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A braiser with chicken meatballs in red sauce with a garnish of basil on a purple table. On the table there is also a small ceramic bowl of creamy orzo and another small ceramic bowl with a serving of chicken meatballs over creamy orzo with a gold fork and two mauve linen napkins.
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5 from 3 votes

Chicken Meatballs with Creamy Orzo

I love any recipe that comes together easily. It's a huge help as a mom, as a business owner, and just as someone who doesn't want to spend too much time in the kitchen every night. The chicken meatballs are a variation of a few past WGC meatballs, and the addition of the creamy orzo is true perfect. It's a match made in heaven and one that I'll be feeding my family for the next 6 months straight!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Dinner
Cuisine: Italian
Servings: 4 people
Author: Gaby Dalkin

Equipment

Ingredients

Chicken Meatballs:

  • 1 pound ground chicken
  • ½ cup grated parmesan
  • ⅓ cup panko breadcrumbs
  • 1 egg
  • 1 teaspoon salt
  • ¾ teaspoon freshly cracked black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon red pepper flakes

Sauce:

  • 1 16-ounce jar roasted red peppers drained and thinly sliced
  • 1 yellow onion thinly sliced
  • 6 cloves garlic roughly chopped
  • 1 16-ounce jar tomato sauce
  • 1 teaspoon kosher salt

Creamy Orzo:

  • 8 ounces dry orzo
  • ¼ cup mascarpone cheese
  • 1 lemon, zested and juiced
  • Kosher salt for finishing
  • Freshly grated parmesan cheese for finishing
  • Fresh basil for finishing

Instructions

  • Mix the ingredients for the meatballs together and then form them in meatballs roughly the size of a golf ball. Heat a large cast iron or heavy bottom skillet over medium high heat. Add a 1 tablespoon of olive oil and let heat for 60 seconds. Add the meatballs and cook until browned on all sides. Remove from the pan and set aside.
  • Add roasted bell peppers and onion to the same pan plus a little extra oil if needed. Sauté for 5-10 minutes and then add the garlic and cook for 30 seconds. Add the meatballs back into the pan and stir in the tomato sauce. Bring to a low simmer and cook for 5 minutes. 
  • Cook orzo according to package directions. Drain and toss with mascarpone. Season with salt, lemon zest and juice, parmesan, and basil.
  • Spoon some orzo into a bowl followed by the meatballs and sauce. Garnish with basil and parmesan.

Nutrition

Calories: 577kcal | Carbohydrates: 59g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 2392mg | Potassium: 1222mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1127IU | Vitamin C: 27mg | Calcium: 214mg | Iron: 4mg