Parmesan Chicken Meatballs with Cheesy Tomato Orzo Recipe
This cozy meal is one of my personal favorites as it's both full of flavor and simple to prepare. Baking the meatballs leaves you hands-free for making the orzo so both parts of the meal are ready at the same time.
Ingredients
Parmesan Meatballs
- 1 ½ lb ground chicken, preferably thighs - see notes
- ¾ cup breadcrumbs, quick oats, or almond flour, see notes
- ¾ cup grated parmesan cheese
- ⅓ cup minced parsley
- 1 ½ teaspoons EACH: garlic powder and onion powder
- ¾ teaspoon EACH: Italian seasoning, salt, and pepper
- 2 tablespoons olive oil
Cheesy Tomato Orzo
- 1 tablespoon EACH: butter and olive oil
- ½ medium onion, finely minced
- 4 cloves garlic, finely minced
- ½ teaspoon EACH: salt and pepper
- 1 pinch chili flakes
- ¼ cup tomato paste
- 1 cup orzo
- ½ cup dry white wine, see notes
- 2 cups chicken stock
- ½ cup EACH: grated parmesan and shredded cheddar cheese
- ¼ cup heavy cream
- 2 cups baby spinach leaves
- Shredded parmesan and basil, to serve
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. To a large mixing bowl add the chicken, breadcrumbs, parmesan, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper.1 ½ lb ground chicken, ¾ cup breadcrumbs, quick oats, or almond flour, ¾ cup grated parmesan cheese, ⅓ cup minced parsley, 1 ½ teaspoons EACH: garlic powder and onion powder, ¾ teaspoon EACH: Italian seasoning, salt, and pepper
- Mix the meatballs until everything is incorporated, then gently form them into 18 balls, place them on the baking sheet, and drizzle them with olive oil.2 tablespoons olive oil
- Bake the meatballs for 20-25 minutes, until golden and cooked through.
- While the meatballs are baking, make the orzo. Heat the butter and oil in a large, high-sided frying pan over medium heat. Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and cook for 1 minute.1 tablespoon EACH: butter and olive oil, ½ medium onion, 4 cloves garlic
- Stir the salt, pepper, chili flakes, and tomato paste to the onion and cook until the tomato paste is fragrant and begins to darken, about 3 minutes.½ teaspoon EACH: salt and pepper, 1 pinch chili flakes, ¼ cup tomato paste
- Stir in the orzo, add the wine, and bring it to a boil. Stir the orzo continuously until the wine is mostly absorbed. Add the chicken stock and bring it to a simmer, then reduce the heat and simmer gently for 8 minutes, stirring often.1 cup orzo, ½ cup dry white wine, 2 cups chicken stock
- Once the orzo is tender, stir in the parmesan, cheddar, and cream and let the cheeses melt. Stir in the spinach and let it wilt. Taste and add more salt, if desired.½ cup EACH: grated parmesan and shredded cheddar cheese, ¼ cup heavy cream, 2 cups baby spinach leaves
- Serve the orzo in wide bowls topped with the meatballs, a little extra parmesan cheese, and some basil.
Notes
Chicken: Ground thighs are fattier, so they make juicier meatballs; use that option if it's available. Ground turkey also works well.
Breadcrumbs, oats, and almond flour: I use these three interchangeably when I make all sorts of meatballs. Choose whichever you have on hand!
Wine: You can use stock instead, along with a splash of lemon juice to add acidity and brightness.
Serving: 1 = ¼ of the recipe, Calories: 832kcal, Carbohydrates: 55g, Protein: 51g, Fat: 44g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.3g, Cholesterol: 209mg, Sodium: 1747mg, Potassium: 1564mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2753IU, Vitamin C: 17mg, Calcium: 359mg, Iron: 4mg