
Light, herb-packed chicken meatballs served over zesty lemon orzo with crumbled feta and fresh parsley—an easy Mediterranean weeknight favorite that doubles as a crowd-pleasing meal prep option.

This recipe for Greek chicken meatballs with lemon orzo has been a weekday lifesaver in my kitchen for years. I first developed it during a busy week when I wanted something that felt bright and summery but was quick enough for a worknight. The meatballs are fragrant with dill, parsley, and lemon zest, and the orzo soaks up a buttery, citrusy broth that ties everything together. It’s light without feeling insubstantial, and it stores and reheats beautifully—my family often asks me to make a double batch so there’s lunch ready for several days.
What makes this combination special is the balance of textures and flavors: tender, juicy chicken meatballs with the salty tang of feta and the tender, almost-rice-like bite of orzo finished with a citrus lift. I remember serving it after a summer evening of gardening; the scent of lemon and dill filled the house and everyone dug in with lemon wedges and extra parsley. It’s become my go-to when I want something impressive but uncomplicated—perfect for casual dinners, potlucks, or meal prep for the week.
I’ve watched picky eaters discover they like dill when it’s paired with lemon and feta in this dish, and friends always comment on how bright and fresh it tastes. It’s one of those recipes I’ll make when I want to impress without fuss—double it for a gathering and watch it disappear.
One of my favorite parts of this dish is the moment I add lemon juice to the hot orzo—the aroma is instantly uplifting and signals the meal is ready. Over the years I’ve learned that a quick squeeze of lemon at the table lets everyone personalize their tang level. Family and guests frequently ask for extra feta and a squeeze of lemon, which always makes me smile.
Store leftover meatballs and orzo separately for best texture. Place cooled meatballs in an airtight container and refrigerate for up to three days. Keep orzo in a separate container with a drizzle of olive oil to prevent sticking; it will stay fresh for three days as well. For freezing, flash-freeze meatballs on a baking sheet until solid, then transfer to a freezer bag for up to three months. To reheat, microwave portions covered for 1 to 2 minutes, or rewarm gently in a skillet with a splash of broth to revive moisture. When reheating orzo from frozen, add a tablespoon of water or broth and reheat slowly to avoid drying.
If you prefer darker, more flavorful meat, substitute ground turkey or a mix of ground chicken and pork. For a nut-free binder, replace almond flour with 1/3 cup fine breadcrumbs or panko; if you want gluten-free, choose certified gluten-free breadcrumbs and gluten-free orzo or swap with short-grain rice. If fresh dill is not available, use 1/2 teaspoon dried dill plus extra fresh parsley. To make this dairy-free, omit feta entirely and add a tablespoon of nutritional yeast for a savory finish or stir in a dollop of dairy-free yogurt when serving.
Serve the meatballs and orzo with additional crumbled feta, a scattering of chopped parsley, and lemon wedges for squeezing. A side of tzatziki or plain Greek yogurt with cucumber and garlic complements the flavors and adds creaminess. For an entrée salad variation, place meatballs and orzo on a bed of mixed greens or baby spinach and drizzle with extra virgin olive oil and lemon. For a heartier meal, pair with roasted vegetables such as zucchini, cherry tomatoes, and red onion tossed in olive oil and oregano.
This style of herb-forward meatball and lemon-infused grain borrows from Mediterranean traditions where bright citrus, fresh herbs, and salty cheeses like feta play leading roles. Meatballs are common across Greece and the eastern Mediterranean, often flavored with oregano, garlic, and dill. Orzo, originally named for its grain-like shape, is frequently used in Greek and Italian cooking as a comforting base that absorbs broths and sauces. Combining these elements creates a balanced dish that reflects the region’s emphasis on fresh produce, olive oil, and simple yet bold flavors.
In spring and summer, increase the amount of fresh herbs and add chopped mint and cucumber on the side for a lively contrast. During cooler months, stir in a handful of roasted pine nuts and swap lemon for a splash of red wine vinegar for a deeper, warmer profile. For holiday gatherings, double the recipe and serve the meatballs family-style with a platter of roasted seasonal vegetables and warm pita to encourage sharing and convivial dining.
To prepare this for the week, cook a double batch and portion into airtight containers with orzo stored separately. Assemble fresh toppings like chopped parsley and crumbled feta in small containers so you can garnish just before eating. For easy lunches, pack two to three meatballs with 3/4 cup orzo and a lemon wedge; reheat in the microwave or enjoy cold with a dollop of yogurt for a Mediterranean grain bowl. Label containers with dates and consume within three days for best quality.
In closing, this combination of herb-forward meatballs and lemon orzo is one of those dishes that feels both homey and a little bit special. It’s become a staple when I want something quick, flavorful, and adaptable—give it a try, adjust the lemon and herbs to your taste, and make it your own.
Zest the lemon before juicing to capture all the bright oil without losing zest to the juice.
Form meatballs with lightly oiled hands to prevent sticking and to create smoother surfaces for even browning.
Do not overmix the meatball mixture; combine until just uniform to keep meatballs tender.
Brown meatballs in a hot skillet to develop flavor through the Maillard reaction before finishing under a lid.
Cook orzo in broth rather than water to infuse more savory flavor into the grain.
This nourishing greek chicken meatballs with lemon orzo recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, you can prepare the meatballs and freeze them for up to three months. Freeze on a baking sheet first, then transfer to a sealed bag. Reheat from frozen in a covered skillet with a splash of broth until warmed through.
If you prefer a gluten-free meal, substitute orzo with gluten-free orzo or use short-grain rice or quinoa instead. Adjust cooking times according to the substitute package directions.
This Greek Chicken Meatballs with Lemon Orzo recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a large bowl mix ground chicken, almond flour (or nuts), parsley, dill, garlic, feta, onion powder (or scallion), oregano, cumin, salt, pepper, and lemon zest until just combined.
Portion the mixture into 1.5 to 2-inch meatballs using a scoop or spoon, then lightly salt the exterior of each meatball.
Heat 1 tablespoon olive oil in a skillet over medium heat and sear meatballs for 3 to 4 minutes until browned on several sides.
Cover and cook meatballs on medium-low for 5 to 6 minutes until internal temperature reaches 165°F; remove and keep warm.
Bring 2 cups chicken broth to a boil in the same skillet, add 1 cup orzo, and simmer for 8 to 10 minutes until tender.
Stir lemon juice and 1 tablespoon olive oil into orzo, plate the orzo, top with meatballs, and garnish with crumbled feta and chopped parsley.
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