Chicken meatballs with orzo is an easy one-pan dinner with tender homemade meatballs, creamy Parmesan orzo and fresh spinach. It’s a cozy weeknight meal packed with flavor!
I swapped the chicken breast in my one pot chicken and orzo for my easy chicken meatballs, and the combination was so delicious!
This post may contain affiliate links. Read disclosure policy.
Key Takeaways: Chicken Meatballs with Orzo
- Easy one-pan dinner: The chicken meatballs and creamy orzo cook in the same skillet for easier cleanup.
- Creamy and flavorful: Parmesan, garlic and cream make the orzo rich, while spinach and lemon add freshness.
- Easy to customize: Use ground chicken or turkey and adjust the amount of spinach and spices to your liking.
Why I Love This One Pan Recipe
I love how quickly and easily this dinner comes together. The orzo cooks right in the broth and cream, soaking up the garlic, Parmesan and flavor left from browning the meatballs, so it turns out creamy and delicious. My family loved it!
It reminds me of my marry me chicken meatballs, but with creamy orzo instead of a skillet sauce. The lemon also gives it a little of the fresh flavor found in my Greek chicken meatballs. If you love orzo, try my one pot lemon chicken orzo soup next!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Ground chicken: 90% lean keeps the meatballs juicy without excess grease. Ground turkey works too. Or try my turkey meatballs.
- Panko breadcrumbs and egg: Binds the meatballs while keeping them light.
- Parmesan and Italian seasoning: Adds savory depth to both the meatballs and the sauce. Freshly grated cheese melts best. Homemade Italian seasoning is worth making and keeping on hand.
- Orzo: Cooks quickly and turns creamy as it absorbs the broth. It looks like rice, but it’s actually pasta!
- Chicken broth and heavy cream: The broth cooks the orzo and adds savory flavor, while the cream makes it rich. Add a splash more at the end to thin it out, if necessary.
- Baby spinach and lemon juice: Wilts right in for color and freshness, and the lemon juice is optional but highly recommended!
How to Make Chicken Meatballs with Orzo
Step 1: Combine ground chicken, egg, panko, Parmesan, Italian seasoning, garlic powder, onion powder, salt, pepper, and olive oil. Mix just until combined, rest for 5 minutes, then roll into 18 one-inch meatballs.
Step 2: Heat the remaining oil in a large, deep skillet over medium-high. Cook the meatballs for 6–8 minutes, turning occasionally, until browned all over. Set aside on a plate and tent with foil.
Step 3: Reduce the heat to medium, melt the butter, and cook the onion for 3–4 minutes, until softened. Add the garlic and Italian seasoning and cook for 30 seconds.
Stir in the uncooked orzo and cook 1–2 minutes for extra flavor.
Step 4: Add chicken broth, cream, and Parmesan. Bring to a gentle simmer, cover, and cook for about 7 minutes, stirring halfway through.
Step 5: Stir in the spinach. Return the meatballs to the skillet and cook for 3–5 minutes more, until the orzo is tender and the meatballs are cooked through.
Step 6: Season to taste and top with fresh herbs, extra Parmesan, and a squeeze of lemon for Greek-inspired flavor. Enjoy!
Recipe Tips
- Don’t overmix the meatball mixture. This can make them dense!
- Use a deep skillet. To give the orzo room to simmer once the liquid is added.
- Brown in batches. If your pan is crowded, you won’t get a nice sear on your meatballs.
- Stir occasionally. Do this while the orzo simmers so it doesn’t stick.
- Adjust consistency. Add a splash of broth or cream as it sits, if it thickens too much.
- Add red pepper flakes. Toss them in with the garlic for heat.
Chicken Meatballs with Orzo FAQs
Ground chicken is safely cooked at an internal temperature of 165°F. They’ll brown in the first step, then finish cooking through when simmered with the orzo.
Half-and-half works as a lighter substitute. The sauce will be a little less rich, but still creamy from the Parmesan and pasta starch.
Sun-dried tomatoes, chopped kale, peas, or roasted red peppers all work well. Feta, fresh dill, and extra lemon give it a Greek twist.
Orzo continues to absorb the creamy sauce as it cools, so leftovers will naturally thicken. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce.
Summarize and Save This Recipe Content On:
Love meatball recipes? Make my firecracker meatballs, honey garlic meatballs or French onion meatballs, next!
More Meatball Recipes
Chicken Meatballs with Orzo
Video
Ingredients
Meatballs
- 1 pound 90% lean ground chicken or turkey
- 1 large egg
- ½ cup Panko breadcrumbs
- ¼ cup Parmesan cheese , freshly grated
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil , divided
Orzo
- 2 Tablespoons butter
- ½ cup yellow onion , diced
- 4 cloves garlic , minced
- ½ teaspoon Italian seasoning
- 1 cup orzo pasta , uncooked
- 2 ½ cups chicken broth
- ⅓ cup heavy cream
- ½ cup Parmesan cheese , freshly grated, reserve some for top
- 1 to 2 cups baby spinach
- Salt and pepper to taste
For serving (optional): Fresh parsley or basil and lemon juice
Instructions
- Make meatballs: In a medium bowl, combine 1 pound ground chicken, 1 egg, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt. 1/4 teaspoon pepper, and 1 Tablespoon olive oil. Mix just until combined and let sit about 5 minutes. Roll into 18 (1-inch) meatballs.
- Cook meatballs: Heat 1-2 Tablespoons olive oil in a large deep skillet over medium-high heat. Add the meatballs and cook 6 to 8 minutes, turning occasionally, until browned. Transfer to a plate and cover with foil to keep warm.
- Sautè onions and garlic: Reduce the heat to medium and add the butter. Add 1/2 cup diced onion and cook 3 to 4 minutes, until softened. Stir in 4 cloves minced garlic and 1/2 teaspoon Italian seasoning and cook 30 seconds.
- Toast orzo: Add 1 cup uncooked orzo and cook 1 to 2 minutes, stirring often, until lightly toasted.
- Add liquids and simmer: Pour in 2 1/2 cups chicken broth, 1/3 cup cream and 1/2 cup parmesan. Bring to a gentle simmer, cover, and cook for 7 minutes. Stir halfway through and stir in spinach. Then return the meatballs to the skillet and cook for an additional 3 to 5 minutes, or until the orzo is cooked through. Add a splash more cream if needed.
- Serve: Taste and season with salt and pepper as needed. Sprinkle with fresh parsley and extra Parmesan before serving if desired. Squeeze fresh lemon juice over top if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Alisha
Great weeknight dinner that comes together quickly and easily. The orzo turned out creamy and delicious!
Sarah @IHeartNaptime
So glad you loved these chicken meatballs with orzo!