One Pan Greek Chicken Meatballs With Lemon Orzo
These Greek chicken meatballs with lemon orzo are fresh, comforting, and just the right mix of cozy and bright. Juicy meatballs loaded with herbs and feta, paired with a creamy, zesty orzo that soaks up all the flavor—what’s not to love?
It’s the kind of dinner that feels like it came from a little seaside taverna, but you can pull it off on a weeknight with zero fuss. Everything cooks in one pan, it’s easy to customize, and it makes amazing leftovers (if you have any!). I recently served this one when I had friends over, and it’s amazing for entertaining as it’s super impressive but comes together quickly and easily and without tons of washing up.
If you’re into quick, flavorful meals with a little Mediterranean flair, this one’s going straight into your regular rotation. Let’s make it together!
Ingredients
- Ground chicken
- Red onion
- Garlic
- Feta cheese
- Breadcrumbs
- Egg
- Freshly chopped parsley
- Dried oregano
- Dried dill
- Lemon zest
- Salt & pepper
- Vegetable oil
- Orzo pasta
- Chicken broth
- Lemon juice
- Parmesan cheese
Step-by-Step Instructions for Making Greek Chicken Meatballs With Lemon Orzo
Please note that you’ll find a printable recipe card at the bottom of this post, and it includes everything you need to know to make this dish from scratch, including ingredients, measurements, and step-by-step instructions!
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In a large bowl, combine the ground chicken, onion, garlic, feta, breadcrumbs, egg, ¼ cup chopped parsley, oregano, dill, zest of 1 lemon, salt, and pepper. Mix everything together until well combined.
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Heat the oil in a pan over medium heat. Form the mixture into 1.5-inch meatballs and place them in the pan. Let them brown and get golden on one side before flipping to cook the other. Cook until fully cooked through.
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Once the meatballs are done, remove them from the pan and set aside. Add the orzo and chicken broth to the same pan, bring to a boil, then reduce to low and simmer for about 8–10 minutes. If there’s extra liquid left at the end, drain it. Stir in the lemon juice, remaining lemon zest, remaining parsley, Parmesan, salt, and pepper. Mix until the Parmesan has melted and everything’s well combined.
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Spoon the lemon orzo into bowls, top with the meatballs, and serve. Enjoy!
Hints & Tips
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Don’t overcrowd the pan – If your pan isn’t big enough, cook the meatballs in batches so they brown properly and don’t steam.
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Meatballs cooking too fast? – If they’re browning before they’re cooked through, just lower the heat and pop a lid on the pan for 4–5 minutes to help them finish gently.
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Leftovers? – Store any extras in an airtight container in the fridge for 2–3 days. They reheat really well for lunch the next day.
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Toppings make everything better – A little feta, fresh parsley, or a sprinkle of Parmesan on top goes a long way.
Variations & Substitutes
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Swap the meat – You can use ground turkey or beef instead of chicken if that’s what you have on hand. Just keep an eye on the cook time as fattier meats may brown faster.
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Make it lower-carb – Skip the orzo and serve the meatballs with cauliflower rice, zucchini noodles, or a big Greek salad on the side.
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Add some greens – Stir a handful of spinach or kale into the orzo during the last couple of minutes of cooking for an easy veggie boost.
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Spice it up – Add a pinch of red pepper flakes to the meatball mix or the orzo if you want a little heat.
Greek Chicken Meatballs With Lemon Orzo
Ingredients
- 1 lb ground chicken
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 1/4 cup feta cheese crumbled
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup freshly chopped parsley plus 2 tbsp
- 1 tsp dried oregano
- 1 tsp dried dill
- Zest of 2 lemons
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1/4 cup shredded Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a large bowl, combine the ground chicken, onion, garlic, feta, breadcrumbs, egg, ¼ cup chopped parsley, oregano, dill, zest of 1 lemon, salt, and pepper. Mix everything together until well combined.
- Heat the oil in a pan over medium heat. Form the mixture into 1.5-inch meatballs and place them in the pan. Let them brown and get golden on one side before flipping to cook the other. Cook until fully cooked through.
- Once the meatballs are done, remove them from the pan and set aside. Add the orzo and chicken broth to the same pan, bring to a boil, then reduce to low and simmer for about 8–10 minutes. If there's extra liquid left at the end, drain it. Stir in the lemon juice, remaining lemon zest, remaining parsley, Parmesan, salt, and pepper. Mix until the Parmesan has melted and everything’s well combined.
- Spoon the lemon orzo into bowls, top with the meatballs, and serve. Enjoy!
And there you go—a cozy, fresh, and flavor-packed dinner that feels a little fancy but comes together with everyday ingredients. These Greek chicken meatballs and lemony orzo are perfect for weeknights, entertaining, or whenever you fancy something bright and satisfying.
Whether you keep it classic or play around with the variations, this one’s definitely worth adding to your dinner rotation. Enjoy!
