Greek Chicken Meatballs Lemon Orzo
There’s a certain magic to a one-pan dinner that transports you somewhere sunny, especially on a dreary Tuesday evening. This Greek Chicken Meatballs and Lemon Orzo is exactly that kind of meal. It’s a dish that fills the kitchen with the most incredible aromas of sizzling garlic, fresh herbs, and zesty lemon. This recipe was born from a wonderful meal I had on holiday in Crete, where the combination of zesty lemon and savoury chicken felt like sunshine in a bowl. It took a few tries back home to get it just right, but the result is something we now make on repeat.
What we’ve created here is a complete, satisfying Greek dinner in a single skillet. We have juicy, tender chicken meatballs seasoned with dill and oregano, browned to perfection. They nestle into a creamy bed of orzo pasta that’s simmered in a flavourful chicken stock, infused with lemon, and finished with crumbled feta and fresh parsley. The textures are just wonderful together – the soft pasta, the tender meatballs, and the little salty bursts from the feta cheese.
This is the kind of recipe that works beautifully for a midweek family meal but is also special enough to serve when you have friends over. It’s straightforward to make, looks impressive, and everyone seems to love the bright, fresh flavours of this Mediterranean meal. It’s hearty without being heavy, and it brings a little bit of the Aegean Sea to your dining table, no matter the weather outside.
Recipe Overview
This Greek Chicken Meatballs Lemon Orzo recipe is all about building layers of classic Greek flavour in one pan. The chicken meatballs are light and herby, while the orzo becomes wonderfully creamy as it absorbs the lemon-infused stock. After testing this recipe five times, I finally nailed the perfect balance of lemon in the orzo without it being overpowering. The key is using both the zest and the juice at different stages. Expect a vibrant, comforting dish that’s ready in under an hour.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Greek Chicken Meatballs Lemon Orzo
- Genuine Flavour: This isn’t a pale imitation. We’re using classic Greek ingredients for an authentic taste. The juicy chicken meatballs are infused with fresh dill and oregano, paired perfectly with orzo that’s bright with fresh lemon juice and studded with salty, creamy feta.
- Ready in About 45 Minutes: From start to finish, this entire Mediterranean meal comes together in less than an hour, with most of the cooking time being hands-off as the orzo simmers.
- A Flexible Recipe: This recipe is very forgiving. You can easily swap the chicken mince for turkey or even lamb. Don’t have fresh dill? Dried works in a pinch. You can also stir through a few large handfuls of fresh spinach at the end for extra greens.
- Great for Weeknight Dinners: Because it’s a complete meal made in one pan, it’s ideal when you want something impressive without a mountain of washing up. It’s both satisfying and feels wonderfully wholesome.
- Family Tested: My whole family adores this dish. The small, tender chicken meatballs are always a huge hit with the kids, and the adults appreciate the fresh, zesty flavours. It always gets compliments.
Ingredients You’ll Need
For this recipe, we’re relying on fresh, simple ingredients that are hallmarks of Greek cuisine. Using good quality chicken mince (not too lean, about 10% fat is good for flavour) and fresh herbs will make a huge difference. I always recommend using full-fat feta packed in brine; it has a much creamier texture and authentic flavour than the pre-crumbled varieties you can buy.
- For the Greek Chicken Meatballs:
- 500g chicken mince
- 60g panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, for frying
- For the Lemon Orzo:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 300g orzo pasta
- 900ml hot chicken stock
- Zest of 1 large lemon
- Juice of 1 large lemon (about 3-4 tbsp)
- 100g feta cheese, crumbled
- A large handful of fresh parsley, chopped
Ashley’s Tip: Don’t be tempted to skip the panko breadcrumbs. They are lighter and more absorbent than traditional breadcrumbs, which helps to keep the chicken meatballs incredibly moist and tender.
How to Make Greek Chicken Meatballs Lemon Orzo
The process for this one-pan wonder is straightforward. We start by making and browning the meatballs, then we use the same pan to build the base for our creamy lemon orzo before bringing it all together.
- Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, panko breadcrumbs, beaten egg, 3 cloves of minced garlic, chopped dill, oregano, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
- Form and Brown the Meatballs: Roll the mixture into small, walnut-sized meatballs (you should get around 20-24). Heat 2 tbsp of olive oil in a large, deep skillet or frying pan over a medium-high heat. Carefully place the meatballs in the pan in a single layer (you may need to do this in two batches) and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides. They don’t need to be cooked through at this stage. Remove them from the pan with a slotted spoon and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes until it has softened and become translucent. Add the remaining 2 cloves of minced garlic and cook for another minute until fragrant.
- Toast the Orzo: Pour the dry orzo into the pan. Stir it constantly for about 1-2 minutes, allowing it to toast in the pan. This step gives the pasta a lovely nutty flavour.
- Simmer the Orzo: Pour in the hot chicken stock and add the lemon zest. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan—that’s where so much flavour is!
- Combine and Cook: Return the browned chicken meatballs to the pan, nestling them into the orzo and stock. Once the liquid is gently simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 10-12 minutes.
