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Chicken Meatballs with Orzo

A comforting one-pot meal combining tender chicken meatballs and creamy orzo, infused with fresh herbs and lemon zest.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 lb ground chicken Use a mix with dark meat for moisture
  • 1/2 cup breadcrumbs For panade
  • 1/4 cup milk For panade
  • 1 large egg Acts as a binder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped For flavor
  • 1/4 cup fresh dill, chopped For flavor
  • 1 teaspoon lemon zest For brightness
For the Orzo
  • 1 cup orzo pasta
  • 4 cups chicken or vegetable broth For cooking orzo
  • 1/2 cup Parmesan cheese, grated For additional flavor

Method
 

Preparing the Meatballs
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken with breadcrumbs, milk, egg, garlic powder, salt, black pepper, parsley, dill, and lemon zest.
  3. Mix until just combined, being careful not to overwork the meat.
  4. Form the mixture into meatballs, about 1 inch in diameter.
  5. Place the meatballs on a baking sheet and bake for 15 minutes, until golden brown.
Cooking the Orzo
  1. In a large pot, toast orzo over medium heat for 2-3 minutes until slightly golden.
  2. Add the broth and bring to a boil.
  3. Reduce heat to a simmer, return the meatballs to the pot, and cook for an additional 10-12 minutes until orzo is al dente.
  4. Stir in grated Parmesan cheese until melted and well combined.
Final Touches
  1. Allow the dish to rest for 5 minutes off the heat before serving.
  2. Serve warm, garnished with additional herbs if desired.

Notes

You can adapt this recipe for ground turkey or add different vegetables to the mix. For a spicier version, add red pepper flakes.