Name: Greek Chicken Meatballs with Tzatziki Sauce and Lemon Herb Orzo Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 lb. ground chicken; ½ cup plain breadcrumbs; ½ cup grated parmesan cheese; 1 large egg (room temperature); 2 tablespoons 2% milk; ½ teaspoon kosher salt; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 tablespoons Italian parsley (chopped small); Avocado oil (as needed, for pan searing); 1 cup Greek yogurt (0% or 2% Fage); 1 tablespoon lemon juice (fresh squeezed); 1 tablespoon extra virgin olive oil; 1 clove garlic (minced); 1.5 – 2 tablespoons dill (fresh, chopped small); ¾ cup cucumber (seeded and finely diced); Kosher salt (to taste); 6-8 ounces orzo pasta (cooked al dente, drizzled with EVOO); 2-4 tablespoons reserved pasta water (start with 2 tablespoons); 1 tablespoon avocado oil; 4 cloves garlic (lightly smashed or pressed); 2 tablespoons lemon juice (fresh squeezed); 2 tablespoons butter; 1 cup baby spinach (packed); ¼ cup feta cheese (crumbled); Kosher salt (to taste); Cracked black pepper (to taste); Fresh mint (chopped); Lemon slices or wedges

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Introduction

Greek Chicken Meatballs with Tzatziki Sauce is a flavorful and healthy dish that brings the vibrant tastes of the Mediterranean to your table. Tender chicken meatballs seasoned with herbs pair perfectly with creamy homemade tzatziki and lemony orzo for a satisfying meal.

The image shows a white oval bowl filled with golden-brown falafel balls stacked on top of a bed of yellow orzo pasta mixed with green herbs. On one side of the orzo pasta, there is a creamy white sauce with visible herb pieces, topped with small green mint leaves. Next to the sauce, there are three caramelized lemon slices with a deep brown color. To the right of the bowl, there is a small white bowl filled with the same creamy white herb sauce, garnished with mint leaves, all placed on a white marbled surface with a white fringed cloth partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground chicken
½ cup plain breadcrumbs
½ cup grated parmesan cheese
1 large egg (room temperature)
2 tablespoons 2% milk
½ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons Italian parsley (chopped small)
Avocado oil (as needed, for pan searing; can substitute vegetable or canola oil)
1 cup Greek yogurt (0% or 2% Fage)
1 tablespoon lemon juice (fresh squeezed)
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1.5 – 2 tablespoons dill (fresh, chopped small)
¾ cup cucumber (seeded and finely diced)
Kosher salt (to taste)
6-8 ounces orzo pasta
2-4 tablespoons pasta water (reserved, start with 2 tablespoons)
1 tablespoon avocado oil
4 cloves garlic (lightly smashed or pressed)
2 tablespoons lemon juice (fresh squeezed)
2 tablespoons butter
1 cup baby spinach (packed)
¼ cup feta cheese (crumbled)
Kosher salt (to taste, if needed)
Cracked black pepper (to taste)
Fresh mint (chopped, for garnish)
Lemon slices (for serving)
Feta cheese (crumbled, for garnish)
Honey drizzle (optional)
Red pepper flakes (optional, for spice)
Kalamata olives (optional, for serving)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly spray a baking dish with nonstick avocado oil spray and set aside.
Step 2: Prepare the tzatziki sauce by combining Greek yogurt, seeded diced cucumber, fresh lemon juice, extra virgin olive oil, minced garlic, chopped dill, and kosher salt in a small bowl. Stir well, cover, and refrigerate until ready to use.
Step 3: Cook the orzo pasta in boiling water according to package instructions until al dente. Reserve about 1/4 cup of pasta water, then drain and drizzle the pasta with extra virgin olive oil. Set aside.
Step 4: In a large bowl, mix ground chicken, egg, milk, breadcrumbs, parmesan cheese, oregano, kosher salt, onion powder, garlic powder, and chopped parsley. Form the mixture into 14-16 medium-sized meatballs.
Step 5: Heat a nonstick skillet over medium-high heat and add enough avocado oil to coat the pan about 1/4 inch deep. Cook 5-6 meatballs at a time, turning frequently to brown evenly. Transfer browned meatballs to a paper towel-lined plate to drain excess oil.
Step 6: Place the browned meatballs in the prepared baking dish, cover with foil, and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Step 7: While the meatballs bake, heat a sauté pan with avocado oil over medium heat. Add the smashed garlic cloves and cook until golden brown. Add the cooked orzo to the pan and deglaze with fresh lemon juice, reducing it by half.
Step 8: Stir in 2-4 tablespoons of reserved pasta water (start with 2 tablespoons), then fold in the baby spinach. Cook until the spinach wilts, then add butter and stir until melted.
Step 9: Remove from heat and gently fold in the crumbled feta cheese. Season with kosher salt and cracked black pepper to taste.
Step 10: To serve, plate a bed of lemon butter orzo with spinach and feta. Top with chicken meatballs and a generous dollop of tzatziki. Garnish with fresh mint, lemon slices, extra feta, honey drizzle, red pepper flakes, and kalamata olives if desired.

Tips & Variations

Use fresh herbs like oregano and parsley for a brighter flavor.
If you prefer, substitute ground turkey for ground chicken.
Add a pinch of red pepper flakes to the meatball mixture for a mild kick.
For a dairy-free tzatziki, try using coconut yogurt and omit the parmesan cheese.
Make the tzatziki a day ahead to allow the flavors to meld.

Storage

Store meatballs, tzatziki, and orzo separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and orzo gently in a skillet or microwave. Tzatziki is best served cold and should be stirred before serving after refrigeration.

How to Serve

A round gray plate holds a dish with a base layer of yellow orzo pasta mixed with green spinach leaves. On top, there are three golden-brown, crispy falafel balls, each showing a rough, textured surface. Two slices of charred lemon are placed on the pasta near the falafel, adding a burnt yellow and brown color contrast. At the front edge of the plate, a white dollop of creamy yogurt sauce with green herb pieces forms the last layer. A shiny gold fork rests partly on the plate with its handle pointing outward, all placed on a white marbled surface with parts of a white textured cloth and a second plate visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of pan searing them?

Yes, you can bake meatballs entirely in the oven, but pan searing first adds a delicious golden crust and extra flavor before baking.

How do I make sure the meatballs stay moist?

Using breadcrumbs, egg, and milk in the mixture helps retain moisture. Avoid overcooking by monitoring the internal temperature and baking them covered to keep them juicy.