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
Scale
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
