Past Recipes
Greek Chicken, Spinach, and Feta Meatballs

Greek Chicken, Spinach, and Feta Meatballs with Orzo Salad

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Garlic and dill add even more aromatic flavor to these Greek-inspired chicken meatballs, which get a sweet-and-savory glaze of honey, lemon, and more garlic. While the meatballs bake, orzo pasta is tossed with feta, spinach, and a little lemon juice for a satisfying side. Pro tip: For a New Year’s dinner party, stick toothpicks in the meatballs to create an elegant appetizer or main course. 

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 820
  • Protein 54g
  • Total Carb 77g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • crumbled feta cheese
    • 2 ounces
    • crumbled feta cheese
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • honey
    • 1 packet
    • honey
  • plum tomato
    • 4 ounces
    • plum tomato
  • Kalamata olives
    • 1 ounce
    • Kalamata olives
  • lemon
    • 1
    • lemon
  • orzo
    • 3/4 cup
    • orzo
  • baby spinach
    • 2 ounces
    • baby spinach
  • ground chicken
    • 12 ounces
    • ground chicken
  • dill
    • 1/8 ounce
    • dill
  • garlic
    • 3 cloves
    • garlic
  • parsley
    • 1/8 ounce
    • parsley
  • breadcrumbs
    • 2 tablespoons
    • breadcrumbs

What You’ll Need

  • eggs
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Bring a medium pot of water to a boil over high heat. Roughly chop tomato, place in a large bowl, and set aside. Roughly chop spinach. Roughly chop dill and parsley leaves, keeping herbs separate and discarding stems. Halve lemon. Roughly chop olives. Mince garlic. Separate 1 egg, placing yolk in a medium bowl. Discard egg white or save for an omelet.

  2. Form and bake meatballs

    Form and bake meatballs

    Add breadcrumbs, mozzarella, dill, half of spinach, half of garlic, 2 tablespoons feta, ½ teaspoon salt, and pepper as desired to bowl with egg yolk. Add chicken. Using your hands, mix well, then form into 8 equal balls, about 1½ inches thick. Arrange meatballs on a baking sheet and bake until almost cooked through, about 10 minutes (they'll finish cooking in Step 4).

  3. Cook orzo and make sauce

    Cook orzo and make sauce

    While meatballs bake, season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and set aside. Meanwhile, in a separate medium bowl, stir together ½ packet honey (discard remainder, or save to sweeten a cup of tea), half of parsley, juice of ½ lemon, remaining garlic, ⅛ teaspoon salt, and pepper as desired to make sauce.

  4. Finish meatballs

    Finish meatballs

    After 10 minutes of baking, remove meatballs from oven, spoon over sauce, and gently turn to coat. Continue baking until cooked through and no longer pink, about 5 minutes more.

  5. Make orzo salad

    Make orzo salad

    While meatballs finish baking, add olives to bowl with tomato, along with remaining spinach, remaining parsley, juice of remaining lemon, remaining feta, ¼ teaspoon salt, and pepper as desired. Once orzo is cooked and drained, add to bowl with vegetables and toss to combine.

  6. Plate chicken meatballs

    Plate chicken meatballs

    Divide orzo salad between serving plates and top with Greek chicken meatballs—or stick each meatball with a toothpick and serve orzo separately (even better if slightly chilled) for party-ready snacks. Dig in!

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