If you’re searching for a vibrant, mouthwatering meal that’s packed with Mediterranean charm and effortless cooking, look no further than this One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe. It’s an absolute delight, combining juicy, herb-infused chicken meatballs with creamy, tangy orzo all cooked in one skillet for maximum flavor and minimum cleanup. Fresh dill and bright lemon notes tie the whole dish together, making it a perfect weeknight dinner that feels special every time.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, contributing layers of flavor, texture, and freshness that make this dish outstanding yet simple to prepare. From the aromatic lemon zest to the rich, creamy feta, every element brings something delicious to the skillet.
- Lemon zest: Adds a bright, citrusy aroma that wakes up the meatballs.
- Shallot: Provides a subtle sweetness and mild onion flavor.
- Egg: Acts as a binder to hold the meatballs together perfectly.
- Garlic cloves: Infuse the meatballs with savory depth.
- Panko breadcrumbs: Lightly tenderize the meatballs while keeping them moist.
- Fresh parsley: Offers a fresh, herbaceous note adding vibrant green color.
- Fresh dill: Essential for that authentic Greek flavor profile.
- Half-and-half or whole milk: Keeps the meatballs tender and juicy.
- Dried oregano: Classic herb that enhances Mediterranean flavor.
- Kosher salt and black pepper: Essential seasonings to bring out all the other flavors.
- Ground chicken: Lean and flavorful, ideally from dark meat for moisture.
- Olive oil: For browning the meatballs and building flavor.
- Low-sodium chicken broth: The cooking liquid for the orzo, adding savory depth.
- Dried orzo pasta: Creamy-textured pasta that absorbs the broth perfectly.
- Feta cheese: Crumbled feta introduces a tangy, salty creaminess.
- Fresh lemon juice: Brightens up the whole dish with a lively zing.
How to Make One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe
Step 1: Prepare the Meatball Mixture
Start by mixing the finely grated lemon zest, diced shallot, egg, minced garlic, panko breadcrumbs, fresh parsley, dill, half-and-half, dried oregano, kosher salt, and black pepper in a large bowl. This combination ensures your meatballs will have bright, fresh flavors and a wonderfully tender texture.
Step 2: Form and Brown the Meatballs
Add the ground chicken to your herb mixture, and gently combine without overworking the meat to avoid tough meatballs. Scoop 2-tablespoon portions and roll into smooth balls between damp hands. Heat olive oil in a large 12-inch skillet over medium heat, then add the meatballs in a single layer. Brown them evenly, turning occasionally until they’re golden and cooked through to 165°F, about 12 to 15 minutes. Transfer the meatballs to a clean plate and set aside.
Step 3: Cook the Orzo in the Same Skillet
Without cleaning the skillet, pour in the chicken broth and add kosher salt. Bring it to a boil over medium-high heat, then reduce the heat to medium and stir in the dried orzo. Cook according to package directions, stirring occasionally, for about 9 minutes or just shy of al dente, letting most of the broth absorb beautifully into the orzo.
Step 4: Finish the Orzo and Reunite with Meatballs
Remove the skillet from heat and stir in the crumbled feta, fresh lemon juice, and extra chopped dill. Nestle the browned meatballs back into the orzo, cover the pan, and cook on low for 1 to 2 minutes to warm everything through and marry the flavors.
How to Serve One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe
Garnishes
To elevate this dish, garnish with a sprinkle of fresh dill and a few extra crumbles of feta cheese. A light drizzle of good-quality olive oil or a scattering of toasted pine nuts can add lovely texture and richness.
Side Dishes
Serve with a crisp Greek salad featuring cucumbers, tomatoes, red onions, and Kalamata olives dressed in lemon and olive oil. Grilled vegetables like asparagus or zucchini also pair well, adding smoky contrast without competing with the main dish.
Creative Ways to Present
For special occasions or casual entertaining, serve the meatballs and orzo in small ramekins for individual portions, or present the whole skillet on the table. Adding warm pita bread alongside can let guests scoop up the delicious lemony sauce and meatball bites for a hands-on Mediterranean experience.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe stays fresh in an airtight container in the refrigerator for up to three days. The flavors develop even more when chilled, making it an excellent option for next-day meals.
Freezing
You can freeze the meatballs and orzo separately in airtight containers for up to two months. Defrost overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat with a splash of broth or water to revive moisture, or microwave in short intervals, stirring occasionally. Avoid overheating to keep the meatballs tender and the orzo creamy.
FAQs
Can I use ground turkey instead of chicken?
