Name: Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb. ground chicken; ½ cup plain breadcrumbs; ½ cup grated parmesan cheese; 1 large egg (room temperature); 2 tablespoons 2% milk; ½ teaspoon kosher salt; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons Italian parsley (chopped small); Avocado oil (as needed, for pan searing); 1 cup Greek yogurt (0% or 2% Fage); 1 tablespoon lemon juice (fresh squeezed); 1 tablespoon extra virgin olive oil; 1 clove garlic (minced); 1.5 – 2 tablespoons dill (fresh, chopped small); ¾ cup cucumber (seeds removed and finely diced); Kosher salt (to taste); 6-8 ounces orzo pasta; 2-4 tablespoons reserved pasta water; 1 tablespoon avocado oil; 4 cloves garlic (lightly smashed or pressed); 2 tablespoons lemon juice (fresh squeezed); 2 tablespoons butter; 1 cup baby spinach (packed); ¼ cup feta cheese (crumbled); Kosher salt (to taste); Cracked black pepper (to taste); Fresh mint (chopped); Lemon slices

Jump to Recipe· 4.2 from 59 reviews

If you’re craving a dish that bursts with Mediterranean freshness and comforting flavors, the Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe is about to become your new favorite. This recipe combines tender, herb-packed chicken meatballs with creamy, tangy tzatziki and luscious lemon-infused orzo, creating a harmony of textures and tastes that feels like a warm hug on a plate. Whether you’re looking for a weeknight meal or a dish to impress guests, this recipe delivers all the vibrant Greek flavors wrapped into one unforgettable experience.

Ingredients You’ll Need

The image shows a white marbled surface with ingredients neatly arranged for cooking. On the left, a small wooden board holds fresh green herbs including dill and parsley. Above it is a whole yellow lemon. To the right, small white bowls contain finely chopped red onions, minced garlic, dried oregano, salt, and red chili flakes. Below them, a small white bowl holds crumbled white cheese, and next to that, a bowl contains golden olive oil. Toward the right side, a white bowl holds two whole white eggs, and next to it, a larger white bowl is filled with pale pink ground meat. All items are spaced evenly and clearly visible, presenting a clean and organized look. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role, bringing simple yet essential elements that contribute to its authentic taste, perfect texture, and inviting color palette. Together, they make cooking this Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe easy and rewarding.

1 lb. ground chicken: The lean and tender base for the meatballs that takes on flavors beautifully.
½ cup plain breadcrumbs: Helps bind the meatballs while keeping them moist and tender.
½ cup grated parmesan cheese: Adds a subtle nuttiness and depth to the meatball mixture.
1 large egg (room temperature): Another binder that ensures the meatballs hold together perfectly.
2 tablespoons 2% milk: Adds moisture and softens the meatballs.
½ teaspoon kosher salt: Essential for bringing out all the flavors in the dish.
½ teaspoon dried oregano: Classic Greek herb that infuses the meatballs with a savory aroma.
½ teaspoon garlic powder: Enhances the savory notes without overpowering.
½ teaspoon onion powder: Adds a sweet and savory undertone to the mix.
2 tablespoons Italian parsley (chopped small): Brings freshness and a lovely green fleck to the meatballs.
Avocado oil: For pan-searing; it has a high smoke point and neutral flavor.
1 cup Greek yogurt (0% or 2% Fage): The creamy base for the tzatziki sauce, bringing tang and richness.
1 tablespoon lemon juice (fresh squeezed): Brightens the tzatziki and orzo with fresh citrus zing.
1 tablespoon extra virgin olive oil: Adds smooth richness to the tzatziki.
1 clove garlic (minced): Gives the tzatziki its classic punch of garlic flavor.
1.5 – 2 tablespoons dill (fresh, chopped small): Imparts that unmistakable herby, almost citrusy, freshness to tzatziki.
¾ cup cucumber (seeded and finely diced): Adds crunch and coolness to the tzatziki sauce.
Kosher salt (to taste): Balances and enhances the overall flavors.
6-8 ounces orzo pasta: Provides a buttery, tender bed for the meatballs.
2-4 tablespoons pasta water (reserved): Helps achieve the perfect texture and silkiness in the orzo.
1 tablespoon avocado oil: Used for sautéing garlic and finishing the orzo.
4 cloves garlic (lightly smashed or pressed): Creates a fragrant base for the lemon butter orzo.
2 tablespoons lemon juice (fresh squeezed): Makes the orzo bright and lively.
2 tablespoons butter: Adds richness and smoothness to the orzo.
1 cup baby spinach (packed): Adds color, nutrition, and tender texture to the pasta.
¼ cup feta (crumbled): Creamy and salty, it compliments the lemon butter orzo perfectly.
Cracked black pepper (to taste): Finishes the dish with a touch of warmth and spice.
Fresh mint (chopped): Optional garnish that adds fresh brightness to the plate.
Lemon slices: For a fresh citrus pop when serving.
Honey drizzle, red pepper flakes, kalamata olives: Optional accents for adding sweetness, heat, and briny depth.

How to Make Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe

Step 1: Prepare the Tzatziki Sauce

Start by combining Greek yogurt with finely diced, seeded cucumber to keep the sauce cool and refreshing. Add freshly squeezed lemon juice, minced garlic, extra virgin olive oil, chopped fresh dill, and a pinch of kosher salt. Mix everything thoroughly, then cover and chill the tzatziki while you prepare the rest of the dish. This sauce is the perfect creamy, tangy counterpart to the warm meatballs and buttery orzo.

