One Pot Orzo and Dill Feta Chicken Meatballs

Time: 40 minutes

Yield: 4-6 servings


1 lb ground chicken

2 tbsp feta cheese

1/2 cup breadcrumbs or oats

1 tbsp sage finely chopped

1 tbsp fresh dill (or 1.5 tbsp dried dill)

1 dash Worcestershire sauce

1 tbsp garlic powder

1 cup orzo

2 cups beef stock

1 onion, diced

1 tbsp butter

Optional (add 1 cup spinach at the end)


Add the chicken, feta cheese, dill, sage, bread crumbs, Worcestershire sauce and garlic powder to a bowl.

Mix using your hands until well combined.

Using a scoop or your hands, form the ground chicken mixture into 2 inch balls. Place on a plate. And set aside.

Heat the stove using neutral oil over medium heat. Add the meatballs to the pan. Cook until browned. On the outside.

Set the meatballs aside. Add 1 tbsp butter.

Add the diced onion to the pan and cook until translucent.

Pour the orzo in with the onions and cook until toasted.

Add the chicken meatballs back into the pot and add the beef stock.

Turn the heat down to a simmer and simmer for 20-25 minutes or until the orzo has absorbed the liquid.

If you’re adding spinach, remove the orzo from the heat and mix the spinach in until it wilts.

Serve immediately and enjoy!