Description
Tender Crockpot Greek Chicken Meatballs simmered in a creamy tomato sauce with orzo pasta. A Mediterranean-inspired comfort food that’s easy, flavorful, and perfect for family dinners or meal prep.
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken
- 1/4 cup bread crumbs
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 cup crumbled feta cheese (optional)
- Salt and black pepper to taste
For the Creamy Tomato Orzo:
- 1 1/2 cups orzo pasta
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 1/2 cups chicken broth (plus more if needed)
- 1/2 cup heavy cream (or Greek yogurt for lighter option)
- 2 tbsp olive oil
- 2 cups fresh spinach (optional)
- Fresh basil for garnish
Instructions
Make the Meatballs:
- In a bowl, combine ground chicken, breadcrumbs, egg, parsley, garlic, oregano, feta, salt, and pepper.
- Gently mix and form into 1–1.5 inch meatballs.
- Optional: Brown the meatballs in a skillet for 2–3 minutes.
Build the Sauce Base:
- In your crockpot, combine crushed tomatoes, tomato paste, chicken broth, and olive oil. Stir well.
Cook:
- Place the meatballs into the sauce.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
Add Orzo and Cream:
- About 30 minutes before serving, stir in orzo and more broth if needed.
- Cook until orzo is tender.
- Stir in heavy cream and spinach just before serving.
Garnish & Serve:
- Top with fresh basil and extra feta. Serve hot.
Notes
- Don’t overmix the meatball mixture—it keeps them tender.
- For extra flavor, always brown the meatballs before adding them to the crockpot.
- Add the orzo near the end to avoid mushy pasta.
- For a lighter option, swap heavy cream with Greek yogurt.
- Freeze meatballs separately (without orzo) for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6 hours