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Baked Chicken Meatballs with Creamy Orzo

A delightful dish featuring tender chicken meatballs baked to golden perfection, served on a creamy orzo base, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs (panko)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
For the Creamy Orzo
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream because we’re adults, and you deserve it!
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined.
  3. Form the mixture into meatballs, about 1 inch in diameter.
Baking
  1. Place the meatballs on the prepared baking sheet and bake for 20-25 minutes or until golden brown.
Cooking the Orzo
  1. While the meatballs are baking, bring the chicken broth to a boil in a medium saucepan.
  2. Stir in the orzo and cook according to package instructions, usually around 8-10 minutes.
  3. After draining any excess broth, reduce the heat and add in the heavy cream and Parmesan cheese, stirring until creamy.
Serving
  1. Place a scoop of the creamy orzo on a plate, top it with a few meatballs, and sprinkle fresh parsley on top.

Notes

If the meatballs seem crumbly, add a touch of water or another egg. Add veggies like spinach or kale to the creamy orzo for a healthier twist. Experiment with spices like basil, thyme, or red pepper flakes.