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quick greek chicken meatballs with lemon orzo 2026 03 23 145348 819x1024 1

Quick Greek Chicken Meatballs with Lemon Orzo

A flavorful and healthy dish combining juicy chicken meatballs with zesty lemon orzo, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken
  • 1/3 cup breadcrumbs
  • 1 large egg
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 tsp dried oregano
  • 1/3 cup crumbled feta cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Orzo
  • 1 tbsp olive oil
  • 1 cup dry orzo
  • 2 1/4 cups chicken broth
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/3 cup grated Parmesan cheese
  • 2 cups fresh spinach

Method
 

Preparation
  1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, oregano, feta, salt, and black pepper. Mix until just combined.
  2. Form the mixture into about 16 small meatballs.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6 to 8 minutes, turning occasionally, until lightly browned and mostly cooked through. Transfer to a plate.
  2. In the same skillet, add dry orzo and stir for 1 to 2 minutes to lightly toast it.
  3. Pour in chicken broth, lemon zest, and lemon juice. Stir well and bring to a gentle simmer.
  4. Cook orzo for 8 to 10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
  5. Stir in Parmesan cheese and spinach until cheese melts and spinach wilts.
  6. Return meatballs to the skillet and simmer for 3 to 4 minutes, until fully cooked through.
  7. Serve warm, topped with extra parsley, feta, or lemon if desired.

Notes

To store leftovers, let the dish cool to room temperature, then place it in an airtight container. Store in the refrigerator for up to 3 days or freeze the meatballs and orzo separately.