Greek Orzo Salad with Chicken Meatballs
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
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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