Crockpot Chicken Meatballs with Creamy Zucchini Orzo.

An Italian chicken meatball and pasta dinner made for friends, family, and the best kind of school night, work nigght dinner. Made using spicy chicken sausage and are served over creamy orzo with zucchini. Everything is made in the crockpot, making this such a delicious meal to come home to at the end of the day.

My family loves meatballs, especially this time of year and into the winter months. The crockpot has become my favorite way to make them. It cooks them perfectly every time, and you can keep the ingredients really simple.

The first time I made meatballs in the crockpot, I honestly wasn’t sure what the point would be. I knew I wanted to finish them in the oven, but I tried it because I wanted to get dinner going midmorning while I was already in the kitchen. Then, when dinnertime rolled around, most of the work would already be done.

For the meatballs, I use the simplest mix—no egg needed. And the best part? There’s no standing over a skillet, turning meatballs while they cook and dealing with grease splattering everywhere. The crockpot eliminates that extra hassle and gives you even more delicious meatballs.

The meatballs cook low and slow in white wine. Because the crockpot traps in all that moisture, they stay juicy and never dry out, even though we’re using lean chicken. Flavored with Italian seasoning and parmesan, they’re truly so delicious.

And then the orzo. Once the meatballs are cooked, add the orzo right to the crockpot. You can leave the meatballs in while the orzo cooks, which is definitely the easiest option.

When I have a little extra time, I pull the meatballs out and transfer them to a Dutch oven or baking dish with sauce and cheese. Then I melt the cheese under the broiler until it’s bubbly.

While the cheese is melting, the orzo cooks in the crockpot with sliced zucchini. You could really use any vegetable you love here, though!

And if you want to skip dirtying another dish altogether, simply leave the meatballs in the crockpot, mix in the orzo, then add the sauce and cheese. Either way, it’s going to be delicious!

These are the steps

Ingredients

• ground chicken, turkey, or pork
• ground spicy Italian chicken sausage
• Italian seasoning
• parmesan cheese
• panko breadcrumbs
• onion
• garlic
• dry white wine, such as Pinot Grigio or Sauvignon Blanc
• marinara sauce
• mozzarella balls or torn fresh mozzarella
• salted butter
• fresh rosemary
• dry orzo pasta
• zucchini
• heavy cream or whole milk
• basil, for serving

The Steps

Step 1: Make the meatballs

Start with the meatballs. I use a mix of ground chicken and spicy Italian chicken sausage. The sausage adds so much flavor that you really don’t need a long list of ingredients.

Mix the chicken and sausage with Italian seasoning, parmesan, panko, salt, and pepper. No egg needed. Roll the mixture into meatballs and place them right into the crockpot.

Add the onion and garlic, then pour over the white wine and a little water. I like to use Pinot Grigio or Sauvignon Blanc. If you don’t cook with wine, chicken broth is a great alternative! Cover and cook low and slow. The crockpot keeps all that moisture trapped inside, so even with lean chicken, the meatballs never dry out.

Tip: If your family doesn’t love spice, use mild Italian chicken sausage instead. Pork or turkey sausage works well too. I also like to make my own, mixing ground chicken with Italian spices and chili flakes.

Step 2: Finish the meatballs

Once the meatballs are cooked, you have two options.

When I have a little extra time, I transfer the meatballs to a Dutch oven, pour over the marinara, then add fresh mozzarella. Let everything get bubbly on the stove, or pop the pot under the broiler to really melt and brown the cheese.

This is my favorite way to serve them when we have friends or family over. The bubbling sauce and melted mozzarella make the meatballs feel a little more special, and you can bring the whole pot right to the table.

For an easier family dinner, leave the meatballs in the crockpot. There’s no need to dirty another dish.

Step 3: Cook the zucchini orzo

Turn the crockpot to high and add the butter, rosemary, orzo, sliced zucchini, and water right into all those flavorful juices left behind.

Cover and cook until the orzo is al dente. Keep an eye on it toward the end, adding another splash of water if the orzo needs more liquid.

You can easily switch up the zucchini too. Spinach, broccoli, asparagus, or even peas would all be delicious. Use whatever vegetable your family enjoys or whatever you already have in the fridge.

Tip: Crockpots can cook differently, especially when it comes to pasta. Start checking the orzo around 20 minutes and add water as needed. You want it creamy, not dry.

Step 4: Make the orzo creamy

Once the orzo is cooked, remove the rosemary and stir in the cream and parmesan. The parmesan melts into the warm orzo, making everything creamy and delicious.

If the orzo thickens while it sits, just add a splash of milk or water before serving. It loosens right back up.

Step 5: Put it all together

Spoon the creamy zucchini orzo into bowls, then add the saucy, cheesy meatballs over top. Finish with fresh basil, extra parmesan, and plenty of black pepper.

For entertaining, I love serving the meatballs right from the Dutch oven with the creamy orzo alongside. Add a big green salad and warm bread, and dinner is done.

And for busy family nights, keep everything in the crockpot. Cook the orzo with the meatballs, then add the marinara and mozzarella at the end. It’s not quite the same presentation, but it’s easier, uses fewer dishes, and will be just as delicious.

That’s what I love about this recipe. You can make it a little more special for a Sunday dinner with family and friends or keep it simple for a weeknight. Both ways work beautifully.