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This colorful chicken meatball and orzo skillet has become my weeknight dinner hero combining juicy meatballs with sweet peppers and tender pasta all in one pan. The Mediterranean flavors bring warmth and comfort while keeping the ingredient list simple and the cleanup minimal.
I first created this recipe when trying to use up some ground chicken and bell peppers before a weekend trip. My family loved it so much that it's now requested at least twice a month and has become our go-to comfort meal when we need something satisfying but not too heavy.
Ingredients
Step-by-Step Instructions
The sweet bell peppers are what make this dish special for me. I discovered their magic when my garden produced an abundance one summer and I've been pairing them with orzo ever since. Something about how they soften and release their natural sweetness into the broth creates an incredible depth of flavor that store-bought stock alone can't match.
Storage and Reheating
Making It Your Own
Serving Suggestions
Recipe FAQs
- → Can I use a different type of meat for the meatballs?
Yes, you can substitute ground turkey, pork, or even beef for the chicken. Adjust the seasoning accordingly for the best flavor.
- → What can I use instead of orzo?
You can swap orzo for small pasta shapes like pastina, couscous, or even rice. Cooking times may vary, so adjust as needed.
- → How do I make this dish dairy-free?
To make it dairy-free, omit the Parmesan cheese or use a dairy-free alternative like nutritional yeast for added flavor.
- → Can I add more vegetables?
Absolutely! Try adding spinach or kale in the last few minutes of cooking or tossing in diced zucchini for extra veggies.
- → Can I prepare the meatballs ahead of time?
Yes, you can roll and brown the meatballs in advance. Store them in the refrigerator for up to 2 days before cooking with the orzo and peppers.
- → What garnishes work well with this dish?
Fresh parsley, basil, or a squeeze of lemon juice make excellent garnishes for a bright and fresh finish.