Greek Chicken Meatballs with Orzo

This hearty Greek chicken meatballs with lemon orzo recipe brings Mediterranean flavors right to your dinner table. The combination of herb-infused meatballs with bright, zesty orzo creates a balanced meal that feels both comforting and light at the same time.

I first made these meatballs when searching for something different from our usual pasta night rotation. The combination was such a hit that it's now on our monthly meal plan, especially when we're craving something with bright flavors that still feels substantial.

Ingredients

• Ground chicken: select dark meat for juicier meatballs with more flavor or white meat for a leaner option
• Almond flour or chopped nuts: provides structure without the heaviness of breadcrumbs while adding subtle nutty notes
• Fresh herbs: parsley and dill bring authentic Greek flavor and brightness that dried herbs simply cannot match
• Feta cheese: adds saltiness and tangy flavor to both the meatballs and as a finishing touch on the dish
• Lemon: both zest and juice are essential for authentic Mediterranean flavor that cuts through the richness
• Orzo pasta: this rice shaped pasta cooks quickly and absorbs the lemon and broth flavors beautifully
• Chicken broth: creates a more flavorful base for the orzo than plain water would provide

Step-by-Step Instructions

Prepare the meatball mixture:

Combine ground chicken, almond flour, fresh herbs, minced garlic, crumbled feta, onion powder, dried oregano, cumin, salt, pepper, and lemon zest in a large bowl. Use your hands or a rubber spatula to gently mix until just combined, being careful not to overmix which can make the meatballs tough. The mixture should be cohesive but still light.

Form the meatballs:

Scoop approximately 2 tablespoons of the mixture and gently roll between your palms to form 1½-2 inch balls. Place them on a plate and sprinkle with a pinch of salt before cooking. This recipe should yield about 16-20 meatballs depending on your preferred size.

Sear the meatballs:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully add the meatballs, leaving space between each one to ensure proper browning. Cook for 3-4 minutes without disturbing them to develop a golden crust, then gently turn to brown all sides.

Finish cooking meatballs:

Once the meatballs are browned on all sides, reduce heat to medium-low, cover the skillet with a lid and allow them to cook through for another 5-6 minutes. The internal temperature should reach 165°F. Remove the meatballs from the skillet and set aside, covered loosely with foil to keep warm.

Cook the orzo:

In the same skillet used for the meatballs, pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the orzo and stir well, then reduce heat to a simmer and cook uncovered for 8-10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.

Finish the dish:

Once the orzo is cooked, stir in the fresh lemon juice and olive oil. Return the meatballs to the skillet to warm through. Serve the orzo topped with meatballs, crumbled feta cheese, and freshly chopped parsley for a bright finish.

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The lemon zest is my secret weapon in this recipe. I learned years ago that the oils in the zest contain even more flavor than the juice itself. When I introduced this dish to my sister, she couldn't believe how much depth that simple addition created. Now she adds lemon zest to nearly everything Mediterranean she cooks.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture up to 24 hours in advance and store it covered in the refrigerator. You can also fully cook the meatballs, cool them completely, and refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of broth to maintain moisture.

→ What can I substitute for almond flour in the meatballs?

If you don't have almond flour, you can use breadcrumbs (regular or panko), ground oats, or finely chopped nuts like walnuts or pecans as mentioned in the ingredients. Each will provide slightly different texture and flavor, but all work well as binders for the meatballs.

→ How do I prevent the chicken meatballs from becoming dry?

To keep chicken meatballs moist, avoid overcooking them. Using dark meat chicken (or a mix of dark and white) will result in juicier meatballs. The addition of feta cheese also helps maintain moisture. Cook just until the internal temperature reaches 165°F (74°C), and consider adding a tablespoon of Greek yogurt to the mix for extra moisture.

→ Can I make this dish dairy-free?

Yes, you can omit the feta cheese from both the meatballs and the topping. For the meatballs, you might want to add an extra pinch of salt and perhaps a tablespoon of nutritional yeast for a savory flavor. For serving, consider topping with dairy-free yogurt or a drizzle of tahini sauce instead.

→ What sides pair well with Greek chicken meatballs and orzo?

This dish pairs beautifully with a Greek salad, roasted vegetables like bell peppers and zucchini, or steamed greens. Tzatziki sauce makes an excellent accompaniment, as do warm pita bread, olives, and hummus for a Mediterranean-inspired spread. For a lighter meal, serve with a simple cucumber and tomato salad dressed with olive oil and red wine vinegar.

→ Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works as a direct 1:1 substitute for ground chicken in this recipe. Like chicken, turkey breast will be leaner while dark meat turkey will be juicier. You can also use a combination of both for balanced flavor and moisture.