Irresistible Greek Chicken Meatballs with Creamy Tzatziki and Lemon Butter Orzo
Embark on a culinary journey to the heart of the Mediterranean with these sensational Greek Chicken Meatballs. This recipe delivers a symphony of flavors and textures, featuring perfectly pan-seared chicken meatballs that are gloriously crispy on the outside and remarkably juicy within. Paired with a vibrant, homemade tzatziki sauce and a luscious lemon butter orzo pasta, enriched with fresh spinach and crumbled feta, this dish promises an unforgettable dining experience that’s both healthy and incredibly satisfying. Prepare for a flavor explosion that will make this a new weeknight favorite!
If you’re captivated by these authentic Mediterranean flavors, we highly recommend exploring more of our delightful creations. Dive into our Chicken Meatballs with Onions, Peppers, and Provolone for a different take on tender meatballs, or indulge in the comforting richness of our Creamy Baked Pesto Pasta with Chicken Meatballs. For a lighter, refreshing option, our Greek Pasta Salad is a perfect choice. And don’t miss out on the incredible versatility of our Creamy Whipped Feta Dip or the irresistible Marry Me Chicken Meatballs for more delicious inspiration.
Why You’ll Love This Greek Chicken Meatball Recipe
This Greek Chicken Meatball recipe isn’t just a meal; it’s an experience, bringing the sun-drenched flavors of the Mediterranean directly to your dinner table. What makes this dish truly special is its incredible balance of textures and tastes. The chicken meatballs, made from lean ground chicken, are seasoned to perfection with classic Greek herbs and spices. Their initial pan-sear creates a beautiful golden crust, locking in moisture before they finish cooking to tender perfection in the oven. This two-step cooking process ensures every bite is incredibly juicy and flavorful.
The homemade tzatziki sauce is a revelation – cool, creamy, and bursting with fresh cucumber, dill, and tangy lemon. It perfectly complements the savory meatballs, adding a refreshing counterpoint. And the lemon butter orzo? It’s a dreamy, comforting side, with the bright zest of lemon and the richness of butter coating each tiny pasta grain, while fresh spinach and crumbled feta add bursts of color, nutrients, and salty goodness. This harmonious combination creates a complete meal that feels gourmet yet is surprisingly simple to prepare, making it ideal for busy weeknights or impressive enough for entertaining guests. Plus, using lean ground chicken and fresh ingredients makes this a healthier alternative to many traditional meatball recipes, fitting perfectly into a balanced, wholesome diet.
Essential Ingredients for This Mediterranean Masterpiece
Crafting these delectable Greek Chicken Meatballs, creamy tzatziki, and savory lemon butter orzo requires a selection of fresh, high-quality ingredients. Each component plays a vital role in building the layered flavors of this Mediterranean-inspired dish.
For the Creamy Tzatziki
- Greek Yogurt: The foundation of our tzatziki. Opt for plain Greek yogurt, either 0% or 2% fat, for its rich, thick texture and tangy base. Full-fat yogurt will yield an even creamier result.
- Lemon Juice: Freshly squeezed lemon juice is crucial here, adding a bright, refreshing acidity that cuts through the richness of the yogurt and enlivens the sauce.
- Extra Virgin Olive Oil: A touch of high-quality extra virgin olive oil helps to emulsify and slightly thin the yogurt, while enhancing the overall Mediterranean flavor profile.
- Garlic: Mince fresh garlic cloves yourself for the most pungent and authentic flavor. Pre-minced garlic often lacks the same vibrancy.
- Fresh Dill: Indispensable for a classic tzatziki, fresh dill contributes earthy, slightly sweet, and anise-like notes that define this iconic sauce.
- Cucumber: Finely diced or grated cucumber adds a delightful texture and a cooling, refreshing taste. Remember to deseed and gently press out excess moisture to prevent a watery sauce.
- Kosher Salt: A pinch of kosher salt balances and enhances all the other flavors, making them sing.
