One Pan Baked Pesto Orzo with Chicken Meatballs
User Reviews
4.8
One Pan Baked Pesto Orzo with Chicken Meatballs
Description
One Pan Baked Pesto Orzo with Chicken Meatballs brings together small chicken meatballs flavored with shredded zucchini, pesto, lemon zest, and seasonings, baked in a skillet with orzo, broth, milk, pesto, and sautéed mushrooms. The meatballs incorporate panko and egg to bind, while the zucchini adds moisture and texture. The orzo cooks in the combined liquids, enriched by pesto and mozzarella cheese, creating a creamy base that absorbs the herbs and savory flavors. Lemon juice adds brightness to the dish.
The dish's texture balances soft, juicy meatballs with tender orzo and sautéed mushrooms. Baking everything in one pan minimizes cleanup and allows flavors to meld while keeping the meatballs moist. The recipe uses fresh basil pesto and lemon zest for an herb-forward profile complemented by mild mozzarella and sliced mushrooms.
This meal works well as a complete weeknight dinner offering protein, vegetables, and grains. Serve it directly from the skillet, garnished with fresh basil, Parmesan cheese, and optional red pepper flakes for heat.
The recipe allows making meatballs ahead and refrigerating them before cooking, aiding meal prep. Ensuring to squeeze moisture out of the zucchini helps keep the meatballs from becoming too wet. Adjust seasoning as needed, and use gluten-free substitutions if needed.
Ingredients
- For the meatballs:
- 1 zucchini small to medium
- 1 pound ground chicken 93% lean, or turkey
- ½ cup panko breadcrumbs gluten free if desired
- 1 egg large
- 2 tablespoons basil pesto your favorite
- lemon zest from 1
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- red pepper flakes optional, ½ teaspoon
- 1 teaspoon kosher salt
- black pepper freshly ground
- 1 to 2 tablespoons extra-virgin olive oil
- For the mushrooms:
- 1 tablespoon extra virgin olive oil
- 1 pound baby bella mushroom or a mix of mushrooms of choice, coarsely chopped
- ½ teaspoon kosher salt
- black pepper freshly ground
- 3 garlic cloves, minced
- For the creamy pesto orzo:
- 2 ½ cups chicken broth low sodium
- 1 cup milk of choice (whole milk or 2% recommended
- ⅓ cup basil pesto your favorite
- 1 pound orzo uncooked
- lemon zest from 1
- ½ lemon juiced
- 1 teaspoon kosher salt
- ½ teaspoon Italian seasoning
- 1 cup mozzarella cheese shredded
- TO GARNISH:
- ¼ cup basil fresh, julienned
- Parmesan Cheese freshly grated/shredded
- red pepper flakes
Instructions
- Preheat oven to 400 degrees F.
- Shred the zucchini: Use a cheese grater to shred your zucchini. Measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out ALL of the moisture/water. This is very important! Transfer shredded zucchini to a large bowl and discard the excess zucchini water.
- Form the meatballs: In the large bowl with the shredded zucchini, add the ground chicken, breadcrumbs, egg, basil pesto, lemon zest, italian seasoning, garlic powder, red pepper flakes (if using), kosher salt and black pepper. Use clean hands to mix until well-incorporated and form into 16 golf ball sized meatballs. (You can make the meatballs up to 1 day in advance. Place meatballs on a large plate or baking sheet lined with parchment paper, then cover well with plastic wrap and place in the fridge until ready to cook.)
- Cook the meatballs: Place a large deep oven-safe skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides. This should only take about 6 minutes total. Do not worry about cooking them all the way through, they will finish cooking in the oven. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done browning, transfer them to a plate and set aside. Keep the heat in the pan.
- Cook the mushrooms: Add another tablespoon of oil to the pan and then add in the mushrooms, salt, and pepper. Stir occasionally until all liquid absorbs and mushrooms have cooked down and start to turn brown and caramelize on the edges, 5 to 8 minutes. Stir in garlic and cook until fragrant, 1 minute.
- Cook the orzo: Slowly add the chicken broth to the pan while scraping up any yummy bits from the bottom of the pan, then stir in the milk, basil pesto, lemon zest and lemon juice. Stir in the orzo, lemon zest, lemon juice, salt, and Italian seasoning until well combined. Bring mixture to a gentle simmer. Nestle the meatballs on top of the orzo then immediately transfer to the oven and bake for 10 to 12 minutes until the orzo is cooked. Remove from the oven, sprinkle mozzarella cheese all over the top and bake for 5 more minutes or until the cheese is melted and slightly golden brown in places. Remove from the oven and top with fresh julienned basil, parmesan cheese and extra red pepper flakes, if desired.
Notes
- Squeeze all moisture from shredded zucchini before mixing to prevent soggy meatballs.
- Meatballs can be formed up to one day ahead and refrigerated until baking.
- To make gluten free, use gluten free breadcrumbs and gluten free orzo or pasta.
- Fresh basil pesto contributes significant flavor; choose your favorite variety.
- Garnish with fresh basil, Parmesan, and red pepper flakes to enhance flavors and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 606cal | 30% |
| Carbohydrates | 57.3g | 19% |
| Protein | 36.5g | 73% |
| Fat | 27.5g | 42% |
| Saturated Fat | 9.1g | 46% |
| Fiber | 10.6g | 42% |
| Sugar | 9.6g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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