Chicken Meatballs with Orzo
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!
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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.
Notes
Herbs: No fresh herbs? No problem! 1-2 teaspoon of dried oregano will do the trick.
Tried this recipe?Don't forget to tag @kelseyandcooperskitchen!