For the Zesty Lemon Butter Orzo
- Orzo Pasta: A small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully. You’ll need approximately six to eight ounces of dry orzo, cooked al dente.
- Avocado Oil: Used for sautéing the garlic, avocado oil has a high smoke point and a neutral flavor, allowing the garlic to shine without imparting additional tastes.
- Garlic: Gently smashing or pressing fresh garlic cloves releases their aromatic oils, infusing the orzo with incredible depth of flavor.
- Lemon Juice: The bright acidity of fresh lemon juice is key to balancing the butter and cutting through the richness, creating a well-rounded and invigorating dish.
- Butter: Essential for that luxurious, melt-in-your-mouth texture and rich flavor that makes this orzo truly comforting.
- Baby Spinach: Added at the end, baby spinach wilts quickly, bringing a burst of color, a tender texture, and valuable nutrients to the pasta.
- Feta Cheese: For the best authentic taste and creamy-crumbly texture, always buy a block of feta and crumble it yourself. Its salty, briny notes are quintessential Greek.
- Kosher Salt and Cracked Black Pepper: Seasoning to taste is vital to elevate all the individual components of the orzo, ensuring a perfectly balanced final dish.
For the Savory Chicken Meatballs
- Lean Ground Chicken: The star of our meatballs! Lean ground chicken offers a lighter alternative to beef while remaining wonderfully juicy. Ground turkey can be substituted, though it may subtly alter the flavor.
- Plain Breadcrumbs: These are crucial binders, absorbing excess moisture and ensuring the meatballs hold their shape and achieve a tender, cohesive texture. Panko breadcrumbs can also work for a slightly crispier result.
- Parmesan Cheese: Much like the feta for the orzo, grating fresh Parmesan from a block will yield superior flavor and a finer texture compared to pre-grated varieties. It adds a salty, umami depth.
- Egg: Acts as an essential binder, helping all the ingredients combine and preventing the meatballs from falling apart during cooking.
- Milk: A small amount of 2% milk (or any milk) helps to moisten the mixture, ensuring the seasonings are evenly distributed and contributing to a tender meatball.
- Seasonings: A classic blend of Kosher salt, dried oregano, garlic powder, and onion powder creates that signature savory, herbaceous, and aromatic Greek flavor profile. Don’t skimp on these!
- Italian Parsley: Freshly chopped Italian parsley introduces bright, peppery, and fresh notes that lift the entire flavor of the meatballs.
- Avocado Oil: Used for pan-searing, avocado oil has a neutral flavor and a high smoke point, ideal for achieving a beautiful golden-brown crust on the meatballs while keeping them moist. Canola or vegetable oil are suitable alternatives.
Expert Tips for Perfect Greek Chicken Meatballs
Achieving the perfect texture and flavor for your Greek Chicken Meatballs is simple with a few expert tips:
- Don’t Overmix: When combining the meatball ingredients, mix just until everything is incorporated. Overmixing can lead to tough meatballs. Gentle handling keeps them tender.
- Consistent Sizing: Try to make all your meatballs roughly the same size. This ensures they cook evenly both during searing and baking, preventing some from being overcooked while others are still raw.
- The Searing Secret: Pan-searing the meatballs before baking isn’t just for color; it creates a delicious crispy crust and helps to lock in the juices, contributing to that perfectly moist interior. Don’t overcrowd the pan – work in batches to allow each meatball to brown properly.
- Internal Temperature is Key: Always use a meat thermometer to check for doneness. Chicken meatballs should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) to be safe to eat. This guarantees they are cooked through without being dry.
- Cucumber Prep for Tzatziki: Whether grating or finely dicing your cucumber for tzatziki, the most important step is to squeeze out as much excess moisture as possible. This prevents your tzatziki from becoming watery and ensures a thick, creamy consistency.
- Al Dente Orzo: Cook your orzo pasta to al dente, meaning it’s still slightly firm to the bite. This is crucial because it will continue to cook slightly when combined with the other ingredients in the pan, ensuring it doesn’t become mushy.
