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These Greek chicken meatballs with lemon orzo bring bright Mediterranean flavors to your table with minimal effort. Tender chicken meatballs infused with herbs, lemon, and feta pair perfectly with tangy, creamy lemon orzo for a meal that feels both wholesome and indulgent. This fresh, vibrant dish delivers restaurant quality results in just 40 minutes, making it ideal for both weeknight dinners and casual entertaining.
I first made these meatballs for a casual dinner with friends and was amazed at how something so simple could generate such enthusiastic reactions. The lemon herb combination gives the dish a freshness that sets it apart from typical meatball recipes. Even my friend who claims to dislike chicken asked for the recipe before leaving that night!
Essential Ingredients
- 1 lb ground chicken: Creates tender, lighter meatballs that absorb flavors beautifully.
- ⅓ cup almond flour: Binds the meatballs while keeping them gluten free and adding subtle nutty flavor.
- ¼ cup fresh parsley, chopped: Provides bright, fresh flavor and vibrant color.
- 2 tsp fresh dill, chopped: Adds distinctive Mediterranean flavor with citrus notes.
- 3 cloves garlic, minced: Creates an aromatic base that infuses the entire dish.
- ¼ cup crumbled feta cheese: Adds tangy creaminess and helps keep meatballs moist.
- ½ tbsp onion powder: Provides savory depth without the texture of raw onions.
- 2 tsp dried oregano: Contributes classic Greek flavor that stands up to cooking.
- 2 tsp ground cumin: Adds earthy warmth that complements the bright herbs.
- ½ tsp salt: Enhances all the other flavors.
- ½ tsp cracked black pepper: Adds gentle heat and complexity.
- Zest of 1 lemon: Infuses the meatballs with intense citrus aroma.
- 1 cup orzo pasta: Creates the perfect canvas for the lemon and feta flavors.
- 2 cups chicken broth: Cooks the orzo while adding richness and savory notes.
- Juice of 1 lemon: Provides bright acidity that cuts through the creamy elements.
Step-by-Step Instructions
- Prepare the Flavorful Meatball Mixture:
- In a large mixing bowl, combine the ground chicken, almond flour, chopped parsley, fresh dill, minced garlic, crumbled feta, onion powder, dried oregano, ground cumin, salt, pepper, and lemon zest. Mix gently using your hands or a fork, being careful not to overwork the mixture. Overmixing can make the meatballs tough, so stop as soon as the ingredients are evenly distributed.
- Form and Cook the Meatballs:
- Using slightly damp hands to prevent sticking, roll the mixture into 16-20 meatballs, each about 1½-2 inches in diameter. Heat a tablespoon of olive oil in a large skillet over medium heat until shimmering. Carefully add the meatballs to the hot skillet, working in batches if necessary to avoid overcrowding. Sear them for 3-4 minutes until golden brown on the bottom, then gently flip each one. Cover the pan and reduce heat to medium low, cooking for another 5-6 minutes until the meatballs are cooked through (internal temperature of 165°F).
- Cook the Orzo in Flavorful Broth:
- Transfer the cooked meatballs to a plate and cover loosely with foil to keep warm. Return the same skillet to medium-high heat and pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom, these add tremendous flavor to the orzo. Once the broth comes to a boil, add the orzo pasta and cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
- Create the Creamy Lemon Finish:
- Once the orzo is tender, remove the skillet from heat and stir in the fresh lemon juice, a tablespoon of olive oil, and ⅓ cup crumbled feta cheese. The residual heat will slightly melt the feta, creating a creamy texture that coats the orzo. Taste and adjust salt as needed.
- Assemble and Serve:
- Spoon the lemon orzo onto plates or a serving platter and arrange the meatballs on top. Garnish generously with additional chopped fresh parsley and extra crumbled feta if desired. Serve immediately while still warm for the best flavor and texture experience.
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I've found that using half ground chicken and half ground turkey creates meatballs with slightly more structure while maintaining the light flavor profile. When fresh dill isn't available, I substitute a teaspoon of dried dill instead, though fresh herbs do provide superior flavor. My absolute favorite way to serve these is with a dollop of garlic-heavy tzatziki and a simple side of roasted cherry tomatoes that burst with sweetness and complement the lemon notes in the dish.
Make It Your Own
The basic recipe provides an excellent foundation for countless variations. For a veggie packed version, add diced zucchini, bell peppers, or spinach to the orzo during the last few minutes of cooking. If you prefer a spicier profile, add a pinch of red pepper flakes to the meatball mixture or sprinkle them over the finished dish. For a more substantial meal, serve with roasted Mediterranean vegetables like eggplant, bell peppers, and cherry tomatoes.
Perfect Pairings
This versatile dish pairs beautifully with numerous sides and accompaniments. For a complete Mediterranean meal, serve with a side of cool, creamy tzatziki sauce for dipping the meatballs. A simple Greek salad with tomatoes, cucumbers, olives, and red onion provides a refreshing contrast to the warm meatballs and orzo. Warm pita bread makes an excellent addition for scooping up every last bit of the flavorful orzo.
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The first time I made these meatballs, I worried they wouldn't hold together due to their softness. What I discovered is that gentle handling is key – they firm up beautifully during cooking without becoming dense or dry like some chicken recipes can. I love making a double batch of meatballs to freeze for later use – they reheat wonderfully and make weeknight dinners a breeze. This dish has become one of my favorite ways to bring Mediterranean sunshine to the dinner table regardless of the season.
Frequently Asked Questions
- → Can I substitute the ground chicken with another meat?
- Yes, ground turkey works as a direct substitute with similar cooking times. Ground lamb would create a more traditional Greek flavor profile but has a stronger taste. Ground beef can also be used, though it will change the flavor profile somewhat—opt for leaner beef (90/10 or 93/7) for a similar texture to chicken.
- → What can I use instead of orzo if I want to make this dish gluten-free?
- For a gluten-free version, you can substitute the orzo with gluten-free orzo (now available in many stores), or use another gluten-free grain like quinoa or rice. Cauliflower rice would work as a low-carb alternative—simply sauté it in the chicken broth with lemon juice until tender, about 5-7 minutes.
- → How can I make these meatballs ahead of time?
- You can prepare the meatball mixture and shape the meatballs up to 24 hours ahead, storing them covered in the refrigerator. You can also fully cook the meatballs, cool them, and refrigerate for up to 3 days. Reheat gently in a covered skillet with a splash of chicken broth, or in a 350°F oven for about 10 minutes.
- → What's a good dairy-free alternative to the feta cheese?
- For a dairy-free version, you can omit the feta from the meatballs and add an extra pinch of salt to compensate for the missing salty flavor. In the orzo, nutritional yeast can add a cheesy flavor, or you could add some dairy-free yogurt for creaminess. Some brands now make dairy-free feta alternatives that could also work well.
- → What side dishes pair well with these Greek Chicken Meatballs and Lemon Orzo?
- This meal pairs beautifully with a simple Greek salad, roasted vegetables like zucchini or bell peppers, or a side of tzatziki sauce for dipping. Warm pita bread is also excellent for soaking up any extra sauce from the orzo. For a lighter option, serve with a side of steamed greens like spinach or broccoli.