Greek Meatballs with Orzo Pasta
Juicy Greek Chicken Meatballs paired with tender orzo pasta make a flavorful, Mediterranean-inspired dinner. Tossed with fresh herbs and a zesty sauce, it’s a meal that’s both hearty and refreshing!
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EQUIPMENT
Gallon Freezer Bag
Snack Bag
Ingredients
Meatballs:
- 1 lb Ground Chicken
- 1 large Egg
- 1/2 cup Crumbled Low Fat Feta Cheese chopped small
- 1 tsp Oregano
- 1 tsp Parsley
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Dill
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Orzo Seasoning:
- 1/2 Lemon zested and juiced
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Parmesan Cheese grated or shredded
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Dill
Add Day of Cooking:
- 1 cup Orzo Pasta
Instructions
To Freeze and Cook Later:
- Orzo Seasoning: Combine lemon juice, lemon zest, parmesan cheese, and all the spices in a small snack bag. Remove as much air as possible, seal the bag, and place it inside a gallon freezer bag for the meatballs.
- Meatballs: In a medium-sized bowl, mix all the meatball ingredients until well combined.Using a 2” cookie scoop or your hands, shape the mixture into 2” balls.Place the meatballs on a baking sheet lined with wax paper and freeze until solid.Once frozen, transfer the meatballs to a gallon freezer bag, remove as much air as possible, seal, and freeze for up to three months.
Oven:
- Preheat oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
- Arrange frozen meatballs in a single layer on the prepared baking sheet.
- Bake for 20–25 minutes, flipping halfway through, until the meatballs are browned and the internal temperature reaches 165°F.
Stovetop:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the meatballs, cover with a lid, and sauté for 15–20 minutes, flipping every few minutes to brown evenly, until they reach an internal temperature of 165°F.
Air Fryer:
- Preheat the air fryer to 400°F.
- Place the meatballs in a single layer in the basket, leaving space between them.
- Cook for 8–10 minutes, turning halfway through, until the meatballs reach an internal temperature of 165°F.
Additional Instructions:
- Orzo Preparation: Cook the orzo according to the package instructions. Drain and return to the pot. Add the seasoning mixture to the cooked orzo and stir until well combined.
Serving Suggestions:
- Serve the meatballs with seasoned orzo and a side of roasted vegetables, a fresh salad, or asparagus with Kalamata olives.
- Quick Tip: Toss sliced onions and peppers into the pan with some salt and pepper while baking or sautéing the meatballs for a simple and flavorful veggie side.
Nutrition
Calories: 444kcalCarbohydrates: 33gProtein: 31gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 156mgSodium: 1028mgPotassium: 750mgFiber: 2gSugar: 2gVitamin A: 118IUVitamin C: 7mgCalcium: 66mgIron: 2mg
Notes
Printable Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.
**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.
Greek Meatballs with Orzo Pasta Bag Label
