Chicken Meatballs with Peppers and Orzo Recipe
If you’re craving a seriously comforting meal that comes together in under an hour, you need Chicken Meatballs with Peppers and Orzo on your menu. This dish is your ticket to a one-skillet dinner that’s loaded with juicy chicken meatballs, sweet and vibrant peppers, tender orzo, and a silky Parmesan finish. It’s weeknight-friendly, family-approved, and just the right amount of cozy and colorful to make everyone at the table smile. Whether you’re feeding picky eaters or just want something satisfying without a pile of dishes, Chicken Meatballs with Peppers and Orzo checks all the boxes.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward ingredient list; each item is handpicked to play a crucial role in building flavor, texture, and that gorgeous pop of color. From the juicy meatballs to the sweet peppers and herby orzo, every component is working behind the scenes to guarantee Chicken Meatballs with Peppers and Orzo is as irresistible as it is simple.
- Ground chicken: The star of our meatballs—lean, juicy, and a perfect blank canvas for big flavor!
- Breadcrumbs: They bind the meatballs for a tender, never-dry bite.
- Egg: Acts as the glue that keeps our meatballs from falling apart.
- Grated Parmesan cheese: Offers savory depth and a hint of salty umami.
- Garlic (minced): Because everything is better with fresh garlic’s aromatic punch.
- Onion powder: Adds a gentle, all-over savoriness to the mix.
- Dried oregano: The classic herb that gives the meatballs a Mediterranean flair.
- Salt and black pepper: The essential seasoning duo—don’t skip these!
- Olive oil: For juicy meatballs and sautéed veggies bursting with flavor.
- Red and yellow bell peppers (sliced): Sweet, colorful, and incredibly inviting in any skillet dish.
- Red onion (sliced): Adds a gentle sharpness and sweetness to the veggie medley.
- Orzo: This rice-shaped pasta soaks up all the savory juices in the pan for a creamy texture.
- Chicken broth: Infuses the orzo and veggies with extra savory goodness.
- Dried basil: Brings a subtle, herby brightness to the whole skillet.
- Crushed red pepper flakes (optional): For those who like a gentle kick!
- Grated Parmesan cheese (for finishing): A final shower of salty, nutty flavor.
- Fresh parsley: Bright and herby for a fresh finish and lovely color contrast.
How to Make Chicken Meatballs with Peppers and Orzo
Step 1: Mix the Meatballs
Grab a large bowl and add your ground chicken, breadcrumbs, egg, Parmesan, minced garlic, onion powder, oregano, salt, and black pepper. Gently combine everything with a fork or your hands, being careful not to overmix—just until it all comes together. This step is where you set the stage for those deliciously flavorful Chicken Meatballs with Peppers and Orzo, so don’t rush past it!
Step 2: Form and Cook the Meatballs
Take a bit of the mixture and roll it into 1-inch balls. You can lightly oil your hands if the mixture feels sticky. Heat a tablespoon of olive oil in a large skillet over medium heat, then add your meatballs. Let them cook, turning occasionally, until browned on the outside and cooked through—about 8 to 10 minutes. They should smell incredible by now! Remove the meatballs and set them aside on a plate.
Step 3: Sauté the Veggies
In the same skillet (no need to wash—there’s so much good flavor left behind), add another splash of olive oil. Toss in your sliced red and yellow peppers, along with the red onion. Sauté for 4 to 5 minutes until the vegetables soften and start to caramelize around the edges. Stir in the minced garlic and let it cook for just a minute to avoid burning. This is where the base of your Chicken Meatballs with Peppers and Orzo gets its vibrant look and aroma!
Step 4: Cook the Orzo
Add the uncooked orzo straight into your skillet with the softened veggies. Give it a stir for about a minute, letting it toast just a little—this brings out its nutty flavor. Next, pour in the chicken broth, add the dried basil and crushed red pepper flakes if you want a bit of heat, and season with salt and black pepper. Bring everything to a gentle simmer, reduce the heat, cover the skillet, and cook for 10 to 12 minutes. Make sure to stir a couple of times so the orzo doesn’t stick, and cook until the pasta is tender and the liquid is mostly absorbed.
Step 5: Finish and Serve
Nestle the cooked meatballs back into the skillet, sprinkle everything generously with grated Parmesan, and toss or stir gently to mix. Finish with a big handful of chopped parsley for freshness. Serve your Chicken Meatballs with Peppers and Orzo while it’s warm—it’s going to disappear fast!
