Greek Chicken Meatballs With Lemon Orzo (Printable)

Tender chicken meatballs with Mediterranean herbs over lemon-garlic orzo with fresh dill

# What You Need:

→ For the Chicken Meatballs

01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 cloves garlic, minced
05 - 1/4 cup red onion, finely chopped
06 - 2 tbsp fresh parsley, chopped
07 - 1 tbsp fresh dill, chopped
08 - 1 tsp dried oregano
09 - 1/2 tsp ground cumin
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 2 tbsp olive oil

→ For the Lemon Orzo

13 - 1 1/2 cups orzo pasta
14 - 3 cups chicken broth
15 - 2 tbsp olive oil
16 - 2 cloves garlic, minced
17 - Zest and juice of 1 large lemon
18 - 1/4 cup fresh dill, chopped
19 - 1/4 cup fresh parsley, chopped
20 - 1/3 cup crumbled feta cheese
21 - Salt and black pepper, to taste

→ To Serve

22 - Lemon wedges
23 - Extra dill or parsley, chopped

# How to Make It:

01 - Combine ground chicken, breadcrumbs, egg, garlic, red onion, parsley, dill, oregano, cumin, salt, and pepper in a large bowl. Mix gently until just combined, being careful not to overwork the meat.
02 - With wet hands to prevent sticking, shape mixture into 16–18 meatballs, approximately 1.5 tablespoons each. Keep them uniform in size for even cooking.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 8–10 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Remove and set aside.
04 - In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add orzo and stir for 1 minute to lightly toast the grains.
05 - Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer uncovered, stirring frequently to prevent sticking, until orzo is tender and most liquid is absorbed, about 10 minutes.
06 - Stir in lemon zest, lemon juice, dill, parsley, and feta. Season with salt and pepper to taste, adjusting acidity as needed.
07 - Divide orzo among bowls, top with warm chicken meatballs, and garnish with additional lemon wedges and fresh herbs. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The meatballs stay incredibly juicy thanks to the breadcrumbs and gentle mixing technique
  • Lemon orzo cooks in one pot with the broth, creating its own silky sauce as it simmers
  • Everything comes together in under an hour but tastes like you spent all afternoon cooking
02 -
  • Wetting your hands between forming each meatball is the difference between neat spheres and a sticky mess
  • The orzo continues absorbing liquid after you turn off the heat, so do not let it get too dry while simmering
  • Fresh herbs really do matter here because dried dill cannot replicate that bright, spring flavor
03 -
  • Let the meatballs rest on the skillet for a minute after cooking before moving them so they develop a nice crust
  • Grate the lemon zest before juicing so you do not accidentally lose any of those precious oils

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