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Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe
Ash Tyrrell

Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe

I remember the first time I made Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe—my kitchen smelled like garlic, herbs, and warm tomato goodness. I was craving something comforting but with bright, summery flavors, and this recipe delivered.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1½ pounds ground chicken or turkey or even a mix with pork. The ground chicken keeps things lighter; I find that if you use turkey you want it very fresh.
  • ½ cup freshly grated Parmesan cheese. Grate it yourself—pre-grated is okay but fresh gives better texture and flavor.
  • 1 shallot chopped. I like shallots because they’re milder than onions but still give sweetness.
  • 8 cloves garlic: 2 chopped 6 left whole. The whole cloves release mellow garlic flavor as they cook, chopped ones give more punch.
  • ¼ cup fresh oregano chopped. Fresh herbs bring brightness; dried will work but reduce the amount.
  • 2 teaspoons paprika sweet or regular. This gives color and a warm undertone; smoked paprika would be interesting but stronger.
  • 1 tablespoon balsamic vinegar. Adds depth and a little tang.
  • Kosher salt & freshly ground black pepper to taste. I always salt gradually but taste as I go.
  • Chili flakes. For gentle heat—skip or reduce if you prefer mild.
  • 2 tablespoons extra-virgin olive oil. Helps with browning and adds fruitiness.
  • 1 1/2 cups cherry tomatoes. I prefer fresh firm ones; frozen or canned change texture.
  • 1 cup dry white wine. Adds acidity and flavor; you can use chicken broth if you don’t want wine.
  • 2 cups of dry orzo pasta. Orzo holds up well in the crockpot; avoid overcooking.
  • ½ cup heavy cream or whole milk. Heavy cream gives richness; whole milk is lighter but still creamy.
  • 6 tablespoons of salted butter. Helps with the final broiling and gives shine and flavor.
  • 1 sprig rosemary. Use fresh; it gives flavor as it broils.
  • 4 sprigs fresh thyme. Same idea: fresh herbs give better aroma and flavor.
  • ½ cup crumbled feta cheese. Let's get that Greek touch; add just before serving.
  • Fresh basil & fresh dill for serving. Adds color, freshness, and finishing flavor.

Method
 

  1. I combine ground chicken (or turkey/pork), grated Parmesan, chopped shallot, two cloves of chopped garlic, fresh oregano, paprika, balsamic vinegar, salt, pepper, and chili flakes in a bowl. Then I coat my hands lightly in olive oil (that helps avoid sticking) and roll the mixture into tablespoon-sized meatballs.
  2. I place the meatballs in the crockpot, pour over the wine, add cherry tomatoes and the whole garlic cloves, then cover and cook either on low for about 3-4 hours or on high for 1-2 hours until the meatballs are cooked through. The wine and tomatoes develop into a flavorful sauce during this time.
  3. Once the meatballs are done, I remove them (and the whole garlic cloves) and set them aside. Then I stir orzo and some water into the crockpot, cover, and cook until the orzo is al dente—about 20-30 minutes.
  4. After that, I stir in the cream or milk, then broil the meatballs with butter, rosemary, and thyme until they get a nice crisp on top. Finally, I serve the meatballs over the creamy orzo, topped with crumbled feta, fresh basil, and dill.

Notes

  • Lightly oil your hands (or wear gloves) when rolling meatballs so they’re more uniform and don’t stick.
  • Don’t skip the broiling step. Even though it’s optional, I’ve found that it adds texture and caramelized flavor I really enjoy.
  • Taste and adjust seasonings after the orzo stage. Sometimes it needs more salt, pepper, or a splash of lemon or vinegar to brighten.
  • Be careful with orzo timing. Overcooked orzo can get mushy; I check a little early and tend to stop cooking when it’s just tender.