Greek Chicken Meatballs with Lemon Orzo
These Greek chicken meatballs are a go-to in our house—tender, juicy, and full of Mediterranean flavor from herbs, garlic, and lemon. They’re cooked in one skillet with creamy lemon orzo and finished with a sprinkle of feta for a satisfying, protein-packed meal. As a recipe developer and mom, I love how simple and nourishing this dish is—perfect for busy weeknights without sacrificing flavor. Don’t skip the lemon garlic yogurt sauce on the side—it’s quick to make and seriously elevates every bite.
If you're a lover of mediterranean food like me, you'll love this one skillet greek chicken meatball dish. It's loaded with fresh dill and mint, hints of citrusy lemon, and crumbles of feta.
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Recipe characteristics
- Made in one skillet
- Prepared with fresh ingredients
- Perfect for a weeknight meal
- Packed with flavor
Greek Chicken Meatballs with Lemon Orzo Ingredients
- Ground chicken - Anything from 94 - 99% lean will work. I like to use 94% which helps the meatballs remain tender when cooked.
- Egg - This is used in the meatballs and helps to bind everything together.
- Almond flour - Similarly, the almond flour also helps to bind the mixture together but also provides necessary fat to keep the meatballs tender. Swap with breadcrumbs or panko if needed.
- Feta - Mixed into the meatballs it softens while the meatballs cook and add a pop of savory gorgeous savory flavor.
- Lemon - Fresh lemon juice is always better but feel free to use the kind in the bottle if you need to.
- Orzo - This is the grain used in the dish to give it some bulk. You can swap with any grain you want like quinoa, brown rice, couscous, etc.
How to Make Greek Chicken Meatballs with Orzo
This is an overview with step-by-step photos. Full ingredients & instructions for this recipe are in the recipe card below.
This greek chicken meatball dish is super easy to make! You will need a large skillet, I prefer cast iron but non-stick will work too, a bowl to make the meatballs, and a small cookie scoop or spoon.
Step 1 : Prepare the meatballs. This part is simple. Add all the meatball ingredients to a medium-sized bowl and mix gently with a spoon or spatula until well mixed. The egg should be broken up and the spices evenly distributed. Don't over mix or you risk making the chicken too tough.
Step 2: Cook the meatballs. I recommend forming the meatballs before heating up the skillet to ensure they all cook at the same time. Use a small cookie scoop or a spoon to scoop the meat into balls and roll in between the palms of your hands. I recommend putting a tiny bit of olive oil on your hands before you dive into this step. It helps prevent the meat from sticking to your hands.
Heat a large skillet with some olive oil over medium heat. Place each meatball inside the skillet. Try to keep some space in between each and work in batches if needed.
Allow the meatballs to cook until semi-firm on one side, about 3 - 4 minutes, before placing the lid on top of the skillet and allow them to cook for another 3 - 4 minutes. If you want a sear on both sides of the meatballs, flip them over and allow them to cook for another 1 minute. The meatballs are done with they are firm to the touch and have golden brown crispy edges.
Remove the meatballs from the skillet and place them on a separate place off to the side.
Step 4 : Heat the orzo. In the same skillet, add the bell peppers and cook until soft. Pour in the orzo along with the broth. Stir the orzo around to make sure each little grain is coated in broth. Bring the orzo to a simmer where it will soak up the liquid and become soft and fluffy.
Be sure to stir continuously here as the orzo can stick to the bottom of the pan if not stirred often. Once the orzo is al dente, add the lemon zest, juice, and parsley.
Step 5 : Add the meatballs back and garnish. Place the meatballs back into the skillet to warm up again. It's easiest to make little wells in the orzo to place each meatball back into the dish.
Sprinkle some extra feta over top in addition to some fresh dill. Top with a few spoonfuls of yogurt sauce, serve, and enjoy!
Frequently asked questions
Yes, the greek chicken meatballs are meal prep friendly. Make the meatball portion of the recipe as directed and allow them to cool completely before storing in an airtight container in the fridge for up to 5 days.
To reheat on the stove, add a splash of water to the skillet and warm up the dish over medium heat until the orzo has soaked up the water. You can also microwave a portion of the dish in a bowl with a splash of water to keep the orzo soft and moist.
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Recipe
Greek Chicken Meatballs with Lemon Orzo
Ingredients
For meatballs
- 1 lb ground chicken - I like 85% lean
- 1 egg
- ½ cup almond flour
- ⅓ cup feta - crumbled, plus more for garnish
- 3 cloves garlic - minced
- 1 shallot
- 1 teaspoon lemon zest
- 3 tablespoon parsley - finely chopped
- 2 tablespoon dill - finely chopped
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For orzo
- 1 bell peppers - I like to use 1 red and 1 orange for color
- 1 cup orzo
- 3-4 cups broth
- 1 lemon - juiced
- 2 tablespoon parsley - finely chopped
Garnish
Instructions
- Prepare the meatballs. In a large bowl, mix together all of the meatball ingredients until well combined. Form 15 1 - 2 inch meatballs with your hands. Add a dash of oil to your palms to make it easier to roll. Place the meatballs on a plate or off to the side.1 lb ground chicken, 1 egg, ½ cup almond flour, ⅓ cup feta, 3 cloves garlic, 1 shallot, 1 teaspoon lemon zest, 3 tablespoon parsley, 2 tablespoon dill, ½ teaspoon oregano, ½ teaspoon cumin, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Cook the meatballs. Heat a large skillet with some oliv eoili over medium heat. Place each meatball into the warm skillet to cook. Leave some spae in between each one and work in batches if needed. Allow the meatballs to cook for 3 - 4 minutes on one side before placing the lid on top which allows the meatballs to steam. If you want a sear on both sides of the meatballs, flip each one over and allow it to cook for another 1 minute. You will know the meatballs are done with they are firm to the touch and have a golden brown crispy outer layer. Transfer to a separate place ad set aside.
- Prepare the orzo. With the skillet still on medium heat, add the bell pepper slices and cook until soft; ad more oil if needed. Pour the orzo into the skillet along with the broth. Stir the orzo until it reaches a simmer and allow it to cook for 5 - 6 minutes until al dente. Stir occasionally to prevent the orzo from sticking to the bottom. When the orzo is al dente, add the remaining zest from the lemon as well as the juice and extra parsley. Stir to combine.1 bell peppers, 1 cup orzo, 3-4 cups broth, 1 lemon, 2 tablespoon parsley
- Assemble. Turn the heat off and place the meatballs back into the skillet to warm up again. Garnish with extra feta, dill, and parsley and spoon a few spoonfuls of dill yogurt sauce over top. Serve the dish with the rest of the yogurt sauce and enjoy!Dill Yogurt Sauce
Quick and easy. A super satisfying dinner!
I'm so glad you enjoyed it!
When do you add lemon
When do you add the lemon juice?
This was so easy and delicious