I just plated Lemon Garlic Meatballs on a bed of orzo and it looks shockingly restaurant-level for a weeknight, so keep scrolling.

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I’m obsessed with Lemon Garlic Meatballs because they hit like sunshine and garlic all at once. I love how bright lemon zest cuts through juicy meat, and the garlic smell makes the whole kitchen too tempting to ignore.

This is my go-to when I want something simple but not boring, part comfort, part zesty punch. And yes, it pairs perfectly with orzo so the little pasta bites soak up the juices.

I say this as someone who lives for Easy Meatball Dishes: quick, flavorful, no drama, just honest food that actually makes me excited to eat. I crave it weekly.

Ingredients

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Ground chicken: lean protein that keeps things light and juicy when cooked.
Orzo pasta: tiny, comforting bites that soak up lemony juices nicely.
Garlic: classic punchy flavor, gives the whole dish a warm kick.
Lemon zest: bright, fragrant pop that wakes everything up.
Really bright.
Lemon juice: Basically adds tang and cuts through richness beautifully.
Egg: binds the meatballs so they hold together without falling apart.
Breadcrumbs: adds just enough chew and structure, especially if panko.
Parsley: fresh green note, makes it look and taste fresher instantly.
Parmesan: salty, savory umami that’s optional but very comforting.
Olive oil: helps things brown and adds mellow fruitiness to the pan.
Chicken broth: moist cooking liquid that keeps orzo tender and flavorful.
Salt and pepper: simple seasoning that pulls all the flavors together.

Ingredient Quantities

1 lb ground chicken, preferably 93 7 lean

1 cup orzo pasta

2 cloves garlic, minced (plus extra for tossing orzo if you want)

1 tablespoon lemon zest, from about 1 medium lemon

1 tablespoon fresh lemon juice, optional but brightens it up

1 large egg, beaten (helps bind the meatballs)

1/4 to 1/3 cup plain breadcrumbs, panko or regular

2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

1/4 cup grated Parmesan cheese, optional but tasty

1 tablespoon olive oil, plus more for cooking orzo or frying meatballs

1 cup low sodium chicken broth or water, for cooking the orzo

1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust to taste

How to Make this

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1. Preheat oven to 400°F if you plan to bake, or heat a tablespoon of olive oil in a large skillet over medium heat if frying.

2. In a bowl mix 1 lb ground chicken, 2 cloves minced garlic, 1 tbsp lemon zest, 1 tbsp fresh lemon juice (optional), 1 large beaten egg, 1/4 to 1/3 cup breadcrumbs, 2 tbsp chopped parsley, 1/4 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Don’t overwork it or the meatballs get tough.

3. Use a tablespoon or small ice cream scoop to portion the mixture and roll into even meatballs, about 1 to 1 1/4 inch. Wet your hands if it sticks.

4. If baking: place meatballs on a lightly oiled sheet pan and bake 18 to 22 minutes, until internal temp reads 165°F and they’re lightly browned. If pan-frying: add a little more oil to the skillet and brown meatballs on all sides 6 to 8 minutes, then reduce heat and cook through another 4 to 6 minutes.

5. While meatballs cook, bring 1 cup low sodium chicken broth (or water) to a simmer in a small pot. Add 1 cup orzo and a pinch of salt, then cook 8 to 10 minutes until al dente, stirring occasionally so it doesn’t stick.

6. If you like extra garlic, heat 1/2 tbsp olive oil in a small pan and briefly sauté an extra minced clove until fragrant, just 20 seconds, then toss with the drained orzo.

7. Drain the orzo if needed but reserve a tablespoon of cooking liquid. Toss orzo with 1 tbsp olive oil, the reserved liquid if it seems dry, a little more lemon juice to taste, extra parsley and a sprinkle of Parmesan. Season with salt and pepper.

8. Taste the orzo and adjust brightness with more lemon or salt if needed. The orzo should be lemony but not overpowering.

9. Plate the orzo, top with the warm lemon garlic chicken meatballs, garnish with extra parsley and a little grated Parmesan. Serve right away.

10. Leftovers keep well in the fridge 3 to 4 days; reheat gently so meatballs don’t dry out, add a splash of water or broth when warming.

Equipment Needed

1. Oven or large skillet (for baking or frying)
2. Sheet pan (lightly oiled)
3. Large mixing bowl
4. Small bowl or measuring cup for lemon, egg and breadcrumbs
5. Tablespoon or small ice cream scoop (for portioning)
6. Small pot for cooking the orzo
7. Colander or fine mesh strainer (to drain orzo)
8. Small skillet or sauté pan (for optional garlic)
9. Meat thermometer (check meatballs reach 165°F)
10. Wooden spoon or tongs (for stirring and turning)

FAQ

Q: How do I keep the chicken meatballs from falling apart?

A: Don’t overwork the meat when mixing, use the beaten egg and about 1/4 to 1/3 cup breadcrumbs to bind, and chill the shaped meatballs 10 minutes before cooking. If pan frying, don’t flip them too soon, let a crust form so they hold together.

Q: Can I bake the meatballs instead of frying?

A: Yes, bake at 400°F for 15 to 20 minutes until internal temp hits 165°F. Baking is less messy and healthier, but searing in a skillet first gives more flavor, so you can do both: sear quickly then finish in the oven.

Q: How do I cook the orzo so it won’t be mushy?

A: Use 1 cup orzo to 1 cup low sodium chicken broth or water for a firm, risotto like texture. Bring to a simmer, stir occasionally, and cook 8 to 10 minutes until al dente. Drain any excess liquid and toss with a little olive oil, minced garlic or Parmesan so it tastes lively.

Q: Any swaps for ingredients if I’m out of something?

