Description

Craving a fresh, Mediterranean-inspired meal that’s bursting with zesty and savory flavors? Look no further than Slow Cooker Greek Chicken Meatballs with Lemony Orzo! This vibrant recipe features tender, feta-stuffed chicken meatballs infused with garlic, herbs, and lemon zest, paired with a bright, lemony orzo pasta tossed with Parmesan and parsley.

Ingredients

For the Meatballs

Ground Chicken (1 lb): Lean, tender protein base.
- Substitution: Ground turkey, pork, or plant-based ground meat for vegetarian.
Plain Breadcrumbs (¼ cup): Binds the meatballs.
- Substitution: Panko, gluten-free breadcrumbs, or crushed crackers.
Red Onion (¼ cup, finely diced): Adds sharp, pungent flavor.
- Substitution: Yellow onion, shallots, or green onions.
Fresh Garlic (2 cloves, minced): Infuses savory aroma.
- Substitution: ½ tsp garlic powder or ¼ tsp garlic salt (reduce added salt).
Crumbled Feta Cheese (¼ cup): Brings salty, tangy richness.
- Substitution: Goat cheese or vegan feta.
Fresh Parsley (¼ cup, chopped): Adds herbaceous freshness.
- Substitution: Fresh cilantro or 1 tbsp dried parsley.
Fresh Dill (1 tbsp, chopped, or 1 tsp dried): Provides bright, anise-like flavor.
- Substitution: Fresh fennel fronds or dried dill weed.
Dried Oregano (1 tsp): Enhances Mediterranean depth.
- Substitution: Fresh oregano (1 tbsp, chopped) or dried thyme.
Large Egg (1, beaten): Binds the mixture.
- Substitution: Flax egg (1 tbsp flaxseed + 3 tbsp water) for vegetarian.
Lemon Zest (from 1 lemon, ~1 tsp): Adds citrusy brightness.
- Substitution: Lime zest or omit.
Salt (½ tsp): Enhances flavor.
- Substitution: Sea salt or low-sodium options.
Black Pepper (¼ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.
Chicken Broth (½ cup): Keeps meatballs moist in the slow cooker.
- Substitution: Vegetable broth or water with bouillon.

For the Lemony Orzo

Orzo Pasta (1 cup, uncooked): Delicate, rice-like pasta base.
- Substitution: Small pasta (e.g., ditalini, couscous) or gluten-free orzo.
Chicken Broth (2 cups): Cooks orzo with savory flavor.
- Substitution: Vegetable broth or water with bouillon.
Olive Oil (1 tbsp): Adds richness to orzo.
- Substitution: Avocado oil or melted butter.
Lemon Zest (from 1 lemon, ~1 tsp): Enhances citrusy brightness.
- Substitution: Lime zest or omit.
Lemon Juice (from 1 lemon, ~2-3 tbsp): Provides tangy zest.
- Substitution: Lime juice or 1 tbsp white vinegar.
Grated Parmesan Cheese (¼ cup): Adds nutty, cheesy depth.
- Substitution: Pecorino Romano or vegan Parmesan.
Fresh Parsley (2 tbsp, chopped): Brings fresh finish.
- Substitution: Fresh basil or 2 tsp dried parsley.
Salt and Pepper (to taste): Balances flavors.
- Substitution: Sea salt or omit if broth is salty.

For Garnish (Optional)

Crumbled Feta Cheese (2 tbsp): Adds extra tanginess.
- Substitution: Goat cheese or omit.
Fresh Parsley (1 tbsp, chopped): Enhances vibrancy.
- Substitution: Fresh dill or omit.

Why They’re Important: The ground chicken and feta create savory, tender meatballs, while herbs and lemon zest add Mediterranean brightness. Orzo provides a hearty base, and lemon juice, Parmesan, and parsley bring zesty, cheesy finishes, making each bite a Greek delight.

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Instructions

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine 1 lb ground chicken, ¼ cup plain breadcrumbs, ¼ cup finely diced red onion, 2 minced garlic cloves, ¼ cup crumbled feta cheese, ¼ cup chopped fresh parsley, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tsp dried oregano, 1 beaten large egg, and lemon zest from 1 lemon (~1 tsp).
Season with ½ tsp salt and ¼ tsp black pepper. Mix gently with your hands or a spatula until just combined, being careful not to overmix to keep the meatballs tender.
- Tip: Dice onion finely to avoid chunky texture. Use a light touch when mixing to prevent dense meatballs. Chill the mixture for 10 minutes if it’s too sticky to shape.

Step 2: Shape the Meatballs

Form the mixture into small meatballs, about golf ball size (1.5 inches), making 12-16 meatballs. Ensure they’re uniform for even cooking.
Place the meatballs in a single layer in the slow cooker. Pour ½ cup chicken broth over the meatballs to keep them moist during cooking.
- Tip: Wet your hands with water to prevent sticking when shaping. If the slow cooker is small, stack meatballs carefully or cook in batches.

Step 3: Slow Cook the Meatballs

Cover and cook on low for 4-6 hours or high for 2-3 hours, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).
Check halfway through if possible, gently stirring to ensure even cooking. If the meatballs release too much liquid, drain excess or thicken with a slurry (1 tsp cornstarch + 1 tbsp water) in the last 30 minutes on high (optional).
- Tip: Check doneness early with a meat thermometer to avoid overcooking. The broth keeps meatballs juicy but can be discarded or used as a light sauce.

Step 4: Cook the Orzo

About 15 minutes before the meatballs are done, bring 2 cups chicken broth to a boil in a medium pot. Add 1 cup orzo and cook for 8-10 minutes until al dente, per package instructions.
Drain the orzo (reserve ¼ cup cooking liquid if needed) and toss with 1 tbsp olive oil to prevent sticking. Set aside and keep warm.
- Tip: Undercook orzo by 1 minute to avoid mushiness when mixed. Use a colander for easy draining. Vegetable broth can replace chicken broth for vegetarian.

Step 5: Prepare the Lemony Orzo

In a large mixing bowl, combine the cooked orzo with lemon zest from 1 lemon (~1 tsp), lemon juice from 1 lemon (~2-3 tbsp), ¼ cup grated Parmesan cheese, and 2 tbsp chopped fresh parsley.
Season with salt and pepper to taste. If the orzo seems dry, add 1-2 tbsp reserved cooking liquid or olive oil for a glossy finish. Set aside and keep warm.
- Tip: Add lemon juice gradually, tasting to balance tanginess. Toss gently to distribute cheese and herbs evenly. Serve warm for best flavor.

Step 6: Serve

Spoon the lemony orzo onto 4 plates or a large serving platter, creating a bed for the meatballs (about ¾ cup orzo per serving).
Arrange 3-4 meatballs per plate on top of the orzo. Drizzle any remaining slow cooker broth over the dish for extra flavor (optional).
Garnish with 2 tbsp crumbled feta cheese and 1 tbsp chopped fresh parsley for a vibrant finish. Serve warm with a side of pita bread, a Greek salad, or roasted vegetables for a complete meal.
- Tip: Arrange for a colorful presentation—orzo as a base, meatballs fanned out, and garnishes scattered on top. Warm plates for a cozy touch. Offer extra lemon wedges or feta on the side for customization.