When you’re craving something fresh, flavorful, and filling—but also want to keep things light—this dish delivers the perfect balance. These Greek-inspired chicken meatballs are packed with zesty herbs and citrus, seared until golden, and served on a creamy bed of lemon orzo that’s comforting yet bright. It’s a meal that feels fancy but comes together quickly enough for a busy weeknight.
The meatballs are infused with aromatic spices like oregano and dill, along with a refreshing burst of lemon zest. They’re juicy, tender, and just the right size for scooping with a forkful of silky orzo. Speaking of the orzo—this creamy pasta side dish, cooked in chicken broth and finished with butter, lemon juice, and a touch of Parmesan, adds just the right level of richness.
Whether you’re making this to impress guests or meal-prepping lunches for the week, the flavors hold up and even get better the next day. It’s a Mediterranean-inspired twist on meatballs and pasta that tastes indulgent without being too heavy.
This is the kind of dish that leaves your kitchen smelling amazing and your plate scraped clean.
🧾 Ingredients (Shuffled Order)
For the Chicken Meatballs:
🥄 ½ teaspoon black pepper
🧅 ¼ cup red onion, finely diced
🧄 2 cloves garlic, minced
🍋 Zest of 1 lemon
🌿 1 tablespoon fresh dill, chopped (or 1 tsp dried)
🧂 ½ teaspoon salt
🧄 2 tablespoons fresh parsley, chopped
🥚 1 egg, beaten
🍗 1½ lbs ground chicken
🧂 1 teaspoon dried oregano
🧹 ½ cup breadcrumbs
🫒 2 tablespoons olive oil (for cooking)
For the Lemon Orzo:
🧄 2 cloves garlic, minced
🧈 1 tablespoon butter
🧂 Salt and pepper, to taste
🍋 Juice and zest of 1 lemon
🧀 ½ cup grated Parmesan cheese
🌿 2 tablespoons fresh parsley, chopped
🫒 1 tablespoon olive oil
🍲 2 cups chicken broth
🍝 1½ cups orzo pasta
👨🍳 Directions
1. Make the Meatballs
In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, egg, parsley, dill, oregano, lemon zest, salt, and pepper. Mix gently until combined, then form into 1½-inch meatballs.
2. Cook the Meatballs
Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook meatballs in batches, turning to brown on all sides. Continue cooking until fully cooked through, about 8–10 minutes. Remove from the skillet and set aside.
3. Prepare the Lemon Orzo
In the same skillet, heat 1 tablespoon olive oil and add garlic. Cook for 30 seconds until fragrant. Add the orzo and toast lightly for 1–2 minutes.
Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cook uncovered, stirring occasionally, for 8–10 minutes or until the liquid is mostly absorbed and the orzo is tender.
4. Make It Creamy
Add lemon juice, lemon zest, butter, Parmesan, salt, and pepper to the orzo. Stir until the mixture is creamy and smooth.
5. Combine and Serve
Return meatballs to the skillet and gently toss with the orzo. Garnish with fresh parsley and serve warm.
🥗 Nutrition & Dietary Notes
This dish is rich in protein and full of fresh herbs and citrus, making it a great option for a balanced, satisfying dinner. The use of chicken instead of beef reduces saturated fat, and orzo offers a comforting carb base. While the Parmesan and butter add creaminess, those limiting dairy can substitute with dairy-free versions. This meal is not gluten-free due to the pasta and breadcrumbs, but both can be swapped out for gluten-free alternatives if needed.
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