skillet meatballs + orzotto
5 from 1 vote
Total Time: 30 minutes minutes
- 1 egg large
- 1 pound ground chicken
- ¾ cup grated parmesan cheese divided
- ½ cup fresh basil finely chopped
- ⅓ cup panko breadcrumbs
- 1 lemon zest + juice, divided
- 1 tablespoon olive oil
- 1½ cups orzo pasta
- 2 cups low-sodium chicken broth
- 3 garlic cloves minced
- 1 cup frozen petite peas
- In a mixing bowl, whisk 1 egg then add the 1 lb. ground chicken, 1/2 cup Parmesan, ½ cup chopped basil, ⅓ cup panko breadcrumbs, and zest from 1 lemon. Finish with a big pinch of salt and thoroughly combine.
- Portion into 12-15, each a little larger than a tablespoon – I like using a small scoop for this. The mixture will be sticky and wet; if you need to, wet your fingers between meatballs to prevent sticking.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil and swirl it around to coat the pan. Using tongs, sear the meatballs on all sides for about 5 minutes total.
- After searing the meatballs, scoot the meatballs to the outer edges of the pan to make space in the center. Add the 1 ½ cups orzo, 2 cups chicken broth, 3 garlic cloves (or frozen cubes), pinch of salt and juice from 1 lemon then stir to combine. The meatballs, orzo, and chicken broth will all mix together in the pan, just be sure to spread the orzo out evenly so that it’s covered in liquid.
- Increase the heat bringing the mixture to a simmer, then reduce heat to medium-low and stir often until all liquid is absorbed and orzo is tender, about 10 minutes.
- Once the liquid is absorbed, stir in the 1 cup of peas and remaining ¼ cup Parmesan. The consistency of the orzo should not be too thick, and not too thin. If it gets too thick, just add another splash of broth or water. If it looks too thin, keep cooking.
- Garnish with fresh basil and serve with additional Parmesan and lemon wedges.
- Serve with a crisp green side salad and garlic bread.
- Protein: Ground chicken can be swapped for ground turkey or pork.
- Vegetarian: Swap chicken broth for vegetable broth and use a veggie based meatball. I really like the Vegetarian Meatball from Morningstar Farms.
- Pasta: If you can’t find orzo, ditalini will also work great.
- More veggies: Stir in a handful of fresh spinach or kale when you add the peas and Parmesan. If peas aren’t your thing, swap for frozen corn, halved fresh snap peas, or cooked asparagus.
WEEKEND PREP / MAKE AHEAD
- Meatballs can be assembled in advance and frozen in a freezer bag (cooked or uncooked).
- The cooked orzo portion of this dish is best right after being cooked, so I wouldn’t do that in advance. You should only need 10 minutes for this last portion of the recipe and the other ingredients can be prepped and portioned out in advance, stored in airtight containers.
Calories: 383kcal | Carbohydrates: 39g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 328mg | Potassium: 680mg | Fiber: 3g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 2mg