5 Amazing Greek chicken meatballs in 35 mins

Name: 5 Amazing Greek chicken meatballs in 35 mins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 pound ground chicken; ½ cup breadcrumbs; ⅓ cup crumbled feta cheese; 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill; 2 garlic cloves, minced; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil; 1½ cups uncooked orzo pasta; 2 tablespoons olive oil; 2 garlic cloves, minced; 2 cups baby spinach; Zest and juice of 1 lemon; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ cup grated Parmesan cheese; Lemon wedges for serving; Extra chopped parsley for garnish

By anna Boncoeur On November 7, 2025

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If you need a dinner that tastes like sunshine but takes less than 40 minutes, you have to try these Greek chicken meatballs! Seriously, they are so bright and flavorful, it feels like you’re eating dinner by the Aegean Sea, not just standing in your own kitchen.

Hi everyone, I’m Anna, and I’m just a passionate food lover sharing simple and flavorful chicken recipes designed to make your everyday cooking both easier and a whole lot more joyful. We all have those nights where takeout seems inevitable, right? Well, this recipe is my secret weapon against dinner burnout. It’s fast—we’re talking 35 minutes total—and the combination of fresh lemon and bright herbs makes it taste incredibly special.

The secret weapon here is pairing those tender baked meatballs with the zesty lemon orzo. Trust me, this combination is going to become a permanent fixture on your weekly rotation. Let’s get cooking!

Table Of content

Ingredients for Perfect Greek Chicken Meatballs

Getting the flavor right in these Greek chicken meatballs is all about balancing that salty feta with tons of fresh herbs. Since we want that authentic, bright Mediterranean punch, I always lean heavy on fresh parsley and dill. Don’t worry if you can’t find fresh, though! I’ve got you covered with easy swaps below.

We are keeping the binder simple so the chicken stays tender. You need just enough to hold things together while baking. The final dish is meant to be light and zesty, so we use the lemon sparingly in the meat but aggressively in the orzo!

For the Greek Chicken Meatballs

One pound of ground chicken—make sure it’s not too lean if you can help it, or they can dry out!
About half a cup of plain breadcrumbs to help them hold their shape.
A third cup of crumbled feta cheese. This gives us that signature salty tang.
Two tablespoons of finely chopped red onion. Chop it small so it melts into the meat while baking.
One tablespoon each of fresh chopped parsley and fresh chopped dill. If you must use dried, swap for about a quarter teaspoon of each dried herb.
Two garlic cloves, minced super fine.
One teaspoon of dried oregano—this is essential for that Greek flavor!
Half a teaspoon of salt and just a quarter teaspoon of black pepper.
One tablespoon of olive oil for drizzling before they hit the oven.

For the Lemon Orzo Base

This is where the brightness really shines through! The orzo cooks up fluffy and acts like a perfect little bed for those baked meatballs.

One and a half cups of uncooked orzo pasta.
Two tablespoons of olive oil for sautéing.
Two more minced garlic cloves—yes, we love garlic here!
Two cups of baby spinach. It wilts down to almost nothing, so don’t be scared by the volume.
The zest and juice of one whole lemon. Yes, you need both the zest for aroma and the juice for acidity.
A quarter teaspoon each of salt and pepper.
A quarter cup of grated Parmesan cheese to make the orzo creamy at the end.
Lemon wedges for serving because squeezing extra juice over the top is non-negotiable!

Essential Equipment for Making Greek Chicken Meatballs

You don’t need a ton of fancy gear for these Greek chicken meatballs, which is part of why I love them so much! I usually grab my biggest mixing bowl for combining everything without making a huge mess. You’ll definitely need a sturdy baking sheet lined with parchment paper for easy cleanup.

Also, keep that skillet handy for the orzo, and please, please have a meat thermometer ready. Checking that 165 degrees is the only way to guarantee juicy chicken every time!

Step-by-Step Instructions for Amazing Greek Chicken Meatballs

Okay, let’s get these flavor bombs in the oven! This recipe moves fast, so have all your ingredients prepped and ready to go before you start mixing, especially since we are aiming for a 35-minute total time. Think of this as a two-part operation: meatballs in the oven, orzo on the stove.

Preparing and Baking the Greek Chicken Meatballs

First things first, get your oven cranked up to 400 degrees Fahrenheit. Line a baking sheet with parchment paper—trust me, cleanup is a dream this way. Now, grab that big bowl with your chicken mixture. The absolute golden rule here is: Do not overmix! You want to gently combine the chicken, breadcrumbs, feta, herbs, and spices until everything is just barely incorporated. If you mash it too much, those Greek chicken meatballs will turn out tough, and we want juicy tenderness!

Once mixed, use your hands to roll the mixture into uniform balls about an inch and a half wide. Place them spaced out nicely on that prepared sheet. Give them a light drizzle of olive oil—just a little coating helps them brown up beautifully. Pop them into that hot oven for about 18 to 20 minutes. Here is the most important part for safety and texture: after 18 minutes, grab your meat thermometer and check the center of one. It absolutely must read 165 degrees Fahrenheit. If it’s not there yet, give them a few more minutes.

Cooking the Bright Lemon Orzo

While those babies are baking, we make the orzo. Cook your orzo according to the package directions until it’s tender. Drain it well and set it aside, but don’t wash it! We need that little bit of starch. While the pasta is cooking, grab a skillet and heat up the two tablespoons of olive oil over medium heat. Toss in those two minced garlic cloves and let them sizzle for just 30 seconds until you can really smell that fragrance filling your kitchen. Don’t let them burn, or the whole dish tastes bitter!