- Reserve Pasta Water: Don’t forget to reserve a bit of the starchy pasta water! It’s liquid gold for sauces, helping to create a silky texture and bind the lemon butter orzo together beautifully.
Creative Variations and Serving Suggestions
While these Greek Chicken Meatballs with tzatziki and lemon butter orzo are a complete and harmonious meal on their own, there are countless ways to customize and serve them to suit your preferences and dietary needs. Here are a few ideas to spark your culinary imagination:
- Mediterranean Bowl: Instead of orzo, serve the meatballs and tzatziki over a bed of fluffy quinoa, couscous, or a vibrant mixed green salad. Add chopped cherry tomatoes, kalamata olives, red onion, and extra feta for a robust and healthy bowl.
- Low-Carb Option: Omit the orzo entirely and serve the meatballs with steamed green beans, roasted zucchini, or a refreshing Greek salad. The meatballs themselves are relatively low in carbs, especially if you use a gluten-free breadcrumb alternative or reduce the amount slightly.
- Wrap or Pita Sandwich: Stuff warm pita bread or lettuce wraps with the chicken meatballs, a generous dollop of tzatziki, fresh tomato slices, shredded lettuce, and a sprinkle of chopped red onion. A delicious and portable meal!
- Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes to the meatball mixture or a dash to your tzatziki. A drizzle of spicy olive oil over the finished dish also works wonders.
- Herb Variations: Experiment with different fresh herbs. While dill is classic for tzatziki, you could try a mix of mint and parsley in the meatballs for a different aromatic profile.
- Add Roasted Vegetables: Roast some bell peppers, zucchini, eggplant, or cherry tomatoes alongside the meatballs for an extra layer of flavor and nutrition. Toss them with a little olive oil, oregano, and salt before roasting.
- Cheese Swaps: If feta isn’t your favorite, try crumbled goat cheese or even a sprinkle of grated Pecorino Romano in the orzo for a different salty tang. For the meatballs, if you don’t have Parmesan, a mild aged cheddar could work in a pinch.
- Sweet & Savory Twist: Drizzle a little honey over the feta cheese when serving for a delightful sweet and savory contrast, a popular Greek pairing.
- Appetizer Style: Make smaller meatballs and serve them on skewers with cherry tomatoes and cucumber chunks, accompanied by the tzatziki for dipping – perfect for parties!
Step-by-Step Guide: How to Make Greek Chicken Meatballs
Get ready to create a masterpiece! Follow these detailed instructions to prepare your mouthwatering Greek Chicken Meatballs with tzatziki and lemon butter orzo.
First, preheat your oven to 350 degrees Fahrenheit (175°C). Lightly spray a baking dish with nonstick avocado oil spray and set it aside. This dish will be used to finish baking your meatballs.
Prepare the Tzatziki Sauce
In a small mixing bowl, combine all the tzatziki ingredients: plain Greek yogurt, finely grated and thoroughly pressed cucumbers (to remove excess water), fresh squeezed lemon juice, a drizzle of extra virgin olive oil, minced fresh garlic, fresh chopped dill, and a pinch of kosher salt. Stir all these components until they are well combined and the sauce is smooth and creamy. Cover the bowl and refrigerate the tzatziki until you’re ready to serve. Allowing it to chill helps the flavors meld beautifully. For best results, use a handy box grater for the cucumber and a reliable citrus juicer for the lemon.
Cook the Orzo Pasta
Bring a pot of salted water to a rolling boil. Add your orzo pasta and cook according to the package directions, aiming for an al dente texture. It’s important to cook it al dente as it will continue to absorb liquid and cook further in the pan later, ensuring it doesn’t become overcooked or soggy. Once the pasta is cooked to your liking, carefully reserve about 1/4 cup of the starchy pasta water. Drain the remaining water using a colander. Drizzle the cooked orzo with a little extra virgin olive oil to prevent sticking and set it aside. Consider using your favorite pasta pot with a built-in colander or a convenient clip-on colander for ease.
