Garlic Parm Chicken Meatballs with Creamy Orzo
Garlic Parm Chicken Meatballs with Creamy Orzo
Ingredients
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, shredded
- 1 egg, large
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Creamy Garlic Parmesan Orzo
- 1 tablespoon butter
- 1/4 cup shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta, uncooked
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup Parmesan cheese, shredded
For Garnish
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, shredded
Instructions
- 1
In a large bowl, combine the ground chicken, breadcrumbs, 1/4 cup shredded Parmesan cheese, egg, lemon juice, 2 tablespoons chopped fresh parsley, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients thoroughly until well combined, but do not overmix.
⏱️ 5 min
- 2
Form the mixture into approximately 16-18 small, uniform meatballs, about 1 1/2 inches in diameter.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the formed chicken meatballs to the hot skillet.
⏱️ 2 min
- 4
Cook the meatballs, turning occasionally with tongs, until they are browned on all sides and cooked through, about 8-10 minutes. The internal temperature should reach 165°F (74°C). Once cooked, remove the meatballs from the skillet and set aside on a plate.
⏱️ 8 min
- 5
In the same skillet (without cleaning it), add 1 tablespoon of butter. Once the butter is melted, add the chopped shallot and minced garlic to the skillet. Sauté until fragrant and softened, about 2-3 minutes.
⏱️ 3 min
- 6
Add the uncooked orzo pasta to the skillet. Stir and cook for 1-2 minutes to lightly toast the orzo.
⏱️ 2 min
- 7
Pour in the chicken broth and heavy cream into the skillet with the orzo. Stir to combine. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 1 min
- 8
Bring the mixture to a simmer, then reduce heat to low, cover the skillet with a lid, and allow the orzo to cook, absorbing the liquid, until it is tender and creamy, about 8-10 minutes. Stir the orzo occasionally to prevent sticking.
⏱️ 10 min
- 9
Once the orzo is tender and creamy, stir in 1/2 cup shredded Parmesan cheese until melted and well combined.
⏱️ 1 min
- 10
Add the cooked chicken meatballs back into the skillet with the creamy orzo. Stir gently to combine the meatballs and orzo, ensuring the meatballs are coated in the creamy sauce.
⏱️ 1 min
- 11
Serve immediately. Garnish with additional 1 tablespoon chopped fresh parsley and 2 tablespoons shredded Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parm Chicken Meatballs with Creamy Orzo
For the Chicken Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, shredded
- 1 egg, large
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil, for cooking
For the Creamy Garlic Parmesan Orzo
- 1 tablespoon butter
- 1/4 cup shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta, uncooked
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup Parmesan cheese, shredded
For Garnish
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons Parmesan cheese, shredded
Instructions
- 1
In a large bowl, combine the ground chicken, breadcrumbs, 1/4 cup shredded Parmesan cheese, egg, lemon juice, 2 tablespoons chopped fresh parsley, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients thoroughly until well combined, but do not overmix.
⏱️ 5 min - 2
Form the mixture into approximately 16-18 small, uniform meatballs, about 1 1/2 inches in diameter.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the formed chicken meatballs to the hot skillet.
⏱️ 2 min - 4
Cook the meatballs, turning occasionally with tongs, until they are browned on all sides and cooked through, about 8-10 minutes. The internal temperature should reach 165°F (74°C). Once cooked, remove the meatballs from the skillet and set aside on a plate.
⏱️ 8 min - 5
In the same skillet (without cleaning it), add 1 tablespoon of butter. Once the butter is melted, add the chopped shallot and minced garlic to the skillet. Sauté until fragrant and softened, about 2-3 minutes.
⏱️ 3 min - 6
Add the uncooked orzo pasta to the skillet. Stir and cook for 1-2 minutes to lightly toast the orzo.
⏱️ 2 min - 7
Pour in the chicken broth and heavy cream into the skillet with the orzo. Stir to combine. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 1 min - 8
Bring the mixture to a simmer, then reduce heat to low, cover the skillet with a lid, and allow the orzo to cook, absorbing the liquid, until it is tender and creamy, about 8-10 minutes. Stir the orzo occasionally to prevent sticking.
⏱️ 10 min - 9
Once the orzo is tender and creamy, stir in 1/2 cup shredded Parmesan cheese until melted and well combined.
⏱️ 1 min - 10
Add the cooked chicken meatballs back into the skillet with the creamy orzo. Stir gently to combine the meatballs and orzo, ensuring the meatballs are coated in the creamy sauce.
⏱️ 1 min - 11
Serve immediately. Garnish with additional 1 tablespoon chopped fresh parsley and 2 tablespoons shredded Parmesan cheese, as desired.
⏱️ 1 min