Chicken Meatballs with Orzo and Peppers
Introduction
When it comes to comfort food, few dishes are as satisfying as a bowl of hearty pasta with tender meatballs. This recipe for Chicken Meatballs with Orzo and Peppers takes the concept of a traditional meatball dish and elevates it with a Mediterranean twist. Juicy chicken meatballs are paired with perfectly cooked orzo and vibrant bell peppers, creating a balanced meal that’s full of flavor and easy to prepare. Whether you’re cooking for your family or hosting a dinner party, this dish is sure to impress.
Why You’ll Love This Recipe
One-Pot Wonder:
This dish is cooked in a single pot, making cleanup a breeze. It’s perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
Healthy and Nutritious:
Chicken is a lean protein, and when paired with whole wheat orzo and colorful peppers, this meal is both nutritious and satisfying.
Bursting with Flavor:
The combination of herbs, spices, and fresh ingredients creates a dish that’s full of Mediterranean-inspired flavors. Each bite is a perfect blend of savory chicken, tender orzo, and sweet peppers.
Step-by-Step Instructions
1. Prepare the Chicken Meatballs:
- Mix the Ingredients: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black pepper. Mix until all ingredients are well incorporated.
- Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. You should get around 20-24 meatballs.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set them aside.
2. Cook the Orzo and Peppers:
- Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Sauté the diced onion and bell peppers until they begin to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the Orzo: Stir in the orzo pasta, allowing it to toast slightly in the skillet for 2 minutes.
- Incorporate the Liquid: Pour in the chicken broth and undrained diced tomatoes. Add the dried thyme, basil, salt, and pepper. Stir everything together, making sure the orzo is evenly distributed.
- Simmer: Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
3. Combine and Serve:
- Add the Meatballs: Once the orzo is cooked, gently nestle the browned meatballs back into the skillet, covering them with the orzo and peppers. Cover the skillet and let everything simmer together for an additional 5 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove from heat and garnish with fresh basil or parsley, if desired. Serve the dish hot, straight from the skillet.
Tips for Perfect Chicken Meatballs with Orzo and Peppers
Use Fresh Ingredients:
Fresh herbs and high-quality chicken will elevate the flavors in this dish. Whenever possible, opt for fresh parsley, basil, and garlic.
Don’t Overcook the Meatballs:
Chicken can dry out if overcooked, so be sure to cook the meatballs just until they are browned and cooked through. They will finish cooking in the final simmer with the orzo.
Adjust the Liquid as Needed:
Orzo can vary in how much liquid it absorbs, so keep an eye on the skillet as the dish cooks. If the orzo looks too dry before it’s fully cooked, add a little more chicken broth.
Serving Suggestions
Pair with a Simple Salad:
A light green salad with a lemon vinaigrette complements the hearty flavors of this dish and adds a refreshing contrast.
Serve with Crusty Bread:
A slice of crusty bread is perfect for soaking up any remaining sauce in the skillet. It’s a simple yet delicious addition to the meal.
Wine Pairing:
This dish pairs well with a light white wine like Pinot Grigio or a crisp Sauvignon Blanc. The acidity of the wine balances the richness of the meatballs and the orzo.
Healthier Alternatives
Use Whole Wheat Orzo:
For added fiber and nutrients, substitute regular orzo with whole wheat orzo. It adds a slight nuttiness to the dish and is a healthier option.
Increase the Vegetables:
Feel free to add more vegetables to the dish, such as zucchini, spinach, or cherry tomatoes. This not only enhances the flavor but also boosts the nutritional content.
Make It Dairy-Free:
If you’re avoiding dairy, you can skip the Parmesan in the meatballs and use nutritional yeast instead. The dish will still be flavorful and satisfying.
Variations on the Recipe
Spicy Chicken Meatballs:
For those who like a bit of heat, add some crushed red pepper flakes to the meatball mixture or the orzo. This will give the dish a spicy kick.
Lemon Herb Chicken Meatballs:
Add a tablespoon of lemon zest and some fresh chopped dill to the meatball mixture for a bright, citrusy flavor.
Vegetarian Option:
Replace the chicken meatballs with plant-based meatballs or omit the meat altogether and add more vegetables. The orzo and peppers alone are flavorful enough to stand on their own.
Common Mistakes to Avoid
Overcrowding the Skillet:
When cooking the meatballs, avoid overcrowding the skillet. If they are too close together, they will steam rather than brown, which can affect their texture.
Not Toasting the Orzo:
Toasting the orzo before adding the liquid enhances its flavor and adds a slight nuttiness to the dish. Don’t skip this step!
Overcooking the Orzo:
Keep a close eye on the orzo as it cooks. It can quickly go from perfectly tender to mushy if overcooked. Check it a few minutes before the recommended cooking time to ensure it’s al dente.
Why This Dish is a Must-Try
Comfort Food at Its Best:
This dish is the epitome of comfort food, with tender meatballs, flavorful orzo, and a medley of vegetables that create a satisfying, home-cooked meal.
