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–+ servings
Isabella

Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Delight!

A delicious and easy recipe for Crockpot Greek Chicken Meatballs served with creamy tomato orzo, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped red onion
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 jar 24 ounces marinara sauce
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup feta cheese crumbled
  • Fresh basil for garnish

Method
 

  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, red onion, garlic, oregano, salt, black pepper, and crushed red pepper flakes. Mix until well combined.
  2. Form the mixture into meatballs, about 1 inch in diameter. Place the meatballs in the bottom of the crockpot.
  3. Pour the marinara sauce over the meatballs, ensuring they are well coated.
  4. In a separate bowl, mix the orzo and chicken broth. Pour this mixture over the meatballs and sauce in the crockpot.
  5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through.
  6. About 15 minutes before serving, stir in the heavy cream and feta cheese. Allow to heat through.
  7. Serve hot, garnished with fresh basil.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 6g

Notes

  • For added flavor, consider adding chopped spinach or kale to the meatball mixture.
  • Substitute quinoa or whole wheat pasta for the orzo for a healthier option.

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