Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well—just look for a blend with a bit of fat so the meatballs stay juicy.

Can I cook the orzo separately?

Yep! If you prefer, boil it in a small pot and just stir in the lemon, oil, and feta at the end.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or water to keep the orzo from drying out.

Is this dish gluten-free?

Not as written (orzo is pasta), but you can swap the orzo for gluten-free pasta or rice to make it work for you!

Greek Chicken Meatballs with Lemon Orzo: 40-Min Delight

Name: Greek Chicken Meatballs with Lemon Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful); ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans; ¼ cup fresh parsley, chopped; 2 tsp fresh dill, chopped; 3 cloves garlic, minced; ¼ cup feta cheese, crumbled; ½ tbsp onion powder or finely chopped scallion/red onion; 2 tsp dried oregano or fresh oregano; 1 tsp ground cumin; ½ tsp salt; ½ tsp freshly cracked pepper; Zest of 1 lemon; 1 tbsp extra virgin olive oil; 1 cup orzo pasta; 2 cups chicken broth; Juice of 1 lemon; 1 tbsp extra virgin olive oil; ⅓ cup crumbled feta cheese; Fresh parsley, chopped (for garnish); Salt to taste

Description

These Greek Chicken Meatballs with Lemon Orzo are fresh, flavorful, and ready in just 40 minutes. Juicy herbed meatballs paired with lemony orzo and crumbled feta make this a perfect weeknight meal or Mediterranean-inspired dinner.

Ingredients

Scale

For the Chicken Meatballs:

1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
¼ cup fresh parsley, chopped
2 tsp fresh dill, chopped
3 cloves garlic, minced
¼ cup feta cheese, crumbled
½ tbsp onion powder or finely chopped scallion/red onion
2 tsp dried oregano or fresh oregano
1 tsp ground cumin
½ tsp salt
½ tsp freshly cracked pepper
Zest of 1 lemon
1 tbsp extra virgin olive oil

For the Lemon Orzo:

1 cup orzo pasta
2 cups chicken broth
Juice of 1 lemon
1 tbsp extra virgin olive oil
⅓ cup crumbled feta cheese
Fresh parsley, chopped (for garnish)
Salt to taste

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Instructions

In a large bowl, combine all the meatball ingredients. Mix with a spatula or your hands, then form into 1½–2-inch meatballs. Sprinkle lightly with salt.
Heat olive oil in a large skillet over medium heat. Sear the meatballs for 3–4 minutes until browned on all sides. Cover and cook another 5–6 minutes until cooked through. Remove and set aside.
In the same skillet, bring chicken broth to a boil. Add orzo and cook uncovered for 8–10 minutes, stirring occasionally, until tender.
Stir in the lemon juice, olive oil, and salt to taste. Mix in crumbled feta.
Serve the lemon orzo in a bowl topped with the chicken meatballs, extra feta, and fresh parsley. Optional: garnish with lemon wedges.

Notes

Zest before juicing: It’s easier to get zest from a whole lemon than a squeezed one.

Don’t overcook meatballs: Chicken dries out quickly, so keep an eye on the cook time.

Tzatziki bonus: Serve with a side of tzatziki for extra Mediterranean flair.

Orzo substitution: You can use couscous, quinoa, or rice if orzo isn’t on hand.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate (¼ of total recipe)
Calories: 409
Sugar: 2g
Sodium: 560mg (approximate)
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg (approximate)