Great for Meal Prep:
Chicken Meatballs with Orzo and Peppers makes excellent leftovers. The flavors continue to develop as it sits, making it a great option for meal prep or next-day lunches.
Kid-Friendly:
The mild flavors of the chicken meatballs and the colorful peppers make this dish a hit with kids. It’s a great way to introduce little ones to a variety of vegetables.
Conclusion
Chicken Meatballs with Orzo and Peppers is a dish that combines the best of comfort food with the vibrant flavors of the Mediterranean. It’s easy to prepare, healthy, and packed with flavor, making it a perfect choice for any night of the week. Whether you’re feeding a family or just cooking for yourself, this one-pot wonder will quickly become a favorite in your meal rotation. So, gather your ingredients and enjoy the deliciousness of this hearty, satisfying dish!
FAQs
Can I make this dish ahead of time?
Yes, this dish can be made ahead and reheated when ready to serve. The flavors actually deepen with time, making it even more delicious the next day.
What can I use instead of orzo?
You can substitute orzo with other small pasta shapes like couscous, quinoa, or even rice. Adjust the cooking time and liquid as needed.
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs. Place them on a baking sheet to freeze individually before transferring them to a freezer bag. They can be reheated directly from frozen.
How can I make this dish gluten-free?
To make the dish gluten-free, use gluten-free breadcrumbs in the meatballs and substitute the orzo with a gluten-free pasta or grain.
What other vegetables can I add?
Feel free to add zucchini, spinach, or even mushrooms to this dish. It’s versatile, so use whatever vegetables you have on hand.
Chicken Meatballs with Orzo and Peppers
When it comes to comfort food, few dishes are as satisfying as a bowl of hearty pasta with tender meatballs. This recipe for Chicken Meatballs with Orzo and Peppers takes the concept of a traditional meatball dish and elevates it with a Mediterranean twist. Juicy chicken meatballs are paired with perfectly cooked orzo and vibrant bell peppers, creating a balanced meal that’s full of flavor and easy to prepare. Whether you're cooking for your family or hosting a dinner party, this dish is sure to impress.
Ingredients
- 1 pound ground chicken see notes 1 and 2
- 1 egg
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated Parmesan
- 3/4 teaspoon each garlic powder, onion powder, and kosher salt
- 8 ounces orzo
- 2 Tablespoons butter
- 1-2 Tablespoons olive oil
- splash of white wine or chicken broth
- 2 bell peppers any color, seeded and sliced into thin strips
- 2-3 cloves garlic minced
- 15 ounce can tomato sauce
- 3/4 teaspoon Italian seasoning
- parsley and more Parmesan to serve
Instructions
Combine the chicken, egg, Panko, Parmesan, garlic powder, onion powder, and salt in a large bowl. Mix with a fork until evenly blended, then roll into smooth meatballs.
1 pound ground chicken,1 egg,1/2 cup Panko breadcrumbs,1/2 cup grated Parmesan,3/4 teaspoon each garlic powder, onion powder, and kosher salt
Boil a large pot of water, add a generous pinch of salt, and cook orzo just to al dente, according to package directions. Drain the orzo, then toss it with butter and return to the pot to keep warm.
8 ounces orzo,2 Tablespoons butter
While waiting for the water to boil, warm olive oil in a large skillet set over medium-high heat. When hot, add meatballs and cook until browned on most sides. (A great tip for browning meatballs is to let them cook on each side until they release easily when prodded with a spatula or tongs.) Work in two batches if needed. This usually takes me 6-8 minutes per batch to get them really evenly browned. Transfer meatballs to a plate and set aside.
1-2 Tablespoons olive oil
Add a splash of wine or broth to the pan, keeping it over medium-high heat, and scrape the bottom to release any browned bits. Add the sliced peppers and cook for 5-6 minutes, until the liquid is cooked off and the peppers soften a bit.
splash of white wine or chicken broth,2 bell peppers
Add garlic and cook 30-60 seconds more, just until fragrant. Stir in the tomato sauce and Italian seasoning.
2-3 cloves garlic,15 ounce can tomato sauce,3/4 teaspoon Italian seasoning
Nestle meatballs back into the sauce. Reduce heat to medium-low and let simmer for 5-7 minutes, until the meatballs are cooked through (165 degrees on an instant read thermometer) and the sauce thickens a bit.
Serve bowls filled with orzo, meatballs, sauce, and peppers. Top with a sprinkle of parsley and Parmesan. Enjoy!
parsley and more Parmesan
Notes
- Chicken: You can swap in ground turkey with no other changes. I’ve yet to test this with ground beef but there’s no reason it shouldn’t work well. You might need to drain a bit of fat from the pan after browning.
- Yield: For my family of 2 adults + 2 kids, I have started to make this recipe with 1.5x the meatballs, because my kids love them so much. To do this, I use 1.5 pounds of chicken, 1 whole egg + an extra egg yolk (discard or save the white for another purpose), 3/4 cup each Panko and Parmesan, and 1 heaping teaspoon each garlic powder, onion powder, and kosher salt. I keep the sauce, peppers, and orzo amounts the same.
Nutrition Information:
Amount Per Serving: Calories: 550