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Juicy chicken meatballs cooked with tangy lemon and creamy orzo will give your dinner a punch of Greek flavors, and you can pull it all off in less than an hour. Our family loves this meal on busy nights, and the way the kids keep asking for seconds says a lot. It feels fancy with just a handful of little extras like crumbled feta and a sprinkle of parsley, so don’t hesitate to serve it when folks come over.
The very first time I made these, everyone’s meals were gone before I even sat down. Now I never make a single batch—leftovers are always a hit for lunch.
Simple Ingredients
- Lemon juice: toss in at the end for a burst of sunshine Just squeeze fresh for the best pop
- Olive oil: coats the hot orzo and adds a rich flavor Look for extra virgin if you can
- Orzo pasta: small pasta that soaks up broth and lemon Try to use bronze cut, but any works
- Dried oregano: brings a cozy herby kick Smell it—if it’s good and strong, sprinkle it in
- Egg: the muscle that holds the meatballs all together Fresh large eggs are best
- Fresh parsley: pop it in for fresh color and a nice herbal boost Flat leaf gives the best taste
- Ground chicken: go for lean types without additives so your meatballs stay juicy
- Breadcrumbs: keeps things tender, and holds everything together Use panko or plain if you have it
- Salt: balances and makes everything taste brighter Sea salt does great here
- Fresh parsley: a little extra at the end adds the prettiest splash of green
- Vegetable or chicken broth: adds deep flavor while the orzo simmers Go for low sodium if you want better control
- Red onion: gives a quiet sweetness and a bit of moisture Chop it up nice and small
- Black pepper: gives a slight kick Grind it fresh for more flavor
- Garlic: loads of flavor with just a little Fresh minced is best, if you have time
- Lemon zest: the shaved yellow skin kicks flavor up a notch Skip the bitter white part
- Feta cheese: brings creamy tang Crumble your own for the best texture
- Salt and pepper: do the final adjustment for the orzo, right before serving
- Grated Parmesan cheese: bumps up the savoriness Fresh grated beats the pre-bagged stuff
Tasty Step-by-Step Guide
- Top It Off:
- Scoop the hot, creamy orzo onto plates and pile on the baked chicken meatballs. Add a handful of chopped parsley for pop, then tuck in lemon wedges on the side so everyone can squeeze more if they want.
- Finish the Orzo:
- Off the heat, pour in a swirl of olive oil, mix in parsley and crumbled feta, and squeeze in that fresh lemon juice. Taste and toss in more salt and pepper if you think it needs it—the more green and creamy it looks, the better!
- Simmer the Orzo:
- While your meatballs are baking, get your broth bubbling in a pot and stir in the orzo. Let it cook on medium until it’s just tender but not mushy, about 8–10 minutes, then drain any extra liquid.
- Bake the Meatballs:
- Slide your tray of meatballs into the oven and bake for 20–25 minutes. You want those tops pretty and golden. Meat should hit 165°F inside. Want a crispier top? Broil for the last minute or two, but don’t walk away.
- Shape the Meatballs:
- Roll the mix into balls about a tablespoon each. Make sure they’re all the same size so they bake up nice and even. Lay them out on your lined pan, not touching each other.
- Mix the Chicken Base:
- In a big bowl, add chicken, breadcrumbs, parmesan, minced onion, garlic, egg, the first handful of parsley, oregano, zest, and a hit of salt and pepper. Stir together but don’t go wild—overmixing makes them tough.
- Get the Oven Ready:
- Heat your oven up to 400°F. Set out a baking sheet lined with parchment so you can clean up in a snap and nothing sticks.
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I always get a kick out of the melty feta in the orzo. When you give it a quick stir, it melts just a bit, leaving creamy bites through every forkful. My grandma never finished a cooked dish without a shower of feta and fresh greens—the scent alone brings back her sunny kitchen every time.
Ways to Store Leftovers
Chill the chicken and orzo until they cool down, drop them into airtight containers, and stash in the fridge for up to four days. Throwing them in the freezer? Line meatballs on a tray until hard, then bag ‘em up. When you want to eat, heat in the microwave or on the stove and splash in a bit of broth so the orzo stays creamy.
Easy Swaps
Can’t find chicken? Try turkey or even pork instead. If orzo’s out, swap in mini pasta like pastina or a scoop of cooked rice. No feta? Ricotta salata or goat cheese has your back. Run out of zest? Squeeze in more lemon juice to get that burst.
Serving Ideas
Fill shallow bowls with orzo and meatballs, then toss on chopped tomatoes or a handful of olives for a fresh touch. A crisp Greek salad on the side rounds things out. Got leftovers? Stuff them into pita or sandwich bread for a next-day lunch you’ll look forward to.
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Cozy Greek Flavors at Home
You’ll get a taste of the Greek coast with this dish—think breezy tavernas in Athens and sunny kitchens. Eggs, lemon, heaps of herbs, ground meat—all classic in Greek meals. Seriously, every bite is like a little day trip to the Mediterranean even if you’re just in your own kitchen.
FAQs About the Recipe
- → How do you keep chicken meatballs moist?
Bread crumbs and an egg do the trick, plus grated cheese and onion keep things juicy. If you mix less, you’ll keep them softer.
- → Can I use a different type of cheese instead of feta?
Go for ricotta or goat cheese if you don’t have feta—just know feta brings that sharp, classic bite that plays perfect with the herbs.
- → Is there a gluten-free option for the breadcrumbs and orzo?
Pick up gluten-free breadcrumbs or blend in oats, then try using gluten-free orzo or swap in rice for those who skip gluten.
- → What side dishes pair well with this meal?
Try roasted veggies, a crisp Greek salad, or simple greens on the side for a full Mediterranean plate.
- → How should leftovers be stored?
Cool the meatballs and orzo all the way, then tuck them into a sealed container. Stash in the fridge for a few days and reheat gently for best taste.
- → Can ground turkey be used instead of chicken?
Swapping in turkey gives you the same light texture and it still tastes great with these Greek flavors.