Greek Chicken Meatballs with Lemon Orzo
Sunny and satisfying, these Greek-inspired chicken meatballs pair with bright lemon orzo to create a meal that feels both comforting and fresh. The meatballs stay juicy thanks to a gentle mix of binding ingredients and fresh herbs, while the lemony sauce brings everything together in a quick, weeknight-friendly pan. It's a dish you can easily scale up for a dinner party or make ahead for busy days.
Ingredients
For the Meatballs
- 1 1/2 pound ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 1 small onion finely minced
- 2 cloves garlic minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- zest of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon Pan Sauce
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/3 cup fresh lemon juice
- 3/4 cup chicken broth
For the Lemin Herb Orzo
- 12 ounces orzo
- salt for the pasta water
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- additional lemon zest or jiuce
Instructions
Step 1: Make the Meatballs
- In a large bowl, combine the ground chicken, breadcrumbs, egg, onion, garlic, parsley, dill, lemon zest, salt, and pepper. Mix gently until just combined — overworking the mixture will make the meatballs dense. Roll into evenly sized balls (about 1½ inches each) and place on a lightly oiled tray. Chill in the refrigerator for 15–20 minutes if time allows; this helps them hold their shape while cooking.
Step 2: Sear the Meatballs
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in a single layer and sear until golden brown on all sides, about 4–5 minutes total. They won't be cooked through at this stage — that's fine. Remove and set aside.
Step 3: Build the Sauce
- In the same skillet, add a little more olive oil if the pan looks dry. Sauté the garlic for about 30 seconds until fragrant. Pour in the lemon juice and chicken broth (or white wine), scraping up any browned bits from the bottom of the pan — that's pure flavor. Return the meatballs to the skillet and simmer over medium-low heat for 6–8 minutes, turning once, until cooked through and the sauce has reduced slightly.
Step 4: Cook the Orzo
- While the meatballs finish cooking, bring a pot of well-salted water to a boil. Cook the orzo until al dente according to package directions. Drain and toss immediately with olive oil, parsley, dill, and a squeeze of lemon juice or extra zest. Taste and adjust seasoning.
Step 5: Bring It Together
- Spoon the lemon herb orzo into shallow bowls or onto a large serving platter. Nestle the meatballs on top and generously spoon the pan sauce over everything. Finish with fresh herbs, a little extra lemon zest, and crumbled feta or a dollop of Greek yogurt on the side.