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Juicy Greek Chicken Meatballs with Creamy Tzatziki and Lemon Orzo

Five perfectly browned greek chicken meatballs served over orzo pasta with a generous topping of creamy tzatziki sauce.
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Make this flavorful Mediterranean chicken dinner quickly. These baked chicken meatballs are seasoned with classic Greek herbs and feta, resulting in juicy chicken meatballs perfect for weeknight dinners or meal prep. Serve them with zesty lemon orzo and homemade tzatziki sauce for a complete, healthy chicken meal.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup crumbled feta cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for baking)
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter
  • 1/4 cup plain Greek yogurt (for Tzatziki)
  • 1/4 cup grated cucumber, squeezed dry (for Tzatziki)
  • 1 teaspoon fresh dill, chopped (for Tzatziki)
  • Pinch of salt (for Tzatziki)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, feta cheese, parsley, minced garlic, egg, lemon zest, oregano, salt, and pepper. Mix gently with your hands until just combined; avoid overmixing to keep the meatballs juicy.
  3. Roll the mixture into uniform balls, about 1.5 inches in diameter. You should have about 18-20 meatballs.
  4. Place the meatballs on the prepared baking sheet. Lightly brush the tops with olive oil.
  5. Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are lightly browned.
  6. While the meatballs bake, prepare the lemon orzo. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package directions until tender, usually about 8-10 minutes. Drain any excess liquid.
  7. Stir the butter and fresh lemon juice into the cooked orzo. Keep warm.
  8. Prepare the tzatziki sauce: In a small bowl, mix the Greek yogurt, squeezed cucumber, fresh dill, and a pinch of salt. Stir until smooth.
  9. Serve the baked chicken meatballs over the lemon orzo. Top with a dollop of the creamy tzatziki sauce.

Notes

  • For meal prep, store the meatballs, orzo, and tzatziki sauce separately in airtight containers. They keep well for up to 4 days.
  • If you prefer a stovetop method, brown the meatballs in batches in a skillet over medium heat before finishing them in the oven for 5 minutes.
  • Add a splash of olive oil to the orzo water if you want to prevent sticking, though draining well usually prevents this.

Nutrition

Find it online: https://cookingzenith.com/greek-chicken-meatballs-easy-recipe/