Chicken Meatballs with Orzo
Chicken meatballs with orzo is an easy one-pan dinner with tender Parmesan meatballs, creamy garlic orzo and fresh spinach.
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.
Notes
For a little heat, when sauteing the onion and garlic add some red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 627kcal, Carbohydrates: 40g, Protein: 36g, Fat: 36g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.3g, Cholesterol: 192mg, Sodium: 1335mg, Potassium: 871mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1393IU, Vitamin C: 5mg, Calcium: 309mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
