Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo

Step 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.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.Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.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. 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.Serve the meatballs over the orzo with feta cheese, fresh basil, and dill.

Step 2

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). Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes. 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.Once done cooking, release the steam. Set the Instant Pot to sauté. Remove the garlic. Stir in the orzo, tomatoes, and 1 cup water. Cook for 6-8 minutes, until the orzo is al dente. Stir in the milk.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

Step 3

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). Heat a large skillet over medium-high heat. Add olive oil, the meatballs, and sear until browned, about 5 minutes. Then add the butter, garlic, rosemary, and thyme. Let the butter brown for another 2-3 minutes. Remove the garlic. Reduce the heat to medium. Stir in the orzo, and tomatoes. 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.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.