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Greek Chicken Meatballs with Lemon Orzo

Herbed Greek Chicken Meatballs with Lemon Orzo

Delicious Herbed Greek Chicken Meatballs with Lemon Orzo recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 3 servings
Calories 1425 kcal

Ingredients
  

For the meatballs::

  • 1 lb ground chicken (I prefer Perdue ground chicken for the best lean-to-fat ratio)
  • 1 egg (room temperature, helps the meatball mixture bind better)
  • 3/4 cup feta (crumbled into 1/4-inch pieces for even distribution)
  • 2 tsp oregano
  • 1.5 tsp basil
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 1.5 tsp dill
  • 1 tsp parsley
  • 3/4 tsp salt
  • 1/2 tsp pepper

For the lemon orzo::

  • 1 cup orzo (I always use Barilla orzo for a perfect al dente texture)
  • 1.5 lemon zest
  • 1 tbsp lemon juice (freshly squeezed for a bright, acidic punch)
  • 1.5 tbsp olive oil
  • 2 tbsp parmesan (freshly grated makes it extra creamy and rich)
  • 3/4 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dill
  • 1/4 tsp red pepper flakes

Instructions
 

  • In a large bowl, combine the ground chicken, room temperature egg, crumbled feta, oregano, basil, onion powder, garlic powder, dill, parsley, salt, and pepper. Mix gently with your hands until just combined—overmixing will make the meatballs tough and dense. The mixture should hold together when squeezed but still feel tender. I find that using room temperature eggs helps the mixture bind better without requiring excessive mixing.
  • Divide the meatball mixture into 15 equal portions and gently roll each into a ball about the size of a golf ball. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the meatballs and cook for 5-6 minutes, turning occasionally, until they develop a golden-brown crust on all sides. This browning step builds flavor through the Maillard reaction.
  • Reduce the heat to medium, cover the skillet with a lid, and cook for an additional 5-6 minutes until the meatballs reach an internal temperature of 165°F when checked with a meat thermometer. The residual heat and steam will gently cook the centers through while keeping them moist. Transfer the cooked meatballs to a plate and set aside.
  • While the meatballs cook, bring a pot of salted water to a boil and add the orzo. Cook according to package directions until al dente (typically 8-10 minutes), then drain well. I always use Barilla orzo because it holds its texture perfectly without becoming mushy.
  • In a large bowl, combine the cooked orzo with lemon zest, freshly squeezed lemon juice, freshly grated parmesan, oregano, garlic powder, salt, pepper, dill, and red pepper flakes. Toss gently until everything is evenly coated and the orzo is warmed through. The bright lemon juice and zest will give the orzo a fresh, Mediterranean flavor that complements the feta-studded meatballs perfectly.
  • Divide the lemon orzo among serving plates or transfer to a serving dish, then nestle the cooked meatballs on top. The warm meatballs will continue to release their flavors into the orzo as you serve.