I love this recipe. It’s made a regular appearance at dinner when friends drop by. The meatballs stay tender thanks to a mix of chicken, fresh mint and dill, garlic, lemon zest and salty feta. The lemon orzo is creamy without heavy sauce, soaking up flavor and brightening each bite. And it all comes together in one skillet, which means fewer dishes and more time to enjoy the table conversation.
My experience with this recipe started years ago, when I wanted something light but satisfying. My family gave me their full approval from that first test run. Over time I tweaked the seasoning adding a little more lemon here, more feta there so it’s now a fully trusted favorite.
Ingredients (Servings: 4–6)
For meatballs
• 1 lb (450 g) ground chicken
• 1 egg
• ½ cup finely crumbled feta
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh mint (optional but lovely)
• 3 cloves garlic, minced
• 1 tsp lemon zest
• ½ tsp dried oregano
• ½ tsp ground cumin
• Salt and black pepper, to taste
• 2 Tbsp breadcrumbs or almond flour (to bind)
• 1–2 Tbsp olive oil for cooking
For lemon orzo
• 1 cup orzo pasta (~200 g)
• 2 cups chicken or vegetable broth
• 1 small bell pepper, diced
• Zest and juice of 1 lemon
• 2 Tbsp chopped parsley
• 2 Tbsp crumbled feta for garnish
• Salt and pepper
Extra separate Add on:
Servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Recipe’s Total time: 40 minutes
Cooking Process & Tips
- Mix meatball ingredients
In a bowl, crack the egg. Add garlic, herbs, lemon zest, spices, breadcrumbs, feta, salt and pepper. Toss gently to combine. Add the chicken and mix until just combined. Overmixing makes meatballs tough, so stop when everything looks even. - Shape meatballs
Use a cookie scoop or spoon to portion meatballs (~1½ in). Wet your palms with water or olive oil. Roll into smooth balls and set aside. Aim for uniform size so they cook evenly. - Cook meatballs
Heat oil in a large skillet over medium heat. Brown meatballs on all sides (about 8–10 minutes). Lower heat, cover, and cook for another 5 minutes until internal temperature reaches 165 °F (74 °C). Remove meatballs and keep them warm. - Cook orzo
In the same skillet, add bell pepper and cook until soft (3–4 minutes). Add orzo and broth, stir well, and bring to a low simmer. Cook, stirring occasionally, until most of the broth is absorbed (8–10 minutes). - Add lemon & herbs
Stir in lemon zest, juice, parsley, salt and pepper. Taste and adjust. The orzo should be creamy, not soupy. - Return meatballs
Nestle meatballs into lemon orzo. Let them warm through for 2 minutes. Remove from heat and sprinkle with feta.
Serving Suggestions and Presentation Ideas
Serve hot from the skillet, garnished with extra parsley or dill. Add lemon wedges on the side. For a fuller Greek meal, include cucumber tomato salad, tzatziki, or warm pita bread. Arrange meatballs in little wells in the orzo to look restaurant style. The bright green herbs and white feta really stand out against the golden orzo.
That’s a solid balance of protein and carbs, with enough healthy fat from olive oil and feta. You can lighten it by using low fat feta and whole wheat orzo.
Recipe FAQ
Q: Can I make meatballs ahead?
A: Yes. Mix and roll them ahead of time, store in an airtight container in the fridge for up to 24 hours. Or freeze on a tray, then bag for up to 3 months.
Q: What if I don’t have orzo?
A: Try small pasta like ditalini, quinoa, or rice. Cooking time and liquid may vary, so watch closely.
Q: Can I bake instead of skillet cook?
A: Absolutely. Bake at 400 °F (200 °C) for 15–20 minutes until golden and cooked through, then proceed with orzo.
Q: How to reheat leftovers?
A: Reheat gently on the stove with a splash of broth or water to prevent drying. Microwave works but can dry the orzo slightly.
Q: Can I use dried herbs?
A: Yes, but reduce to 1 tsp dried equals 1 Tbsp fresh. Fresh gives the best flavor.
Q: Is this gluten free?
A: Make sure to use gluten free orzo and breadcrumbs or almond flour. Always check labels.
Opinion & Experiences
I’ve made this recipe more times than I can count. Each time, my family asks if I added extra lemon or more herbs, so I know it’s a hit. I once made it for a potluck and brought it in a skillet to keep it warm people lined up for seconds. It’s one of those dishes that feels special but is easy enough for a busy night.
Tips & Tricks
• Use fresh lemon zest and juice for brightness.
• Don’t skip herbs they give Greek flavor.
• Uniform meatballs even cooking.
• Let orzo sit for a couple minutes off heat; it soaks up flavor.
• Cooking meatballs first adds flavor to the orzo from the pan drippings.
Final Thought
If you want a meal that tastes fresh, looks beautiful, and is easy enough for weeknight cooking, this fits. The meatballs are juicy, the lemon orzo feels light yet satisfying, and the overall dish brings Mediterranean warmth to your table. It’s become a trusted favorite in my kitchen and one I love sharing with friends.
Nutrition Value
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~336 kcal |
| Protein | 25 g |
| Carbohydrates | 24 g |
| Fat | 16 g |
That’s a solid balance of protein and carbs, with enough healthy fat from olive oil and feta. You can lighten it by using low-fat feta and whole wheat orzo.
