Description
For the Meatballs:
1 lb ground chicken
1/2 cup finely chopped mushrooms (cremini or button)
1/4 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon truffle oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon olive oil (for cooking)
For the Parmesan Orzo:
1 cup orzo pasta
2 cups chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon chopped parsley (for garnish)
Directions:
Prepare the Meatballs: In a large bowl, combine the ground chicken, mushrooms, panko, Parmesan, truffle oil, garlic powder, onion powder, salt, pepper, and
egg. Mix until well incorporated.
Roll the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until golden brown and cooked through (about 8-10
minutes). Remove from heat and set aside.
Prepare the Parmesan Orzo: In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook according to package instructions, stirring
occasionally.
Once the orzo is tender and most of the liquid is absorbed, stir in the Parmesan cheese, butter, garlic powder, and black pepper. Mix until creamy and well
combined.
Serve: Plate the Parmesan orzo and top with the truffle mushroom chicken meatballs. Garnish with chopped parsley and an extra sprinkle of Parmesan if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 380 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all ingredients are prepped and measured. For the meatballs, combine all ingredients in the bowl except the olive oil. Use your hands or a fork to mix gently but thoroughly—overmixing can make the meatballs tough. When rolling, keep a small bowl of water nearby to dampen your hands, preventing the sticky mixture from adhering. Cook the meatballs in a preheated skillet, ensuring they are not crowded to allow for even browning. For the orzo, use a saucepan where the orzo will be submerged in the broth. Stir frequently as it cooks to prevent sticking. Finish the orzo off the heat when adding the Parmesan and butter to ensure a smooth, creamy sauce.
Serving Suggestions
This dish is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. For a vegetable addition, roasted asparagus or sautéed green beans make excellent companions. To present, spoon the creamy orzo onto a warm platter, arrange the meatballs on top, and garnish generously with fresh parsley and extra Parmesan. A final drizzle of high-quality truffle oil over the finished plate adds an aromatic finish.
How-to Summary
In brief: Mix meatball ingredients, form into 1-inch balls, and pan-fry until golden and cooked through. Separately, boil orzo in chicken broth until tender, then stir in Parmesan, butter, and seasonings for a creamy base. Serve meatballs over orzo, garnished with parsley.
Frequently Asked Questions
Can I use a different type of ground meat? Yes, ground turkey or a mix of ground pork and chicken would work well. Adjust cooking time slightly based on fat content.
How can I make this recipe gluten-free? Substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour, and ensure your orzo is a gluten-free variety made from rice or corn.
Can I bake the meatballs instead of pan-frying? Absolutely. Bake on a parchment-lined baking sheet at 400°F (200°C) for 15-18 minutes, or until cooked through.
What can I substitute for truffle oil? If you don’t have truffle oil, a high-quality extra virgin olive oil mixed with a teaspoon of finely minced porcini mushrooms can provide a similar earthy depth.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or water to prevent the orzo from drying out.
Common Mistakes to Avoid
- Overmixing the Meatball Mixture: This develops the proteins in the chicken, leading to dense, tough meatballs. Mix just until combined.
- Using Cold Ingredients: For easier mixing and better binding, let the egg sit out for 15 minutes to take the chill off.
- Crowding the Skillet: Adding too many meatballs at once steams them instead of creating a flavorful, golden-brown crust. Cook in batches if necessary.
- Overcooking the Orzo: Cook only until al dente, as it will continue to absorb liquid and soften when mixed with the cheese and butter.
- Adding Cheese to High Heat: Adding Parmesan to very hot orzo can cause it to clump. Remove the saucepan from the heat first for a smooth, creamy consistency.
Conclusion
This Truffle Mushroom Chicken Meatballs with Parmesan Orzo recipe is a sophisticated yet approachable dish that delivers restaurant-quality flavor in just 30 minutes. The earthy truffle and mushrooms pair perfectly with the creamy, cheesy orzo, creating a comforting and impressive meal. By following the detailed steps and avoiding common pitfalls, you can master this recipe for a quick weeknight dinner or a special occasion. Enjoy the process and the delicious results!