Chicken Meatballs with Creamy Orzo

Total Time:

35 minutes

Serves:

3 Servings

Category:

Chicken, 20-45 mins

Level:

Share this Recipe:

Easy

Recipe Description

These juicy garlic chicken meatballs are baked to perfection and served over creamy orzo with broccoli, cherry tomatoes, and Parmesan. It’s a cozy, flavorful dinner that comes together in one pan and one baking sheet—perfect for a weeknight upgrade.

Ingredients

1 lb ground chicken
1 shallot
2–3 garlic cloves
1 tsp garlic powder
1 tsp paprika
1 tbsp balsamic vinegar
1 floret of broccoli
2 cups whole wheat orzo
½ cup dry white wine
1 pint cherry tomatoes
½ cup milk
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Olive oil
Salt and pepper, to taste
Fresh basil, chopped

Preparation

Preheat your oven to 350°F.
In a large bowl, combine the ground chicken, chopped shallot, minced garlic, garlic powder, paprika, balsamic vinegar, salt, and pepper. Mix everything together until well combined.
Form the mixture into 12–15 meatballs and place them on a parchment-lined baking sheet.
Bake the meatballs for 20 minutes.
While the meatballs are baking, heat a drizzle of olive oil in a large sauté pan over medium heat.
Add the chopped broccoli and season with salt, pepper, and Italian seasoning. Cook for about 3 minutes, until the broccoli is bright green and slightly tender.
Stir in the orzo and let it toast in the pan for about 1 minute.
Add the white wine and 2 cups of water. Bring everything to a boil.
Once boiling, add the cherry tomatoes.
Reduce the heat slightly and let the orzo cook for 8–10 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender.
Turn off the heat and stir in the milk and Parmesan cheese until the mixture becomes creamy and well combined.
Remove the meatballs from the oven and add them to the orzo mixture in the pan.
Serve the dish topped with lots of fresh basil and an extra sprinkle of Parmesan cheese.