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A bright bowl of Greek Chicken Meatballs Lemon Orzo, garnished with fresh dill and a lemon slice.

Sunny Greek Chicken Meatballs with Lemon Orzo

Tender chicken meatballs packed with feta and herbs are pan-seared to perfection and nestled into a creamy, one-skillet lemon orzo. This dish is a comforting yet refreshingly bright meal, perfect for a weeknight dinner that feels like a special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • For the Greek Chicken Meatballs:
  • 1/2 cup panko breadcrumbs
  • 1/2 cup crumbled feta cheese
  • 1/2 medium yellow onion, grated
  • 1 large egg
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest from 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for searing
  • For the Lemon Orzo:
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely minced
  • 1 cup dry orzo pasta
  • 2.5 cups low-sodium chicken broth
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped

Equipment

  • Large mixing bowl
  • Large deep skillet or Dutch oven
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Box grater
  • Microplane or zester
  • Measuring cups
  • Measuring spoons
  • Plate

Method
 

  1. In a large bowl, combine the ground chicken, panko breadcrumbs, crumbled feta, grated onion, egg, 3 minced garlic cloves, 2 tablespoons each of fresh dill and parsley, dried oregano, and lemon zest. Season with salt and pepper. Gently mix with your hands until just combined; do not overmix. With damp hands, roll the mixture into 18-20 golf-ball-sized meatballs.
  2. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the meatballs in the skillet in a single layer (work in batches if needed). Sear for 2-3 minutes per side, until golden brown all over. The meatballs do not need to be cooked through. Transfer the seared meatballs to a plate.
  3. Reduce the heat to medium. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil. Scrape up any browned bits from the bottom of the pan. Add the chopped shallot and cook, stirring frequently, until softened, about 2-3 minutes. Add the remaining 2 minced garlic cloves and cook for another minute until fragrant.
  4. Pour the dry orzo into the skillet. Stir constantly for 1-2 minutes to toast the pasta in the butter and aromatics, until it smells nutty.
  5. Pour in the chicken broth, bring to a simmer, and then nestle the seared meatballs back into the skillet. Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid, creating a creamy sauce.
  6. Remove the skillet from the heat. Stir in the fresh lemon juice and the remaining fresh dill and parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

Notes

Variations & Tips:
- Meat: Ground turkey or pork can be substituted for chicken.
- Gluten-Free: Use gluten-free panko and gluten-free orzo.
- Add-ins: Wilt in a few handfuls of fresh spinach during the last few minutes of cooking, or add chopped sun-dried tomatoes with the chicken broth for extra flavor.
- Toppings: Garnish with toasted pine nuts for a delightful crunch.
- Pro-Tip: For richer flavor, brown the butter before adding the shallots. For a hint of heat, add a pinch of red pepper flakes with the garlic.
- Storage: This dish is excellent for meal prep. Store in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight.