One Pot Chicken Meatball Orzo Recipe

overhead view of a blue pan of tomato meatball orzo

One Pot Chicken Meatball Orzo Recipe

This One Pot Chicken Meatball Orzo is packed full of Mediterranean flavors. It will quickly become one of your family's favorite meals! With back to school in full swing, everyone needs delicious family dinners, that cook in under 30 minutes and are guaranteed to be enjoyed by even the pickiest eaters. That is where this Chicken Meatball Orzo comes in! This weeknight dinner cooks in one pan and can be on the table in under half an hour, making it perfect for busy families.

4.16 from 13 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main

Cuisine Italian

Servings

Calories 466 kcal

Ingredients

For the Homemade Meatballs (See note 1 for storebought)

1 lb ground chicken
¼ onion (the rest is chopped into the sauce)
2 crushed garlic cloves
⅓ cup grated parmesan cheese
½ cup panko breadcrumbs
¼ cup fresh parsley finely chopped
1 egg
½ teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper

For the Pasta

2 tablespoons olive oil
¾ onion finely chopped
1 carrot peeled and finely chopped
1 celery stick finely chopped
2 cups passata/marinara sauce
1 cup chicken broth/stock
2 teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
½ cup orzo

For garnish

grated parmesan
basil leaves

Instructions

To make the meatballs

Add the ground chicken to a large mixing bowl and then grate over the onion. Make sure all the juice goes into the bowl with the chicken.
1 lb ground chicken
¼ onion
Add the remaining meatball ingredients to the bowl and use your hands to combine everything together.
2 crushed garlic cloves
⅓ cup grated parmesan cheese
½ cup panko breadcrumbs
¼ cup fresh parsley
1 egg
½ teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
Lightly oil your hands and roll tablespoon amounts of the mixture into meatballs. You may need to re-oil your hands from time to time.
Set the meatballs to one side until needed. (See note 2)

For the Pasta

Add the oil to a high sided skillet or shallow casserole (one with a lid - see note 3)
2 tablespoons olive oil
Lightly fry the meatballs for 2 minutes until golden.
Remove the meatballs from the pan and add in the chopped onion, carrot and celery. Cook for 3-4 minutes until softened and lightly browned.
¾ onion
1 carrot
1 celery stick
Add in the passata/marinara sauce, the chicken broth, Italian seasoning, salt, and sugar. Bring the mixture to a simmer.
2 cups passata/marinara sauce
1 cup chicken broth/stock
2 teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
Add in the orzo and give the pan a stir.
½ cup orzo
Add the meatballs back to the pan.
Reduce the heat to a low simmer and place a lid on the pan.
Cook covered over low heat for 10 minutes, then remove the lid and cook for a further 2-3 minutes until the pasta is fully cooked and the sauce has thickened.
Serve with extra parmesan and fresh basil.
grated parmesan
basil leaves

Notes

There is no need to defrost store-bought meatballs. Brown the meatballs as per the recipe card (they may need an extra minute or so). Then follow the recipe as is.
The meatballs will heat through in the time the sauce cooks.
Always ensure your meatballs are hot to the middle before eating.
The meatballs can be prepped ahead of time. Just cover them with plastic wrap and keep in the refrigerator until needed.
If you don't have a lid for your skillet/casserole then cover the pan with Aluminum foil.

Tried this recipe?Let us know how it was!

Nutrition

Nutrition is per serving

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