Spring is the perfect time for bright, zesty flavors in your kitchen. If you are looking for a fresh start, these Greek Chicken Meatballs are exactly what you need. They bring the sunshine of the Mediterranean right to your table. You will love how the citrus and herbs wake up your taste buds.
It is a busy weeknight and you want something healthy. You need a meal that feels special but does not take hours. This recipe is a complete dinner in just one pan. It is light, filling, and full of vibrant garden flavors your family will adore.
Why These Greek Chicken Meatballs Work
This recipe is a total winner for busy families. It uses ground chicken for a lean, high-protein base. The feta cheese adds little pockets of creamy saltiness in every bite. It is a budget-friendly meal that tastes like a fancy restaurant dish.
You only have to clean one skillet at the end of the night. That is a huge win for any home cook. The orzo cooks right in the chicken broth for maximum flavor. It is a balanced Mediterranean dish that covers your protein, carbs, and greens.
Simple Cooking Method
Making this meal is very straightforward and stress-free. You start by mixing the meatball ingredients in one bowl. Searing the meatballs creates a beautiful golden crust that locks in moisture. Do not worry if you are a beginner in the kitchen.
Once the meatballs are done, the orzo goes into the same pan. Toasting the pasta for a minute adds a lovely nutty depth. Then you just let it simmer until tender. It is a fail-proof method that yields perfect results every single time.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh lemons and parsley makes a world of difference in the final taste.
- 500g ground chicken
- 1/2 cup crumbled feta cheese
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1/4 cup fresh parsley, chopped
- 2 lemons, zested and juiced
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 2 cups fresh baby spinach
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step Directions
- In a large mixing bowl, combine ground chicken, feta, breadcrumbs, egg, half of the garlic, oregano, half of the parsley, half of the lemon zest, salt, and pepper.
- Form the mixture into 16 uniform meatballs.
- Heat olive oil in a large skillet over medium-high heat. Sear meatballs for 8-10 minutes, turning occasionally until cooked through to an internal temperature of 165°F (74°C). Remove from pan and set aside.
- Add the remaining garlic and dry orzo to the skillet. Toast for 1-2 minutes until the orzo is slightly fragrant.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes until the liquid is absorbed and orzo is tender.
- Stir in the baby spinach, lemon juice, remaining lemon zest, and remaining parsley until the spinach is wilted.
- Return the meatballs to the skillet and toss gently to combine and reheat.
- Serve immediately while warm.
Best Ways to Enjoy It
Serve these Greek Chicken Meatballs in wide, shallow bowls. The orzo acts like a cozy bed for the tender chicken. You can add a dollop of cool tzatziki on top. A side of crunchy cucumber and tomato salad pairs perfectly.
For a nice dinner, serve this with a glass of chilled white wine. It is a fresh and light meal that feels like a spring celebration. Your family will love the bright colors and the cheesy feta surprises. Sit back, relax, and enjoy this wholesome meal together.
Storage & Reheating
This dish is fantastic for your weekly meal prep. Store any leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to three days. The flavors actually meld together and improve overnight.
The orzo may absorb more liquid while it sits in the fridge. When reheating, add a small splash of water or broth. Heat it gently in the microwave or on the stovetop. This ensures the pasta stays creamy and tender instead of drying out.
Tips for Best Results
- Wet your hands slightly before rolling the meatballs to prevent sticking.
- Do not overmix the meat or the meatballs might become tough.
- Toast the orzo until it turns a light golden brown for extra flavor.
- Use fresh lemon juice rather than the bottled kind for best acidity.
- Gently fold in the spinach at the very end to keep it bright green.
- Use a meat thermometer to ensure chicken reaches exactly 165°F.
- For a spring twist, add a few fresh mint leaves to the mix.
- Double the batch of meatballs and freeze half for a future meal.
Ways to Switch It Up
- Swap the ground chicken for ground turkey for a similar lean option.
- Use gluten-free breadcrumbs to make this dish friendly for everyone.
- Add a handful of kalamata olives for a salty Mediterranean punch.
- In the summer, swap the spinach for diced zucchini or bell peppers.
- Use vegetable broth if you prefer a lighter base for the pasta.
Common Questions
Can I make the meatballs in the oven?
Yes, you can bake them at 400°F for about 15-20 minutes. However, searing them in the pan gives a better flavor and texture. You also get to keep those tasty brown bits in the pan for the orzo.
Is orzo a type of rice?
Orzo looks like rice but it is actually a small pasta. It has a soft and chewy texture that kids really enjoy. It cooks very quickly, which makes it perfect for fast weeknight dinners.
Can I freeze the cooked meatballs?
Absolutely, these meatballs freeze very well on their own. I recommend freezing the meatballs and orzo separately for the best texture. It makes future dinners even easier to pull together.
I hope these bright and zesty meatballs bring a little joy to your kitchen this week. It is such a simple way to feed the people you love. Happy cooking!
— Lidia
Greek Chicken Meatballs with Lemon Orzo
Ingredients
- 500 g ground chicken
- 1/2 cup crumbled feta cheese
- 1/2 cup panko breadcrumbs
- 1 large egg , lightly beaten
- 3 cloves garlic , minced
- 1 tablespoon dried oregano
- 1/4 cup fresh parsley, chopped
- 2 lemons , zested and juiced
- 1.5 cups dry orzo pasta
- 3 cups low -sodium chicken broth
- 2 cups fresh baby spinach
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine ground chicken, feta, breadcrumbs, egg, half of the garlic, oregano, half of the parsley, half of the lemon zest, salt, and pepper.
- Form the mixture into 16 uniform meatballs.
- Heat olive oil in a large skillet over medium-high heat. Sear meatballs for 8-10 minutes, turning occasionally until cooked through to an internal temperature of 165°F (74°C). Remove from pan and set aside.
- Add the remaining garlic and dry orzo to the skillet. Toast for 1-2 minutes until the orzo is slightly fragrant.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes until the liquid is absorbed and orzo is tender.
- Stir in the baby spinach, lemon juice, remaining lemon zest, and remaining parsley until the spinach is wilted.
- Return the meatballs to the skillet and toss gently to combine and reheat.
- Serve immediately while warm.
