Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Marinara Sauce
2 cups marinara sauce (store-bought or homemade)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
For the Orzo
1 cup dry orzo pasta
Salt (for pasta water)
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, basil, oregano, salt, and black pepper until combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Drizzle with olive oil.
Bake for 18-20 minutes, or until meatballs are golden brown and cooked through.
While the meatballs are baking, cook orzo according to package instructions in salted water. Drain and set aside.
In a small saucepan, heat marinara sauce over medium heat. Add dried oregano and red pepper flakes (if using), and stir to combine.
Once the meatballs are done, add them to the marinara sauce and let them simmer in the sauce for 5 minutes to soak in the flavors.
To serve, place a portion of cooked orzo on each plate, top with meatballs and marinara sauce, and sprinkle with extra Parmesan and basil if desired.
Prep Time: 15 minutes, Cooking Time: 25 minutes, Total Time: 40 minutes, Kcal: 480 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven and line the baking sheet. When mixing the meatball ingredients, use your hands for the most even distribution, but avoid overworking the meat, which can lead to tough meatballs. For uniform cooking, use a small cookie scoop or tablespoon to portion the mixture before rolling. Bake the meatballs on the middle rack for even browning. While they bake, start your orzo and sauce. The key step is simmering the baked meatballs in the warm marinara for a full 5 minutes; this allows them to absorb flavor and stay juicy.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve it alongside a crisp green salad with a light vinaigrette and some garlic bread. You can also transform the leftovers into a soup by adding chicken broth and some fresh spinach. For a party appetizer, skip the orzo and serve the saucy meatballs in a slow cooker with toothpicks. Garnish each plate with a fresh basil leaf and a generous sprinkle of grated Parmesan or Pecorino Romano cheese.
How-to Summary
In summary, this recipe involves three main components: 1) Mixing and baking herbed chicken and ricotta meatballs. 2) Preparing orzo pasta. 3) Warming marinara sauce and simmering the cooked meatballs in it. The dish is assembled by plating orzo topped with the saucy meatballs and finished with fresh herbs and cheese.
Frequently Asked Questions
Can I use a different type of ground meat?
Absolutely. Ground turkey, pork, or a beef-pork blend work well. Adjust cooking time slightly for fattier meats, as they may release more liquid.
Can I make the meatballs ahead of time?
Yes. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also fully cook and freeze them for up to 3 months.
My meatball mixture is too wet. What should I do?
Add more breadcrumbs, one tablespoon at a time, until the mixture is firm enough to hold its shape when rolled.
Can I cook the meatballs entirely in the sauce?
While baking creates a nice texture, you can simmer raw meatballs in the marinara sauce. Ensure the sauce is at a gentle simmer and cook for 25-30 minutes, covered, until cooked through.
What can I use instead of orzo?
Any small pasta like ditalini, small shells, or even couscous or creamy polenta makes an excellent base.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and results in dense, rubbery meatballs. Mix just until combined.
- Underseasoning: Don’t be shy with salt and herbs. Taste a tiny bit of the raw mixture (or cook a small patty) to check seasoning.
- Skipping the Simmer: Not letting the baked meatballs simmer in the sauce misses a crucial step for flavor infusion.
- Overcooking the Orzo: Cook orzo al dente, as it will continue to absorb sauce on the plate.
Conclusion
These Baked Chicken Meatballs with Orzo offer a delicious, comforting, and surprisingly elegant weeknight dinner solution. The combination of juicy, herb-infused meatballs with rich marinara and tender pasta is universally satisfying. By following the detailed guide and avoiding common pitfalls, you can master a dish that is sure to become a regular in your meal rotation. Enjoy the process and the delightful results!