Next Post
This post may contain affiliate links, please see our privacy policy for details.
Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo. Turning a meatball and pasta dinner into an easy slow cooker meal. We’re using white wine, garlic, herbs, and orzo today. Add in some vibrant summer cherry tomatoes for veggies, flavor, and a pop of color. This slow-cooked chicken meatball dinner is a delicious meal to come home to at the end of the day. And the best part? It’s the easiest, cozy, but still summery dinner to prepare. Directions for the Instant Pot and stove-top are also provided!
When it comes to sharing recipes, there are definitely times when I’m not sure what to make. I can be very indecisive. If I don’t love the idea on paper I tend to not even give the recipe a try.
When I’m feeling like I don’t have a concept that I LOVE, I like to head to the pantry. I look to see what’s there that needs to be used up. This is actually one of my favorite ways to create a recipe. I find they tend to be my most creative, simple, and yummy recipes.
When I saw all the cherry tomatoes on the counter that desperately needed to be used, I knew a summer tomato recipe would be delish. I went with that and somehow we got ourselves a meatball and orzo dinner in return.
When I think of crockpot recipes, I tend to associate them with the fall. But they’re honestly great all year round, especially in the summertime when it’s hot, hot, hot. The crockpot is the one machine that really doesn’t heat up the kitchen in any way, so having something slow cooking is no big deal!
We love that!
With this recipe, there is some oven broiling at the very end – which you can skip, but I do enjoy the crispness it gives to each little meatball.
Now, here are the details
Before I dive into the steps, I should mention that this recipe can be made in the crockpot, instant pot, or quickly on the stove. That all being said, the recipe works best in the crockpot and I think it’s easiest this way.
Either method is good, however, so use what works best for you!
Step 1: form the meatballs
I went with Greek-inspired flavors, using ground chicken, parmesan cheese, shallots, garlic, lots of fresh oregano, paprika, and balsamic vinegar.
You’ll want to season the mix up with salt, pepper, and chili flakes. Then roll the meat into balls. I like to use some olive oil when rolling to avoid getting the chicken all stuck on my hands.
Once the meatballs are formed, place them in the bowl of the crockpot. Then add the tomatoes and pour over the wine. Start slow cooking! Since these are meatballs, they can cook quickly on high for a couple of hours or cook them low and slow all day. Either is great and the meatballs are never dry. The wine will add moisture to them.
Step 2: Add the orzo and tomatoes
When the meatballs are cooked, pull them out along with the garlic, then set them aside on a baking sheet.
Add the orzo to all the yummy broth and tomatoes in the crockpot. Now simply cover and cook a few minutes longer, until the orzo is al dente.
Step 3: broil the meatballs with butter
Meanwhile, add butter to the meatballs and garlic and toss on some rosemary and thyme. You can also use oregano. Then place the sheet pan under the broiler for a couple of minutes to crisp them up.
What happens is that the butter browns around the meatballs, garlic, and herbs. I then chop up the garlic and crisp herbs and toss them back onto the pan with butter. Then toss the meatballs with the garlicky butter to finish. This step is optional, but I think it really adds flavor and finishes the meatballs nicely.
Set 4: serve
Finish up the orzo by stirring in a splash of milk or cream. Stir until the orzo becomes very creamy.
Now it’s time to serve. I do the orzo first, then the meatballs over the orzo. Crumble fresh feta cheese over the entire bowl, add some of that garlic butter from the pan, and top with either basil or dill. I love to use both if you have the option!
What I love most about this recipe is the fact that it’s a complete all-in-one dinner. It truly is no-fuss and is enjoyed by all. You can serve this up on busy weeknights, but it’s equally great for a summer dinner with friends in the backyard.
I also enjoy the fact that this dish is cozier, but still so wonderful for summer. Sometimes we crave a cozier dinner, even in the summer. This meatball and orzo is perfect for that!
Looking for other slow cooker meals? Here are a few ideas:
Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make this Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo
Servings: 6
Calories Per Serving: 684 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
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.
I don’t understand the complaints! I made this recipe last night on the stovetop and it was amazing- my brothers were raving about it. I omitted the cream and did not miss it, threw in capers and roasted eggplant. Definitely adding this one to the rotation!
Aw thank you Maria! xT
I made a vegetarian version of this recipe and loved it. It is very adaptable and as long as the basics are done right (meatballs holding together, orzo cooked through) you can add your own signature to the recipe. Thanks so much for the inspiration!
Thank you Tally! xT
I loved this so much that I made it twice in one week! I used the stovetop approach and found it to be very forgiving of substitutions and mistakes. I just used the herbs that are prospering in my garden right now, which meant that I substituted sage for the oregano, omitted the rosemary, and finished with only basil. The whole thing with browning the garlic in the pan didn’t quite work for me, but I think it’s great even without that step.
