Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo

Are you craving a comforting and flavorful meal that’s easy to prepare? Crockpot Greek chicken meatballs with creamy tomato orzo is the perfect dish for you. This recipe combines tender, herb-infused chicken meatballs with a rich and creamy tomato orzo, all cooked to perfection in your slow cooker. It’s an ideal meal for busy weeknights or lazy weekends, providing a delicious dinner with minimal effort.

When selecting your ingredients, opt for fresh herbs and high-quality chicken for the best flavor and nutritional benefits.

Preparation Steps

Preparing the Chicken Meatballs

Start by combining the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, dill, salt, and pepper in a large bowl. Mix well until all ingredients are evenly distributed. Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. If desired, you can brown the meatballs in a skillet over medium-high heat to give them a bit of color and extra flavor before adding them to the crockpot.

Preparing the Creamy Tomato Orzo

In a separate skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the diced tomatoes, chicken broth, dried basil, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes. Meanwhile, cook the orzo pasta according to the package instructions until al dente. Drain and set aside.

Combining the Orzo with the Sauce

Once the tomato sauce has simmered, stir in the heavy cream and grated Parmesan cheese. Add the cooked orzo to the skillet and mix well until the pasta is evenly coated with the creamy tomato sauce.

Cooking in the Crockpot

Place the prepared chicken meatballs in the bottom of the crockpot. Pour the creamy tomato orzo over the meatballs, ensuring they are evenly covered. Set the crockpot to low and cook for 4-5 hours, or until the meatballs are cooked through and tender. If you’re short on time, you can cook on high for 2-3 hours.

Serving Suggestions

To serve, scoop a generous portion of the creamy tomato orzo and meatballs onto each plate. Garnish with additional chopped parsley and grated Parmesan cheese. This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

Health Considerations

Nutritional Information

This dish provides a good balance of protein, carbohydrates, and fats. Opting for lean ground chicken and using whole-wheat orzo can make this dish a bit healthier.

Tips for a Healthier Version

To make a lighter version, use low-fat cream or a dairy-free alternative, and increase the amount of vegetables in the dish, such as adding spinach or zucchini to the tomato sauce.

Flavor Variations

Adding Different Herbs and Spices

Feel free to experiment with different herbs and spices. Adding fresh mint or dill can give the meatballs a new flavor profile. You can also spice up the tomato orzo with a pinch of red pepper flakes for some heat.

Using Different Types of Meat

Ground turkey or lamb can be used instead of chicken for a different flavor. Each type of meat will bring its own unique taste to the dish.

Tips for Perfect Meatballs

Best Practices

Ensure you mix the meatball ingredients thoroughly to distribute the flavors evenly. Using a small cookie scoop can help make uniform meatballs, which cook more evenly.

Common Mistakes to Avoid

Avoid over-mixing the meatball mixture, as this can make the meatballs tough. Also, be careful not to overcrowd the crockpot, which can prevent even cooking.

Tips for Creamy Tomato Orzo

Ensuring the Right Consistency

For the perfect creamy consistency, balance the ratio of heavy cream to tomatoes. If the sauce is too thick, add a bit more chicken broth. If it’s too thin, let it simmer a bit longer to reduce.

Adding Extra Vegetables

Incorporate extra vegetables like spinach, zucchini, or bell peppers into the tomato sauce for added nutrition and flavor.

Storage and Reheating

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator. They will keep well for up to three days.

Best Ways to Reheat Without Losing Flavor

Reheat the dish in a saucepan over low heat, adding a splash of chicken broth or water to loosen the sauce if necessary. Avoid microwaving, as it can make the meatballs dry and the orzo mushy.

Frequently Asked Questions

Can you make this dish ahead of time?

Yes, you can prepare the meatballs and the creamy tomato orzo separately a day ahead and assemble them in the crockpot when ready to cook.

What type of chicken works best?

Lean ground chicken works best for this recipe, but you can also use ground turkey or a mix of ground chicken and turkey.

Can you use a different type of pasta?

Absolutely! You can use any small pasta shape, like couscous or small shells, if you don’t have orzo on hand.

How to make it vegetarian?

To make a vegetarian version, use plant-based ground meat for the meatballs and vegetable broth instead of chicken broth.

