Greek Chicken Meatballs Lemon Orzo
There’s a certain magic to a one-pan dinner that transports you somewhere else, even on a Tuesday evening. This Greek Chicken Meatballs and Lemon Orzo does exactly that. With each bite, the bright, zesty lemon, fragrant dill, and salty feta conjure up images of sun-drenched tavernas by the Aegean Sea. It’s a dish that feels special and considered, yet it comes together with a satisfying rhythm that feels completely manageable for a weeknight.
This is my go-to recipe when I need something that feels both nourishing and a little bit impressive without spending hours in the kitchen. We’re talking about tender, juicy chicken meatballs seasoned with classic Greek herbs, gently simmered in the same pan as a creamy, lemon-infused orzo pasta. The whole thing is finished with a generous crumble of feta and a shower of fresh dill. It’s a complete meal in one pan, which means less washing up and more time enjoying your food – a principle I live by in my kitchen.
It’s the kind of meal that works wonderfully for a quiet family dinner but is also special enough to serve when you have friends over. Everyone seems to love the combination of comforting pasta and vibrant Mediterranean flavours. The balance is just right – it’s light yet substantial, and the textures are fantastic, from the soft meatballs to the al dente orzo and the creamy pockets of melted feta.
Recipe Overview
This recipe brings together beautifully seasoned chicken meatballs and a vibrant lemon orzo, all cooked in a single pan for maximum flavour and minimal cleanup. The orzo cooks directly in the chicken stock and lemon juice, becoming wonderfully creamy as it absorbs all the delicious pan juices from searing the meatballs. I once tried making this with dried dill instead of fresh, and while it was okay, the fresh herbs really elevate it to another level. It’s worth the small extra effort!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Greek Chicken Meatballs Lemon Orzo
- Genuine Flavour: We’re not using any shortcuts here. The meatballs are packed with garlic, oregano, and parsley, while the sauce gets its character from fresh lemon juice, lemon zest, and a heap of fresh dill. The salty feta stirred through at the end brings it all together.
- Ready in Under 40 Minutes: From chopping board to dinner table, this entire meal is ready in about 35 minutes, making it ideal for those busy weeknights when you still want something wholesome and delicious.
- A Flexible Recipe: Don’t have chicken mince? Turkey works just as well. Feel free to wilt a large handful of fresh spinach into the orzo in the last few minutes of cooking for extra greens. You can also swap the dill for fresh mint or add some chopped sun-dried tomatoes for a different twist.
- Great for a Casual Dinner Party: This dish looks so inviting when brought to the table in the skillet. It always gets compliments and feels more special than the effort it takes to prepare.
- Family Tested: I make this at least once a month, and it’s become a real family favourite. Even my son, who can be particular about new things, loves the “lemony pasta balls” and always asks for seconds. It’s a fantastic alternative to our usual Easy Ground Beef Tacos Recipe For Family Dinner.
Ingredients You’ll Need
For the best results, try to use fresh, good-quality ingredients. A block of Greek feta stored in brine will give you a much creamier texture and tangier flavour than the pre-crumbled varieties. I always opt for full-fat feta for this dish.
- For the Chicken Meatballs:
- 500g chicken mince
- 60g fresh breadcrumbs (panko works well too)
- 1 large free-range egg, lightly beaten
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for frying
- For the Lemon Orzo:
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 250g orzo pasta, uncooked
- 800ml hot chicken or vegetable stock
- Zest and juice of 1 large lemon
- 50g fresh spinach (optional)
- 3 tbsp fresh dill, finely chopped
- 100g feta cheese, crumbled
- Extra fresh dill and lemon wedges, to serve
Marcus’s Tip: To get really juicy meatballs, don’t overmix the meat. Combine the ingredients until they are just incorporated. Overworking the mince can make the final meatballs tough.
How to Make Greek Chicken Meatballs Lemon Orzo
The process is quite straightforward. We’ll make and sear the meatballs first, then use the same pan to build our delicious lemon orzo. This ensures none of that flavour is lost.
- Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, breadcrumbs, beaten egg, 2 minced garlic cloves, dried oregano, fresh parsley, salt, and pepper. Use your hands to gently mix everything together until just combined.
- Form and Chill: Roll the mixture into about 16-20 small, walnut-sized meatballs. If you have time, placing them on a plate in the fridge for 10 minutes helps them hold their shape. What works best for me is using a small ice cream scoop for uniform size.
- Sear the Meatballs: Heat 1 tbsp of olive oil in a large, deep frying pan or skillet over a medium-high heat. Carefully add the meatballs to the pan, ensuring not to overcrowd it (work in batches if necessary). Brown the meatballs on all sides, turning them every 2-3 minutes. This should take about 6-8 minutes in total. They don’t need to be cooked through at this stage. This searing process creates a fantastic crust. Once browned, remove them from the pan 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 finely diced onion and cook for 4-5 minutes until softened and translucent. Add the other 2 minced garlic cloves and cook for another minute until fragrant.
- Toast the Orzo: Add the uncooked orzo to the pan and stir constantly for 1 minute. This light toasting gives the pasta a lovely nutty flavour.
