Name: Greek Chicken Meatballs with Lemon Orzo Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: ½ cup plain Greek yogurt; ½ cup feta crumbles; 1 tablespoon olive oil; 2 teaspoons lemon juice; 1 teaspoon lemon zest; ¼ teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1-3 teaspoons water (to thin sauce); 1 pound lean ground chicken or turkey (around 93% lean); 1 egg; ½ cup breadcrumbs; ¼ cup finely diced red onion (about ¼ large red onion); 3 cloves garlic, minced (or ½ teaspoon garlic powder); 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh mint; ½ teaspoon dried oregano; ¾ teaspoon salt; Freshly ground black pepper, to taste; 1 red bell pepper, julienned; 1 orange bell pepper, julienned; 1 red onion, sliced; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 1⅓ cup orzo pasta (8 ounces); 1 teaspoon lemon zest; Juice from ½ lemon (about 2 tablespoons fresh lemon juice); 1-2 tablespoons butter or olive oil; Salt and freshly ground black pepper, to taste; Optional: ½ cup pitted and sliced kalamata olives; Fresh torn mint and parsley

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If you have been searching for a dish that feels like a warm embrace on a plate, your quest ends here with this stunning Greek Chicken Meatballs with Lemon Orzo Recipe. These meatballs are juicy, aromatic, and bursting with fresh herbs, while the lemon orzo brings the perfect bright and buttery balance. This recipe combines the best of classic Greek flavors with a modern twist, creating a meal that’s both comforting and exciting — a true crowd-pleaser for weeknights or special occasions alike.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with several distinct layers of ingredients ready for mixing. At the bottom right side lies pale pink ground meat, forming the base layer. Next to it, on the right edge, is an orange egg yolk partly covered by the meat. Above the meat, there is a small mound of finely chopped light yellow garlic. To the left of the garlic, a pile of finely chopped purple onions adds color and texture. Toward the bottom left, there is a light beige layer of breadcrumbs. At the bottom right side, a large bunch of bright green chopped herbs, likely parsley, fills the space. Near the center, small mounds of white salt and black pepper sit side by side, with a pinch of dried green herbs just below them. The ingredients are carefully arranged without mixing, showing clear differences in colors and textures. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its simplicity and the quality of its ingredients. Each component is carefully chosen to build layers of flavor, texture, and color, from the fresh herbs in the meatballs to the creamy feta yogurt sauce and citrusy orzo. You don’t need anything fancy, just a handful of staples you might already have on hand, along with a few bright accents that make everything sing.

Greek yogurt: A creamy base for the tangy feta sauce that adds moisture and richness.
Feta crumbles: Deliver that salty, briny punch characteristic of Greek dishes.
Olive oil: Brings depth and helps meld the flavors smoothly together.
Lemon juice and zest: Essential for that vibrant citrus note in both sauce and orzo.
Fresh garlic and garlic powder: Boost savory flavor without overpowering.
Lean ground chicken or turkey: The protein star in tender, flavorful meatballs.
Breadcrumbs and egg: Bind the meatballs and keep them perfectly tender.
Fresh parsley, mint, and dried oregano: Herbs that add freshness and authentic Greek character.
Red and orange bell peppers, red onion: Provide sweetness, crunch, and vivid color.
Orzo pasta: The lemon orzo is the perfect tender, buttery bed for the meatballs.
Butter (or olive oil): Used to finish the orzo with smooth creaminess.
Kalamata olives (optional): For an extra salty, tangy burst if you want to get adventurous.

How to Make Greek Chicken Meatballs with Lemon Orzo Recipe

A silver baking tray lined with white baking paper holds a single layer of sliced orange, yellow, and red bell peppers along with thin rings of purple-red onions scattered evenly across the tray. On top of the peppers and onions, there are fifteen round, pale meatballs speckled with green herbs. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Feta Yogurt Sauce

Start by blending the creamy base for your meatballs with the feta yogurt sauce. Mix the Greek yogurt, feta crumbles, olive oil, lemon juice, lemon zest, garlic powder, salt, and pepper in a bowl. Add a splash of water until the texture is smooth enough to drizzle. This sauce will bring a refreshing tang that perfectly complements the juicy meatballs.

Step 2: Make the Meatball Mixture

In a large bowl, combine the lean ground chicken or turkey with the egg, breadcrumbs, finely diced red onion, minced garlic, chopped parsley, chopped mint, dried oregano, salt, and pepper. Mix gently but thoroughly, being careful not to overwork the mixture which helps keep your meatballs tender and juicy.