How to Serve Chicken Meatballs with Peppers and Orzo
Garnishes
A final flourish of fresh chopped parsley brings a lovely herbal brightness and turns the finished dish into something dinner-party worthy. For even more pizzazz, you can add a lemon wedge for squeezing, or a shower of extra Parmesan right before it hits the table. These little touches help your Chicken Meatballs with Peppers and Orzo shine.
Side Dishes
While Chicken Meatballs with Peppers and Orzo is definitely hearty enough to stand alone, it also pairs wonderfully with a crisp green salad or a basket of warm, crusty bread to mop up any extra sauce. If you want to bulk up your plate, try some simple roasted vegetables or a dollop of tzatziki on the side for a cool, creamy contrast.
Creative Ways to Present
Try serving Chicken Meatballs with Peppers and Orzo family-style in the skillet for a cozy, rustic vibe. For entertaining, spoon portions into shallow bowls and top each with an extra meatball and fresh herbs. You can also pack leftovers into lunchboxes with a wedge of lemon; it’s colorful, delicious, and travels beautifully for lunch or meal prep.
Make Ahead and Storage
Storing Leftovers
To keep your Chicken Meatballs with Peppers and Orzo tasting fresh, store leftovers in an airtight container in the fridge for up to three days. The orzo will continue to absorb the flavors of the skillet, making it even more delicious for lunch the next day.
Freezing
You can freeze the cooked meatballs separately for up to two months—just place them in a zip-top bag or airtight container. The orzo and vegetables don’t freeze quite as well (the texture can get a little soft), but if you do freeze the whole dish, be sure to cool it completely first. Perfect for grab-and-go dinners on busy nights!
Reheating
To reheat, simply pop your leftovers into a skillet with a splash of chicken broth or water, and warm over gentle heat, stirring occasionally until hot. This helps keep everything moist and luscious. The microwave also works in a pinch, but stovetop reheating will give you the best texture for your Chicken Meatballs with Peppers and Orzo.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in Chicken Meatballs with Peppers and Orzo. The flavors remain deliciously bright, and turkey meatballs hold up beautifully with the orzo and peppers.
What can I do if I don’t have orzo?
If orzo isn’t in your pantry, small pasta shapes like ditalini, acini di pepe, or even broken spaghetti pieces will work. Adjust cooking times as needed so everything stays perfectly tender for your Chicken Meatballs with Peppers and Orzo.
Is this dish spicy with the red pepper flakes?
No worries—the red pepper flakes are totally optional and add just a gentle background warmth. If you’re feeding little ones or someone sensitive to spice, simply leave them out and your Chicken Meatballs with Peppers and Orzo will still be full of flavor.
Can I add extra veggies?
Yes! Feel free to toss in spinach, zucchini, or even a handful of cherry tomatoes during the last few minutes of cooking. It’s a great way to sneak more color and nutrition into your Chicken Meatballs with Peppers and Orzo.
What’s the best way to meal prep this recipe?
You can form and cook the meatballs ahead of time, then refrigerate or freeze them until ready to use. When you’re ready to eat, just make the orzo and veggies fresh, and add the heated meatballs at the end for the best flavor and texture in your Chicken Meatballs with Peppers and Orzo.
Final Thoughts
There’s something truly comforting about a meal like Chicken Meatballs with Peppers and Orzo—it’s inviting, satisfying, and easy enough for any night of the week. I hope this recipe becomes a new favorite at your table, inspiring you to savor every colorful, cheesy, and perfectly seasoned bite. Give it a try and see just how delicious dinner can be!
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Chicken Meatballs with Peppers and Orzo Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Meatballs with Peppers and Orzo are a delightful Mediterranean-inspired one-pan dinner that is both flavorful and easy to make. Tender chicken meatballs are paired with colorful bell peppers, orzo pasta, and a savory broth, creating a dish that is sure to please the whole family.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Skillet:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prepare the Meatballs: In a bowl, mix ground chicken, breadcrumbs, egg, Parmesan, garlic, onion powder, oregano, salt, and pepper until just combined. Form into 1-inch meatballs.
- Cook the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 8–10 minutes. Transfer to a plate.
- Prepare the Skillet: In the same skillet, add another tablespoon olive oil and sauté bell peppers and onion for 4–5 minutes until tender. Stir in garlic and orzo and cook for 1 minute.
- Cook the Orzo: Pour in chicken broth and add basil, red pepper flakes, salt, and black pepper. Bring to a simmer, reduce heat, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Combine and Serve: Return meatballs to the skillet, sprinkle with Parmesan, and stir to combine. Garnish with parsley and serve warm.
Notes
- You can make the meatballs ahead and freeze for quick meals.
- For extra veggies, stir in spinach or zucchini during the last few minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 125mg
