Greek Chicken Meatballs with Lemon Spinach Orzo

Greek Chicken Meatballs with Lemon Spinach Orzo is a Mediterranean dinner that combines tender baked meatballs, bright lemon herb flavor, and comforting one-bowl serving. Ground chicken meatballs seasoned with dill and feta pair with lemon spinach orzo in this Greek-inspired recipe using searing, baking, and stovetop simmering for layered flavor.

If you like this Greek recipe, you may also love our Greek Lamb Meatballs (Keftedes) or our Greek Lemon Chicken with Roasted Potatoes.

Why We Love This Recipe

• Quick and Easy: Perfect for busy parents, this meal comes together in under an hour.
• Healthy: Lean ground chicken and fresh spinach make this a wholesome choice. Our Spinach and Feta Turkey Burgers are great, too!
• Family-Friendly: Mild flavors appeal to both kids and adults, making it a dinner table hit.
• Versatile for Entertaining: Elegant enough to serve guests, yet simple enough for a weeknight meal.

Key Ingredients

• Ground Chicken: Lean and protein-packed, ground chicken serves as the base for our meatballs.
• Fresh Spinach: Finely chopping the spinach ensures it blends seamlessly into the dish, making it kid-friendly.
• Feta Cheese: This tangy Greek cheese brings a creamy texture and salty flavor to the meatballs, enhancing their Mediterranean flavor.
• Garlic and Fresh Dill: Using fresh dill improves the flavor of the dish, but dried dill can be substituted in a pinch.
• Orzo Pasta: A rice-shaped pasta that cooks quickly and absorbs the zesty lemon sauce, making it a great base for the meatballs.
• Lemon Juice and Zest: Fresh lemon adds a tangy kick to the orzo, balancing the richness of the meatballs.
• Olive Oil: A staple in Mediterranean cooking, olive oil is used for sautéing and adds flavor.
• Breadcrumbs and Egg: These binders keep the meatballs moist and tender, so they hold their shape during cooking. Panko breadcrumbs can be used for a lighter texture.
• Chicken Broth: Low-sodium broth allows for better control of the dish's saltiness.

A full ingredient list with exact measurements can be found in the recipe card below.

How To Make Greek Chicken Meatballs with Lemon Spinach Orzo

STEP 1: Prepare the Meatball Mixture

In a large mixing bowl, combine ground chicken, finely chopped spinach, crumbled feta cheese, minced garlic, fresh dill, a beaten egg, and breadcrumbs. Season with kosher salt and freshly ground black pepper.

Mix gently until all ingredients are well incorporated, ensuring not to overwork the mixture to keep the meatballs tender.

STEP 2: Shape and Cook the Meatballs

Form the mixture into small meatballs, approximately 1 inch in diameter. Heat olive oil in a skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 10-12 minutes.

Transfer the browned meatballs to a baking dish. Place them in a preheated oven at 400°F (200°C) and bake for an additional 10-12 minutes, or until fully cooked through.

STEP 3: Prepare the Lemon Spinach Orzo

While the meatballs are baking, heat olive oil in a separate pot over medium heat. Sauté diced onion until browned, about 5 minutes. Add orzo pasta and stir for 1-2 minutes to toast slightly.

Pour in chicken broth and stir in chicken seasoning. Bring to a boil, then reduce heat to low, cover, and cook for 8-10 minutes until the orzo is tender.

STEP 4: Assemble and Serve

Once cooked, stir in olive oil, lemon juice, fresh dill, finely chopped spinach, and lemon zest. Season with pepper to taste.

Layer the lemon spinach orzo at the bottom of the bowl and add the chicken meatballs on top. Serve with lemon and tzatziki sauce for dipping.

Substitutions & Variations

• Ground Turkey: If ground chicken is unavailable, ground turkey serves as an excellent alternative, offering a similar lean protein profile.
• Quinoa or Couscous: For a gluten-free option, replace orzo with quinoa or couscous, adjusting cooking times as necessary to achieve desired tenderness.
• Vegan Feta: To accommodate dairy-free diets, substitute traditional feta with vegan feta cheese.

Storage

Store leftover Greek Chicken Meatballs and Lemon Orzo in an airtight container in the refrigerator for up to 3 days. You can freeze both the meatballs and orzo separately for up to 2 months in airtight containers.

