Greek Orzo Salad with Chicken Meatballs
Prep time
20 min
Cook time
20 min
Comfort food, the Mediterranean way.
This Chicken Meatball & Orzo Salad with warm Stonefire® Naan is a vibrant, satisfying dish that brings bold flavors and wholesome ingredients together in one easy, crowd-pleasing meal. Juicy feta-stuffed meatballs, herby orzo salad, and pillowy naan for scooping — it’s a fresh take on dinner that feels just as good as it tastes. Perfect for sharing, meal-prepping, or when you want to impress without the stress.
Ingredients
For the Meatballs:
● 1 lb ground chicken or turkey
● ⅓ cup crumbled feta
● ¼ cup finely chopped red onion
● 2-3 cloves garlic, grated or diced
● 2 tbsp chopped fresh oregano
● 1 egg
● ¼ cup of panko bread crumbs
● 1 ½ tsp salt
● Black pepper, to taste
For the Orzo Salad:
● 1 lb dry orzo pasta
● 1 cup cherry tomatoes (whole or halved)
● ½ cup pitted Kalamata olives, halved
● ¾ cup crumbled feta
● ¾ cup cucumbers, sliced thin and halved
● Fresh herbs, for garnish (dill, mint, oregano)
For the Dressing:
● ⅓ cup olive oil
● 2 tbsp red wine vinegar
● Juice of ½ a lemon
● 1 tsp dried oregano
● 1 clove garlic, grated
● 1/2 tsp Dijon mustard
● Salt pepper, to taste
Directions
- Make the meatballs: Preheat oven to 400°F. Line a baking sheet with parchment. In a large bowl, combine the ground chicken, feta, red onion, garlic, oregano, egg, breadcrumbs, salt, and pepper. Mix until just combined. Roll into 1.5-inch meatballs and place on the baking sheet. Bake for 18–20 minutes, or until cooked through.
- Cook the orzo: While the meatballs bake, boil the orzo in salted water according to package instructions. Drain and rinse under cold water. Allow to cool.
- Make the dressing: In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic, Dijon mustard, salt, pepper. Whisk until well combined.
- Assemble the salad: In a large bowl, combine the dressing, cooked orzo, cherry tomatoes, olives, cucumbers, and crumbled feta. Toss to coat. Taste and adjust seasoning if needed. Garnish with fresh herbs.
- Warm the naan: Just before serving, place Stonefire naan on a baking sheet and warm in a 400°F oven for 2–3 minutes until soft and golden.
- Serve: Spoon orzo salad onto plates or bowls, top with warm meatballs, and serve with naan on the side for scooping. Optional: add a dollop of tzatziki or an extra squeeze of lemon if you’re feeling fancy.