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Greek Chicken Meatballs with Lemon Orzo

Greek chicken meatballs with lemon orzo featuring herbed golden chicken meatballs over glossy lemon orzo with wilted spinach, feta, and fresh dill. A Mediterranean chicken dinner that uses quick searing plus one-pan orzo simmering for tender pasta and juicy meatballs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken Meatballs with Lemon Orzo
  • 1 lb ground chicken
  • 0.25 cup breadcrumbs
  • 1 egg
  • 3 cloves garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1 salt to taste
  • 1 pepper to taste
  • 2 tbsp olive oil
  • 1.5 cup orzo pasta
  • 2.5 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tsp lemon zest divided; plus extra for finishing
  • 2 cup baby spinach
  • 1 crumbled feta for serving
  • 2 tbsp fresh dill for serving
  • 0.5 tzatziki for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the meatballs
  1. Combine ground chicken, breadcrumbs, egg, garlic, dill, oregano, lemon zest, salt, and pepper, then mix until evenly combined and form into 16 meatballs.
  2. Heat olive oil in a large skillet over medium-high heat and sear meatballs for 4-5 minutes per side until golden and cooked through to 165°F, then remove to a plate.
Cook the lemon orzo
  1. Bring chicken broth to a boil in a medium saucepan, add orzo, and cook 8-10 minutes until tender and broth is absorbed.
  2. Stir in butter, lemon juice, lemon zest, and baby spinach and cook just until spinach wilts and turns bright green.
Serve
  1. Spoon the lemon orzo into bowls and top with the meatballs.
  2. Sprinkle crumbled feta and fresh dill over the orzo and meatballs.
  3. Drizzle with tzatziki, then finish with extra lemon zest.

Notes

Pro tip: For the juiciest texture, don’t overmix the chicken—just combine until the breadcrumbs and seasoning disappear. Refrigerate leftovers in a sealed container up to 3 days; reheat gently with a splash of broth so the orzo doesn’t dry out. Freezing isn’t recommended because the lemon orzo and spinach can soften. If you want a lighter option, use reduced-fat feta and a lighter tzatziki to cut calories without losing the lemon-dill flavor.