Print

Juicy Baked Greek Chicken Meatballs with Tzatziki and Lemon Orzo

Five golden brown greek chicken meatballs served over bright yellow rice, topped with a dollop of creamy tzatziki sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare flavorful, baked Greek chicken meatballs served with a simple homemade tzatziki sauce and bright lemon herb orzo for a complete Mediterranean dinner.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 0.5 cup panko breadcrumbs
  • 0.25 cup crumbled feta cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 0.5 teaspoon salt
  • 0.25 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 tablespoon fresh dill, chopped (for orzo)
  • 1 cup plain Greek yogurt
  • 0.5 cup cucumber, grated and squeezed dry
  • 1 tablespoon fresh dill, chopped (for tzatziki)
  • 1 teaspoon white wine vinegar
  • 1 teaspoon olive oil (for tzatziki)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, feta cheese, egg, minced garlic, oregano, parsley, lemon zest, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  3. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should have about 18 to 20 meatballs.
  4. Place the meatballs on the prepared baking sheet. Brush the tops lightly with 1 tablespoon of olive oil.
  5. Bake for 18 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and they are lightly browned.
  6. While the meatballs bake, prepare the orzo. In a small saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package directions until tender, usually about 8 to 10 minutes. Drain any excess liquid.
  7. Stir the cooked orzo with lemon juice, butter, and chopped dill. Keep warm.
  8. Prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber, dill, white wine vinegar, and 1 teaspoon of olive oil. Stir well and season with a pinch of salt if needed.
  9. Serve the baked Greek chicken meatballs immediately over the lemon herb orzo, with a generous dollop of homemade tzatziki sauce on the side or drizzled over the top.

Notes

  • For a lower-carb option, substitute the panko breadcrumbs with almond flour.
  • Squeeze as much moisture as possible from the grated cucumber to keep your tzatziki thick.
  • These meatballs reheat well and are excellent for meal prepping lunches for the week.

Nutrition

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