This delightful recipe for Chicken Meatballs with Orzo serves four and combines juicy chicken meatballs with tender orzo pasta in a flavorful sauce. Perfect for a cozy family dinner, this dish is not only delicious but also easy to prepare. Let’s dive into the ingredients, cooking instructions, and some helpful tips!
Chicken Meatballs and Orzo
Prep Time:
10 minutes
Cook Time:
30 minutes
Additional Time:
15 minutes
Total Time:
55 minutes
Ingredients
- For the Chicken Meatballs
- 1 lb (454 g) ground chicken
- ½ cup (125 g) ricotta cheese
- ½ cup (5 g) fresh parsley, finely chopped
- ½ cup (50 g) grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp kosher salt (more to taste)
- ¼ tsp onion powder
- Black or white pepper, to taste
- Oil for cooking
- For the Roasted Tomato Pepper Orzo
- ¾ lb tomatoes (about 4 large or 5 small), cut into 1½” pieces
- 1 red bell pepper, cut into 1½” pieces
- 4 cloves garlic (2 cloves smashed, 2 cloves minced)
- 3 sprigs fresh thyme
- 1 tbsp oil
- 1 tbsp butter
- ½ small white onion, small diced (about ½ cup)
- ½ tsp dried chili pepper flakes
- 1 lb (2½ cups) uncooked orzo
- Grocery List
- Ground chicken
- Ricotta cheese
- Fresh parsley
- Parmesan cheese
- Garlic
- Kosher salt
- Onion powder
- Black/white pepper
- Tomatoes
- Red bell pepper
- Fresh thyme
- Olive oil or cooking oil
- Butter
- White onion
- Dried chili pepper flakes
- Orzo pasta
Instructions
Prepare the Meatballs
- In a large mixing bowl, combine the ground chicken, ricotta cheese, parsley, Parmesan cheese, minced garlic, kosher salt, onion powder, and black or white pepper.
- Mix well until all ingredients are combined. Taste the mixture and adjust seasoning if necessary.
- Roll the mixture into 16 meatballs, about 2 tablespoons each. If the mixture sticks to your hands, dampen them slightly with water.
- Brush oil over the meatballs or roll them in oiled hands to coat.
Step 2: Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the tomatoes and red bell pepper with olive oil and smashed garlic cloves. Roast for about 20 minutes until softened and slightly charred.
Step 3: Cook the Orzo and Combine
- In a large skillet over medium heat, add butter and diced onion. Sauté until onions are soft (about 2–3 minutes).
- Add minced garlic and chili pepper flakes; sauté for another 30 seconds.
- Add uncooked orzo to the skillet, stirring to coat it in the oil.
- Once the vegetables are roasted, add them along with their juices to the skillet.
- Pour in enough chicken broth to cover the orzo (reserve about ½ cup for later). Bring everything to a low simmer.
- Cook for about 8–10 minutes until the orzo is al dente, stirring frequently.
Step 4: Bake the Meatballs
- While the orzo cooks, place meatballs on a baking sheet and roast in the oven for about 20 minutes until golden brown.
- Once cooked, serve meatballs on top of the orzo mixture.
Serving Suggestions
Garnish with additional Parmesan cheese and fresh parsley before serving.
Notes
- For extra flavor in your meatballs, consider adding Italian seasoning or crushed red pepper flakes.
- Ensure that your chicken meatballs are cooked through; they should reach an internal temperature of 165°F (74°C).
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
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