Parmesan Chicken Meatballs with Creamy Tomato Orzo
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Parmesan Chicken Meatballs with Creamy Tomato Orzo
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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
chicken meatballs
- 1 pound ground chicken I like to use 94% lean, lean
- salt kosher salt
- black pepper kosher salt
- 2 garlic minced, cloves
- ½ cup Parmesan Cheese finely grated
- ½ cup seasoned breadcrumbs
- ⅓ cup fresh herbs like parsley, basil and chives, chopped
- 1 to 2 tablespoons olive oil
tomato orzo
- 3 tablespoons butter unsalted
- 16 ounces orzo
- 3 tablespoons tomato paste
- 32 ounces chicken stock or vegetable stock
- salt kosher salt
- black pepper kosher salt
- ⅓ cup Parmesan Cheese plus more for topping, freshly grated
- basil for topping, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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