Looking for a quick, healthy, and flavorful dinner that the whole family will love? Our Greek Chicken Meatballs with Lemon Spinach Orzo is the perfect solution. This Mediterranean-inspired dish combines tender chicken meatballs with fresh herbs and feta cheese, served over a zesty lemon spinach orzo.
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This dish brings together classic Greek flavors in a comforting and satisfying meal. Juicy chicken meatballs are seasoned with garlic, dill, and crumbled feta, then paired with orzo pasta tossed in a lemony spinach sauce. The result is a delicious blend of fresh tastes that will satisfy your Greek cravings.
If you like this Greek recipe, you may also love our Greek Lamb Meatballs (Keftedes), Instant Pot Spanakorizo Rice, or our One Pan Greek Lemon Chicken Recipe 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.
Greek Chicken Meatballs 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO Use fresh dill, lemon juice, and spinach for the best flavor.
✔️ DO Sauté the orzo briefly before adding the broth.
❌ DO NOT Overwork the meatballs. This can lead to a tough texture.
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.
Recipe FAQs
Yes, you can prepare the meatball mixture in advance. Shape the meatballs and store them in the refrigerator for up to 24 hours before cooking. This makes meal preparation more convenient, especially for busy weeknights.
This dish pairs well with a traditional Greek salad made with cucumbers, tomatoes, red onions, Kalamata olives, and feta cheese. Additionally, serving tzatziki sauce on the side complements the flavors of the meatballs and orzo.
Yes, ground turkey can be used as a substitute for ground chicken in this recipe. It offers a similar lean protein profile and will absorb the flavors of the herbs and spices effectively.
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📖 Recipe
Greek Chicken Meatballs with Lemon Spinach Orzo
Equipment
- Large Mixing Bowl
- Skillet
- Baking dish
- Pot with a lid
- Zester
- Cutting board and knife
Ingredients
Greek Chicken Meatballs
- 1 lb 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
- 1-2 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
- 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.
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