Chicken Meatballs with Orzo (Print Version)
# Ingredients:
→ For the Chicken Meatballs
01 -
1 lb ground chicken
02 -
1/4 cup breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1 large egg
05 -
2 tablespoons chopped fresh parsley
06 -
1 garlic clove, minced
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
2 tablespoons olive oil (for browning)
→ For the Orzo and Peppers
11 -
1 small yellow onion, diced
12 -
2 bell peppers (red and yellow), sliced
13 -
2 garlic cloves, minced
14 -
1 cup dry orzo pasta
15 -
2 1/2 cups low-sodium chicken broth
16 -
1/2 teaspoon dried oregano
17 -
Salt and pepper, to taste
18 -
Optional: fresh parsley or basil for garnish
19 -
Optional: lemon wedges for serving
# Instructions:
01 -
In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, onion powder, salt, and pepper. Roll into 1-inch meatballs.
02 -
Heat olive oil in a large skillet or sauté pan over medium heat. Add meatballs and brown on all sides, about 6–8 minutes total (they don’t need to be fully cooked yet). Remove and set aside.
03 -
In the same pan, add onion and peppers. Sauté for 3–4 minutes until slightly softened. Add garlic and cook 1 minute more.
04 -
Stir in orzo, chicken broth, oregano, salt, and pepper. Return meatballs to the pan. Bring to a simmer, reduce heat, cover, and cook for 10–12 minutes until orzo is tender and meatballs are cooked through.
05 -
Fluff orzo gently and garnish with herbs and lemon juice if desired. Serve warm.
# Notes:
01 -
Add spinach or kale during the last 2 minutes of cooking for extra greens.
02 -
Swap orzo for rice or small pasta like pastina.
03 -
Make it dairy-free by skipping the Parmesan or using nutritional yeast.