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Greek chicken meatballs orzo bowls with cucumber, tomatoes and feta in a cabbage bowl.
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Greek Chicken Meatballs Recipe with Orzo

These Greek Chicken Meatballs are tender, baked, and packed with lemony-herby Greek flavor (plus my secret: a splash of pepperoncini brine). Perfect for busy weeknights, meal prep, pitas, or Greek meatball bowls with orzo and tzatziki.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, lunch
Cuisine: Greek, Mediterranean
Diet: Gluten Free, Low Calorie
Servings: 4
Author: Kellie
Cost: $15

Equipment

Ingredients

For the Greek Chicken Meatballs

  • 1 ½ lbs ground chicken preferably 93% lean
  • ½ cup plain Greek yogurt whole milk or 2%
  • ⅓ cup plain breadcrumbs panko or regular
  • ¼ cup finely grated onion with juices or 2 Tbsp dried minced onion
  • 2 cloves garlic finely minced or grated
  • 2 Tablespoons pepperoncini brine from the jar
  • 1 large egg
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried dill or 1 Tbsp fresh, chopped
  • 1 teaspoon smoked or sweet paprika
  • ½ teaspoon ground coriander optional but nice
  • Zest of 1 lemon
  • 2 Tablespoons fresh parsley finely chopped (plus more for garnish)
  • Olive oil spray or 1–2 teaspoons for greasing

For the Orzo

  • 1 ½ cups dry orzo
  • 2 Tablespoons olive oil
  • 2 cloves garlic minced
  • Zest of 1 lemon
  • Juice of 1 lemon to taste
  • ½ teaspoon kosher salt to taste
  • ¼ teaspoon black pepper
  • 2 tablespoon fresh chopped parsley or dill

Quick Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • ½ cup finely grated or very finely chopped cucumber excess liquid squeezed out
  • 1 small clove garlic grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill finely chopped (or use parsley + a pinch of dried dill)
  • ¼ teaspoon kosher salt to taste
  • Black pepper to taste

Bowl Toppings and Add-Ins (Mix and Match your favorites)

  • 1 ½ cups cucumber diced
  • 1 ½ cups cherry tomatoes halved (or diced Roma tomatoes)
  • ½ cup kalamata olives halved
  • ¼ cup sliced pepperoncini
  • ½ cup red onion thinly sliced
  • ½ cup crumbled feta cheese
  • Fresh herbs: dill parsley, or mint, chopped
  • Extra lemon wedges
  • Drizzle of olive oil

Instructions

Make the Tzatziki

  • In a bowl, combine the Greek yogurt, grated/squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
  • Stir until smooth and creamy. Taste and adjust salt and lemon.
  • Cover and chill while you make the meatballs and orzo (this helps the flavors bloom).

Make the Greek Chicken Meatballs

  • Preheat oven to 400°F. Line a baking sheet with parchment or foil and lightly grease with olive oil or spray.
  • In a large bowl, combine ground chicken, greek yogurt, greadcrumbs, grated onion, garlic, Pepperoncini brine, egg, salt, pepper, oregano, dill, paprika, coriander (if using), lemon zest and parsley.
  • Use a fork or your hands to mix just until everything is evenly combined. Try not to overwork it; the mixture will be soft and slightly sticky.
  • Lightly oil your hands or a small cookie scoop. Scoop about 2 tablespoons of meatball mixture per meatball and roll into balls. Arrange on the prepared baking sheet leaving a little space between each.
  • Bake at 400°F for 14-18 minutes, or until cooked through (internal temp 165°F)., For golden brown meatballs, you can broil them for 1-2 additional minutes at the end.
  • Once out of the oven, gently toss the hot meatballs with 2 tablespoons pepperoncini brine, 1 tablespoon olive oil, and a sprinkle of fresh chopped parsley or dill.

Cook the Orzo

  • Bring a large pot of salted water to a boil.
  • Add orzo and cook according to package directions until al dente.
  • Reserve about ½ cup of the starchy cooking water, then drain the orzo.
  • Return the pot to medium-low heat and add olive oil and garlic. Cook 30–60 seconds until fragrant (don’t brown the garlic).
  • Add the drained orzo back in, along with lemon zest, half the lemon juice, salt, pepper, and herbs.
  • Toss to coat, adding a splash of the reserved pasta water if you want it a bit more saucy.
  • Taste and adjust with more lemon juice and salt, as needed.

Assemble the Greek Meatball Orzo Bowls

  • Base: Spoon a generous layer of lemon-herb orzo into each bowl.
  • Protein: Top with several Greek chicken meatballs (3–5 per serving depending on size).
  • Veggies & extras: Add piles of cucumber, tomato, kalamata olives, pepperoncini, and red onion around the meatballs.
  • Sauce & cheese: Add a big dollop (or drizzle) of tzatziki and sprinkle with crumbled feta.
  • Finish: Garnish with fresh herbs a

Notes

  • Make-ahead / meal prep: Meatballs can be baked, cooled, and stored up to 3 days in the fridge. Reheat in a 350°F oven or gently in a skillet with a splash of water or broth.
  • Tzatziki will keep about 3 days (stir before serving).
  • Orzo is best fresh, but reheats well with a splash of water or broth.
  • Extra Greek vibes:
 Add chopped roasted red peppers or marinated artichoke hearts to the bowls.
  • Lighter option:
 Swap orzo with cauliflower rice or a mix of romaine + orzo for a more salad-y bowl.
  • Gluten-free:
 Use gluten-free breadcrumbs in the meatballs and swap the orzo for rice or quinoa.
Nutritional information is for Greek Chicken Meatballs and 2 tablespoons tzatziki sauce only.

Nutrition

Calories: 338kcal | Carbohydrates: 14g | Protein: 36g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 1594mg | Potassium: 1270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 3mg