Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Chicken Meatballs with Tzatziki Sauce and Lemon Butter Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 59 reviews

Greek Chicken Meatballs served with a refreshing homemade Tzatziki sauce and lemon butter orzo pasta with spinach and feta. This dish offers a perfect balance of savory, tangy, and fresh flavors, making it an ideal Mediterranean-inspired meal that’s both satisfying and nutritious.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Meatballs

  • 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)

Tzatziki Sauce

  • 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)

Orzo Pasta with Spinach and Feta

  • 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)

Garnishes and Extras

  • Fresh mint (chopped)
  • Lemon slices
  • Feta cheese (crumbled, additional)
  • Honey drizzle
  • Red pepper flakes
  • Kalamata olives

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a baking dish with nonstick avocado oil spray and set it aside for baking the meatballs later.
  2. Prepare the Tzatziki: In a small bowl, combine Greek yogurt, finely diced and pressed cucumbers, freshly squeezed lemon juice, extra virgin olive oil, minced garlic, fresh chopped dill, and kosher salt to taste. Stir well and refrigerate covered until ready to serve.
  3. Cook the Orzo Pasta: Bring a pot of water to a boil and cook the orzo according to package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the rest. Drizzle the cooked orzo with extra virgin olive oil and set aside.
  4. Make the Meatball Mixture: In a large bowl, combine ground chicken, egg, 2% milk, breadcrumbs, grated parmesan, dried oregano, kosher salt, garlic powder, onion powder, and finely chopped Italian parsley. Mix thoroughly and form into 14-16 medium-sized meatballs.
  5. Sear the Meatballs: Heat a nonstick skillet over medium-high heat and add enough avocado oil to coat the bottom. Add 5-6 meatballs at a time without overcrowding. Turn frequently to brown all sides evenly. Once golden brown, transfer the meatballs to paper towels to absorb excess oil.
  6. Bake the Meatballs: Place the browned meatballs in the prepared baking dish and cover with foil. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked through.
  7. Finish the Orzo: Heat a sauté pan with avocado oil over medium heat. Add lightly smashed garlic and cook until golden brown. Add the cooked orzo, then deglaze the pan with fresh lemon juice, reducing the liquid by half. Stir in 2-4 tablespoons of reserved pasta water and mix well. Fold in the baby spinach until wilted, then add butter and stir gently until melted. Remove from heat and fold in crumbled feta cheese. Season with kosher salt and cracked black pepper to taste.
  8. Assemble and Serve: Plate a serving of lemon butter orzo with spinach and feta. Top with several juicy chicken meatballs and a generous dollop of chilled tzatziki sauce. Garnish optionally with fresh mint, lemon wedges, additional crumbled feta, honey drizzle, red pepper flakes, and kalamata olives for extra flavor and presentation.

Notes

  • For best meatball texture, use room temperature egg and milk.
  • Do not overcrowd the skillet when searing meatballs to ensure even browning.
  • Pressing the cucumber to remove excess water ensures a thicker and less watery tzatziki sauce.
  • Adjust lemon juice and salt in tzatziki according to personal taste.
  • Use fresh herbs like parsley, dill, and mint for vibrant flavors.
  • Reserved pasta water helps achieve a creamy consistency in the orzo without adding cream.
  • Check meatball doneness with a meat thermometer to avoid undercooking.
  • Optional garnishes add layers of flavor and texture but can be omitted if desired.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mediterranean
  • Diet: Halal

Find it online: https://omgmakethis.com/greek-chicken-meatballs-with-tzatziki-sauce-and-lemon-butter-orzo-recipe/