Step 2: Cook the Orzo Pasta

Bring a pot of salted water to boil and cook the orzo until al dente — meaning just tender with a slight bite. Drain the pasta, reserving a bit of the pasta water, and toss the orzo with a drizzle of extra virgin olive oil to keep it from sticking. Set aside to finish later. This simple approach ensures the orzo has a perfect texture to soak up the lemon butter flavors.

Step 3: Make and Brown the Chicken Meatballs

In a bowl, mix ground chicken, breadcrumbs, parmesan, egg, milk, oregano, garlic powder, onion powder, salt, and freshly chopped parsley. Stir gently but thoroughly until the mixture just comes together. Shape into 14 to 16 medium meatballs. Heat a nonstick skillet with avocado oil and sear the meatballs in batches, turning frequently until golden brown all over. Transfer browned meatballs to a baking dish for finishing in the oven.

Step 4: Bake the Meatballs

Preheat your oven to 350 degrees Fahrenheit. Cover the baking dish with foil and bake the seared meatballs for 20 to 25 minutes, or until they reach an internal temperature of 165 degrees. This step ensures they’re juicy and cooked through without drying out.

Step 5: Finish the Lemon Butter Orzo

While the meatballs bake, heat avocado oil in a sauté pan and add lightly smashed garlic cloves, cooking until golden and fragrant. Add the cooked orzo and deglaze the pan with fresh lemon juice, reducing the liquid by half. Stir in 2 to 4 tablespoons of reserved pasta water to achieve a silky texture. Add baby spinach and cook until wilted, then fold in butter and crumbled feta off the heat. Season to taste with kosher salt and cracked black pepper.

Step 6: Assemble Your Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe

Serve a generous scoop of lemon butter orzo topped with juicy chicken meatballs and a dollop of chilled tzatziki sauce. Garnish with fresh mint and lemon wedges if desired for an extra pop of color and brightness. You’ve just created a show-stopping meal packed with authentic Greek flavors!

How to Serve Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe

The image shows a white plate with golden-brown fried balls on a bed of yellow orzo pasta mixed with green leafy vegetables. One ball is cut in half, revealing a soft, light beige inside with small green herbs, and is topped with a dollop of white creamy sauce. A gold fork is inserted into the cut ball, with another whole ball in the background. The plate is placed on a white marbled surface with some out-of-focus bowls in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like mint or extra parsley elevate this dish beautifully, adding a bright herbal lift. Crumbled feta sprinkled on top adds a lovely salty bite, while lemon slices provide fresh acidity that can be squeezed over just before eating to brighten every bite.

Side Dishes

This meal stands strong on its own but pairs wonderfully with a light Greek salad or roasted vegetables like zucchini and bell peppers. For a heartier meal, serve with warm, crusty bread to soak up every last drop of lemon butter or tzatziki.

Creative Ways to Present

Try serving the meatballs on small skewers for an elegant appetizer or lunchtime treat. You can also layer the lemon butter orzo in bowls and let guests top with meatballs and tzatziki themselves for a casual, family-style dining experience. Drizzling a little honey or sprinkling red pepper flakes offers a sweet or spicy twist if you’re feeling adventurous.

Make Ahead and Storage

Storing Leftovers

Store leftover meatballs, orzo, and tzatziki separately in airtight containers in the fridge for up to 3 days. Keeping components apart helps preserve their individual textures and flavors.

Freezing

Freeze cooked meatballs on a baking sheet first, then transfer to freezer bags to prevent sticking. Orzo doesn’t freeze well due to texture changes, and tzatziki’s freshness is best when made fresh; however, you can freeze the cooked meatballs for up to 3 months.

Reheating

Reheat meatballs in the oven at 350 degrees until warmed through to keep them juicy. Warm orzo gently in a skillet with a splash of water or broth, stirring until heated. Serve tzatziki cold straight from the fridge as a refreshing contrast to warm meatballs and orzo.

FAQs

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey is a lean alternative that works well with these seasonings, though the texture may be a bit firmer than chicken. Just be mindful to not overcook to keep it juicy.

Is there a substitute for Greek yogurt in the tzatziki sauce?

If you don’t have Greek yogurt, you can use strained plain yogurt or a thick sour cream. Just ensure it’s thick enough to hold the sauce together; otherwise, it might be a little runnier.

Can I prepare this recipe gluten-free?

Yes! Swap the plain breadcrumbs with gluten-free breadcrumbs or almond flour. Just keep an eye on moisture as different substitutes can affect the binding of the meatballs.

How long can leftovers be kept safely?

Stored properly in the refrigerator, leftovers should be eaten within 3 days to enjoy the best flavor and food safety.

What wines pair well with the Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe?

Opt for crisp, light whites like Sauvignon Blanc or a dry Rosé to complement the lemon and herbal notes, enhancing the bright Mediterranean flavors.

Final Thoughts

This Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe is a shining example of how simple ingredients come together to create something truly special. The blend of fresh herbs, tangy yogurt, bright lemon, and tender chicken will surely brighten up any mealtime. I encourage you to dive in and bring these vibrant flavors to your table – it’s a dish that comforts, impresses, and celebrates the joy of homemade cooking all at once.