Yes! Ground turkey is a good lean alternative, but it may be slightly drier, so consider adding a tablespoon more milk or olive oil to keep the meatballs moist.
Is there a vegetarian version of this recipe?
You could swap meatballs for falafel or chickpea-based balls and cook them alongside orzo in vegetable broth, then finish with lemon and herbs for a vegetarian twist.
Why do you recommend dark meat chicken?
Dark meat has more fat, which helps keep the meatballs juicy and flavorful compared to lean breast meat, which can turn dry.
Can I prepare the meatballs ahead of time?
Absolutely! You can mix and form the meatballs up to a day ahead and keep them refrigerated, then cook them fresh when ready.
What’s the best way to make this recipe gluten-free?
Use gluten-free breadcrumbs and substitute the orzo with a gluten-free pasta alternative like rice or quinoa pasta to keep it gluten-free without sacrificing texture.
Final Thoughts
This One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe is a beautiful mix of fresh herbs, tangy citrus, and comforting pasta all in one skillet. It’s a dish that feels homemade yet fancy enough for guests, guaranteed to become a new favorite in your recipe rotation. Give it a try—you’ll love the lively flavors and the joyful simplicity of cooking everything in a single pan!
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One-Pan Greek Chicken Meatballs and Lemon Orzo Recipe
This one-pan Greek chicken meatballs and lemon orzo recipe offers a hearty, flavorful meal with tender meatballs seasoned with fresh herbs and lemon, paired with creamy orzo cooked in savory chicken broth and tangy feta cheese. Perfect for an easy, satisfying dinner, it combines Mediterranean flavors with simple, minimal cleanup.
- Total Time: 1 hour
- Yield: 4 servings
Ingredients
Meatballs
- Finely grated zest of 1 large lemon (about 1 tablespoon)
- 1 medium shallot, finely diced (about 1/3 cup)
- 1 large egg
- 4 cloves garlic, minced
- 1/3 cup panko breadcrumbs
- 1/4 cup finely chopped fresh parsley leaves (about 1/4 medium bunch)
- 2 tablespoons finely chopped fresh dill (about 1/2 medium bunch)
- 2 tablespoons half-and-half or whole milk
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken, preferably dark meat
- 2 tablespoons olive oil
Orzo and Garnish
- 3 3/4 cups low-sodium chicken broth
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups dried orzo pasta
- 3 ounces feta cheese, crumbled (about 1/2 cup)
- Juice of 1 large lemon (about 1/4 cup)
- 1 tablespoon finely chopped fresh dill, plus more for garnish
Instructions
- Make the meatball mixture: In a large bowl, combine the finely grated lemon zest, diced shallot, egg, minced garlic, panko breadcrumbs, chopped parsley, chopped dill, half-and-half, dried oregano, kosher salt, and black pepper. Stir everything together until evenly mixed.
- Form the meatballs: Add the ground chicken to the bowl and gently mix until just combined, careful not to overmix to keep the meatballs tender. Scoop out heaping 2-tablespoon portions—around 20 meatballs—and roll each between damp hands to form smooth balls. Place them on a plate.
- Brown and cook the meatballs: Heat olive oil in a 12-inch frying pan or skillet over medium heat until shimmering. Add the meatballs in a single layer and cook, turning occasionally, until evenly browned and fully cooked through, about 12 to 15 minutes. Check for an internal temperature of at least 165°F with an instant-read thermometer. Transfer the cooked meatballs to a clean plate.
- Prepare the orzo: Using the same skillet without washing it, pour in the chicken broth and add kosher salt. Bring the broth to a boil over medium-high heat. Reduce heat to medium and stir in the dried orzo pasta. Cook the orzo, stirring occasionally, for about 9 minutes—1 minute less than al dente—until most of the broth is absorbed.
- Finish the dish: Remove the skillet from heat and stir in the crumbled feta cheese, lemon juice, and chopped fresh dill. Return the browned meatballs to the skillet. Cover and let them warm through for 1 to 2 minutes. Garnish with additional chopped dill before serving if desired.
Notes
- Use ground dark meat chicken for more flavor and moisture in the meatballs.
- Do not overmix the meatball ingredients to keep them tender.
- Cooking meatballs in the skillet first creates a nice crust and locks in juices.
- Use low-sodium chicken broth to control salt levels.
- Adjust lemon zest and juice to your taste for desired brightness.
- If preferred, substitute half-and-half with whole milk or a dairy-free alternative.
- Garnish the dish with extra fresh dill for a vibrant, fresh finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
