Lemon Herb Chicken Meatballs with Creamy Orzo & Whipped Feta

Short description
Tender, lemon-infused chicken meatballs served over velvety, cheesy orzo, paired with tangy whipped feta, caramelized lemon, and a vibrant sun-dried tomato vinaigrette—a Mediterranean-inspired feast in every bite.

Why You’ll Love This Recipe
Bright, fresh flavors from lemon zest, dill, and parsley.

Rich and creamy with a comforting orzo and whipped feta combo.

Balanced and wholesome—protein-packed meatballs, grain, greens, and a drizzle of vinaigrette.

Easy yet elegant—30-minute prep makes it ideal for weeknight dinners or special gatherings.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Meatballs

1 lb ground chicken (breast and thigh mix)

2 garlic cloves, minced

Zest of 1 lemon

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

½ tsp onion powder

½ tsp salt

¼ tsp black pepper

½ cup panko breadcrumbs

1 egg

2 tbsp olive oil (for searing)

For the Creamy Orzo

1 cup orzo pasta

2 cups chicken broth or water

¼ cup grated Parmesan cheese

2 tbsp heavy cream or cream cheese

Salt and pepper, to taste

For the Whipped Feta

½ cup crumbled feta

2 tbsp Greek yogurt or sour cream

1 tbsp olive oil

Sun-Dried Tomato Vinaigrette

2 tbsp finely chopped sun-dried tomatoes (in oil)

1 tbsp red wine vinegar or lemon juice

2 tbsp olive oil

1 tsp honey

Salt and pepper, to taste

To Serve

Handful of arugula

Lemon slices (caramelized or roasted)

2 tbsp golden raisins (soaked or oil-glossed)

Extra chopped parsley and dill for garnish

directions
Make the meatballs

In a bowl, combine ground chicken, garlic, lemon zest, parsley, dill, onion powder, salt, pepper, breadcrumbs, and egg.

Form into 1-inch meatballs.

Heat olive oil in a skillet over medium heat. Sear meatballs for 8–10 minutes, turning occasionally, until golden and cooked through. Remove and set aside.

Caramelize the lemons (optional)

In the same skillet, sear lemon slices until browned on both sides. Remove and set aside.

Prepare the orzo

In a saucepan, bring chicken broth to a boil.

Add orzo and cook 8–10 minutes, stirring occasionally, until tender and most liquid is absorbed.

Stir in Parmesan, cream, salt, and pepper. Keep warm.

Make whipped feta

In a food processor or small bowl, blend feta, yogurt, and olive oil until smooth and creamy. Set aside.

Make the vinaigrette

Whisk together sun-dried tomatoes, vinegar (or lemon juice), olive oil, honey, salt, and pepper. Set aside.

Assemble the plate

Spread creamy orzo on each plate.

Top with meatballs, caramelized lemon slices, arugula, and a dollop of whipped feta.

Drizzle with sun-dried tomato vinaigrette and scatter golden raisins. Garnish with parsley and dill.

Servings and timing
Servings: 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Category: Main course, Mediterranean

Variations
Vegetable boost: Stir roasted zucchini or spinach into the orzo.

Herb swap: Use basil or mint instead of dill for a fresh twist.

Dairy-free: Substitute feta with cashew cheese and use coconut cream in the orzo.

Spicy kick: Add crushed red pepper to meatball mixture or drizzle on top.

Make it gluten-free: Use gluten-free breadcrumbs and orzo pasta.

storage/reheating
Refrigerate: Store components separately in airtight containers for up to 3 days.

Reheat: Gently warm meatballs and orzo in a skillet or microwave, then assemble.

Prep ahead: Meatballs, vinaigrette, and whipped feta can be prepared a day in advance; cook orzo and garnish just before serving.

FAQs
1. Can I bake the meatballs instead of frying?
Yes—bake at 400 °F (200 °C) for 15–20 minutes, turning halfway, until fully cooked.

2. Can I use turkey instead of chicken?
Absolutely—ground turkey works well with the same bake time and flavor profile.

3. Is orzo essential?
Any small pasta works—couscous, quinoa, or rice are good substitutes for a gluten-free option.

4. How can I make the whipped feta ahead?
Make it up to 2 days in advance and store in an airtight container in the fridge.

5. Can I omit raisins?
Yes—swap for dried cranberries or leave them out for a savory-only dish.

6. Can I meal prep this dish?
Definitely—store components separately and assemble when ready to eat for optimal freshness.

7. What if I don’t have fresh herbs?
Use 1 tsp each of dried parsley and dill—add them during cooking.

8. Can I skip the lemon zest?
The lemon adds brightness; without it, add a squeeze of lemon juice to the orzo instead.

9. Is this suitable for kids?
Yes—adjust seasoning to preference, or serve vinaigrette and raisins on the side.

10. Can I freeze leftovers?
You can freeze meatballs in sauce, but orzo and whipped feta are best kept refrigerated.

Conclusion
Lemon Herb Chicken Meatballs with Creamy Orzo & Whipped Feta is an elegant, flavor-packed meal that combines bright Mediterranean herbs, creamy textures, and savory chicken in one approachable dish. Perfect for a nourishing weeknight dinner or sharing with friends, every element—from the fluffy orzo to the tangy vinaigrette—works together in harmony. Bon appétit!

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