If you’re looking for a bright, flavorful meal that’s easy to make and packs a punch, then this Zesty Lemon Orzo with Greek-Style Chicken Meatballs is exactly what you need! The tender and juicy chicken meatballs are perfectly seasoned with Greek spices, while the zesty lemon orzo adds a fresh, tangy base that brings the whole dish together. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish will steal the show.

Why You’ll Love This Recipe?

This dish is a flavorful, balanced meal with the perfect mix of fresh, savory, and tangy. The Greek-style chicken meatballs are tender and juicy, packed with Mediterranean spices like oregano, garlic, and dill. The zesty lemon orzo makes for a bright, refreshing contrast, giving the dish a vibrant twist. Plus, it’s quick to prepare and can be customized with your favorite herbs or veggies. It’s a comforting meal that still feels light and fresh, perfect for any occasion.

Ingredients

Here’s a preview of what you’ll need (the full list is below):

Ground chicken
Lemon zest and juice
Fresh herbs (oregano, parsley, dill)
Garlic
Orzo pasta
Greek yogurt
Feta cheese
Olive oil
Salt and pepper

Be sure to check out the full list below for the exact measurements!

Directions

Step 1: Make the Meatballs

Start by preparing the chicken meatballs. In a large bowl, mix together the ground chicken, garlic, lemon zest, fresh herbs (oregano, parsley, and dill), and a pinch of salt and pepper. Roll the mixture into small meatballs, about 1-2 inches in diameter. Heat a bit of olive oil in a large skillet over medium heat, and cook the meatballs for about 6-8 minutes, turning them until they’re golden brown and cooked through. You’ll know they’re done when the internal temperature reaches 165°F.

Step 2: Cook the Orzo

While the meatballs are cooking, cook the orzo according to the package instructions. Once cooked, drain the orzo and return it to the pot. Stir in a generous drizzle of olive oil, a squeeze of fresh lemon juice, and a bit of lemon zest for that zesty flavor. Season with salt and pepper to taste.

Step 3: Assemble the Dish

Once the meatballs are cooked and the orzo is ready, it’s time to assemble the dish. Serve a portion of the zesty lemon orzo on each plate, and top with the Greek-style chicken meatballs. Add a dollop of Greek yogurt on top for creaminess, and sprinkle crumbled feta cheese for a salty, tangy kick. You can also add extra fresh herbs for garnish if you like.

Expert Tips and Tricks

Make the meatballs ahead of time: You can prep the meatballs the night before and store them in the fridge until you’re ready to cook them. It helps the flavors meld together even more.
Use ground turkey: If you prefer turkey over chicken, feel free to swap it out. Turkey will also work great in this recipe.
Add some veggies: If you want to bulk up the dish, add roasted vegetables like zucchini, bell peppers, or cherry tomatoes on the side, or mix them directly into the orzo.

Recipe Variations and Possible Substitutions

Swap the chicken for lamb: For a more traditional Greek flavor, you can use ground lamb instead of chicken. It adds a richer, more savory taste to the meatballs.
Use quinoa instead of orzo: If you prefer a gluten-free option, quinoa works well as a substitute for orzo. It’s a great alternative that still offers a satisfying texture.
Add olives: For extra Mediterranean flair, try adding Kalamata olives to the orzo or as a garnish on top.

Serving and Pairing Suggestions

This Zesty Lemon Orzo with Greek-Style Chicken Meatballs pairs wonderfully with a simple Greek salad, made with cucumbers, tomatoes, red onions, Kalamata olives, and a drizzle of olive oil and vinegar. A slice of warm pita bread or some crunchy roasted vegetables would complement the dish perfectly. For a light and refreshing drink, consider serving a glass of chilled white wine, like Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. The orzo and meatballs will keep their flavor, but the orzo might absorb a bit of moisture. To reheat, just add a splash of water or olive oil to the orzo and warm everything through in a skillet over medium heat. You can also pop it in the microwave for a quick reheat.

4 FAQs

Can I make the meatballs ahead of time? Yes! You can prepare the meatballs up to a day in advance and store them in the fridge. Just cook them when you’re ready to serve.
Can I freeze the meatballs? Absolutely! After shaping the meatballs, you can freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months. Just cook them directly from frozen when ready to eat.
Can I use a different pasta? Yes, if you don’t have orzo, any small pasta like penne, farfalle, or fusilli would work in place of orzo.
What can I use instead of Greek yogurt? If you’re not a fan of Greek yogurt, you can substitute it with a bit of sour cream, or even a dollop of tzatziki sauce for an extra Greek-inspired twist.

Conclusion

Zesty Lemon Orzo with Greek-Style Chicken Meatballs is a fresh, vibrant meal that’s perfect for any occasion. The juicy, flavorful chicken meatballs combined with the tangy lemony orzo make for a dish that’s not only light and healthy but full of Mediterranean flavors. Whether you’re serving it for a weeknight dinner or a special gathering, it’s sure to become a favorite. Fresh, flavorful, and satisfying—what more could you ask for?

Zesty Lemon Orzo with Greek-Style Chicken Meatballs

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This vibrant dish combines juicy Greek-style chicken meatballs with zesty lemon orzo, making for a flavorful, balanced meal. Perfect for weeknight dinners or entertaining guests, this dish is packed with Mediterranean spices and fresh ingredients.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-fry, Boil
Cuisine: Greek, Mediterranean
Diet: Gluten Free

Instructions

Make the Meatballs:
In a large bowl, mix ground chicken, garlic, lemon zest, fresh herbs, salt, and pepper. Roll into 1-2 inch meatballs. Cook in olive oil in a skillet for 6-8 minutes, until golden and cooked through (internal temperature 165°F).
Cook the Orzo:
Cook orzo according to package instructions. Drain, then stir in olive oil, lemon juice, lemon zest, salt, and pepper.
Assemble the Dish:
Serve the orzo on plates, top with chicken meatballs. Add a dollop of Greek yogurt and crumbled feta. Garnish with fresh herbs.