Parmesan Chicken Meatballs with Creamy Tomato Orzo

Name: Parmesan Chicken Meatballs with Creamy Tomato Orzo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving
Ingredients: 1 pound lean ground chicken; kosher salt and pepper; 2 garlic cloves; ½ cup finely grated parmesan; ½ cup seasoned breadcrumbs; ⅓ cup chopped fresh herbs; 1 to 2 tablespoons olive oil; 3 tablespoons unsalted butter; 16 ounces orzo; 3 tablespoons tomato paste; 32 ounces chicken or vegetable stock; kosher salt and pepper; ⅓ cup freshly grated Parmesan cheese; fresh basil

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4
Course
Main Course
Cuisine
American

Parmesan Chicken Meatballs with Creamy Tomato Orzo

Kian Mendoza

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My chicken meatballs with tomato orzo make the ideal meal. Cozy and comforting, the meatballs are tender and juicy served over creamy parmesan tomato orzo pasta. It's a great weeknight meal that comes together fast.

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Ingredients

Servings

chicken meatballs

1 pound lean ground chicken, I like to use 94% lean
kosher salt and pepper
2 garlic cloves, minced
½ cup finely grated parmesan
½ cup seasoned breadcrumbs
⅓ cup chopped fresh herbs, like parsley, basil and chives
1 to 2 tablespoons olive oil

tomato orzo

3 tablespoons unsalted butter
16 ounces orzo
3 tablespoons tomato paste
32 ounces chicken or vegetable stock
kosher salt and pepper
⅓ cup freshly grated Parmesan cheese, plus more for topping
fresh basil, for topping

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Instructions

chicken meatballs

Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined.
Roll the mixture into 1-inch meatballs.
Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.

tomato orzo

While the meatballs are cooking, make the orzo.
Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Stir in the tomato paste and cook for another 1 to 2 minutes.
Pour in the stock along with a big pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.
Remove the lid and stir in the parmesan. Taste and season more if needed.
Serve immediately with the chicken meatballs. Add fresh basil and more parmesan for topping.