How to keep the meatballs moist?

Adding a bit of milk or yogurt to the meatball mixture can help keep them moist. Also, avoid overcooking.

Conclusion

Crockpot Greek chicken meatballs with creamy tomato orzo is a delicious and easy-to-make dish that’s perfect for any occasion. With its tender meatballs and rich, creamy pasta, it’s sure to become a family favorite. Whether you’re preparing it for a busy weeknight dinner or a special weekend meal, this recipe is guaranteed to impress. So, gather your ingredients and give it a try—you won’t be disappointed!

FAQs

1. Can you make this dish ahead of time?
   • Yes, you can prepare the meatballs and tomato orzo a day ahead and cook them in the crockpot when ready.
2. What type of chicken works best?
   • Lean ground chicken is ideal, but ground turkey also works well.
3. Can you use a different type of pasta?
   • Yes, any small pasta shape like couscous or small shells can be used.
4. How to make it vegetarian?
   • Use plant-based ground meat and vegetable broth for a vegetarian version.
5. How to keep the meatballs moist?
   • Adding milk or yogurt to the mixture helps keep the meatballs moist, and avoid overcooking.
     Yield: 6

     Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo

     

     Print

     Are you craving a comforting and flavorful meal that’s easy to prepare? Crockpot Greek chicken meatballs with creamy tomato orzo is the perfect dish for you. This recipe combines tender, herb-infused chicken meatballs with a rich and creamy tomato orzo, all cooked to perfection in your slow cooker. It's an ideal meal for busy weeknights or lazy weekends, providing a delicious dinner with minimal effort.

     Prep Time 20 minutes

     Cook Time 4 hours

     Ingredients

     • 1 1/2 pounds ground chicken, pork, or turkey
     • 1/2 cup grated parmesan cheese
     • 1 shallot, chopped
     • 8 cloves garlic, 2 chopped, 6 whole
     • 1/4 cup fresh oregano, chopped
     • 2 teaspoons sweet or regular paprika
     • 1 tablespoon balsamic vinegar
     • kosher salt and black pepper
     • chili flakes
     • 2 tablespoons extra virgin olive oil
     • 1 1/2 cups cherry tomatoes
     • 1 cup dry white wine
     • 2 cups dry orzo pasta
     • 1/2 cup heavy cream or whole milk
     • 6 tablespoons salted butter
     • 1 sprig rosemary
     • 4 sprigs fresh thyme
     • 1/2 cup crumbled feta
     • fresh basil and dill, for serving

     Notes

     CROCKPOT

     1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Drizzle with olive oil and place the meatballs in the bowl of your crockpot.

     2. Add the tomatoes. Pour over the wine and 1/2 cup water. Add the whole garlic cloves. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

     3. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

     4. Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the milk/cream.

     5. Arrange the butter, rosemary, and thyme, around the meatballs and garlic, then broil for 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and herbs on the sheet pan. Toss the meatballs in the butter.

     6. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

     INSTANT POT

     • 1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

       2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes. Add the tomatoes. Pour in the wine and 1/2 cup water. Cook for 5 minutes, then add the butter, whole garlic cloves, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Cover and cook on high pressure for 6 minutes.

       3. Once done cooking, release the steam. Set the Instant Pot to sauté. Remove the garlic. Stir in the orzo, and 1 cup water. Cook for 6-8 minutes, until the orzo is al dente. Stir in the milk.

       4. Mash the garlic and stir into the orzo. Discard the herb stems. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill

       STOVE-TOP

       • 1. Add the chicken, parmesan, shallot, 2 chopped cloves of garlic, oregano, paprika, and balsamic vinegar to a bowl. Season with salt, pepper, and chili flakes. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).
         
         2. Heat a large skillet over medium-high heat. Add olive oil, the meatballs, and sear until browned, about 5 minutes. Then add the tomatoes, butter, garlic, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Remove the garlic.

         3. Reduce the heat to medium. Stir in the orzo. Cook 1 minute, then pour in the wine and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the milk.

         4. Mash the garlic and stir into the orzo. Discard the herb stems. Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

     Nutrition Information:

     
     Amount Per Serving: Calories: 685