Step 1: Mix the Meatball Ingredients Put all your meatball stuff in a big bowl. Here’s the key – mix it with your hands, but don’t go crazy with it. Just until everything comes together. If you squeeze and knead too much, your baked greek chicken meatballs will turn out tough.

Roll them into balls about the size of a ping pong ball. You should get around 20-24 meatballs.

Step 2: Bake Those Beauties Heat your oven to 400°F. Place the meatballs on a baking sheet lined with parchment paper.. Bake for 15 minutes until they’re golden brown.

While they’re cooking, start on the orzo. This timing works perfectly – no waiting around. It’s similar to how we prep ingredients for our orzo pesto pasta salad – everything happens at once.

Step 3: Build Your Flavor Base Heat olive oil in a big skillet or pot. Toss in the red onion and bell pepper. Cook them for about 5-6 minutes until they start getting soft. Add the garlic and cook for another minute. Your kitchen should smell amazing right now.

Step 4: Toast the Orzo Add your orzo to the veggie mixture and stir it around for 2-3 minutes. This toasting step makes the orzo taste nutty and gives the whole dish more depth. Add the diced tomatoes, oregano, salt, and pepper after you’ve slowly poured in the chicken broth.

Step 5: Final Assembly Gently mix in your baked meatballs, olives, and sun-dried tomatoes. Cook everything together for 3-4 more minutes so the flavors can get to know each other. Take it off the heat and stir in the lemon juice and half the feta.

The greek meatballs orzo should look creamy but not soupy. If it’s too thick, add a bit more broth. If it’s too thin, let it simmer without the lid for a few minutes.