Herby Greek Meatballs with Lemon Orzo

I made these Herby Greek Meatballs with Lemon Orzo because sometimes you want dinner that tastes like a vacation but requires zero passport and only one crying-pan. It’s tangy, herby, and somehow classy enough to Instagram, sloppy enough to actually enjoy, and forgiving of my usual “I-can-do-five-things-at-once-and-fail-two” cooking style. Try it because it’s fast, tastes like effort, and hides vegetables in plain sight so you can say “I cooked!” with confidence.

My family’s involvement: my husband decided meatball rolling was a spectator sport and flung a rogue meatball straight into the oven light (don’t ask). The kids insisted on “helping” with the orzo by adding a suspicious amount of parmesan directly into the pot like it was confetti. I yelled, they giggled, and we still ate like civilized savages. Yes, this pan was too small. No, I didn’t wash fewer dishes. Also yes, the oven light now has a tiny, crusty meatball cameo.

Time-Saving Hacks

– Use store-bought tzatziki or a good Greek yogurt instead of making sauce from scratch—yes, I judged myself and then ate it happily.
– Buy pre-chopped herbs if you’re short on patience (and dignity). Nobody will know.
– Cook the orzo in the same pot you’ll simmer the meatballs in to save on dishes—just fish the meatballs out first unless you enjoy swimming pasta.
– Freeze uncooked meatballs on a tray, then bag them—drop ‘em frozen into a simmering sauce later for instant dinner.
– Toast the orzo in the pan for a minute before adding liquid if you want extra nuttiness without thinking too hard.

Serving Ideas

– Serve with a big, crunchy salad unless you’re in a no-vegetable mood (we all have those weeks).
– Add some roasted lemon halves for squeezing—because theatrics help the flavor.
– Pair with a crisp white wine if someone at the table needs a timeout.
– If kids drove you nuts today, serve with wine. If they didn’t, serve with wine anyway.
– Keep it simple: meatballs, orzo, squeeze of lemon, and zero judgment.

What to Serve It With

– Greek salad (feta, cucumber, red onion, olives) — the obvious best friend.
– Warm pita or crusty bread for mopping up sauce-glory.
– Roasted vegetables—quick, predictable, and slightly smug.
– A lemony green bean or sautéed spinach when you want to feel virtuous.

✔Tips & Mistakes

– Don’t overwork the meat mixture unless you enjoy dense meatballs—gentle mixing is your friend.
– If your meatballs fall apart, they were probably too wet. Add a tablespoon of breadcrumbs or chill them for 15 minutes before cooking.
– Watch the orzo like a hawk—it goes from perfectly al dente to mush faster than you can say “one more text.”
– If the sauce tastes flat, lemon and salt will rescue it like a culinary superhero.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep meatballs and orzo in an airtight container for up to 3 days.
– Reheat gently on the stove with a splash of water or broth to revive the sauce.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use ground turkey or lamb if you want to get fancy (or lamb if you actually want to be the friend everyone wants to dinner at).
– Make it gluten-free by swapping orzo for rice or a GF pasta.
– Amp up the heat with red pepper flakes or keep it chill for timid palates.

Frequently Asked Questions

Herby Greek Meatballs with Lemon Orzo

Flavorful Greek meatballs paired with zesty lemon orzo make for a delightful meal.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 lb ground lamb could also use ground beef or pork
• ▢ 0.5 cup breadcrumbs panko works well for extra crunch
• ▢ 2 tbsp fresh parsley finely chopped
• ▢ 0.25 cup feta cheese crumbled
• ▢ 2 cloves garlic minced
• ▢ 1 tsp dried oregano or more, to taste
• ▢ 1 tsp salt "adjust for taste"
• ▢ 0.5 tsp black pepper "freshly cracked adds flavor"
• ▢ 1 cup orzo for serving
• ▢ 3 cups chicken broth for cooking orzo
• ▢ 1 lemon zest and juice to taste

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a large bowl, combine ground lamb, breadcrumbs, parsley, feta, garlic, oregano, salt, and pepper.
• Mix well until all ingredients are evenly incorporated.
• Shape the mixture into meatballs, approximately 1 inch in diameter.
• Place meatballs on a baking sheet and bake for 20 minutes or until browned.
• While meatballs are baking, bring chicken broth to a boil in a saucepan.
• Add orzo and cook according to package instructions until tender.
• Stir in lemon zest and juice into the cooked orzo.
• Serve the meatballs over a bed of lemon orzo.

Notes

Add a sprinkle of extra feta on top before serving. Pair with a refreshing salad.