Herby Greek Meatballs Lemon Orzo

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Juicy, herb-packed meatballs paired with zesty lemon orzo make this dish feel like a sun-soaked getaway to the Mediterranean. The meatballs are seared to golden perfection, infused with garlic, oregano, parsley, and mint, while the orzo takes on a vibrant brightness from lemon zest and fresh herbs. Crumbled feta adds creamy saltiness to tie it all together.

Whether you’re planning a cozy dinner for two or need a crowd-pleasing meal with bold, fresh flavors, this recipe is a winner. It’s both comforting and refreshing, with textures that contrast beautifully and flavors that balance richness with brightness.

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What Kind of Orzo Should I Use?

Go for a traditional durum wheat orzo—something that holds its shape and has a nice bite. Avoid overcooking it so it doesn’t get mushy. You can use whole wheat orzo for a nuttier flavor or gluten-free if needed. What’s key is using freshly cooked orzo that gets tossed immediately with lemon juice and zest while still warm.

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Ingredients for the Herby Greek Meatballs Lemon Orzo

Ground Meat (Beef or Lamb)
This forms the base of your meatballs. Lamb adds a traditional Greek flavor, while beef keeps it accessible and hearty.

Garlic
Essential for deep savory notes that give the meatballs that signature Greek-style punch.

Fresh Herbs (Mint, Parsley, Oregano)
These herbs bring brightness and complexity. Mint is especially refreshing and traditionally Greek.

Egg
Acts as a binder, holding everything together.

Breadcrumbs
Absorb moisture and ensure the meatballs stay tender inside.

Salt and Pepper
Simple seasonings that enhance every other flavor.

Olive Oil
For pan-searing the meatballs and finishing the orzo.

Orzo Pasta
A short-cut pasta that resembles large grains of rice. It soaks up the lemon and olive oil beautifully.

Lemon Zest and Juice
Adds that zingy finish that makes orzo come alive.

Feta Cheese
Crumbled on top for a salty, creamy contrast.

Fresh Mint and Parsley (for garnish)
Adds fresh pop and color at the end.

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How To Make the Herby Greek Meatballs Lemon Orzo

Step 1: Make the Meatball Mixture

In a large mixing bowl, combine the ground meat, minced garlic, chopped fresh herbs (mint, parsley, oregano), breadcrumbs, egg, salt, and pepper. Mix with your hands or a spatula until just combined—don’t overwork the mixture to keep the meatballs tender.

Step 2: Shape and Sear the Meatballs

Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Heat olive oil in a skillet over medium heat and sear the meatballs on all sides until browned and cooked through, about 8–10 minutes. Remove and set aside.

Step 3: Cook the Orzo

While the meatballs are cooking, bring a pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and return to the pot.

Step 4: Flavor the Orzo

While the orzo is still warm, stir in lemon zest, lemon juice, a drizzle of olive oil, and a handful of chopped parsley. Toss well to coat each grain with bright citrusy flavor.

Step 5: Assemble the Dish

Plate the lemon orzo in shallow bowls. Nestle the herby meatballs on top, and sprinkle with crumbled feta cheese. Finish with more chopped herbs and a light drizzle of olive oil.

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How to Serve and Store Herby Greek Meatballs Lemon Orzo

This dish is best served warm, straight from the pan. Pair it with a light cucumber-tomato salad or roasted vegetables for a complete Mediterranean-style dinner. Add a glass of chilled white wine or a tangy tzatziki on the side if you want to elevate things even more.

For storing leftovers, place meatballs and orzo in an airtight container. They will keep in the refrigerator for up to 3 days. Reheat gently in a pan or microwave with a splash of water or broth to bring back the moisture. Freeze meatballs separately for longer storage (up to 2 months).

Frequently Asked Questions

Can I use dried herbs instead of fresh?

Yes, but use them sparingly. Dried herbs are more potent—substitute 1 teaspoon dried for every tablespoon fresh.

What type of meat is best?

Lamb gives a rich Greek flavor, but beef or a mix of beef and pork works well too. Turkey can be used for a leaner version.

Can I make the meatballs in advance?

Absolutely. Roll and store them in the fridge up to a day ahead. You can also freeze uncooked meatballs for a quick future meal.

Is this dish gluten-free?

It can be! Use gluten-free orzo and gluten-free breadcrumbs to make this meal entirely gluten-free.

What can I use instead of orzo?

Couscous, rice, or even quinoa work nicely as substitutes if you don’t have orzo on hand.

Can I bake the meatballs instead of frying?

Yes, bake them at 400°F (200°C) for about 20 minutes or until fully cooked. Flip halfway for even browning.

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Want More Dinner Ideas with a Twist?

If you love this Herby Greek Meatballs Lemon Orzo, you’ll definitely want to try these other flavorful meals:

• Greek Chicken Souvlaki Skewers with garlic yogurt sauce.
• Lemon Butter Salmon Pasta for a seafood spin with citrus zing.
• Garlic Parmesan Chicken Meatballs if you’re craving cheesy comfort.
• Crispy Halloumi Orzo Bake for a vegetarian crowd-pleaser.
• Tuscan White Bean Skillet for cozy plant-based nights.

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📌 Save this recipe to your Pinterest dinner board so you can find it again for your next Mediterranean-inspired night.

Tried it at home? Tell me how it turned out! Did you go with lamb or beef? Add any twists like sun-dried tomatoes or pine nuts? I’d love to hear your take—let’s inspire each other to cook boldly and deliciously.

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