One Pot Mediterranean Chicken Meatballs & Orzo
I love a dinner that comes together in one pan, and have I got a good one for you today! These Mediterranean chicken meatballs are crammed with with hints of red onion, garlic, dill, oregano, lemon, and salty feta, and they’re teamed with rich and creamy lemon orzo with plenty of parmesan and fresh herbs.
Reasons Why You’ll Love This Recipe
- The chicken meatballs are packed with lemon, herbs, garlic, and feta, so they stay flavorful instead of bland or dry (I tested lots of version of chicken meatballs before I finally came across this combination, and it really works!)
- The lemon Parmesan orzo turns creamy and rich without needing heavy cream
- Everything cooks in one pan, so you’ve got less cleanup afterward
- Feels fresh and light while still being satisfying enough for dinner
- Great for meal prep since the leftovers reheat really well
What You’ll Need
Here’s your shopping list! Note: The printable recipe card is at the bottom of this post.
Mediterranean Chicken Meatballs:
- Ground chicken – Keeps the meatballs tender and lighter than traditional beef meatballs.
- Red onion – Adds sweetness and moisture to the meatballs.
- Garlic – Brings savory flavor and warmth throughout the dish.
- Feta cheese – Gives the meatballs a salty creamy bite that works perfectly with the lemon and herbs.
- Breadcrumbs – Help bind the meatballs and keep the texture soft.
- Egg – Holds everything together while helping the meatballs stay tender.
- Fresh parsley – Adds freshness and bright flavor.
- Dried oregano & dill – Classic Mediterranean-style herbs that give the meatballs their signature flavor.
- Lemon zest – Brightens the meatballs and ties the whole dish together.
- Salt & pepper – Brings out all the flavors.
Lemon Orzo:
- Vegetable oil – Used for browning the meatballs and building flavor in the pan.
- Orzo pasta – Small pasta that cooks right in the pan and soaks up all the lemony broth.
- Chicken broth – Gives the orzo extra flavor as it cooks.
- Lemon juice & zest – Add brightness and freshness to balance the savory meatballs.
- Fresh parsley – Brings freshness and color to the finished orzo.
- Parmesan cheese – Melts into the orzo and makes it creamy and rich without needing heavy cream.
- Salt & pepper – Finish the dish and balance the lemon flavor.
How To Make One-Pot Mediterranean Chicken Meatballs & Orzo
- In a large bowl, combine the ground chicken, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, lemon zest, salt, and pepper. Mix until everything is evenly combined.
- Heat the oil in a large skillet or deep pan over medium heat.
- Shape the mixture into meatballs about 1½ inches in size and add them to the pan. Cook until golden brown on one side, then flip and continue cooking until browned and cooked through.
- Remove the meatballs from the pan and set aside.
- Add the orzo and chicken broth to the same pan. Bring to a boil, then reduce the heat and simmer for 8–10 minutes until the orzo is tender. If there’s excess liquid left in the pan, carefully drain it off.
- Stir in the lemon juice, lemon zest, parsley, Parmesan, salt, and pepper until the cheese melts into the orzo.
- Spoon the lemon orzo into bowls and top with the meatballs before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 2–3 days. This recipe reheats really well, which makes it great for meal prep lunches or easy second-night dinners.
Reheat in the microwave or gently on the stovetop with a small splash of broth or water to loosen the orzo back up.
I wouldn’t recommend freezing this one since the orzo can turn soft and the texture changes quite a bit after thawing.
Serving Ideas & Suggestions
This is very much a full meal on its own with the chicken meatballs, lemony orzo, herbs, and cheese all in one bowl.
If you want something on the side, warm crusty bread is perfect.
Recipe Tips & Notes
Cook the meatballs in batches if your pan feels crowded. Giving them a little space helps them brown properly instead of steaming.
If the meatballs are getting too dark before cooking through, lower the heat and place a lid on the pan for a few minutes to help them finish cooking gently.
Try not to overmix the meatball mixture or the chicken meatballs can end up a little dense instead of tender.
Fresh lemon really makes a difference. Bottled lemon juice works in a pinch, but fresh juice and zest give the orzo a much brighter flavor.
Keep an eye on the orzo while it cooks since it absorbs liquid quickly. Stir occasionally so it doesn’t stick to the bottom of the pan.
And don’t skip browning the meatballs properly at the start – those golden bits left behind in the pan add a lot of flavor to the orzo.
Ingredient Swaps & Variations
- Ground turkey works well instead of ground chicken.
- Add spinach to the orzo at the end for extra greens.
- Swap feta for goat cheese for a creamier flavor.
- Add sun-dried tomatoes or olives for more Mediterranean flavor.
- Sprinkle in red pepper flakes if you like a little heat.
- Stir extra Parmesan into the orzo for a creamier finish.
One Pot Mediterranean Chicken Meatballs & Orzo
Ingredients
- 1 lb ground chicken
- 1/4 cup red onion diced
- 2 cloves garlic minced
- 1/4 cup feta cheese crumbled
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup freshly chopped parsley
- 1 tsp dried oregano
- 1 tsp dried dill
- Zest of 1 lemon
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp vegetable oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- Zest of one lemon
- 2 tbsp chopped parsley
- 1/4 cup shredded Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a large bowl, combine the ground chicken, onion, garlic, feta, breadcrumbs, egg, parsley, oregano, dill, lemon zest, salt, and pepper. Mix until everything is evenly combined.
- Heat the oil in a large skillet or deep pan over medium heat.
- Shape the mixture into meatballs about 1½ inches in size and add them to the pan. Cook until golden brown on one side, then flip and continue cooking until browned and cooked through.
- Remove the meatballs from the pan and set aside.
- Add the orzo and chicken broth to the same pan. Bring to a boil, then reduce the heat and simmer for 8–10 minutes until the orzo is tender. If there’s excess liquid left in the pan, carefully drain it off.
- Stir in the lemon juice, lemon zest, parsley, Parmesan, salt, and pepper until the cheese melts into the orzo.
- Spoon the lemon orzo into bowls and top with the meatballs before serving.
If you try these, I’d love to hear about it! Leave a comment and a star rating below.