Step 3: Form and Cook the Meatballs

Shape the mixture into evenly sized meatballs—about 1 to 1.5 inches in diameter works best. Sear them in a lightly oiled skillet over medium heat, turning often to brown all sides evenly. Once browned, transfer to a baking sheet and finish cooking in a 375°F oven for about 10 minutes or until cooked through. This two-step cooking ensures a beautiful crust while keeping the inside moist.

Step 4: Prepare the Lemon Orzo

While the meatballs finish in the oven, cook the orzo according to package instructions until al dente. Drain well, then stir in lemon zest, lemon juice, butter or olive oil, salt, and pepper. If you love olives, tossing in some sliced kalamata will add an authentic briny touch. This orzo is bright, buttery, and the perfect mild base that lets the meatballs shine.

Step 5: Sauté the Veggies

In the same skillet used for the meatballs, quickly sauté the julienned red and orange bell peppers and sliced red onion in a tablespoon of olive oil with a pinch of salt and pepper. Softening them just enough keeps their sweetness and crunch intact to contrast beautifully against the tender meatballs and creamy orzo.

How to Serve Greek Chicken Meatballs with Lemon Orzo Recipe

Garnishes

Fresh herbs like torn mint and parsley scattered over the finished dish will elevate the flavors and offer a fresh aroma that brightens every bite. Don’t skip the feta yogurt sauce drizzle – it brings that irresistibly creamy tang and ties every element together beautifully.

Side Dishes

Though this Greek Chicken Meatballs with Lemon Orzo Recipe is satisfying on its own, serving it alongside warm pita bread or a simple Greek salad with cucumbers, tomatoes, and olives can round out the meal with classic Mediterranean flair. Light, crisp, and refreshing sides balance the richness of the meatballs perfectly.

Creative Ways to Present

For a fun and casual gathering, serve the meatballs and orzo buffet-style alongside assorted dips, extra herbs, and wedges of lemon so everyone can customize their plates. Alternatively, arrange the lemon orzo as a bed on a large platter, add meatballs on top, and scatter the sautéed bell peppers and onions to create a vibrant, colorful centerpiece that’s as inviting as it looks.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftovers in an airtight container and keep refrigerated for up to 3 days. The flavors actually meld beautifully overnight, making for even tastier leftovers. Just be sure to store the feta yogurt sauce separately to maintain its creamy texture.

Freezing

This dish freezes well, especially the meatballs. Arrange cooked, cooled meatballs in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Orzo can be frozen too but may lose some texture, so it’s best to make fresh orzo when reheating.

Reheating

Reheat meatballs gently in a microwave or covered skillet with a splash of water or broth to keep them moist. For the orzo, warming with a little butter or olive oil helps revive its creamy texture. Reheat the feta sauce separately and drizzle fresh just before serving to keep that bright, cool contrast.

FAQs

Can I make this recipe with turkey instead of chicken?

Absolutely! Ground turkey works just as beautifully as chicken here. Choose lean turkey for the best texture and follow the recipe exactly for equally delicious meatballs.

What if I don’t have fresh mint or parsley?

If you’re out of fresh herbs, dried oregano or dill can add a flavorful Greek twist, though fresh herbs give the best vibrant result. Try to add them fresh when possible, especially for garnishing.

Is it okay to bake the meatballs without searing first?

Yes, you can skip searing if you’re short on time, but searing adds incredible flavor and texture so it’s highly recommended. Baking alone might give you softer meatballs without the browned crust.

Can I make the feta yogurt sauce ahead of time?

Definitely! The sauce can be made up to 2 days in advance and refrigerated. Just stir and thin with water before serving if it has thickened too much.

What other sides pair well with this Greek Chicken Meatballs with Lemon Orzo Recipe?

Besides pita and salad, consider roasted vegetables like zucchini or eggplant, or even a light cucumber tzatziki for extra coolness and flavor contrast.

Final Thoughts

Trust me, once you try this Greek Chicken Meatballs with Lemon Orzo Recipe, it’s going to become a staple in your kitchen for its bright, layered flavors and beautiful balance of textures. It’s approachable enough for a weeknight but elegant enough to impress guests. So grab your apron, gather those fresh ingredients, and dive into a Greek-inspired meal that feels like summer sunshine plated just for you.