Greek Chicken Meatballs and Creamy Orzo
 
Makes 6 servings
Ingredients
  • 2 pounds ground chicken
  • ½ cup panko (Japanese bread crumbs)
  • ¼ cup chopped fresh parsley, plus more to serve
  • ¼ cup finely chopped red onion
  • 1 large egg
  • 4 cloves garlic, chopped
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh oregano leaves
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cumin
  • 2 cups canned crushed tomatoes
  • 2 cups chicken broth
  • 1 cup pitted kalamata olives
  • ½ red onion, thinly sliced
  • 1 cup orzo
  • 3 tablespoons heavy whipping cream
  • Crumbled feta cheese, pita bread, and lemon slices, to serve
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil.
  2. In a medium bowl, gently mix together chicken, bread crumbs, parsley, chopped onion, egg, garlic, dill, salt, oregano, lemon zest, and cumin. (Do not overmix.) Using a 1½-tablespoon spring-loaded scoop, scoop mixture, and roll into balls; place on prepared pan.
  3. Bake until browned, about 15 minutes. Place in a 4- to 6-quart slow cooker. Add tomatoes, broth, olives, and sliced onion. Cover and cook on high for 4 hours.
  4. Stir orzo into meatball mixture; cover and cook on high until orzo is tender, 45 minutes to 1 hour.
  5. Just before serving, stir cream into orzo mixture. Serve with feta, pita bread, lemon slices, and parsley.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/greek-chicken-meatballs-and-creamy-orzo/