Greek Chicken Meatballs

Greek Chicken Meatballs are a nod to all my favorite Mediterranean flavors but in the form of a creamy casserole-style chicken and orzo. It's light enough for summer but cozy enough for winter. And I can't get enough of it.

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 709kcal

Author Nicole

Cost $25

Equipment

1 lb

Ingredients

1 lb ground chicken
1/2 cup crumbled block feta, plus more for garnish
1/4 cup finely diced sun-dried tomatoes
1 large garlic clove, grated
1/2 small onion, grated
1/3 cup breadcrumbs
1 1/2 tsp dried oregano
1 tsp kosher salt
1 tsp cumin
1 large egg
3 tbsp olive oil, divided

Orzo

3 1/4 cups chicken broth, divided
1 1/2 `cup orzo
1 cup greek yogurt
1 cup shredded cucumber, drained of excess moisture
1 large garlic clove
3 tsp dill, plus more for garnish
3 tsp lemon juice, plus more for serving
1 tsp kosher salt
Serving with crumbled feta, dill and fresh lemon juice

Instructions

Add ground chicken, feta, sun-dried tomatoes, garlic, onion, breadcrumbs, spices and egg to a large bowl. Use your hands to gently mix. DO NOT over mix!
Cover a large plate or pan with parchment paper coated with cooking spray. Use a small cookie scoop to form the meatballs into 2-inch meatballs. I like to dip the cookie scoop in a cup of water so the chicken mixture easily slides out. Quickly form all the meatballs and place on the greased plate. Wet your hands with cold water and roll the meatballs into smooth balls.
Heat a large cast iron skillet over a medium-high heat. .Add two tablespoons olive oil to the pan. When the oil is hot, swirl the pan to coat the bottom and add the meatballs. Make sure the meatballs do not touch. If needed, work in batches. Throw away the parchment paper. Brown the meatballs on all sides, this should take about 2-3 minutes per side. When they are golden brown, remove each meatball from the skillet and set on the same plate you had the meatballs on earlier. It's okay if they are not cooked through.
After you remove the meatballs, add 1/4 cup of the chicken stock to the pan. Use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Pour the broth and bits over the top of the meatballs.
Wipe the pan clean. Add remaining olive oil to the pan. Keep the pan over a medium heat. Add the orzo. Coat the orzo in the olive oil. Toast the orzo in the olive oil until it's golden brown. Add the onion and garlic. Cook for another 1-2 minutes. Pour in the remaining three cups chicken stock. Bring to a boil and reduce to a simmer. Cover and simmer for 5-6 minutes.
After 5-6 minutes, add the meatballs back in the pan with orzo. Nestle them in the orzo. Cover and cook until the orzo is aldente and the meatballs are cooked through, another 4-5 minutes. Stir once or twice to prevent the orzo from sticking. You may add more chicken broth if it seems there is not enough moisture.
While the orzo cooks, make the tzatziki. Add greek yogurt, cucumber, garlic, dill, lemon juice and salt to a small bowl. Mix to combine. Season to taste with salt and pepper.
Add 3/4 of the tzatziki sauce to the meatballs and the orzo. Toss to combine. Season to taste with salt and pepper. Dollop remaining sauce over the top of the skillet. Sprinkle with feta cheese and chopped dill.

Nutrition