Chicken Meatballs with Orzo
A comforting and flavorful dish, these tender chicken meatballs are paired with creamy orzo and finished with Parmesan for the perfect weeknight meal.
A comforting and flavorful dish, these tender chicken meatballs are paired with creamy orzo and finished with Parmesan for the perfect weeknight meal.
Info
Prep Time:
10mCook Time:
15mDifficulty Level:
Ingredients
- 350g ground chicken
- 50g breadcrumbs
- 1 egg
- 400g thick-cut orzo
- 100g grated Parmesan
- ¼ cup olive oil
- Salt & freshly ground black pepper
- Fresh parsley, finely chopped
Directions
Prepare the meatballs
In a large bowl, combine the ground chicken, parsley, salt, pepper, egg, breadcrumbs, and 2 tbsp Parmesan.
Drizzle with a little olive oil and knead until well combined.
Shape into small meatballs (about 2 cm in diameter).
Sear the meatballs
Heat a small amount of olive oil in a large non-stick pan over medium heat.
Brown the meatballs on all sides for 2-3 minutes, then set them aside.
Cook the orzo
In the same pan, add the orzo and stir to coat with the oil.
Pour in 1 liter of hot water or chicken broth, season with salt & pepper, and bring to a simmer.
Reduce the heat and cook for 10 minutes, stirring occasionally, until the pasta is tender.
Finish the dish
Remove from heat and stir in chopped parsley and most of the Parmesan (saving some for garnish).
Mix well until the cheese melts and creates a creamy sauce.
Serve & Enjoy
Serve warm, garnished with the remaining Parmesan.
Enjoy while the orzo is still moist and creamy!
Recipe Tips
For extra flavor, use chicken broth instead of water.
Stir frequently while cooking the orzo to prevent sticking.
Don’t overcook the meatballs—they should remain juicy and tender.
Serve immediately before the orzo absorbs too much liquid.