- Final Touches: After 10-12 minutes, remove the lid. The orzo should have absorbed most of the liquid and be cooked al dente. Check that the meatballs are cooked through. I find that keeping the lid on tight is key here to ensure the orzo steams properly.
- Serve: Take the pan off the heat. Gently stir in the fresh lemon juice, crumbled feta, and chopped fresh parsley. Serve immediately, straight from the pan.
Tips From My Kitchen
Here are a few little tricks I’ve picked up while perfecting this dish that will help you get it just right on your first try.
- Keep it Cold: Chicken mince can get sticky. I find it helps to keep the mince in the fridge right up until you’re ready to mix and roll the meatballs. Wetting your hands slightly with cold water before rolling also prevents the mixture from sticking to them.
- The Secret Step is Searing: Don’t skip browning the meatballs. I learned that this initial sear not only seals in the juices for a more tender meatball but also creates a ‘fond’—those delicious brown bits stuck to the bottom of the pan. As explained by cooking experts at Serious Eats, deglazing this fond with your stock forms an incredibly flavourful base for the orzo.
- Make-Ahead Magic: You can prepare the meatballs a day in advance. Form them, place them on a tray, cover, and store in the fridge. This makes assembly even quicker on the night you plan to cook.
- Storing and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken stock to a pan over a low heat to loosen the orzo, which can thicken as it cools. Ensure the chicken is piping hot before serving, as per FSA guidelines.
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just some basic kitchen essentials.
- Large, deep frying pan or skillet with a lid
- Sharp knife and cutting board
- Large mixing bowl
- Wooden spoon or spatula
- Slotted spoon
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Here are a few ideas to get you started:
- Add a Little Spice: If you like a bit of heat, add ½ teaspoon of dried chilli flakes to the meatball mixture or sprinkle some over the finished dish.
- Make it Vegetarian: Swap the chicken meatballs for pan-fried halloumi cubes or create ‘meatballs’ from mashed chickpeas, feta, breadcrumbs, and herbs. Use vegetable stock instead of chicken stock.
- Try a Different Protein: This recipe works wonderfully with turkey or lamb mince. If using lamb, consider adding a pinch of cinnamon to the meatball mixture for a more traditional flavour profile, much like in our Grilled Lamb Chops.
What to Serve With Greek Chicken Meatballs Lemon Orzo
This is a fantastic one-pan meal, but a few simple sides can round it out beautifully.
- A Simple Salad: A classic Greek salad with tomatoes, cucumber, red onion, and olives provides a fresh, crunchy contrast.
- Authentic Tzatziki: A generous dollop of cool, creamy tzatziki is the perfect accompaniment. You can make your own with my Authentic Tzatziki Sauce Recipe.
- Warm Bread: Serve with warm pitta bread or a crusty loaf to mop up any of the delicious, lemony sauce left in the pan.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko cuts through the richness and complements the lemon beautifully.
Frequently Asked Questions
Greek Chicken Meatballs Lemon Orzo
Ingredients
Method
- Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, panko breadcrumbs, beaten egg, 3 cloves of minced garlic, chopped dill, oregano, salt, and pepper. Use your hands to gently mix everything together until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
- Form and Brown the Meatballs: Roll the mixture into small, walnut-sized meatballs (you should get around 20-24). Heat 2 tbsp of olive oil in a large, deep skillet or frying pan over a medium-high heat. Carefully place the meatballs in the pan in a single layer (you may need to do this in two batches) and cook for 5-7 minutes, turning occasionally, until they are golden brown on all sides. They don't need to be cooked through at this stage. Remove them from the pan with a slotted spoon and set aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same pan. Add the chopped onion and cook for 4-5 minutes until it has softened and become translucent. Add the remaining 2 cloves of minced garlic and cook for another minute until fragrant.
- Toast the Orzo: Pour the dry orzo into the pan. Stir it constantly for about 1-2 minutes, allowing it to toast in the pan. This step gives the pasta a lovely nutty flavour.
- Simmer the Orzo: Pour in the hot chicken stock and add the lemon zest. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan—that's where so much flavour is!
- Combine and Cook: Return the browned chicken meatballs to the pan, nestling them into the orzo and stock. Once the liquid is gently simmering again, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 10-12 minutes.
- Final Touches: After 10-12 minutes, remove the lid. The orzo should have absorbed most of the liquid and be cooked al dente. Check that the meatballs are cooked through. I find that keeping the lid on tight is key here to ensure the orzo steams properly.
- Serve: Take the pan off the heat. Gently stir in the fresh lemon juice, crumbled feta, and chopped fresh parsley. Serve immediately, straight from the pan.
Notes
I truly hope this Greek Chicken Meatballs Lemon Orzo brings a taste of the Mediterranean to your kitchen. It’s one of those reliable, flavour-packed dishes that feels like a special treat any night of the week. If you try it, I would absolutely love to hear how it went for you! Please leave a comment and a rating below to let me know what you think. Enjoy! – Ashley
