One Skillet Chicken Meatballs with Orzo Pasta
Description
In 45 minutes, this delicious skillet meal can be on the table for everyone to enjoy. It's a satisfying dish with ground chicken meatballs and orzo pasta cooked in a creamy Parmesan cheese sauce.
Ingredients
Chicken Meatballs:
1 lb. ground chicken
1/2 c. dry breadcrumbs
1/2 c. Parmesan cheese
1/4 c. milk
1 egg
1/4 c. fresh parsley, finely chopped, optional
1 t. Italian seasoning
1 t. salt
1 t. minced garlic
1/2 t. onion powder
1/4 t. black pepper
2 T. oil, for frying
Garlic Parmesan Orzo:
2 cloves garlic, minced
2 1/2 c. low-sodium chicken broth
1 1/2 c. dry orzo pasta
2/3 c. cream (heavy cream for a richer flavor or light cream which is a little thinner)
1/4 c. shredded Parmesan cheese
1/2 t. salt
1/4 t. black pepper
Directions
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Chicken Meatballs:
In a large bowl, combine chicken, breadcrumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, not over-mixing, but making sure that there are no breadcrumb clumps in the mixture. Allow to sit for 10-20 minutes so that the breadcrumbs absorb any excess moisture.
Roll mixture into 1 - 1 1/4 inch meatballs.
Heat a large skillet over medium-high heat; add 2 T. oil; sear meatballs on all sides until golden brown. Transfer to a platter; cover with aluminum foil to keep warm.
Garlic Parmesan Orzo:
To the same skillet, add the garlic; cook for 1 minute. Add the broth; scrape the bottom with a wooden spoon to deglaze. Bring it up to a low boil. Add the orzo, cream, Parmesan, salt and pepper; stir.
Transfer the meatballs to the skillet; cover; simmer over medium-low heat for 10 minutes until the orzo is al dente. There might be a lot of liquid at first, but it will thicken quickly.
Serve.
4 servings.