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Greek Chicken Meatballs with Lemon Orzo

A flavorful one-pan meal featuring herb-loaded chicken and feta meatballs baked in a creamy, lemony orzo pasta.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken thigh meat preferred
  • 0.5 cup panko breadcrumbs
  • 0.5 cup feta cheese crumbled
  • 1 large egg lightly beaten
  • 0.25 cup fresh dill chopped
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh mint chopped
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Lemon Orzo & Assembly
  • 2 tbsp olive oil divided
  • 1.5 cups uncooked orzo pasta
  • 3 cups chicken broth low sodium
  • 0.25 cup fresh lemon juice
  • 2 tbsp fresh herbs dill and parsley for garnish

Equipment

  • Large Skillet or Braiser
  • Mixing bowl
  • Cookie scoop
  • 9x13 Baking Dish (if skillet isn't oven-safe)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine breadcrumbs, feta, egg, herbs, garlic, lemon zest, spices, salt, and pepper. Add ground chicken and mix gently with hands until just combined. Do not overmix.
  3. Roll mixture into golf ball-sized meatballs (approx 15-18).
  4. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear meatballs for 2-3 minutes per side until golden brown. Remove to a plate.
  5. Add remaining 1 tbsp oil to the skillet. Add orzo and toast for 1 minute. Stir in chicken broth and lemon juice, scraping up browned bits. Bring to a simmer.
  6. Nestle the seared meatballs back into the skillet on top of the orzo. Cover tightly with foil.
  7. Bake covered for 20 minutes. Remove foil and bake uncovered for another 5-10 minutes until liquid is mostly absorbed and meatballs are cooked through.
  8. Garnish generously with fresh chopped dill and parsley before serving.

Notes

Searing the meatballs first is crucial for flavor and texture. If your skillet isn't oven-safe, transfer the broth and orzo to a 9x13 baking dish before adding the meatballs.