Be prepared to have a few favorite dinner in this Chicken Meatballs with Creamy Orzo!
If you're following along with my 30 minute or less dinner challenge, you'll know I recently made a creamy orzo that rocked my families world. I've been making it almost every other day and I'm so excited it's finally gracing the website along with a delish chicken meatball recipe.
Table of Contents
Why I Love This Recipe
I love any recipe that comes together easily. It's a huge help as a mom, as a business owner, and just as someone who doesn't want to spend too much time in the kitchen every night. The chicken meatballs are a variation of a few past WGC meatballs, and the addition of the creamy orzo is true perfect. It's a match made in heaven and one that I'll be feeding my family for the next 6 months straight!
Ingredients & Substitutions
- Ground Chicken
- Parmesan
- Panko Breadcrumbs
- Egg
- Salt & Pepper
- Dried Oregano
- Dried Parsley
- Red Pepper Flakes
- Roasted Red Peppers
- Onion
- Garlic Cloves
- Jarred Tomato Sauce
- Orzo
- Mascarpone Cheese
- Basil
How to Make Chicken Meatballs with Creamy Orzo
Mix the ingredients for the meatballs together and then form them in meatballs roughly the size of a golf ball. Heat a large cast iron or heavy bottom skillet over medium high heat. Add a 1 tablespoon of olive oil and let heat for 60 seconds. Add the meatballs and cook until browned on all sides. Remove from the pan and set aside.
Add roasted bell peppers and onion to the same pan plus a little extra oil if needed. Sauté for 5-10 minutes and then add the garlic and cook for 30 seconds. Add the meatballs back into the pan and stir in the tomato sauce. Bring to a low simmer and cook for 5 minutes.
Cook orzo according to package directions. Drain and toss with mascarpone. Season with salt, lemon, Parmesan, and basil.
Spoon some orzo into a bowl followed by the meatballs and sauce. Garnish with basil and parmesan and enjoy.
Tips & Tricks
I know many of you love prepping ahead and these meatballs lend themselves perfectly to that. You're welcome to make the mixture and then form them into balls and freeze just like that. That way, when it comes time to make them, just take them out, let them thaw entirely and continue on the directions as printed below.
FAQs
How do you keep chicken meatballs from falling apart?
The panko and the breadcrumbs are an integral part of keeping the meatballs together! Don't skip that part of the recipe. It also adds a bit of texture and moisture.
What are chicken meatballs made of?
Chicken meatballs are one of those recipes that can be super adaptable - but a few things are key. Ground Chicken, parmesan, panko, egg, salt and pepper and seasonings are non negotiable for me. You can jazz them up with any number of things to allow them to lend themselves to different flavors - garlic and ginger, scallions and chives etc.
Similar Recipes
- Asian Pork Meatball Bowls
- Perfect Italian Meatballs
- Omi's Swedish Meatballs
- Greek Lamb Meatballs with Tzatziki
If you tried this recipe, please leave a 🌟star ratingand let me know how it goes in the 📝commentsbelow. Thanks for visiting today
Chicken Meatballs with Creamy Orzo
Author: Gaby Dalkin
5 from 3 votes
I love any recipe that comes together easily. It's a huge help as a mom, as a business owner, and just as someone who doesn't want to spend too much time in the kitchen every night. The chicken meatballs are a variation of a few past WGC meatballs, and the addition of the creamy orzo is true perfect. It's a match made in heaven and one that I'll be feeding my family for the next 6 months straight!
Print Recipe Pin Recipe Review Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course, Dinner
Cuisine Italian
Servings 4 people
Ingredients
Chicken Meatballs:
- 1 pound ground chicken
- ½ cup grated parmesan
- ⅓ cup panko breadcrumbs
- 1 egg
- 1 teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon red pepper flakes
Sauce:
- 1 16-ounce jar roasted red peppers drained and thinly sliced
- 1 yellow onion thinly sliced
- 6 cloves garlic roughly chopped
- 1 16-ounce jar tomato sauce
- 1 teaspoon kosher salt
Creamy Orzo:
- 8 ounces dry orzo
- ¼ cup mascarpone cheese
- 1 lemon, zested and juiced
- Kosher salt for finishing
- Freshly grated parmesan cheese for finishing
- Fresh basil for finishing
Instructions
Mix the ingredients for the meatballs together and then form them in meatballs roughly the size of a golf ball. Heat a large cast iron or heavy bottom skillet over medium high heat. Add a 1 tablespoon of olive oil and let heat for 60 seconds. Add the meatballs and cook until browned on all sides. Remove from the pan and set aside.
Add roasted bell peppers and onion to the same pan plus a little extra oil if needed. Sauté for 5-10 minutes and then add the garlic and cook for 30 seconds. Add the meatballs back into the pan and stir in the tomato sauce. Bring to a low simmer and cook for 5 minutes.
Cook orzo according to package directions. Drain and toss with mascarpone. Season with salt, lemon zest and juice, parmesan, and basil.
Spoon some orzo into a bowl followed by the meatballs and sauce. Garnish with basil and parmesan.
Nutrition Information
Calories: 577kcal | Carbohydrates: 59g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 2392mg | Potassium: 1222mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1127IU | Vitamin C: 27mg | Calcium: 214mg | Iron: 4mg
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