These Greek Chicken Meatballs with Creamy Orzo are a cozy Mediterranean-inspired delight. Tender chicken meatballs baked to perfection, then slow-cooked with briny kalamata olives, red onion, and a rich tomato sauce. Stir in orzo and a touch of cream, and you have a comforting one-pot wonder. Serve with crumbled feta, warm pita, and fresh lemon slices for a dish that’s sure to please. Perfect for a weeknight dinner with a taste of the Greek Isles!
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
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- 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.
- 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.
- Stir orzo into meatball mixture; cover and cook on high until orzo is tender, 45 minutes to 1 hour.
- Just before serving, stir cream into orzo mixture. Serve with feta, pita bread, lemon slices, and parsley.
