Food Recipes

Greek Zucchini Chicken Meatball Orzo Bake

Posted by angeladawn1220 on

All I can say is WOW! I had no idea this recipe concoction would turn out as D to the LISH as it did! I had these greek chicken meatballs developed and tested them once, but they didn’t quite turn out the way I had envisioned. I put them in my “retest folder” with some notes on how I could improve them. I decided to give them another try tonight by using them in this super flavorful orzo bake. Holy cow! The meatballs came out so tender, like melt in your mouth tender and loaded with so much amazing flavor with the addition of the zucchini, green onion, dill and feta along with a few other staples! To bulk up the nutrients in the orzo bake, I added some things from my pantry and fridge that needed to be used up. Summer squash along with some capers and sun dried tomatoes to really add a burst of flavor! I can promise you, this will be on my make it again list for sure! It was incredible!

Greek Zucchini Chicken Meatball Orzo Bake
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Greek Zucchini Chicken Meatball Orzo Bake

Recipe by Saturday Dinners with Ang
0.0 from 0 votes
Course: Food RecipesCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes

Ingredients

  • *For the Chicken Meatballs*

  • 1 lb 1 93% Lean Ground Chicken

  • 1 cup 1 Grated Zucchini

  • 1/3 cup 1/3 Feta Cheese Crumbles

  • 1/4 cup 1/4 Bread Crumb

  • 1 1 Egg

  • 1/4 cup 1/4 Green Onion, Thinly Sliced

  • 1-2 Tbsp 1-2 Fresh Dill, Minced

  • 2 2 Cloves, Grated Garlic

  • 1 tsp 1 Dried Oregano

  • 1/2 tsp 1/2 Salt

  • 1/2 tsp 1/2 Black Pepper

  • 1/4 cup 1/4 Flour

  • 2 Tbsp 2 Olive Oil

  • *For the Orzo Bake*

  • 2 Tbsp 2 Butter

  • 1 cup 1 Orzo

  • 2 2 Cloves, Sliced or Minced Garlic

  • 2 cups 2 Chicken Stock

  • 1/2 cup 1/2 Freshly Grated Parmesan Cheese

  • 1 1 Yellow Summer Squash, Sliced

  • 1/4 cup 1/4 Sun Dried Tomatoes, Julienned

  • 2 Tbsp 2 Capers

  • 1 tsp 1 Oregano

Directions

  • To begin, preheat the oven to 350. Grate your zucchini on a box grater using the largest option directly into a mixing bowl. Add salt to the zucchini to help draw out the moisture. Using a kitchen towel or cheese cloth, add your grated zucchini to it and squeeze out as much liquid as possible
  • In a medium mixing bowl, add all ingredients for chicken meatballs and mix well. Using a small cookie scoop, roll meatballs out and give them a light dusting of flour
  • Preheat a large skillet over medium high heat with 2 Tbsp olive oil. Place flour coated meatballs in skillet and flash fry on either side, just until browned. Remove from skillet and set aside
  • Add butter to skillet and once melted, add orzo and garlic. Toss orzo for a couple minutes until starting to toast. Add sliced summer squash and toss with the orzo. Add stock and parmesan cheese. Mix well
  • Add sun dried tomatoes and capers along with oregano. Stir well. Nestle meatballs back in skillet. Cover and bake for 35 minutes, until meatballs are cooked through and orzo is tender

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