra virgin olive oil and lemon. For a heartier meal, pair with roasted vegetables such as zucchini, cherry tomatoes, and red onion tossed in olive oil and oregano.

Cultural Background

This style of herb-forward meatball and lemon-infused grain borrows from Mediterranean traditions where bright citrus, fresh herbs, and salty cheeses like feta play leading roles. Meatballs are common across Greece and the eastern Mediterranean, often flavored with oregano, garlic, and dill. Orzo, originally named for its grain-like shape, is frequently used in Greek and Italian cooking as a comforting base that absorbs broths and sauces. Combining these elements creates a balanced dish that reflects the region’s emphasis on fresh produce, olive oil, and simple yet bold flavors.

Seasonal Adaptations

In spring and summer, increase the amount of fresh herbs and add chopped mint and cucumber on the side for a lively contrast. During cooler months, stir in a handful of roasted pine nuts and swap lemon for a splash of red wine vinegar for a deeper, warmer profile. For holiday gatherings, double the recipe and serve the meatballs family-style with a platter of roasted seasonal vegetables and warm pita to encourage sharing and convivial dining.

Meal Prep Tips

To prepare this for the week, cook a double batch and portion into airtight containers with orzo stored separately. Assemble fresh toppings like chopped parsley and crumbled feta in small containers so you can garnish just before eating. For easy lunches, pack two to three meatballs with 3/4 cup orzo and a lemon wedge; reheat in the microwave or enjoy cold with a dollop of yogurt for a Mediterranean grain bowl. Label containers with dates and consume within three days for best quality.

In closing, this combination of herb-forward meatballs and lemon orzo is one of those dishes that feels both homey and a little bit special. It’s become a staple when I want something quick, flavorful, and adaptable—give it a try, adjust the lemon and herbs to your taste, and make it your own.