This healthy Mediterranean chicken meatballs recipe is served with rich and creamy whole wheat orzo, savory sun-dried tomatoes, tender spinach, and a touch of Parmesan cheese. When you need an easy dinner recipe that's low-sodium and ideal for a high-protein diet, these juicy Mediterranean Chicken Meatballs are the perfect choice. At 28g of protein in each serving, this is one of our best GLP-1 friendly recipes for those focused on healthy weight management. Ready in only an hour and seasoned with a flavorful blend of fresh herbs and spices, these lean ground chicken meatballs make a quick and satisfying meal.
If you think these Mediterranean meatballs sound good, check out more of our delicious heart-healthy dinner recipes that will liven up your evening (and your taste buds)!
These Mediterranean chicken meatballs provide a satisfying, high-protein meal while keeping sodium levels in check. By pairing 98% lean ground chicken with fiber-rich whole wheat orzo and vibrant vegetables, this dish offers a balanced, nutrient-dense dinner that supports a healthy lifestyle without sacrificing flavor.
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Yes, 99% or 93% lean ground turkey will work perfectly in this recipe as a 1:1 substitute for ground chicken.
Be sure not to overmix the meat mixture, and chill the formed meatballs for 30 minutes before cooking. The Dijon mustard and a touch of olive oil in the mix also help lock in moisture.
Absolutely! You can mix and roll the meatballs a day in advance and store them in the fridge until you are ready to sear them.
Orzo acts like a sponge. If the heat is too high or it sits for a bit before serving, it will soak up the broth. Just stir in a little extra chicken stock or warm water until it reaches your desired creamy consistency.
If you love the fresh, vibrant flavors of these Mediterranean Chicken Meatballs with Orzo, be sure to explore these other healthy Mediterranean chicken recipes for an easy, nutrient-packed weeknight meal.
Just like our juicy chicken meatballs, these low-sodium and high-protein dinners offer a satisfying, healthy meal without compromising on taste.
Unlike traditional refined pasta, whole wheat orzo retains the bran and germ of the grain, making it a fantastic source of fiber and complex carbohydrates. It absorbs the savory flavors of the chicken stock and white wine beautifully while giving the dish a satisfying, slightly nutty texture.
Recipe yields 8 servings
In a large mixing bowl, add ground chicken, panko bread crumbs, parsley, Italian seasoning, Dijon mustard, Parmesan cheese, dried rosemary, black pepper, garlic powder, and onion powder; mix to combine.
Lightly spray hands with non-stick cooking spray and roll meat mixture into rounded tablespoon-size balls (makes about 16 meatballs). Place meatballs on large rimmed baking sheet and refrigerate for 30 minutes, until firm.
In a large deep skillet, heat olive oil over medium heat until shimmering, coating the entire bottom of the pan. In two or three batches, add meatballs and sear until browned, about 2 to 3 minutes per side (Note: add a little more olive oil to the pan in between batches to keep the pan coated). Remove browned meatballs from pan and set aside on a plate lined with a paper towel.
Use a wooden spoon to scrape the bottom of the pan to loosen browned bits; scoop them into a small serving dish and reserve for later.
Add a couple of tablespoons of white wine to the pan to deglaze it, using a wooden spoon or spatula to continue loosening up browned bits from bottom of pan.
Add butter and olive oil to pan; heat until butter is melted. Add chopped onion and cook 3 minutes, until starting to soften. Add minced garlic and rosemary sprig and cook for another 2 to 3 minutes, stirring occasionally.
Reduce heat to medium-low. Pour in white wine, chicken stock, and water. Add orzo and stir to combine. Cook, stirring often, for 6 to 8 minutes, until orzo is al dente. Stir in spinach, sun-dried tomatoes, milk, Parmesan cheese, and black pepper; cook until spinach is wilted and sauce thickens, about 5 minutes (Note: orzo absorbs a lot of liquid. If it begins to look dry, add a few more splashes of chicken stock and/or water).
Remove rosemary sprig. Add meatballs to the cooked orzo and heat until warmed through, about 5 minutes.
Serve warm garnished with chopped parsley and sprinkled with reserved browned bits. If desired, enjoy with an additional light sprinkle of grated Parmesan cheese.
These meatballs and orzo are practically a complete meal in one pan! However, if you want to stretch the servings, pair them with a crisp chickpea and tomato salad, a light vinaigrette-tossed arugula salad, or a side of roasted broccoli.
Swap the plain panko breadcrumbs for a gluten-free alternative, and replace the whole wheat orzo with your favorite gluten-free pasta or quinoa.
Omit the Parmesan cheese and butter, replace the milk with unsweetened plain almond or oat milk, and use extra olive oil for searing.
Feel free to swap the spinach for kale or Swiss chard, and if you don't have sun-dried tomatoes, roasted red peppers make a delicious alternative.