Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 cup marinara sauce
½ cup shredded mozzarella cheese
For the Garlic Butter Orzo:
1 cup orzo pasta
2 tbsp butter
2 cloves garlic, minced
2 cups chicken broth
¼ cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp chopped fresh parsley
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper until well combined.
Form into 1½-inch meatballs and place on the prepared baking sheet.
Bake for 15 minutes, then remove from the oven and spoon marinara sauce over each meatball. Top with shredded mozzarella.
Return to the oven and bake for another 5-7 minutes until cheese is melted and bubbly.
While the meatballs bake, heat butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in the orzo and toast for 1-2 minutes. Add chicken broth, bring to a simmer, and cook for 10-12 minutes until orzo is tender.
Remove from heat, stir in Parmesan, and season with salt and black pepper. Garnish with fresh parsley.
Serve meatballs over garlic butter orzo and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C) and line a baking sheet. In a large bowl, gently combine all meatball ingredients except the sauce and mozzarella. Avoid overmixing to keep the meatballs tender. Use a cookie scoop or spoon to form uniform 1.5-inch balls, placing them on the sheet. Bake for 15 minutes. Meanwhile, start the orzo. In a saucepan, melt butter and sauté garlic until fragrant. Add the dry orzo, toasting it for 1-2 minutes to deepen its flavor. Pour in the chicken broth, bring to a simmer, cover, and cook. After the meatballs’ initial bake, spoon marinara over each one and top with mozzarella. Return to the oven for 5-7 minutes. Finish the orzo by stirring in Parmesan and seasoning. Let the meatballs rest for 2-3 minutes before serving over the orzo.
Serving Suggestions
This dish is a complete meal on its own, but you can elevate it with simple sides. Serve with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a warm, crusty baguette is perfect for soaking up any extra sauce. For a vegetable boost, add a side of roasted broccoli or asparagus. To make it more elegant for guests, garnish the finished plate with extra fresh parsley, basil leaves, and a sprinkle of red pepper flakes.
How-to Summary
In short: Mix chicken, cheeses, breadcrumbs, egg, and seasonings. Form into balls and bake for 15 minutes. Top with sauce and cheese, bake 5-7 minutes more. For the orzo, sauté garlic in butter, toast the pasta, then simmer in broth until tender. Stir in Parmesan and parsley. Serve meatballs over orzo.
Frequently Asked Questions
Can I use a different type of ground meat?
Yes, ground turkey or a mix of ground pork and beef are excellent substitutes. Adjust cooking time slightly if the fat content varies significantly.
Can I make the meatballs ahead of time?
Absolutely. You can form the raw meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze them raw on a sheet pan, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
What can I use instead of orzo?
Small pasta like ditalini, pastina, or even couscous work well. For a low-carb option, serve the meatballs over cauliflower rice or zucchini noodles.
My orzo is still crunchy. What happened?
This usually means the broth was absorbed before the pasta was fully cooked. Simply add a splash of extra broth or water, cover, and continue cooking over low heat until tender.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a damp paper towel over the top, or in a covered skillet on the stove with a splash of water or broth to prevent drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to dense, tough meatballs. Mix just until ingredients are combined.
- Not Toasting the Orzo: Skipping the step of toasting the dry orzo in butter misses a key opportunity to add a nutty, deep flavor to the dish.
- Using Cold Ricotta: Using ricotta straight from the fridge can make the mixture harder to combine. Let it sit at room temperature for 10-15 minutes first.
- Crowding the Baking Sheet: Place meatballs with some space between them to ensure they brown properly instead of steaming.
Conclusion
This Chicken Meatballs with Garlic Butter Orzo recipe is a guaranteed weeknight winner, combining juicy, cheesy meatballs with a rich and comforting pasta side in one pan. It’s straightforward enough for busy evenings yet impressive enough for casual entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll create a flavorful, satisfying meal that the whole family will love. Give this recipe a try—it’s sure to become a regular in your dinner rotation.
