Parmesan Chicken Meatballs with Creamy Tomato Orzo.
My chicken meatballs with tomato orzo make the ideal meal. Cozy and comforting, the meatballs are tender and juicy served over creamy parmesan tomato orzo pasta. It’s a great weeknight meal that comes together fast.
New favorite meal is on the menu.
These parmesan chicken meatballs are tender, juicy and filled with lots of fresh herbs, served over a creamy tomato orzo. It’s the kind of weeknight meal that I grew up with – all cozy and comforting and perfect to enjoy after a long day.
When I think of meals that everyone loves, this is on the list. And those are the best kind!
Remember when there was a time… like ten years ago… that I used to make every single dish and flavor into a taco, burger or pizza? It was even a chapter in my first book!
Well, now I feel that way with meatballs. I will make almost anything into a meatball. And I don’t even LOVE meatballs. But everyone around me adores them. Which means I make meatballs constantly.
Which, actually, does make me enjoy them more!
Riddle me that.
This is a lovely little weeknight meal. Pleases everyone, tastes familiar and delicious, is satisfying and easy to make. I like to serve it with parmesan broccoli.
And before you ask me if we could have too much parmesan in a meal, just know that the answer is always no.
Always.
This meal is parmesan to the max! Because it’s also in our orzo. Woohoo.
My parmesan orzo is quite possibly my most made side dish (or at least it’s one of them!) and this is a wonderful tomato spin on that. It uses tomato paste, just like my homemade spaghettios and even this tomato soup – which brings such a rich, silky flavor to the dish.
I make the orzo the same way, which is a great 15 minute side dish – but one that is so filling and comforting. In this version, I stir the tomato paste right into the toasted orzo. The tomato paste gets a little caramely and this ends up having such a ridiculous amount of flavor.
Truly, I could eat the orzo alone for dinner. Just give me a big old bowl of that.
As usual, the leftovers are great! Both dishes reheat well, and you can even use the meatballs to make sandwiches, wraps or chop them into a salad.
Sounds perfect!
Parmesan Chicken Meatballs with Creamy Tomato Orzo
Parmesan Chicken Meatballs with Creamy Tomato Orzo
Ingredients
chicken meatballs
- 1 pound lean ground chicken, I like to use 94% lean
- kosher salt and pepper
- 2 garlic cloves, minced
- ½ cup finely grated parmesan
- ½ cup seasoned breadcrumbs
- ⅓ cup chopped fresh herbs, like parsley, basil and chives
- 1 to 2 tablespoons olive oil
tomato orzo
- 3 tablespoons unsalted butter
- 16 ounces orzo
- 3 tablespoons tomato paste
- 32 ounces chicken or vegetable stock
- kosher salt and pepper
- ⅓ cup freshly grated parmesan cheese, plus more for topping
- fresh basil, for topping
Instructions
chicken meatballs
- Place the chicken in a large bowl. Season all over with salt and pepper. Add the garlic, parmesan, breadcrumbs and herbs. Mix gently until just combined.
- Roll the mixture into 1-inch meatballs.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes. Flip gently and brown the other side for another 3 to 4 minutes. Shake the pan, tossing the meatballs around. Cook until the meatballs are cooked through and the internal temperature has reached 165 degrees F.
tomato orzo
- While the meatballs are cooking, make the orzo.
- Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Stir in the tomato paste and cook for another 1 to 2 minutes.
- Pour in the stock along with a big pinch of salt and pepper. Bring the stock to a boil, then reduce it to a simmer and cover. Simmer for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick to the bottom, until the liquid is absorbed.
- Remove the lid and stir in the parmesan. Taste and season more if needed.
- Serve immediately with the chicken meatballs. Add fresh basil and more parmesan for topping.
Did you make this recipe?
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I appreciate you so much!
Adore.
4 Comments on “Parmesan Chicken Meatballs with Creamy Tomato Orzo.”
My two cents: I put roasted tomato paste instead of regular. I buy it on tubes, which is easier to stock. It gives it a whoumph! And please tell us your trick so the orzo doesn’t stick together if you don’t serve it immediately! A drizzel of olive oil helps but… Thanks!
I made these last night and they are a crowd pleaser! I used tomato paste with pesto flavor and it was just right. The crispy texture of the meatballs really brought out the “chicken parmesean” flavor. Very easy recipe with a big punch. This one is going into our weeknight favorites!
loved this dish! ive tried so many of your recipes. most of them are now in the regular rotation. this is one of my faves. i used spicy chicken broth, it gave it a bit of kick. thanks for giving me the confidence to try new things, i truly appreciate it ❤️
Is 16 oz of orzo equal to 2 cups of dry orzo or a 16oz box