Greek Chicken Meatballs with Lemon Spinach Orzo

5 from 2 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Meal prep

Cuisine: Greek, Mediterranean

Servings:

Calories: 577kcal

Author: Jami Powell

Equipment

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

Ingredients

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.

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