Mediterranean Chicken Meatballs

By Adam Fisher
Published 4/17/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | High Protein | Diabetic | Mediterranean | GLP-1
Mediterranean Chicken Meatballs

These juicy Mediterranean Chicken Meatballs are an easy dinner recipe that can be made any day of the week. Low in sodium (only 116mg per serving) and high in protein (28g per serving), this healthy chicken meatballs recipe is served with rich and creamy whole wheat orzo with savory sun-dried tomatoes, tender spinach, and a touch of Parmesan cheese. Ready in only an hour and made with a flavorful blend of fresh herbs and spices, these lean ground chicken meatballs make for a quick and heart-healthy meal.

If you think these Mediterranean meatballs sound good, check out even more of our delicious heart-healthy dinner recipes that will liven up your evening (and your taste buds)!

Total Time
60 minutes
Servings
8
Calories
389
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Ingredients

Recipe yields 8 servings

Chicken Meatballs

Orzo Pasta

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How to Make Mediterranean Chicken Meatballs

Chicken Meatballs

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Orzo Pasta

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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).

  4. Step 4

    Remove rosemary sprig. Add meatballs to the cooked orzo and heat until warmed through, about 5 minutes.

  5. Step 5

    Serve warm garnished with chopped parsley and sprinkled with reserved browned bits. If desired, enjoy with an additional light sprinkle of grated Parmesan cheese.

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Nutrition Facts

Serving Size:
2 meatballs, 1/2 cup orzo

389
Calories
7
g
Fat
66
mg
Cholesterol
116
mg
Sodium
48
g
Carbs
2
g
Sat. Fat
4
g
Fiber
28
g
Protein
4
g
Sugars
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