Greek Chicken Meatballs Recipe FAQs

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📖 Recipe

Greek Chicken Meatballs with Lemon Spinach Orzo

Jami Powell

Greek Chicken Meatballs with Lemon Spinach Orzo is a Mediterranean dinner that combines tender baked meatballs, bright lemon herb flavor, and comforting one-bowl serving. Ground chicken meatballs seasoned with dill and feta pair with lemon spinach orzo in this Greek-inspired recipe using searing, baking, and stovetop simmering for layered flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

1x2x3x

Course Dinner, Meal prep

Cuisine Greek, Mediterranean

Servings 4

Calories 577 kcal

Equipment

• ▢
  Large Mixing Bowl
• ▢
  Skillet
• ▢
  Baking dish
• ▢
  Pot with a lid
• ▢
  Zester
• ▢
  Cutting board and knife

Ingredients

  

1x2x3x

Greek Chicken Meatballs

• ▢ 1 pound ground chicken
• ▢ ¼ cup fresh spinach tightly packed, finely chopped
• ▢ 2 ounces feta cheese crumbled
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons fresh dill finely chopped
• ▢ 1 large egg beaten
• ▢ ⅓ cup panko breadcrumbs
• ▢ 2 tablespoons olive oil for searing
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon pepper or to taste

Lemon Spinach Orzo

• ▢ 1 cup orzo pasta
• ▢ ½ medium onion diced
• ▢ 2 tablespoons olive oil for sautéing
• ▢ 2 teaspoons Knorr's chicken seasoning
• ▢ 2 cups low sodium chicken broth
• ▢ 1 tablespoon olive oil to stir into cooked orzo
• ▢ 1 tablespoon lemon juice or more to taste
• ▢ 1 teaspoon fresh dill finely chopped, or more to taste
• ▢ 1 to 2 tablespoons fresh spinach finely chopped (mix in or use lightly, like parsley)
• ▢ lemon zest from ½ lemon
• ▢ pepper to taste
• ▢ lemon wedges, feta cheese, and tzatziki for serving

Instructions

 

• Preheat the oven to 400°F (200°C).
• In a large bowl, combine the ground chicken, finely chopped spinach, crumbled feta, minced garlic, fresh dill, beaten egg, and breadcrumbs. Season with salt and pepper. Mix gently until well combined.
• Form the mixture into small meatballs, about 1 inch in diameter.
• In a skillet over medium heat, add 2 tablespoons of olive oil. Brown the meatballs on all sides, about 10-12 minutes. Transfer the meatballs to a baking dish and finish cooking in the oven for an additional 10-12 minutes, or until fully cooked.
• In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until browned, about 5 minutes.
• Add orzo to the pot and stir for 1-2 minutes until slightly toasted.
• Pour in chicken broth and stir in Knorr's chicken seasoning. Bring to a boil, reduce the heat to low, cover, and cook for about 8-10 minutes, or until the orzo is tender.
• Once the orzo is cooked, remove from heat and drain any excess water. Stir in 1 tablespoon olive oil, 1 tablespoon lemon juice, finely chopped fresh spinach (mix in or use lightly, like parsley), fresh dill, and lemon zest. Season with pepper to taste.
• To serve, spoon the seasoned orzo into bowls, top with the chicken meatballs, and sprinkle with extra crumbled feta if desired. Drizzle tzatziki on top or serve a small dollop on the side.
• Garnish with additional dill or lemon wedges for extra flavor.

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Notes

Cooking Notes

Searing the meatballs first gives them a golden crust and helps them hold their shape before finishing in the oven. Toasting the orzo briefly adds a subtle nutty flavor. Stir in the lemon juice and herbs after cooking to keep the flavor fresh.

Tips for Best Results

• Handle the meatball mixture gently so the meatballs stay tender.
• Brown the meatballs on multiple sides before transferring them to the oven.
• Toast the orzo for a minute or two before adding broth to build flavor.
• Add lemon juice at the end so the flavor stays fresh.

How to Know It’s Ready

The meatballs should be golden on the outside and cooked through in the center. The orzo should be tender and lightly coated in the lemon and herb mixture without excess liquid.

Nutrition

Calories: 577kcalCarbohydrates: 39gProtein: 32gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 151mgSodium: 936mgPotassium: 888mgFiber: 2gSugar: 2gVitamin A: 686IUVitamin C: 5mgCalcium: 134mgIron: 3mg

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