Description
Herb Chicken Meatballs with Orzo & Veggies
Ingredients
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan
1 egg
2 tbsp fresh basil (chopped)
2 tbsp fresh parsley (chopped)
2 cloves garlic (minced)
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Orzo & Veggies:
1 cup orzo
1 zucchini (sliced)
1/2 cup cherry tomatoes (halved)
1/4 red onion (sliced)
2 tbsp olive oil
1/4 cup Parmesan (grated)
1/4 cup fresh basil leaves (for garnish)
Salt and pepper to taste
Directions
Make the meatballs: Combine all meatball ingredients in a bowl. Mix well and roll into 1-inch balls.
Cook the meatballs: Heat olive oil in a skillet over medium heat. Cook meatballs until browned on all sides and fully cooked, about 10-12 minutes. Remove and set aside.
Cook the orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions, drain, and set aside.
Sauté the veggies: In the same skillet, heat olive oil. Add zucchini, cherry tomatoes, and red onion. Sauté for 5-7 minutes until tender. Season with salt and pepper.
Combine and serve: Toss cooked orzo with the veggies, Parmesan, and a drizzle of olive oil. Top with chicken meatballs and garnish with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~350 kcal per serving
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Step-by-Step Guide
1. Prepare the Meatball Mixture: In a large bowl, gently combine the ground chicken, breadcrumbs, Parmesan, egg, chopped herbs, garlic, and seasonings. Avoid overmixing to keep the meatballs tender.
2. Form the Meatballs: With slightly damp hands, roll the mixture into uniform 1-inch balls. This ensures even cooking.
3. Brown the Meatballs: Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs, ensuring they aren’t crowded. Cook for 10-12 minutes, turning frequently, until golden brown and cooked through (internal temp of 165°F). Transfer to a plate.
4. Cook the Orzo: While meatballs cook, boil orzo in salted water per package directions. Drain and set aside.
5. Sauté the Vegetables: In the same skillet, add another tbsp of oil. Sauté zucchini, red onion, and tomatoes for 5-7 minutes until just softened. Season.
6. Combine: Off heat, stir the drained orzo and 1/4 cup Parmesan into the veggies. Divide among plates, top with meatballs, and garnish.
Serving Suggestions
Serve this dish warm for the best flavor. A simple side salad with a lemon vinaigrette complements the Mediterranean herbs perfectly. For a creamier texture, stir a spoonful of pesto or a squeeze of lemon juice into the orzo mixture before serving. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
How-to Summary
This one-pan inspired meal involves making herbed chicken meatballs, browning them, then using the same skillet to sauté fresh vegetables. Cook orzo separately, then combine everything with Parmesan for a quick, flavorful, and balanced dinner ready in about 35 minutes.
Frequently Asked Questions
Can I use ground turkey instead of chicken?
Absolutely. Ground turkey is an excellent substitute and will yield a similar result.
Can I make the meatballs ahead of time?
Yes. You can form the meatballs and refrigerate them on a baking sheet, covered, for up to 24 hours before cooking.
How do I prevent the meatballs from falling apart?
Ensure your mixture isn’t too wet. The breadcrumbs and egg are crucial binders. Chilling the formed meatballs for 15 minutes before cooking also helps them hold their shape.
Can I use dried herbs instead of fresh?
You can, but the flavor will be less vibrant. Use 1/3 the amount of dried herbs (e.g., 2 tsp dried basil instead of 2 tbsp fresh).
Is there a gluten-free alternative for the orzo?
Yes. Use a gluten-free orzo pasta or substitute with an equal amount of cooked quinoa or rice.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This compacts the meat, leading to tough, dense meatballs. Mix just until combined.
- Crowding the Skillet: Cooking too many meatballs at once steams them instead of browning. Cook in batches if needed.
- Overcooking the Vegetables: Sauté veggies just until tender-crisp to maintain texture and nutrients.
- Not Seasoning the Pasta Water: Salting the boiling water for the orzo is essential for seasoning the grain itself.
Conclusion
This Herb Chicken Meatballs with Orzo & Veggies recipe is a testament to how simple ingredients can create a profoundly satisfying meal. It masterfully combines lean protein, wholesome carbs, and fresh vegetables in one harmonious dish. Perfect for a busy weeknight yet impressive enough for casual entertaining, it’s a reliable recipe that delivers on flavor, nutrition, and ease. Give it a try and enjoy a taste of Mediterranean-inspired comfort on your table.