Greek Chicken Meatballs Orzo: A Delicious & Healthy Recipe

Greek chicken meatballs orzo – prepare to be transported to the sun-drenched shores of the Mediterranean with every single bite! Imagine tender, juicy chicken meatballs, infused with fragrant herbs and spices, nestled amongst a bed of perfectly cooked orzo pasta. This isn’t just a meal; it’s an experience, a culinary journey that’s both comforting and exciting.

The beauty of Greek cuisine lies in its simplicity and reliance on fresh, high-quality ingredients. While meatballs themselves have a long and varied history across many cultures, the Greek take, often called “keftedes,” are particularly known for their vibrant flavors. They are a staple at family gatherings and festive occasions, representing warmth, hospitality, and shared joy. Combining these flavorful meatballs with orzo, a rice-shaped pasta popular in Greek cooking, creates a complete and satisfying dish that’s both familiar and wonderfully unique.

What makes this Greek chicken meatballs orzo recipe so irresistible? It’s the perfect balance of flavors and textures. The meatballs are savory and aromatic, the orzo is delightfully chewy, and the addition of lemon and fresh herbs brightens everything up. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables, cheeses, or sauces. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a potluck, this recipe is sure to become a new favorite. I know it’s one of mine!

Ingredients:

• For the Greek Chicken Meatballs:
• 1.5 lbs ground chicken
• 1 large egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 2 tablespoons crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried dill
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• For the Orzo:
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups chicken broth
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese, plus more for garnish
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Optional Toppings:
• Lemon wedges
• Extra feta cheese
• Fresh dill sprigs
• Tzatziki sauce

Preparing the Greek Chicken Meatballs:

1. Combine the Ingredients: In a large bowl, gently combine the ground chicken, egg, panko breadcrumbs, red onion, parsley, garlic, feta cheese, olive oil, oregano, dill, cinnamon, salt, and pepper. Be careful not to overmix, as this can make the meatballs tough. I like to use my hands for this, but a spatula works just as well.
2. Shape the Meatballs: Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. I usually get around 24-30 meatballs from this recipe. Place the meatballs on a plate or baking sheet lined with parchment paper. This prevents them from sticking.
3. Chill the Meatballs (Optional): For best results, cover the meatballs with plastic wrap and refrigerate for at least 30 minutes. This helps them hold their shape during cooking. If you’re short on time, you can skip this step, but I highly recommend it!

Cooking the Greek Chicken Meatballs:

1. Heat the Olive Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the meatballs without overcrowding. If necessary, cook the meatballs in batches.
2. Brown the Meatballs: Add the meatballs to the skillet in a single layer, being careful not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). I use a meat thermometer to ensure they’re cooked properly.
3. Remove from Skillet: Once the meatballs are cooked through, remove them from the skillet and set aside. Cover them loosely with foil to keep them warm while you prepare the orzo.

Preparing the Orzo:

1. Sauté the Aromatics: In the same skillet (or a clean skillet if needed), heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and cook for about 3-5 minutes, or until softened and translucent. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
2. Toast the Orzo: Add the orzo pasta to the skillet and toast it for about 2-3 minutes, stirring constantly, until it is lightly golden brown. This step adds a nutty flavor to the orzo.
3. Add the Broth and Simmer: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for about 10-12 minutes, or until the orzo is cooked through and the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet.
4. Stir in the Remaining Ingredients: Remove the skillet from the heat and stir in the sun-dried tomatoes, Kalamata olives, feta cheese, lemon juice, dill, and parsley. Season with salt and pepper to taste. I like to taste it at this point and adjust the seasonings as needed.

Assembling the Greek Chicken Meatballs and Orzo:

1. Combine the Meatballs and Orzo: Gently stir the cooked Greek chicken meatballs into the orzo. Make sure the meatballs are evenly distributed throughout the orzo.
2. Serve: Serve the Greek chicken meatballs and orzo immediately. Garnish with extra feta cheese, fresh dill sprigs, and lemon wedges, if desired. A dollop of tzatziki sauce on top is also a delicious addition!

