Go Back
–+ servings
Greek chicken meatballs on top of lemon orzo.
Print Recipe
4.88 from 8 votes

Greek Chicken Meatballs with Lemon Orzo

These greek chicken meatballs are incredibly tender, packed with mediterranean-inspired flavor, and perfectly paired with soft orzo dressed in zesty lemon and a sprinkle of feta. Add a side of lemon garlic yogurt sauce for extra dipping, trust me you won't regret it. The entire dish is made in one skillet for an easy and delicious weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mediterranean
Keyword: Greek chicken meatballs
Servings: 6 Servings
Calories: 277kcal
Author: Ansley Beutler

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
    Chicken meatball mixture in a bowl.
  • 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.
    Cooked chicken meatballs with greek seasonings.
  • 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
    Lemon and parsley orzo with orange bell peppers.
  • 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
    Skillet with lemon orzo and chicken meatballs.

Nutrition

Calories: 277kcal | Carbohydrates: 26g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 696mg | Potassium: 472mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1765IU | Vitamin C: 58mg | Calcium: 87mg | Iron: 2mg