Garlic Parm Chicken Meatballs & Orzo
Garlic Parm Chicken Meatballs & Orzo
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Creamy Garlic Parmesan Orzo
- 1 tablespoon butter
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup orzo
- 2 cups milk
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup grated Parmesan cheese, egg, dried oregano, salt, and black pepper. Mix all the meatball ingredients thoroughly until well combined.
⏱️ 5 min
- 2
Roll the mixture into meatballs, approximately golf-ball sized.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the prepared meatballs to the hot pan and brown them on all sides until golden.
⏱️ 8 min
- 4
Once browned, remove the meatballs from the pan and set them aside.
⏱️ 1 min
- 5
In the same pan, add 1 tablespoon butter. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 6
Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits.
⏱️ 1 min
- 7
Add the orzo to the pan and stir in the milk. Bring the mixture to a simmer, then reduce the heat to low.
⏱️ 3 min
- 8
Cover the pan and cook for 10-12 minutes, or until the orzo is al dente.
⏱️ 12 min
- 9
Stir in the remaining 1/2 cup of grated Parmesan cheese and the chopped fresh parsley.
⏱️ 2 min
- 10
Add the cooked meatballs back into the pan with the creamy orzo mixture. Stir everything together to combine.
⏱️ 1 min
- 11
Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parm Chicken Meatballs & Orzo
For the Chicken Meatballs
- 1 pound ground chicken
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Creamy Garlic Parmesan Orzo
- 1 tablespoon butter
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup orzo
- 2 cups milk
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the ground chicken, panko breadcrumbs, 1/4 cup grated Parmesan cheese, egg, dried oregano, salt, and black pepper. Mix all the meatball ingredients thoroughly until well combined.
⏱️ 5 min - 2
Roll the mixture into meatballs, approximately golf-ball sized.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the prepared meatballs to the hot pan and brown them on all sides until golden.
⏱️ 8 min - 4
Once browned, remove the meatballs from the pan and set them aside.
⏱️ 1 min - 5
In the same pan, add 1 tablespoon butter. Add the minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 6
Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits.
⏱️ 1 min - 7
Add the orzo to the pan and stir in the milk. Bring the mixture to a simmer, then reduce the heat to low.
⏱️ 3 min - 8
Cover the pan and cook for 10-12 minutes, or until the orzo is al dente.
⏱️ 12 min - 9
Stir in the remaining 1/2 cup of grated Parmesan cheese and the chopped fresh parsley.
⏱️ 2 min - 10
Add the cooked meatballs back into the pan with the creamy orzo mixture. Stir everything together to combine.
⏱️ 1 min - 11
Serve immediately and enjoy!