Craft and Cook the Meatballs
In a large mixing bowl, combine the lean ground chicken, egg (at room temperature helps bind better), 2% milk, plain breadcrumbs, grated Parmesan cheese, dried oregano, kosher salt, garlic powder, onion powder, and finely chopped Italian parsley. Mix all ingredients thoroughly but gently, being careful not to overmix, which can result in tough meatballs. Once combined, form the chicken mixture into uniform, medium-sized meatballs. This recipe typically yields between 14 to 16 meatballs, depending on your preferred size.
Heat a nonstick skillet over medium-high heat. Add enough avocado oil to generously coat the bottom of the pan, about 1/4 inch deep. Once the oil is shimmering and hot, carefully add 5-6 meatballs to the pan at a time. It’s crucial not to overcrowd the pan, as this can lower the oil’s temperature and prevent proper searing. Allow the meatballs to develop a beautiful golden-brown sear on all sides, turning them frequently to ensure even browning. Once seared, transfer the browned meatballs to a plate lined with a paper towel to absorb any excess oil. Repeat this process with the remaining meatballs until all are seared.
After all the meatballs have been pan-seared to a golden perfection, transfer them to the prepared baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 20-25 minutes. The baking time may vary slightly depending on the size of your meatballs. To ensure they are fully cooked and safe to eat, verify that the internal temperature reaches 165 degrees Fahrenheit (74°C) using a meat thermometer.
Finish the Orzo Delight
While your meatballs are baking in the oven, it’s the perfect time to bring your lemon butter orzo to life. In a clean sauté pan, heat a tablespoon of avocado oil over medium heat. Add the lightly smashed or pressed garlic cloves and cook until they turn golden brown and fragrant, being careful not to burn them. Next, add the cooked orzo pasta to the pan. Deglaze the pan by pouring in the fresh lemon juice, stirring well to scrape up any flavorful bits from the bottom of the pan and allowing the lemon juice to reduce by half, intensifying its flavor.
Now, gradually add 2-4 tablespoons of the reserved pasta water. Start with two tablespoons, stirring well, and add more if needed to achieve your desired consistency – you can always add more, but you can’t take it away! Fold in the fresh baby spinach. Continue to cook, stirring gently, until the spinach has wilted completely. Remove the pan from the heat, then stir in the butter until it has melted and is fully incorporated, creating a rich and velvety sauce. Finally, gently fold in the crumbled feta cheese. Taste the orzo and adjust seasoning with kosher salt and freshly cracked black pepper as needed, ensuring a perfectly balanced flavor.
Assemble Your Greek Feast
To assemble your stunning Greek feast, spoon a generous portion of the warm lemon butter orzo with spinach and feta onto the bottom of each plate. Arrange the perfectly cooked, juicy chicken meatballs artfully on top of the orzo. Finish with a dollop of the creamy, refreshing homemade tzatziki sauce. For an extra touch of freshness and elegance, consider garnishing with fresh chopped mint leaves and a bright wedge of lemon on the side. Serve immediately and enjoy the incredible flavors of this Mediterranean delight!
Storing and Reheating Your Greek Chicken Meatballs
Proper storage and reheating are key to enjoying your delicious Greek Chicken Meatballs for days to come. This dish is great for meal prep, as the components can be stored separately to maintain their individual textures and flavors.
How to Store:
To keep everything fresh and flavorful, it’s best to store the different components of this meal separately in airtight containers:
- Chicken Meatballs: Place cooked and cooled chicken meatballs in an airtight container in the refrigerator for up to 3-4 days.
- Tzatziki Sauce: Store the homemade tzatziki sauce in its own separate airtight container in the refrigerator for 3-4 days.
- Lemon Butter Orzo: Any leftover orzo pasta should also be stored in a third airtight container in the refrigerator for 3-4 days.