- Simmer the Orzo: Pour in the hot chicken stock and add the lemon juice and zest. Bring to a gentle simmer, then return the seared meatballs to the pan. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent the orzo from sticking.
- Finish the Dish: After 10-12 minutes, the orzo should be al dente and most of the liquid absorbed. If you’re using spinach, stir it in now until it wilts. Remove the pan from the heat.
- Add the Final Touches: Gently stir in the fresh dill and half of the crumbled feta. Let the dish rest for 2 minutes. Serve immediately, topped with the remaining feta, an extra sprinkle of dill, and a lemon wedge on the side.
Tips From My Kitchen
- Pan Temperature is Key: When searing the meatballs, make sure your pan is properly hot before you add them. This gives them a great colour and stops them from sticking. But don’t have it so hot that the outside burns before the inside has a chance to cook. A medium-high heat is just right.
- The Secret Step: I learned that adding a little of the lemon zest directly into the chicken meatball mixture itself adds a fantastic, subtle brightness that cuts through the richness. Try adding about half a teaspoon of zest to the mix.
- Make-Ahead Method: You can prepare and roll the meatballs up to 24 hours in advance. Store them in an airtight container in the fridge. This makes assembly even quicker when it’s time to cook.
- Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of water or chicken stock to loosen the orzo, as it will thicken upon cooling.
Equipment You’ll Need
- Large, deep frying pan or skillet (with a lid)
- Sharp knife and cutting board
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
Common Mistakes to Avoid
- Overcrowding the Pan: When you add too many meatballs to the pan at once, the temperature drops, and they end up steaming instead of searing. This means you miss out on that lovely golden-brown crust. Cook them in two batches if your pan isn’t big enough.
- Using Cold Stock: Adding cold stock to the hot pan will bring the temperature down dramatically and increase the overall cooking time. Using hot stock keeps the cooking process consistent and helps the orzo cook more evenly.
- Skipping the Rest Time: Letting the dish sit for a couple of minutes off the heat before serving is a small but important step. It allows the orzo to absorb the last of the flavourful liquid, resulting in a perfectly creamy consistency.
What to Serve With Greek Chicken Meatballs Lemon Orzo
This is a hearty one-pan meal, so it doesn’t need much on the side. However, if you want to round out the meal, these pairings work beautifully:
- A Simple Greek Salad: Chopped cucumber, tomatoes, red onion, and olives with a light vinaigrette adds a fresh, crunchy contrast.
- Warm Pitta Bread: Ideal for mopping up every last bit of the delicious, lemony sauce from the pan. A side of tzatziki is also a great addition.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko complements the lemon and herb flavours perfectly.
If you’re in the mood for a zesty dessert afterwards, my Lemon Crumb Bars Recipe would be a fantastic follow-up.
Frequently Asked Questions
Greek Chicken Meatballs Lemon Orzo
Ingredients
Method
- Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, breadcrumbs, beaten egg, 2 minced garlic cloves, dried oregano, fresh parsley, salt, and pepper. Use your hands to gently mix everything together until just combined.
- Form and Chill: Roll the mixture into about 16-20 small, walnut-sized meatballs. If you have time, placing them on a plate in the fridge for 10 minutes helps them hold their shape. What works best for me is using a small ice cream scoop for uniform size.
- Sear the Meatballs: Heat 1 tbsp of olive oil in a large, deep frying pan or skillet over a medium-high heat. Carefully add the meatballs to the pan, ensuring not to overcrowd it (work in batches if necessary). Brown the meatballs on all sides, turning them every 2-3 minutes. This should take about 6-8 minutes in total. They don't need to be cooked through at this stage. This searing process creates a fantastic crust. Once browned, remove them from the pan 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 finely diced onion and cook for 4-5 minutes until softened and translucent. Add the other 2 minced garlic cloves and cook for another minute until fragrant.
- Toast the Orzo: Add the uncooked orzo to the pan and stir constantly for 1 minute. This light toasting gives the pasta a lovely nutty flavour.
- Simmer the Orzo: Pour in the hot chicken stock and add the lemon juice and zest. Bring to a gentle simmer, then return the seared meatballs to the pan. Reduce the heat to low, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent the orzo from sticking.
- Finish the Dish: After 10-12 minutes, the orzo should be al dente and most of the liquid absorbed. If you're using spinach, stir it in now until it wilts. Remove the pan from the heat.
- Add the Final Touches: Gently stir in the fresh dill and half of the crumbled feta. Let the dish rest for 2 minutes. Serve immediately, topped with the remaining feta, an extra sprinkle of dill, and a lemon wedge on the side.
Notes
I really hope you give this Greek Chicken Meatballs and Lemon Orzo a try. It’s one of those dishes that looks and tastes like a lot of effort but is genuinely straightforward to pull together. It’s a true celebration of fresh, bright flavours that we return to again and again in my home. If you make it, I’d love to hear how you got on. Please leave a comment and a rating below! Happy cooking!
– Marcus Bennett
