Description

This Crockpot Garlic Butter Chicken Meatballs recipe with Creamy Orzo offers a flavorful, comforting meal perfect for busy weeknights or leisurely weekend dinners. Tender chicken meatballs are slow-cooked or pressure-cooked with aromatic garlic, white wine, and herbs, then broiled in garlic butter for a deliciously crisp finish. Served over creamy orzo pasta with spinach and sun-dried tomatoes, this dish combines rich, savory flavors with a creamy texture for an unforgettable family meal.

Ingredients

Scale

Meatballs

1 1/2 pounds ground chicken, pork, or turkey
3 tablespoons Italian seasoning
1 tablespoon dijon mustard
1 cup grated parmesan cheese (divided)
Kosher salt and black pepper, to taste
Olive oil, for coating hands and searing

Cooking Liquids & Aromatics

1 onion, quartered (or chopped in instant pot/stovetop versions)
1 head garlic, top trimmed off to reveal cloves
1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
6 tablespoons salted butter
1 sprig rosemary
1/2 cup water (additional water as needed)

Orzo & Vegetables

2 cups dry orzo pasta
2 cups fresh baby spinach
1/2 cup chopped sun-dried tomatoes
1/2 cup heavy cream or canned full fat coconut milk

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Instructions

Prepare meatballs: In a large bowl, combine the ground chicken (or chosen meat), Italian seasoning, dijon mustard, and 1/2 cup grated parmesan cheese. Season the mixture with kosher salt and black pepper to taste. Coat your hands with olive oil to prevent sticking and roll the mixture into tablespoon-sized meatballs, making about 15-16 in total.
Slow cooker method: Place the meatballs in the crockpot bowl with a bit of olive oil to prevent sticking. Pour in the white wine and 1/2 cup of water. Add the quartered onion and the trimmed head of garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Broil meatballs: Preheat your oven broiler to high. Carefully remove the meatballs and garlic from the slow cooker and arrange them on a baking sheet. Place pats of butter and the rosemary sprig around the meatballs and garlic cloves. Broil for 1-3 minutes until the butter bubbles and the garlic cloves become crisp.
Cook the orzo: Meanwhile, increase the slow cooker heat to high. Stir in the orzo pasta and add 1 cup water. Cover and cook for 20-30 minutes, or until the orzo is al dente, adding more water as needed to ensure creaminess. Stir in the baby spinach, chopped sun-dried tomatoes, the cream or coconut milk, and the remaining 1/2 cup parmesan cheese.
Finish garlic butter sauce: Peel the roasted garlic cloves from their skins and roughly chop them. Mix the garlic with the butter and rosemary on the baking sheet, then toss this flavorful butter over the meatballs.
Serve: Plate the creamy orzo mixture and serve the garlic butter-coated meatballs on top for a hearty and comforting meal.
Alternative Instant Pot method: Sauté meatballs in the Instant Pot with olive oil until browned (about 5 minutes). Pour in white wine and 1/2 cup water, add a chopped onion, and cook for 5 minutes. Add butter, garlic, and rosemary and sauté for 2-3 minutes until butter melts. Pressure cook on high for 6 minutes. Release steam, remove garlic, stir in orzo and 1 cup water, cooking until al dente (6-8 minutes). Stir in spinach, sun-dried tomatoes, cream, and parmesan. Serve meatballs over orzo.
Alternative Stove-top method: Sear meatballs in a large skillet with olive oil over medium-high heat until browned (~5 minutes). Add chopped onion and cook 5 minutes. Add butter, garlic, and rosemary and cook 2-3 additional minutes. Reduce heat to medium, pour in white wine, stir in orzo and 1 1/2 cups water, and cook 6-8 minutes until orzo is tender. Stir in spinach, sun-dried tomatoes, cream, and remaining parmesan cheese. Serve meatballs over orzo.

Notes

You can substitute ground pork or turkey for chicken depending on your preference or availability.
If you prefer a dairy-free version, substitute heavy cream with full-fat coconut milk.
The recipe offers three cooking methods: slow cooker, Instant Pot, and stove-top, so choose based on your available kitchen equipment and desired timing.
Broiling the meatballs with garlic butter adds a delicious, caramelized flavor and crispy texture; don’t skip this step if using the slow cooker method.
Adjust liquid quantities as needed when cooking the orzo to achieve a creamy texture without it becoming too dry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 480
Sugar: 2 g
Sodium: 600 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg