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

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. Make juicy Mediterranean Chicken Meatballs when you need an easy dinner recipe that's low sodium and ideal for a high protein diet. At 28g of protein in each serving, this is one of our best GLP 1 recipes for people taking weigh loss drugs. 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 heart-healthy 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)!

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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