Thanks so much for stopping by! If you’ve been looking for a simple, healthy dinner that still brings BIG flavor, this one’s about to be a new favorite. These Greek Chicken Meatballs with Lemon Orzo are juicy, packed with fresh herbs and spices, and paired with a light, citrusy orzo pasta that ties it all together like a dream. Basically, it’s sunshine in a bowl—and it’s ready in under 40 minutes!

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What Are Greek Chicken Meatballs with Lemon Orzo?

Tender, juicy chicken meatballs made with a mix of garlic, lemon, oregano, and fresh herbs, served over orzo pasta tossed in lemon juice, olive oil, and a sprinkle of parmesan. It’s hearty but not heavy, bursting with bright Mediterranean flavors, and totally weeknight-friendly.

Why You’ll Love This Recipe

Full of fresh, herby Greek flavor
Light yet satisfying—comforting without being heavy
Perfect for meal prep
Easy to customize with veggies or extra toppings
On the table in 35–40 minutes

What It Tastes Like

Think chicken souvlaki meets lemon pasta! You get the savory punch of garlic and oregano in the meatballs, balanced by fresh lemon zest and a cooling yogurt drizzle (if you want it!). The lemon orzo is light, fluffy, and a little tangy—perfect for scooping up all the juicy meatball goodness.

Ingredients

For the Greek Chicken Meatballs:

1 lb ground chicken
1 egg
½ cup breadcrumbs (panko or regular)
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tsp dried oregano
Zest of 1 lemon
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)

For the Lemon Orzo:

1 cup dry orzo
2 tbsp olive oil
Juice and zest of 1 lemon
2 tbsp chopped parsley
¼ cup grated parmesan (optional)
Salt and pepper, to taste

Optional Toppings:

Crumbled feta cheese
Greek yogurt or tzatziki drizzle
Sliced cucumbers, tomatoes, or red onion
Kalamata olives

Tools You’ll Need

Large mixing bowl
Skillet or nonstick pan
Medium saucepan (for orzo)
Zester or microplane
Wooden spoon or spatula

Ingredient Additions & Swaps

Use ground turkey or lamb instead of chicken
Add chopped spinach to the meatballs for extra greens
Swap orzo for rice, couscous, or quinoa
Make it dairy-free by skipping the parmesan and yogurt drizzle
Want more veggies? Add roasted zucchini, bell peppers, or eggplant

How to Make Greek Chicken Meatballs with Lemon Orzo

Step 1: Mix & Form the Meatballs

In a large bowl, combine ground chicken, egg, breadcrumbs, garlic, parsley, oregano, lemon zest, salt, and pepper. Mix gently and roll into 1½-inch meatballs.

Step 2: Cook the Meatballs

Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook for 8–10 minutes, turning occasionally, until browned and cooked through. Set aside.

Step 3: Cook the Orzo

Meanwhile, cook orzo in salted boiling water according to package directions. Drain and toss with olive oil, lemon juice, lemon zest, parsley, and parmesan (if using). Season with salt and pepper to taste.

Step 4: Build Your Bowls

Spoon lemon orzo into bowls, top with warm meatballs, and add any toppings you love—feta, yogurt, veggies, olives… go wild!

What to Serve With It

A crisp cucumber-tomato salad
Grilled pita or flatbread
Roasted vegetables like zucchini or eggplant
Or round out your dinner with these reader favorites:
- Hot Honey Chicken Bowls – a spicy-sweet twist perfect for lunch or dinner
- Creamy Garlic Butter Salmon – rich, one-pan, and weeknight-perfect
- Avocado Salsa Shrimp Salad – light, zesty, and full of bright flavors

Tips for Juicy Meatballs

Don’t overmix—gentle hands = tender meatballs
Let the mixture chill in the fridge for 10 minutes if it feels too soft to roll
Use a cookie scoop for even sizing and faster prep
Cook in batches if needed to avoid overcrowding the pan

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days
Reheat: In the microwave or in a skillet with a splash of broth or water
Freezer: Meatballs freeze beautifully (before or after cooking)

Frequently Asked Questions

Can I bake the meatballs instead of pan-frying?

Yes! Bake at 400°F for 15–18 minutes on a parchment-lined tray.

Can I make the meatballs ahead of time?

Definitely—prep and refrigerate the mixture up to a day in advance.

Is this gluten-free?

Just use GF breadcrumbs and swap orzo for rice or quinoa!

Wrapping It All Up

These Greek Chicken Meatballs with Lemon Orzo are bright, cozy, and loaded with the kind of flavor that turns a regular weeknight dinner into something to look forward to. They’re simple to make, super customizable, and even better as leftovers. Whether you serve them family-style or prep a few bowls for the week—you’ll want this one on repeat.

Craving more Mediterranean-inspired magic? Try these:

Tried this recipe? I need to see those lemony meatball bowls! 🍋🥣
Tag me on Pinterest @TheKitchenJoyy and post your bowls with #Mmmrecipes so I can cheer you on. Whether you’re keeping it classic or adding a twist—I’m here for all of it!