Greek Meatballs with Lemon Orzo

This Greek Meatballs and Orzo is a delicious one pan meal that comes together in under an hour! Juicy and tender meatballs that are packed with flavor paired with a buttery lemon orzo that is so easy to make. Garnish with cherry tomatoes, sliced cucumbers, feta cheese, and a dollop of tzatziki sauce for the perfect weeknight meal! 

Want more recipes? Try this Cajun Chicken Caesar Salad and Healthy Orange Sesame Chicken!

Jump to:

• Why You'll Love this Recipe
• What are Greek Meatballs?
• Ingredients
• How to make Greek Meatballs 
• Other Cooking Methods
• Variations
• What to serve with Greek Meatballs 
• Helpful Tips
• Making Ahead, Storing, and Freezing
• ​Commonly Asked Questions
• More Recipes
• Greek Meatballs with Orzo

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Although I've never been to Greece (hopefully we can change that soon), I LOVE Greek food. It's always so fresh, bright, and flavorful. Although I don't make many Greek-inspired meals in my household, when I do, it's always a feast.

So far, I've made souvlaki, moussaka (one of my favorite meals of all time), and spanakopita. Fourth up was these Greek Meatballs, also known as Keftedes. In fact, I've made these so much, I put my own spin on them and just had to share the recipe with you. 

And honestly, it couldn't be easier. Juicy meatballs full of spices and fresh herbs and when paired with buttery orzo, it's just a complete dinner. 

Why You'll Love this Recipe

• It's an easy Greek meatball recipe that comes together in under an hour! The meatballs are juicy and flavorful and incredibly simple to make. 
• Friendly weeknight meal! I have very finicky children and they love this recipe. Whenever I make this, the whole family gathers around the dinner table with excitement.
• Simple ingredients. This recipe calls for pantry staples only!
• One pot dinner - which means easy clean up - and I HATE doing a ton of dishes. So, if you're anything like me, this recipe is for you! 

What are Greek Meatballs?

Greek meatballs, known as "Keftedes," are savory, seasoned meatballs traditionally made with a mixture of ground beef and lamb. They are seasoned with aromatic herbs such as oregano, mint, and parsley, along with garlic and onions. These flavorful meatballs are often fried until golden brown and crispy on the outside, while remaining tender and juicy on the inside. 

Keftedes are a popular dish in Greek cuisine, often served as an appetizer, main course, or part of a mezze spread.

Ingredients

Ground Beef: in my research, authentic Greek Meatballs use a mix of ground lamb and either (or both) ground beef or pork. Feel free to use whatever kind of ground meat you have on hand. I only had ground beef so that's what I used but 

Fresh Herbs: you'll need fresh parsley, fresh mint, and fresh dill. 

Orzo Pasta: contrary to popular belief, orzo is pasta and not a grain. We're gonna boil the orzo until just al dente and then add in the garlic, lemon juice, and herbs for more flava!

Spices: oregano, cumin, ground coriander, and ground cinnamon. No, that's not a typo, just a pinch of cinnamon gives these meatballs so much character and a nice kick of subtle warmth. It's my favorite spice in my 

Lemon Zest: the lemon zest adds brightness and slightly floral notes to the meatballs - it pairs so well with the spices and herbs.

How to make Greek Meatballs 

• Combine all of the ingredients for the greek meatballs in a mixing bowl - ground beef, minced red onion and garlic, panko bread crumbs, fresh parsley, fresh dill and mint, oregano, cumin, cinnamon, and lemon zest. Mix together until smooth and combined, about 2-3 minutes.  (Image 1) 

• Cover your hands in a little bit of oil to prevent the meat from sticking to your hands. Use a cookie scoop or spoon to scoop out 2 tbsps of the meat mixture and roll into a ball.
• Drizzle a little olive oil into a large skillet and warm over medium heat for about 2-3 minutes. Then place the meatballs into the skillet. Work in batches to prevent overcrowding the pan. Cook until browned on all sides and thoroughly cooked, about 8-10 minutes. Remove and place onto a plate. (Image 2)
• Carefully remove pour out the oil from the pan and blot clean to remove any browned bits. Add butter and olive oil to the pan and add garlic. Cook until fragrant, about 2-3 minutes. 
• Add the orzo and lightly toss in the pan until slightly translucent, about 2-3 minutes. (Image 3)

• Pour in the water and chicken bouillon paste. Whisk together until the paste is incorporated into the water and bring to a boil over high heat, then reduce to simmer and cook until al dente, about 8-10 minutes.   
• Add remaining butter and dill and season with salt and pepper.
• Serve with the meatballs and whatever garnishes you'd like.

Other Cooking Methods

Air Fryer: Preheat the air fryer to 400 degrees F and cook the meatballs for 12-15 minutes, until browned and thoroughly cooked (internal temperature should be 160 degrees F).

Oven Method: Place the meatballs on a parchment-lined baking sheet and bake for 17-20 minutes. 

With each method, you will still have to make the orzo on the stovetop. 

Variations

Choose a different meat: any ground meat works for this recipe. Ground turkey or ground chicken are also great options. 

Gluten Free option: omit the breadcrumbs entirely for gluten free meatballs. You can also use gluten free breadcrumbs, they'll be delicious either way.

Egg Free: omit the eggs and combine the panko breadcrumbs and ¼ cup of milk in a small bowl. Mix together and add the meatball mixture. This will take the place of the eggs.

What to serve with Greek Meatballs 

Serve with fresh or creamy feta, sliced red onions, cucumbers. Also, if you'd like even more veggies, give my Greek Cucumber Salad a try, especially if you don't have any orzo. It's an amazing side salad that goes SO well with this Greek meatball recipe and some homemade pita bread.

Don't forget those kalamata olives and tzatziki sauce too! 

If you have any on hand, I highly suggest adding a couple sun-dried tomatoes too. It makes such a delicious meal.

Helpful Tips

• To check for doneness, it may be helpful to use a meat thermometer. Insert the thermometer into the center of a meatball, and ensure it reaches an internal temperature of 160°F (71°C) for ground beef and 165°F (74°C) for ground poultry. This will help you avoid undercooked or dry meatballs.
• Allow Resting Time: Once your meatballs are cooked, allow them to rest for a few minutes before serving. This resting period allows the juices to redistribute throughout the meatballs. This means juicier and more flavorful meatballs. Simply transfer the cooked meatballs to a plate or serving dish, cover loosely with foil (optional), and let them rest for 5-10 minutes before serving.

Making Ahead, Storing, and Freezing

​Making Ahead: You can prep the meat about 1-2 days in advance. Prepare the meat and store in an airtight container in the refrigerator. When you're ready to prepare the meal, cook the meatballs and orzo as per the recipe instructions.

Storing: store in the refrigerator in an airtight container for up to 3 days.

Freezing: you can freeze the raw meatballs or the cooked meatballs in a freezer safe container for up to 2 months. If storing them raw, I recommend baking in the oven for about 20-25 minutes at 350 degrees F. If storing the cooked meatballs, let them thaw in the refrigerator and then warm up in a large skillet with a little EVOO. 

​Commonly Asked Questions

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