Tips and Variations:

• Use Different Ground Meat: If you’re not a fan of ground chicken, you can substitute ground turkey or ground lamb. Just be sure to adjust the cooking time accordingly.
• Add Vegetables: Feel free to add other vegetables to the orzo, such as chopped bell peppers, zucchini, or spinach. Add them to the skillet along with the red onion and garlic.
• Make it Spicy: For a little kick, add a pinch of red pepper flakes to the meatball mixture or to the orzo.
• Make it Ahead: You can prepare the meatballs and orzo separately ahead of time and store them in the refrigerator. When ready to serve, simply reheat them in a skillet or in the microwave and combine.
• Bake the Meatballs: If you prefer, you can bake the meatballs instead of pan-frying them. Preheat your oven to 400°F (200°C) and bake the meatballs for about 15-20 minutes, or until they are cooked through.
• Lemon Zest: Add lemon zest to the meatball mixture for an extra burst of citrus flavor. About a teaspoon of lemon zest should do the trick.
• Spinach: Stir in a cup of fresh spinach to the orzo during the last minute of cooking. It will wilt quickly and add a boost of nutrients.
• Pine Nuts: Toast some pine nuts and sprinkle them over the finished dish for added texture and flavor.
• Make it Gluten-Free: Use gluten-free orzo pasta and gluten-free breadcrumbs to make this dish gluten-free.
• Herbs: Experiment with different herbs! Fresh mint or basil would also be delicious additions.

Storage Instructions:

Store leftover Greek chicken meatballs and orzo in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave until heated through.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 500-600 per serving
• Protein: 30-40g
• Fat: 20-30g
• Carbohydrates: 40-50g

Conclusion:

This isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The combination of juicy, herb-infused Greek chicken meatballs with the creamy, lemony orzo is truly irresistible. I’ve made this recipe countless times, and it’s always a crowd-pleaser, even with picky eaters. The bright, fresh flavors transport you straight to the Mediterranean, and the ease of preparation makes it a weeknight winner. You absolutely must try this Greek chicken meatballs orzo recipe – it’s a game-changer!

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a heartier meal, consider adding some chopped spinach or kale to the orzo while it’s cooking. The greens wilt down beautifully and add a boost of nutrients. If you’re a fan of feta (and who isn’t?), crumble some on top just before serving for an extra salty and tangy kick. A dollop of creamy tzatziki sauce is also a fantastic addition, adding coolness and even more authentic Greek flavor.

Looking for variations? Try using ground turkey or lamb instead of chicken for a different flavor profile. You could also swap the orzo for another small pasta shape, like ditalini or acini di pepe. For a vegetarian option, replace the meatballs with grilled halloumi cheese or roasted chickpeas seasoned with Greek herbs. And if you’re short on time, you can even use pre-made meatballs – just be sure to choose a high-quality brand with good flavor.

Serving suggestions are endless! This Greek chicken meatballs orzo is delicious served warm as a main course, but it’s also fantastic cold as a pasta salad for lunch or a picnic. It pairs perfectly with a simple Greek salad and some crusty bread for dipping in the sauce. You can even serve it as a side dish alongside grilled chicken or fish.

I’m confident that you’ll love this recipe as much as I do. It’s simple, flavorful, and satisfying – everything you could want in a weeknight meal. The vibrant flavors and textures will tantalize your taste buds, and the ease of preparation will make you want to add it to your regular rotation.

So, what are you waiting for? Gather your ingredients, put on some Greek music, and get cooking! I can’t wait to hear what you think. Once you’ve tried it, please come back and leave a comment below. Let me know what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps other readers discover new and exciting ways to enjoy this delicious dish. Don’t be shy – share your culinary adventures! I’m excited to see your creations and hear your stories. Happy cooking!

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July 4, 2025 by Melissa