chicken meatball orzo recipe

Written ByJenny Smyth Posted on
chicken meatball orzo recipe
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The Best chicken meatball orzo recipe

I’ve been making this chicken meatball orzo recipe for years, and it’s still a favorite in my household. The combination of juicy meatballs, flavorful orzo, and a rich tomato sauce is a winner with both kids and adults.

I love that it’s easy to make ahead of time and can be reheated for a quick weeknight dinner or served at a family gathering. Plus, it’s a relatively healthy option, with lean protein from the chicken and whole grains from the orzo.

As a busy mom, I appreciate that this recipe can be adapted to suit different tastes and dietary needs. My kids have grown up eating this dish, and now they’re old enough to help me in the kitchen with the prep work.

It’s become a tradition in our household, and I’m happy to share it with you. The recipe itself is inspired by Italian cuisine, but I’ve made some adjustments to make it more accessible to American home cooks.

One of the key techniques in this recipe is browning the meatballs before adding them to the sauce – it adds depth of flavor and texture that’s hard to replicate with just cooking the sauce on its own. I’ve also included some tips for customizing the recipe to suit your tastes, whether you prefer a lighter or creamier sauce.

So let’s get started!

Chicken Meatball Orzo

Chicken Meatball Orzo

4.6 from 1373 votes

A comforting one-pot meal featuring tender chicken meatballs simmered with orzo pasta in a savory tomato broth. This dish is perfect for a quick weeknight dinner and is sure to become a family favorite.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken Meatballs

1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For the Orzo

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup orzo pasta
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Grated Parmesan cheese for serving

👨‍🍳Directions

1In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and pepper.
2Mix gently until just combined, then shape into 1-inch meatballs.
3Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
4Add the meatballs in a single layer and cook for 5 to 7 minutes, turning occasionally, until browned on all sides.
5Transfer meatballs to a plate and set aside.
6Reduce heat to medium and add 1 tablespoon of olive oil to the same pot.
7Sauté the diced onion for 3 to 4 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.
8Stir in the orzo pasta and cook for 1 minute, coating it with the oil.
9Pour in the chicken broth and diced tomatoes with their juices, then add dried basil and red pepper flakes if using.
10Season with salt and pepper.
11Bring the mixture to a boil, then reduce heat to low and return the meatballs to the pot.
12Cover and simmer for 12 to 15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
13Remove from heat and stir in fresh parsley.
14Serve hot, topped with grated Parmesan cheese.

🔧Equipment

Large bowl
Large skillet or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a lighter version, use ground turkey instead of chicken. You can also add spinach or kale during the last few minutes of cooking for extra greens.

Watch Video Of How Chicken Meatball Orzo Works

To store leftovers let the dish cool completely then transfer it to an airtight container and keep it in the refrigerator for up to 4 days. When you are ready to reheat add a splash of chicken broth or water to the pot and warm it over medium low heat stirring occasionally until the orzo is tender again.

You can also reheat individual portions in the microwave with a damp paper towel over the bowl to keep the pasta from drying out. For serving ideas I like to top each bowl with a sprinkle of fresh parmesan and a few basil leaves.

It also pairs nicely with a simple green salad and some crusty bread to soak up the remaining broth. This recipe works well for family gatherings because it is hearty enough to be a main dish but also easy to scale up if you have more people coming.

I always feel good putting this on the table because it is comforting, healthy, and loved by everyone.

❓ Frequently Asked Questions About Chicken Meatball Orzo

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this recipe. If you prefer white meat, breast is the way to go; if you prefer dark meat, thighs are a better choice.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the orzo with a gluten-free pasta or rice blend.

Q: How do I store leftover meatballs?

You can store leftover meatballs in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I use pre-made meatballs from the store?

While pre-made meatballs can save time, they often contain preservatives and added salt that can affect the flavor of your dish. If you do choose to use pre-made meatballs, look for ones that are low in sodium and without added preservatives.

Q: What if I don’t have any tomato paste on hand?

No worries! You can omit the tomato paste altogether or substitute it with an equal amount of chopped fresh tomatoes.

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