My biggest mistake was that I didn’t salt the meatballs enough – I don’t make meatball enough to know what the ballpark amount of salt should be, and since it’s raw meat, I’m not tasting it until it’s cooked. I think one and a quarter teaspoons of fine ground Kosher salt would be a good starting point.
Thank you for the feedback Martha! Glad you enjoyed the recipe! xT
I don’t know if you actually tried this in an Instant Pot, but the sauté function on my 8qt new instant pot is nowhere near strong enough to cook the orzo, brown the butter or even sear the meatballs. Tasted good, but I had to abandon the Instant Pot halfway through and just finish it in a sauté pan.
Thank you for letting me know! I have tried it in the instant pot, but thanks for the feedback that it didn’t work as well! xT
It’s very good, even though I didn’t put in the cream – it’s summer and it just felt wrong. I added extra water so the orzo didn’t stick, and about a teaspoon of Worcestershire sauce. Other than that I made it according to the recipe, on the stovetop. A little below my expectations; a lot above my husband’s expectations!
Hey Mary! Thanks for trying out the recipe! So glad you enjoyed it! xT
First I love your recipes have all your cookbooks but sadly I am sorry to write two stars . But my family was not a fan. The orzo came out just like others had said gummy.
I love a crockpot recipe for time saving but this one is not a “keeper” .
Oh no! I’m so sorry this recipe didn’t turn out for you! Is there anything I can do to help? xT
HAVE NO IDEA WHAT MADE THIS GREEK BUT IT WAS TERRIBLE
Hey Linda! I’m so sorry you didn’t enjoy the recipe! Is there anything I can do to help? xT
Loved how it came together at the end, using crockpot. Smushed up the tomatoes and added spinach with the milk part. Meatballs were really good. I never have all the fresh herbs so just went with fresh thyme under the broil. Thumbs up from the table 👍
Thanks so much for trying out this recipe! xT
Turned out good but mainly because I had to improvise. I do half baked recipes all the time and just not sure what was up with this one! I did stovetop method bc some people were saying it turned out gummy in the crock, but maybe should have stuck to crockpot….
Then instructions just seemed wonky. First, are you supposed to flip meatballs? Instructions make it seem like no but then how will the top cook through? Second, instructions make it seem like you cook all the meatballs at the same time but there’s no way they all fit in my largest skillet! Third, instructions make it seem like you add everything to same skillet with meatballs? Again, no way to do this and then stir the orzo around with the meatballs totally disintegrating!!
So just doesn’t make sense, not sure how this was meant to be accomplished. I ended up doing meatballs in batches, switching to a Dutch oven, then doing the orzo sep and putting the meatballs back in but I would love clarification on how this was supposed to be done on stovetop!
Hi Nicole! I’m so sorry for the confusion! The meatballs should be seared all over, so I would definitely recommend flipping them to get a nice sear on all of them. Depending on the size of your skillet you may have to cook the meatballs in batches, but it sounds like a dutch oven ended up working well for you! Thank you for letting me know.
Love this ! I had leftover frozen meatballs from something else and needed a change from tomato sauce so I used those instead of making them. Added roasted green chiles and chard into the broth and cooked zucchini on the side. Absolutely lovely. The orzo was done quicker than I thought it would be in the crockpot, maybe that’s why some people overdid it? Love all your seasonal recipes!!
Thank you so so much for trying out the recipe! So happy to hear that you enjoyed it! xT
Can I sub milk for cream? Or should I skip it?
Sorry, meant subbing reg milk for cream or whole
Yep, that should work fine! xT
This was delicious!!! I did make some small changes to the stove top version. I used half ground chicken and half sweet Italian sausage, used chicken broth instead of water, and used dried instead of fresh rosemary and thyme. It was excellent even without the feta and dill/basil so I would probably leave that out next time. The only issue I had was I needed a lot more water/broth to cook the orzo. Maybe like 3 cups. Thank you again for another unique recipe the whole family enjoyed. I can’t wait to make it again!
Thank you for giving your input on this recipe! xT
I wanted to like this but unfortunately the meatballs were dry and the orzo as another commenter mentioned was gluey. I would also probably recommend the milk instead of cream as it made it a bit sickly.
Oh no I’m sorry about that! Thank you for trying out the recipe, I appreciate the feedback! xT
I typically LOVE your recipes but sadly this is my first 3 star one. Compared to others I found flavor lacking. I used the crock pot, and after switching to warm when it was done cooking (and then with leftover reheating) the orzo got SO gluey to the point it’s very sadly no longer edible. Stovetop and instant may give better results…
Oh no I’m so sorry about that! Thanks for letting me know! xT
Omg this is so good! My daughter-in-law texted me this recipe, we are huge HBH fans. My iteration actually turned into a rich risotto-like dish. I used the crockpot. Perfect for a rainy Sunday. Thank you, Teighan, for your creative, yummy recipes using healthful ingredients and offering all the variations!
Hey Nancy! Thank you so much for trying out the recipe! So glad you loved it! xT