For longer storage, the cooked meatballs freeze exceptionally well. Arrange cooled meatballs in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen meatballs to a freezer-safe bag or airtight container, removing as much air as possible, and freeze for up to 2-3 months. The orzo and tzatziki are best enjoyed fresh and typically do not freeze as well.
How to Reheat:
Reheating your Greek Chicken Meatballs is simple, whether they’re coming from the fridge or the freezer:
- From the Refrigerator (Meatballs): For a quick reheat, place a few meatballs on a microwave-safe plate, cover them with a damp paper towel to lock in moisture, and microwave in 30-second intervals until heated through. For a crispier exterior, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer for 5-7 minutes.
- From the Refrigerator (Orzo): Reheat the lemon butter orzo gently in a sauté pan over medium-low heat, stirring occasionally, until warmed through. If it seems a little dry, add a splash of water or vegetable broth to loosen it up. Microwave reheating is also an option, stirring halfway through.
- From the Freezer (Meatballs): To reheat frozen meatballs, it’s best to thaw them first. You can place them in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, reheat them using one of the methods described for refrigerated meatballs. If reheating directly from frozen, bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until an internal temperature of 165°F (74°C) is reached.
- Tzatziki: Tzatziki is best served chilled and does not require reheating. Simply remove it from the refrigerator when ready to serve.
Frequently Asked Questions
Here are answers to some common questions about making and enjoying these Greek Chicken Meatballs.
Cooking the orzo pasta al dente is crucial because it will continue to cook and absorb liquids when you finish it in the pan with the lemon butter sauce, spinach, and feta. If you cook it fully initially, it will become mushy and soggy in the final step, losing its desirable texture.
Yes, absolutely! Ground turkey is an excellent and perfectly fine substitute for ground chicken in this recipe. While it might subtly alter the overall flavor profile of the meatballs, it will still yield a delicious and healthy result, maintaining the tender texture and Greek seasoning.
Pan-searing the meatballs in avocado oil before baking serves a dual purpose: it creates a beautiful, crispy, golden-brown crust on the exterior, adding an appealing texture and depth of flavor. More importantly, this initial searing helps to lock in the juices, ensuring the meatballs remain incredibly moist and tender when they finish cooking through in the oven. Avocado oil is ideal for shallow frying due to its high smoke point and neutral flavor.
If feta cheese isn’t to your taste, you have a couple of good options for the orzo pasta. You can simply omit the cheese entirely for a lighter dish, or you could try incorporating some freshly grated Parmesan cheese for a different salty, umami flavor. Crumbled goat cheese could also offer a creamy and tangy alternative.
Yes, this recipe is fantastic for meal prepping! You can prepare the tzatziki sauce up to 2-3 days in advance; just be sure to store it in an airtight container in the refrigerator. The meatballs can also be prepped ahead of time: mix the meatball mixture and form the meatballs up to 24 hours before you plan to pan-sear and bake them. The cooked orzo can also be made ahead and gently reheated, possibly with a splash of water or broth to loosen it. This flexibility makes weeknight dinners a breeze!
Explore More Mediterranean and Meatball Recipes
If you’ve enjoyed the delightful flavors of these Greek Chicken Meatballs, we encourage you to explore other recipes that bring similar Mediterranean charm or innovative meatball creations to your table. Expand your culinary repertoire with these mouthwatering options:
- Juicy Chicken Meatballs with Onions, Peppers, and Provolone: A hearty and flavorful dish, perfect for those who love classic Italian-American flavors.
- Creamy Baked Pesto Pasta with Chicken Meatballs: Indulge in a rich, comforting pasta bake featuring succulent chicken meatballs and a creamy pesto sauce.
- Refreshing Greek Pasta Salad: A light and vibrant salad packed with fresh vegetables, olives, feta, and a zesty dressing.
- Easy Creamy Whipped Feta Dip: An incredibly versatile and addictive dip that’s perfect for appetizers or as a spread.
- Authentic Greek Lemon Potatoes: Crispy, tangy, and bursting with flavor, these potatoes make an excellent side dish for any Greek meal.
