Chicken meatballs with orzo are the perfect weeknight dinner idea that’s ready in under 30 minutes and makes for killer leftovers the next day. They’re perfectly juicy and the pan sauce adds so much flavor to zoodles, orzo, or rice!
When I need a meal that’s both effortless and impressive, chicken meatballs with orzo is always my answer. Whether I’m feeding a hungry crowd or throwing together a quick weeknight dinner, this dish never fails. The juicy, perfectly seasoned meatballs simmer in a light, lemony sauce that’s both refreshing and comforting.
And the best part? The orzo cooks in just two minutes in the Instant Pot, so it comes together in no time. It’s simple, satisfying, and packed with flavor—exactly what I want at the end of a busy day.
Jump to:
Ingredients
Here's everything you need to make these delicious chicken meatballs:
- Ground chicken - Aim for 90-93% lean ground chicken. Anything higher and the meatballs won't be as tender or flavorful.
- Egg + breadcrumbs + ground flaxseed - to bind the meatballs. Flaxseed is the secret ingredient for keeping the meatballs moist without overcooking. While not necessary, they are highly recommend.
- Garlic + parmesan - flavor, flavor, flavor.
- Fresh parsley + dried oregano - fresh herbs help take these meatballs to a whole new level. If you don't have fresh herbs on hand you can just use the oregano.
- Crushed red pepper flakes - for an optional hit of heat.
- Salt and pepper
- Instant Pot Orzo - delivers a fresh side of orzo in just 2 minutes!
The pan sauce adds so much flavor, so definitely don’t skip it. Plus, it is super simple to make. For the sauce, you’ll need:
- Butter
- Garlic
- Low sodium chicken broth
- Lemon
Instructions
- Preheat oven to 350F. Whisk an egg in a large bowl. Add remaining meatball ingredients and use your hands to mix until everything is combined. Roll mixture into 10-12 balls.
- Heat an oven-safe skillet over medium heat and add 1 tablespoon of olive oil. Add the meatballs in a single layer browning on all sides, cooking about 5 to 6 minutes in total. Set aside.
- In the same skillet, add garlic and butter. Cook until fragrant. Stir in broth, let simmer for 2 minutes. Add lemons and fresh herbs to the sauce.
- Add meatballs back into the pan. Bake for 10-15 minutes. Cook orzo while the meatballs bake.
Pro-tip: mix until just combined - do not over mix. If the mixture feels too wet, chilling it for 15–20 minutes before rolling can make shaping easier.
Substitutions
These chicken meatballs with orzo are delicious as is, but also incredibly versatile! Try one of these substitutions if you're in a blind.
- Use ground turkey instead of ground chicken.
- Substitute parmesan for Romano.
- Use fresh basil instead of parsley.
- Swap out the dried oregano or basil for rosemary or thyme.
- Omit the crushed red pepper to make it kid friendly.
Variations
- Gluten-free - swap breadcrumbs with gluten-free breadcrumbs, oat flour, almond flour, or frozen cauliflower rice. Serve meatballs with a gluten-free pasta or zoodles.
- Kid friendly - omit the crushed red pepper flakes.
Equipment
Storage
Store the meatballs and lemon sauce in an airtight container in the refrigerator. Good for 5-7 days.
Store orzo separately and toss with a little olive oil to prevent clumping. Refrigerate and use throughout the week.
Top Tip
- Don't over mix the meatballs! Gently mix until just combined.
- Refrigerate if too sticky. If the mixture feels too wet, chilling it for 15–20 minutes before rolling can make shaping easier.
- Press the lemon slices after baking to squeeze out every bit of flavor.
FAQ
Chicken meatballs are made from a leaner protein, so they are typically lower in saturated fat and calories than beef meatballs. Ground chicken is also a good source of high-quality protein, which helps keep you full and supports muscle health. That said, the overall nutrition depends on the ingredients—baking instead of frying and using whole-grain breadcrumbs or veggies in the mix can make them even more nutritious.
Absolutely, you can swap ground turkey for chicken in this meatball recipe. Turkey works just as well, but it's a bit leaner than chicken. To keep the meatballs juicy, be sure to add the 1 teaspoon ground flaxseed. Cook them just as you would the chicken meatballs.
Eggs, breadcrumbs, and ground flaxseed help bind chicken meatballs together while adding moisture. If the mixture feels too wet, chilling it for 15–20 minutes before rolling can make shaping easier. Also, avoid over-mixing the meat, as this can make the meatballs dense and more prone to crumbling during cooking.
These chicken meatballs with orzo are also delicious over your favorite pasta or rice. You can also serve them on a roll to make a sandwich or with vegetables like grilled asparagus or Brussels sprouts. Pair it with zucchini noodles, cauliflower rice, or a piece of crusty ciabatta bread to soak up the sauce.
More easy dinners you'll love
Looking for more easy dinner recipes like this? Try these!
Pair it with
These are my favorite dishes to serve with chicken meatballs:
Chicken Meatballs with Orzo
Equipment
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 egg lightly beaten
- ½ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
- 1 teaspoon ground flax seed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoon dried oregano (see notes)
- ¼ cup fresh chopped parsley (see notes)
- ½ teaspoon crushed red pepper flakes, optional
Pan Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon butter
- ½ teaspoon salt
- 1 ⅓ cup low sodium chicken broth
- 1 lemon, sliced
Orzo
- 1 cup dried orzo
- 2 cups water or broth
Instructions
- Preheat oven to 350F. In a large bowl, combine ingredients for meatballs. Use your hands to mix until just combined (don’t over do it) and shape into 10-12 meatballs. Mixture should be slightly sticky.
- Heat an oven-safe skillet over medium heat and coat in olive oil. Add the meatballs in a single layer (work in batches if needed) browning on all sides, cooking about 5 to 6 minutes in total. Do NOT cook them fully because we will put them in the oven - just brown them. Set them aside.
- In the same skillet, melt butter then add garlic with salt and cook until fragrant. Pour in broth and lemon slices, simmer for 2 minutes. Add meatballs back to the pan and bake for 15 minutes or until cooked all the way through.
- Cook orzo in the instant pot while the meatballs bake. Remove and serve with meatballs and sauce.
Did you try this? Let us know!