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 tasteFor 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.
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