Quickly toss in the two cups of baby spinach. It looks like a lot, but it wilts down to nothing in about 60 seconds flat. Once the spinach has shrunk, toss in your cooked orzo. Now, turn the heat down low and stir in the lemon zest, all that fresh lemon juice, the salt, pepper, and that Parmesan cheese. Mix it all up until the cheese melts slightly and coats the pasta beautifully. Keep this warm while the meatballs finish up.

Assembly and Serving Your Greek Chicken Meatballs

When the meatballs are golden and hit that 165°F mark, pull them out! You’ll have perfectly cooked, zesty Greek chicken meatballs ready to go. To serve, spoon a generous helping of that bright lemon orzo onto each plate. Nestle three or four meatballs right on top. This dish looks so fresh and colorful already, but we need the finishing touches!

Sprinkle everything liberally with that extra chopped parsley you saved. And this is key: serve each plate with a fresh lemon wedge right on the side. That final squeeze of fresh juice right before you take the first bite makes all the difference in lifting those Mediterranean flavors. Dinner is served!

Tips for Success with Greek Chicken Meatballs

When making Greek chicken meatballs, the biggest pitfall is always dryness, especially since we’re using chicken. My number one tip, which I learned the hard way after one slightly chalky batch, is to handle that meat mixture as little as possible. Seriously, mix it until you see the last streak of breadcrumb disappear, then stop immediately! Overworking the protein makes them dense.

Also, consistency in rolling matters. Try to make all your meatballs the same size, about an inch and a half across. This ensures they all cook evenly and hit that 165-degree mark at the same time. If you find your mix feels too loose, just add another tablespoon of breadcrumbs, but taste before you add more salt—remember, that feta is already salty!

I also learned that balancing the lemon is crucial. I tried using dried oregano once instead of fresh herbs, and the flavor just wasn’t as punchy. If you use dried herbs, make sure you bloom them briefly in the olive oil before adding the spinach; it wakes up their flavor!

Ingredient Notes and Substitutions for Greek Chicken Meatballs

I know sometimes you just have to use what’s in the fridge, so let’s talk swaps for these Greek chicken meatballs. If you couldn’t find fresh dill or parsley, you can absolutely use dried herbs, but remember they are stronger. Use only about a quarter teaspoon of each dried herb when substituting the tablespoon of fresh ones. You want the flavor, not an overpowering dried taste!

If ground chicken isn’t available, ground turkey works beautifully and keeps the texture very similar. However, ground turkey is naturally leaner, so watch that baking time closely! You might need to reduce the baking time by a minute or two, or add a teaspoon of olive oil to the mix to keep things moist. We are aiming for that perfect, tender bite every single time!

Frequently Asked Questions About Greek Chicken Meatballs

I get so many questions about these amazing Greek chicken meatballs, which is wonderful! It means you’re all ready to make them your own. Here are a few things I hear most often in my kitchen inbox.

Can I make the Greek chicken meatballs ahead of time?

Yes, you absolutely can! For raw Greek chicken meatballs, roll them out, place them on the parchment-lined sheet, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours. When you’re ready to bake, just add about 5 extra minutes to the baking time since they’ll be starting cold. If you bake them first, they store wonderfully in the fridge for up to three days and reheat beautifully in the oven.

What is the best way to ensure my Greek chicken meatballs stay juicy?

It all comes down to gentle mixing! I cannot stress this enough: mix the ground chicken, feta, breadcrumbs, and herbs just until they hold together. The moment you stop seeing dry spots, stop mixing! Overworking the protein squeezes out all the moisture we worked so hard to keep in there with the feta and herbs. Less handling equals juicier meatballs.

Can I use a different grain instead of orzo?

If you’re out of orzo or just want a switch-up, absolutely! Since we are going for quick cooking, couscous is a fantastic substitute for this lemon orzo base. It cooks in about five minutes just by soaking in hot water. Quinoa works too, but it will add a few extra minutes to your total cooking time. Just toss your cooked alternative with the spinach, lemon, and Parmesan exactly as you would the orzo.

Storing and Reheating Your Leftover Greek Chicken Meatballs

Leftovers are the best part of a great dinner, right? These Greek chicken meatballs are fantastic the next day. Store any leftover meatballs and orzo together in an airtight container in the refrigerator. They keep well for about three to four days. Don’t let them sit longer than that!

Reheating is super easy, but we want to keep that orzo from getting gummy. I recommend reheating the orzo separately from the meatballs if possible, or adding a tiny splash of water or broth to the orzo before microwaving to bring back some moisture.

Storage Method	Duration	Reheat Tip
Refrigeration	3-4 Days	Microwave with a splash of water.
Freezing (Meatballs Only)	Up to 2 Months	Thaw overnight, then bake at 350°F until hot.

Share Your Experience Making Greek Chicken Meatballs

I truly hope these bright Greek chicken meatballs and that zesty lemon orzo bring a little bit of Mediterranean joy to your hectic week! When you make this recipe, please come back and let me know how it went. I absolutely love seeing your photos and hearing what you thought about the fresh herb mix. Don’t forget to leave a rating so other busy cooks know this one is a winner! Share Your Experience Making Greek Chicken Meatballs