Chicken Meatballs With Orzo
Chicken meatballs with orzo is a creamy, comforting dinner made with tender baked chicken meatballs, mushrooms, parmesan, and rich, cheesy orzo.
Servings: 4 servings
Calories: 605kcal
Equipment
- Small pot
- Large saucepan
Ingredients
- 1 cup orzo pasta uncooked
- 2 cups white button mushrooms sliced
- 2 Tbsp garlic minced
- 2 Tbsp fresh parsley minced
- 1 lb. ground chicken
- 1/2 cup panko breadcrumbs
- 1/3 cup freshly grated parmesan
- 1 egg
- 1 tsp lemon zest
- 1/2 Tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1 Tbsp butter
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan
- salt and pepper to taste
- 1 Tbsp olive oil
Instructions
- Preheat the oven to 400 degree F. Grease a baking sheet and set aside.
- Bring a medium pot of water to a boil and cook the orzo according to the package directions.
- Meanwhile, slice the mushrooms, mince the garlic and parsley. Set aside.
- To make the meatballs combine the ground chicken, minced garlic, parsley, panko bread crumbs, 1/3 cup parmesan, egg, lemon zest and juice, salt, pepper, and onion powder into a large mixing bowl and combine.
- Form 15 meatballs by using 2 Tbsp of mixture for each ball. Put the meatballs in the freezer for 5 minutes. This will allow them to hold their shape while browning.
- Meanwhile, in a large skillet, melt the butter and sauté the mushrooms until they are golden brown.
- Drain the orzo. To the pot with the orzo add the sauteed mushrooms, heavy cream and 1/2 cup parmesan. Mix to combine and until the cheese has melted. Salt and pepper to taste. Keep warm until the meatballs are done.
- Remove the meatballs from the freezer. In the same skillet used to cook the mushrooms, heat the olive oil over medium heat. Place the meatballs into the pan and cook for 1 minute on each side.
- Remove browned meatballs from the skillet. Place meatballs onto the prepared baking sheet and bake in the preheated 400-degree oven for 15 minutes.
- Serve meatballs on top of orzo, garnish with additional parsley if desired, and enjoy!
Notes
Tips for Success
- Use freshly grated parmesan for the best flavor and melting.
- Don’t overmix the meatballs, which can make them dense.
- Chilling the meatballs briefly helps them hold their shape.
- Brown the mushrooms well to develop deeper flavor.
- Add extra cream if needed when reheating.
Nutrition
Serving: 1g | Calories: 605kcal | Carbohydrates: 39g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 1382mg | Potassium: 942mg | Fiber: 2g | Sugar: 4g | Vitamin A: 917IU | Vitamin C: 7mg | Calcium: 317mg | Iron: 3mg