Greek Chicken Meatballs with Tzatziki Sauce
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Equipment
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1 pasta pot for orzo
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1 colander
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1 nonstick skillet
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1 baking dish
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2 mixing bowls
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1 grater
Ingredients
Chicken Meatballs
- 1 lb. ground chicken
- ½ cup plain breadcrumbs
- ½ cup grated parmesan cheese
- 1 large egg, room temperature
- 2 tablespoons 2% milk
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons Italian parsley, chopped small
- avocado oil, as needed, for pan searing the meatballs. Option to use vegetable or canola oil instead.
Tzatziki
- 1 cup Greek yogurt, 0% or 2% Fage
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1.5 – 2 tablespoons dill, fresh, chopped small
- ¾ cup cucumber remove seeds using a spoon and finely dice, Option to grate the cucumber instead, just be sure to squeeze out any excess moisture.
- kosher salt, to taste
Orzo Pasta
- 6-8 ounces orzo pasta, al dente, drizzle with EVOO
- 2-4 tablespoons pasta water, reserved, start with 2 tablespoons
- 1 tablespoon avocado oil
- 4 cloves garlic, lightly smashed or pressed
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons butter
- 1 cup baby spinach, packed in cup
- ¼ cup feta, crumbled
- kosher salt, to taste, if needed
- cracked black pepper, to taste
Optional Garnishes
- fresh mint, chopped
- lemon slices
- feta cheese, crumbles
- honey drizzle
- red pepper flakes, for some spice
- kalamata olives
Instructions
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Preheat the oven to 350 degrees Fahrenheit (175°C). Lightly spray a baking dish with nonstick avocado oil spray. Set it aside.
Prepare the Tzatziki
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In a small mixing bowl, combine the Greek yogurt, grated and pressed cucumbers, fresh squeezed lemon juice, extra virgin olive oil, minced garlic, fresh chopped dill and kosher salt. Stir until well combined. Cover and refrigerate until ready to use.
Start the Orzo Pasta
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Boil a pot of water and cook your orzo according to the package. Al dente is best.
Once the pasta is cooked to your liking, reserve about 1/4 cup of pasta water and drain the rest using a colander. Drizzle the pasta with extra virgin olive oil and set aside.
Prepare the Meatballs
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Combine ground chicken, egg, 2% milk, breadcrumbs, parmesan cheese, dried oregano, kosher salt, onion powder, garlic powder, and finely chopped parsley. Mix well and form the chicken mixture into meatballs. I was able to get 14 -16 medium sized meatballs.
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Heat a nonstick skillet over medium high heat. Add enough avocado oil to coat the bottom of the pan by 1/4 inch.
Add 5-6 meatballs to the hot oil at a time. Do not overcrowd the pan. Be sure to turn them frequently to prevent them from burning. Once the meatballs have a golden-brown sear on all sides, place them on a paper towel to absorb any excess oil.
Once all of the meatballs are browned, place them in the prepared baking dish, cover with foil and bake for 20-25 minutes or until the internal temperature reaches 165 degrees Fahrenheit (74°C) to ensure doneness. Cooking time will vary based on the size of the meatballs.
Finish the Orzo
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While the meatballs are baking you’ll finish the orzo.
Heat a saute pan with avocado oil. Add the lightly smashed garlic. Once it’s golden brown, add the cooked orzo pasta and deglaze the pan with lemon juice. Reduce by half.
Next, add 2-4 tablespoons of reserved pasta water. Start with two tablespoons as you can always add more. Stir well.
Then, fold in the baby spinach. Once the spinach has wilted add the butter and gently combine until its melted. Finally, turn the heat off and gently fold in the crumbled feta cheese. Taste and season with kosher salt and cracked black pepper, as needed.
Assemble the Dish
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Add the lemon butter orzo with spinach and feta to the bottom of a plate. Top with the juicy chicken meatballs and a dollop of tzatziki. Option to serve with fresh mint and a wedge of lemon.