Greek Chicken Meatballs With Roasted Veggies, Lemon Orzo & Feta Sauce
This Greek Chicken Meatball Dinner is so easy, healthy and refreshing! These meatballs are full of Greek flavors and can be cooked up in no time with the veggies! You can speed this meal up even more by cooking the orzo and making the homemade feta sauce ahead of time. This is a delicious weeknight dinner that can feed a family, or is also great for meal prepping. If you like the sound of this recipe, be sure to try my Greek Turkey Meatball Gyros as well.
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Reasons to Love This Meal
- Prep Ahead of Time: You can form your meatballs, cut your veggies, cook your orzo, and make your sauce ahead of time so when it comes to actually cooking your meal, all you have to do is bake your meatballs & veggies!
- Quick & Easy: Even if you do not prep this meal ahead of time, it is relatively quick to make and super easy! No complicated ingredients too!
- Macros: This is a very high protein meal, that is balanced in macros. You get a great amount of protein, carbs, and fat all in one easy dish!
Ingredients
For the Meatballs:
- Ground Chicken - 2 pounds of lean ground chicken
- Egg - 1 large egg.
- Almond Flour - ½ cup organic fine almond flour.. Mine is by the brand Prozis and you can use the code KATIE10 for 10% off.
- Red Onion - 1/4 of a finely diced large red onion.
- Garlic - 2 teaspoons of garlic, minced.
- Garlic Powder -1/2 teaspoon of garlic powder.
- Oregano - 2 teaspoons of dried oregano.
- Salt - 1 teaspoon salt.
- Lemon Pepper - 1 teaspoon lemon pepper.
- Mediterranean Seasoning - 1/2 teaspoon Mediterranean seasoning (I used zatar).
Veggies:
- Red Bell Pepper - 1 red bell pepper, diced.
- Orange Bell Pepper - 1 orange bell pepper, diced.
- Red Onion - 3/4 of a large red onion, sliced (the remainder of your onion from the meatballs).
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Salt & Pepper - To taste.
Orzo:
- Orzo - 1 ⅓ cup dry orzo (8 ounces).
- Water - To cook orzo in.
- Lemon Zest - 1 teaspoon lemon zest
- Lemon Juice - 2 1/2 tablespoons of fresh lemon juice.
- Olive Oil -1 tablespoon of extra virgin olive oil.
- Salt & Pepper - To taste
Feta Sauce:
- Greek Yogurt - 1/2 cup of plain, nonfat Greek yogurt.
- Feta - 1/2 cup feta cheese crumbles
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Lemon Juice - 2 teaspoons of freshly squeezed lemon juice.
- Lemon Zest - 1 teaspoon of freshly grated lemon zest.
- Garlic Powder - 1/4 teaspoon garlic powder.
- Salt and Pepper - To taste.
- Water - 1 to 3 teaspoons of water to thin down the sauce if needed.
Instructions
- Make your feta sauce by adding all sauce ingredients for the sauce in a blender. Blend until smooth. Add 1-3 tsp of water if it is too thick. Set aside in the fridge.
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine all of the meatball ingredients. Form 30 1” meatballs. Set aside.
- Add bell peppers, onion, salt, pepper, and olive oil to prepared pan and spread out evenly on the outside. Nestle the meatballs in between the veggies. Bake for 20 minutes.
- While the meatballs & veggies are cooking, cook the orzo according to the directions on the package. Once al dente, drain orzo and add back to the pot. Stir in the lemon zest, lemon juice, olive oil and season with salt & pepper to taste.
- Serve plate with the orzo, then top with meatballs (5 per person) and veggies. Drizzle with the feta yogurt sauce.
Macros below are for the entire meal divided into 6 servings. Feta sauce is not included and will vary depending on how much you drizzle on top.
How To Store Leftovers
You can store your leftovers that in the refrigerator for up to 4 days. Keep your meatballs separate from your pita bread & other gyro components for reheating purposes! When you are ready to enjoy a gyro again, warm up the turkey meatballs in the microwave for 30 seconds or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Greek Chicken Meatball Dinner is so easy, healthy and refreshing! These meatballs are full of Greek flavors and can be cooked up in no time with the veggies! You can speed this meal up even more by cooking the orzo and making the homemade feta sauce ahead of time. This is a delicious weeknight dinner that can feed a family, or is also great for meal prepping. If you like the sound of this recipe, be sure to try my Greek Turkey Meatball Gyros as well.
- 2 lb ground chicken
- 1 egg (large)
- 1/2 cup almond flour (Use the code KATIE10 for 10% off almond flour at Prozis)
- 1/4 red onion (large, diced finely)
- 2 tsp garlic (minced)
- 1/2 tsp garlic powder
- 2 tsp oregano (dried)
- 1 tsp salt
- 1 tsp lemon pepper seasoning (or more to taste)
- 1/2 tsp mediterranean seasoning (I used zatar)
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 3/4 red onion (large, sliced (the remainder of your red onion from above))
- 1 tbsp olive oil (extra virgin)
- salt (to taste)
- pepper (to taste)
- 1 1/3 cup orzo (dry (8 ounces))
- water (to cook your orzo in)
- 1 tsp lemon zest (fresh)
- 2 1/2 tbsp lemon juice (fresh)
- 1 tbsp olive oil (extra virgin)
- salt (to taste)
- black pepper (to taste)
- 1/2 cup Greek yogurt (plain, nonfat)
- 1/2 cup feta cheese (crumbled)
- 1 tbsp olive oil (extra virgin)
- 2 tsp lemon juice (fresh)
- 1 tsp lemon zest (fresh)
- 1/4 tsp garlic powder
- salt (to taste)
- pepper (to taste)
- 1-3 tsp water (if your sauce is too thick)
Make your feta sauce by adding all sauce ingredients for the sauce in a blender. Blend until smooth. Add 1-3 tsp of water if it is too thick. Set aside in the fridge.
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine all of the meatball ingredients. Form 30 1” meatballs. Set aside.
Add bell peppers, onion, salt, pepper, and olive oil to prepared pan and spread out evenly on the outside. Nestle the meatballs in between the veggies. Bake for 20 minutes.
While the meatballs & veggies are cooking, cook the orzo according to the directions on the package. Once al dente, drain orzo and add back to the pot. Stir in the lemon zest, lemon juice, olive oil and season with salt & pepper to taste.
Serve plate with the orzo, then top with meatballs (5 per person) and veggies. Drizzle with the feta yogurt sauce.
Servings 6
- Amount Per Serving
- Calories 403kcal
- % Daily Value *
- Total Fat 22.2g35%
- Saturated Fat 3.9g20%
- Cholesterol 175.8mg59%
- Sodium 183.8mg8%
- Total Carbohydrate 17.6g6%
- Dietary Fiber 3g12%
- Sugars 3.8g
- Protein 35.1g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.