If you’re looking for the perfect Greek Chicken Meatballs, this easy Mediterranean-inspired recipe delivers juicy, flavorful meatballs paired with bright and refreshing lemon orzo. Made with fresh herbs, tangy feta, and plenty of lemon, this wholesome dinner is ideal for busy weeknights, meal prep, or family gatherings. Every bite is packed with classic Greek flavors while remaining simple enough for cooks of all skill levels.
Why You’ll Love This Recipe
- Juicy and tender chicken meatballs every time.
- Fresh Mediterranean flavors from parsley, dill, oregano, lemon, and feta.
- Easy enough for busy weeknights.
- Family-friendly and meal-prep approved.
- Baked instead of fried for a lighter meal.
- Creamy, zesty lemon orzo perfectly complements the meatballs.
- Ready in under one hour.
Ingredients
Greek Chicken Meatballs
- 1½ lbs ground chicken
- ½ cup panko breadcrumbs
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- ¼ cup crumbled feta cheese
- 1 large egg, lightly beaten
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
Zesty Lemon Orzo
- 1 cup orzo pasta
- 3 cups chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
Garnish
- ¼ cup chopped fresh parsley
- Extra crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, parsley, dill, oregano, garlic, feta, egg, lemon juice, salt, and pepper. Mix gently until everything is just combined.
- Shape into 18–20 evenly sized meatballs, about 1½ inches each.
- Arrange the meatballs on the prepared baking sheet and lightly brush or drizzle with olive oil.
- Bake for 18–20 minutes or until the Greek Chicken Meatballs reach an internal temperature of 165°F (74°C) and are lightly golden.
- Meanwhile, bring the chicken broth to a boil in a saucepan.
- Add the orzo, reduce heat, cover, and simmer for 10–12 minutes until tender and the broth is absorbed.
- Remove from heat and stir in the fresh lemon juice and olive oil. Fluff gently with a fork.
- Spoon the lemon orzo onto serving plates.
- Top with warm meatballs and garnish generously with chopped parsley and extra feta.
- Serve immediately with lemon wedges if desired.
Tips & Tricks
- Avoid overmixing to keep the meatballs tender.
- Wet your hands before rolling the meatballs.
- Fresh herbs provide the brightest flavor.
- Use a meat thermometer for perfectly cooked chicken.
- Add baby spinach to the orzo for extra vegetables.
- Serve with tzatziki or a Greek salad for a complete Mediterranean meal.
- Leftovers taste even better the next day.
Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4–5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek, Mediterranean
- Difficulty: Easy
- Dietary Notes: High-protein, family-friendly, and easily adaptable with gluten-free breadcrumbs and gluten-free orzo if needed.
Notes
- Substitute gluten-free breadcrumbs and gluten-free orzo if needed.
- Fresh dill can be replaced with extra parsley.
- Add lemon zest for even brighter citrus flavor.
- Kalamata olives make an excellent side.
- Crumbled goat cheese can replace feta if preferred.
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 35g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 2g
- Sugar: 2g
- Sodium: 780mg
FAQ
Can I make Greek chicken meatballs ahead of time?
Yes. Prepare the meatballs up to one day ahead and refrigerate until ready to bake.
Can I freeze them?
Absolutely. Freeze cooked or uncooked meatballs for up to three months.
What goes well with lemon orzo?
Greek salad, roasted vegetables, tzatziki, grilled asparagus, or warm pita bread.
Can I use ground turkey?
Yes. Ground turkey works just as well while maintaining a similar texture.
How do I keep chicken meatballs juicy?
Use fresh breadcrumbs, avoid overmixing, and don’t overcook them.
Can I make this dairy-free?
Simply omit the feta or replace it with a dairy-free alternative.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked meatballs for up to 3 months. Freeze the orzo separately for the best texture.
Reheating
Warm meatballs in a 350°F oven for about 10 minutes or microwave until heated through. Reheat the orzo with a splash of broth to restore its creamy
consistency.
Similar Recipes
Juicy Greek Chicken Meatballs with Zesty Lemon Orzo
Ingredients
Greek Chicken Meatballs
- 1½ lbs ground chicken
- ½ cup panko breadcrumbs
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon dried oregano
- 3 cloves garlic minced
- ¼ cup crumbled feta cheese
- 1 large egg lightly beaten
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
For Cooking
- 2 tablespoons olive oil
Zesty Lemon Orzo
- 1 cup orzo pasta
- 3 cups chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
Garnish
- ¼ cup chopped fresh parsley
- Extra crumbled feta cheese
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, parsley, dill, oregano, garlic, feta, egg, lemon juice, salt, and pepper. Mix gently until everything is just combined.
- Shape into 18–20 evenly sized meatballs, about 1½ inches each.
- Arrange the meatballs on the prepared baking sheet and lightly brush or drizzle with olive oil.
- Bake for 18–20 minutes or until the Greek Chicken Meatballs reach an internal temperature of 165°F (74°C) and are lightly golden.
- Meanwhile, bring the chicken broth to a boil in a saucepan.
- Add the orzo, reduce heat, cover, and simmer for 10–12 minutes until tender and the broth is absorbed.
- Remove from heat and stir in the fresh lemon juice and olive oil. Fluff gently with a fork.
- Spoon the lemon orzo onto serving plates.
- Top with warm meatballs and garnish generously with chopped parsley and extra feta.
- Serve immediately with lemon wedges if desired.
Notes
- Substitute gluten-free breadcrumbs and gluten-free orzo if needed.
- Fresh dill can be replaced with extra parsley.
- Add lemon zest for even brighter citrus flavor.
- Kalamata olives make an excellent side.
- Crumbled goat cheese can replace feta if preferred.
Conclusion
These Greek Chicken Meatballs with zesty lemon orzo bring together everything you want in a satisfying Mediterranean meal—juicy baked chicken, fresh herbs, creamy feta, and bright citrus flavors. Whether you’re preparing dinner for the family or planning meals for the week, this recipe is simple, wholesome, and guaranteed to become a regular favorite