One Pot Chicken Meatball Orzo Recipe
User Reviews
4.2
39 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
-
Calories
555 kcal
-
Course
Main Course
-
Cuisine
Italian
One Pot Chicken Meatball Orzo Recipe
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This One Pot Chicken Meatball Orzo is packed full of Mediterranean flavors. It will quickly become one of your family's favorite meals! With back to school in full swing, everyone needs delicious family dinners, that cook in under 30 minutes and are guaranteed to be enjoyed by even the pickiest eaters. That is where this Chicken Meatball Orzo comes in! This weeknight dinner cooks in one pan and can be on the table in under half an hour, making it perfect for busy families.
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Ingredients
For the Homemade Meatballs (See note 1 for storebought)
- 1 lb ground chicken
- 1 cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- 2 tablespoon milk
- 2 crushed garlic cloves
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
For the Pasta
- 2 tablespoon olive oil
- 1 onion - finely chopped
- 1 carrot - peeled and finely chopped
- 1 celery stick - finely chopped
- 2 cups passata/marinara sauce
- 1 cup chicken broth/stock
- 2 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup orzo
For garnish
- grated parmesan
- basil leaves
Instructions
To make the meatballs
- Add the meatball ingredients to a large mixing bowl and use your hands to combine everything together.
- Lightly oil your hands and roll tablespoon amounts of the mixture into meatballs. You may need to re-oil your hands from time to time.
- Set the meatballs to one side until needed. (See note 2)
For the Pasta
- Add the oil to a high sided skillet or shallow casserole (one with a lid - see note 3)
- Lightly fry the meatballs for 2 minutes until golden.
- Remove the meatballs from the pan and add in the chopped onion, carrot and celery. Cook for 3-4 minutes until softened and lightly browned.
- Add in the passata/marinara sauce, the chicken broth, Italian seasoning, salt, and sugar. Bring the mixture to a simmer.
- Add in the orzo and give the pan a stir.
- Add the meatballs back to the pan.
- Reduce the heat to a low simmer and place a lid on the pan.
- Cook covered over low heat for 10 minutes, then remove the lid and cook for a further 2-3 minutes until the pasta is fully cooked and the sauce has thickened.
- Serve with extra parmesan and fresh basil.
Notes
- There is no need to defrost store-bought meatballs. Brown the meatballs as per the recipe card (they may need an extra minute or so). Then follow the recipe as is. The meatballs will heat through in the time the sauce cooks. Always ensure your meatballs are hot to the middle before eating.
- The meatballs can be prepped ahead of time. Just cover them with plastic wrap and keep in the refrigerator until needed.
- If you don't have a lid for your skillet/casserole then cover the pan with Aluminum foil.
Nutrition Information
Show Details
Calories
555kcal
(28%)
Carbohydrates
41g
(14%)
Protein
38g
(76%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Cholesterol
137mg
(46%)
Sodium
1535mg
(64%)
Potassium
1433mg
(41%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
3546IU
(71%)
Vitamin C
17mg
(19%)
Calcium
311mg
(31%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 41g | 14% |
| Protein | 38g | 76% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 137mg | 46% |
| Sodium | 1535mg | 64% |
| Potassium | 1433mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3546IU | 71% |
| Vitamin C | 17mg | 19% |
| Calcium | 311mg | 31% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
39 reviews
Good
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