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Greek Chicken Meatballs with Tzatziki Sauce and Lemon Herb Orzo Recipe

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★★★★★

4.7 from 83 reviews

These Greek Chicken Meatballs are tender, flavorful, and paired perfectly with a refreshing homemade Tzatziki sauce. Served alongside lemon butter orzo with spinach and feta, this dish offers a delightful blend of Mediterranean flavors that’s perfect for a wholesome dinner.

Ingredients

Scale

For the Meatballs

  • 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)

For the Tzatziki Sauce

  • 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)

For the Orzo and Spinach

  • 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)

Optional Garnishes

  • Fresh mint (chopped)
  • Lemon slices or wedges
  • Extra feta cheese (crumbled)
  • Honey drizzle
  • Red pepper flakes (for some spice)
  • Kalamata olives

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a baking dish with nonstick avocado oil spray and set it aside for later use.
  2. Prepare the Tzatziki Sauce: In a small mixing bowl, combine Greek yogurt, grated and pressed cucumbers, fresh lemon juice, extra virgin olive oil, minced garlic, chopped fresh dill, and kosher salt. Stir until fully combined. Cover and refrigerate until ready to serve.
  3. Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Reserve about ¼ cup of pasta water, then drain the pasta using a colander. Drizzle the orzo with extra virgin olive oil to keep it from sticking, set aside.
  4. Make the Meatball Mixture: In a large bowl, combine ground chicken, egg, 2% milk, breadcrumbs, parmesan cheese, dried oregano, kosher salt, onion powder, garlic powder, and finely chopped parsley. Mix until just combined, then form into 14-16 medium-sized meatballs.
  5. Sear the Meatballs: Heat a nonstick skillet over medium-high heat. Add avocado oil to coat the pan about ¼ inch deep. Add 5-6 meatballs at a time, leaving space to avoid overcrowding. Turn meatballs frequently to get an even golden-brown sear on all sides. Once browned, transfer meatballs to a paper towel-lined plate to drain excess oil.
  6. Bake the Meatballs: Place all browned meatballs in the prepared baking dish. Cover with foil and bake in the preheated oven for 20-25 minutes or until internal temperature reaches 165°F (74°C), ensuring they’re cooked through.
  7. Finish the Orzo: While the meatballs bake, heat a sauté pan with avocado oil over medium heat. Add lightly smashed garlic cloves and cook until golden brown and fragrant. Add the cooked orzo pasta and deglaze the pan with fresh lemon juice, reducing the liquid by half. Stir in 2-4 tablespoons reserved pasta water, starting with two tablespoons, for moisture balance. Fold in baby spinach and cook until wilted. Finish by stirring in butter until melted and gently folding in crumbled feta cheese. Season with kosher salt and cracked black pepper to taste, then remove from heat.
  8. Assemble & Serve: Spoon the lemon butter orzo mixed with spinach and feta onto serving plates. Top with warm Greek chicken meatballs and a generous dollop of tzatziki sauce. Garnish with fresh mint, lemon wedges, extra feta, honey drizzle, red pepper flakes, and kalamata olives as desired for added flavor and color.

Notes

  • Use fresh herbs and lemon juice for the most authentic and vibrant flavor in the tzatziki and meatballs.
  • Make sure to press and drain cucumbers well to prevent the tzatziki from becoming watery.
  • Don’t overcrowd the pan when searing meatballs to ensure even browning.
  • Monitor meatballs’ internal temperature with a meat thermometer to guarantee they are fully cooked.
  • Leftover meatballs and tzatziki make great additions to sandwiches or salads the next day.
  • To make this dish gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.

Keywords: Greek chicken meatballs, tzatziki sauce, lemon butter orzo, Mediterranean dinner, healthy meatballs, chicken recipes, spinach and feta orzo

Find it online: https://amayaharis.com/greek-chicken-meatballs-with-tzatziki-sauce-and-lemon-herb-orzo-recipe/