A: Sure. Use ground turkey or a mix of pork and chicken for richer meatballs. Plain crackers or crushed cornflakes can replace breadcrumbs. If you don’t have fresh lemon, 1/2 teaspoon bottled lemon concentrate works, but use less because it’s stronger.

Q: Can I make this ahead or freeze it?

A: Yes, you can make meatballs ahead and refrigerate up to 2 days, or freeze raw or cooked meatballs for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently in a skillet with a splash of broth so they don’t dry out.

Q: How do I keep the dish bright and not bland?

A: Add the lemon zest and lemon juice at the end so the flavor stays fresh, finish with chopped parsley and grated Parmesan. Taste for salt after adding cheese because Parmesan is salty. A little extra garlic tossed with the orzo right before serving makes it pop.

Lemon Garlic Chicken Meatballs Orzo Recipe Substitutions and Variations

Ground chicken: swap with ground turkey (same mild flavor), ground pork for juicier meatballs, or a 50/50 mix of chicken and pork if you want more fat and flavor.
Orzo: use small pasta like acini di pepe or ditalini, or short-grain rice if you don’t have pasta — cook time and liquid might change a bit.
Breadcrumbs: use crushed saltines, plain cracker crumbs, or rolled oats pulsed in a blender for a gluten free-ish binder.
Parmesan cheese: sub Pecorino Romano for saltier tang, grated Asiago, or nutritional yeast for a dairy free option.

Pro Tips

1) Don’t overwork the meat mixture. Mix until just combined, then stop. Overmixing makes chicken meatballs dense and rubbery. If the mix feels too soft, chill it 15 minutes before shaping and that helps them hold together.

2) Use a quick pan sauce to keep things moist. After frying or baking, deglaze the skillet or baking pan with a splash of chicken broth or lemon juice, scrape up the brown bits, stir in a little butter or olive oil and spoon it over the meatballs. It adds flavor and keeps them from drying out.

3) Toast the orzo briefly in the pan with a bit of oil before adding the broth. It gives nuttier flavor and helps the grains stay separate. Also reserve a tablespoon of the cooking liquid and add it back if the orzo seems dry, it makes the texture silkier.

4) Brightness is key. Taste for lemon at the end not the start. Add most of the lemon zest to the meat for aroma, but hold back some lemon juice to finish the orzo and adjust at plating. You can always add more, you can’t take it away.

Lemon Garlic Chicken Meatballs Orzo Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just plated Lemon Garlic Meatballs on a bed of orzo and it looks shockingly restaurant-level for a weeknight, so keep scrolling.

Servings

servings

Calories

451

kcal

Equipment: 1. Oven or large skillet (for baking or frying)
2. Sheet pan (lightly oiled)
3. Large mixing bowl
4. Small bowl or measuring cup for lemon, egg and breadcrumbs
5. Tablespoon or small ice cream scoop (for portioning)
6. Small pot for cooking the orzo
7. Colander or fine mesh strainer (to drain orzo)
8. Small skillet or sauté pan (for optional garlic)
9. Meat thermometer (check meatballs reach 165°F)
10. Wooden spoon or tongs (for stirring and turning)

Ingredients

1 lb ground chicken, preferably 93 7 lean
1 cup orzo pasta
2 cloves garlic, minced (plus extra for tossing orzo if you want)
1 tablespoon lemon zest, from about 1 medium lemon
1 tablespoon fresh lemon juice, optional but brightens it up
1 large egg, beaten (helps bind the meatballs)
1/4 to 1/3 cup plain breadcrumbs, panko or regular
2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1/4 cup grated Parmesan cheese, optional but tasty
1 tablespoon olive oil, plus more for cooking orzo or frying meatballs
1 cup low sodium chicken broth or water, for cooking the orzo
1/2 teaspoon salt and 1/4 teaspoon black pepper, adjust to taste

Directions

Preheat oven to 400°F if you plan to bake, or heat a tablespoon of olive oil in a large skillet over medium heat if frying.
In a bowl mix 1 lb ground chicken, 2 cloves minced garlic, 1 tbsp lemon zest, 1 tbsp fresh lemon juice (optional), 1 large beaten egg, 1/4 to 1/3 cup breadcrumbs, 2 tbsp chopped parsley, 1/4 cup grated Parmesan, 1/2 tsp salt and 1/4 tsp black pepper. Don’t overwork it or the meatballs get tough.
Use a tablespoon or small ice cream scoop to portion the mixture and roll into even meatballs, about 1 to 1 1/4 inch. Wet your hands if it sticks.
If baking: place meatballs on a lightly oiled sheet pan and bake 18 to 22 minutes, until internal temp reads 165°F and they’re lightly browned. If pan-frying: add a little more oil to the skillet and brown meatballs on all sides 6 to 8 minutes, then reduce heat and cook through another 4 to 6 minutes.
While meatballs cook, bring 1 cup low sodium chicken broth (or water) to a simmer in a small pot. Add 1 cup orzo and a pinch of salt, then cook 8 to 10 minutes until al dente, stirring occasionally so it doesn’t stick.
If you like extra garlic, heat 1/2 tbsp olive oil in a small pan and briefly sauté an extra minced clove until fragrant, just 20 seconds, then toss with the drained orzo.
Drain the orzo if needed but reserve a tablespoon of cooking liquid. Toss orzo with 1 tbsp olive oil, the reserved liquid if it seems dry, a little more lemon juice to taste, extra parsley and a sprinkle of Parmesan. Season with salt and pepper.
Taste the orzo and adjust brightness with more lemon or salt if needed. The orzo should be lemony but not overpowering.
Plate the orzo, top with the warm lemon garlic chicken meatballs, garnish with extra parsley and a little grated Parmesan. Serve right away.
Leftovers keep well in the fridge 3 to 4 days; reheat gently so meatballs don’t dry out, add a splash of water or broth when warming.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.