When I made this recipe, I knew it would be a keeper! The tender chicken meatballs with colorful bell peppers and tiny orzo pasta, were a hit with my entire family. The light tomato sauce was bursting with garlic and herbs, making every bite flavorful and comforting.
If you’re looking for a meal that’s easy to prepare and absolutely delicious, the Chicken Meatballs with Orzo and Peppers recipe is for you. Trust me, it’ll make its way into your weekly rotation in no time. You might love exploring this Creamy Spicy Chicken Pasta with Summer Vegetables recipe for another comforting dinner idea.
Ingredients You’ll Need
Here’s everything you’ll need to make this dish, along with tips to make it even better.
- 1 pound ground chicken
Pro tip: Ground turkey works well as a substitute, but chicken often results in more tender meatballs. - 1 egg
Serves as a binder to keep the meatballs from falling apart. - 1/2 cup Panko breadcrumbs
Use these for the lightest texture. Regular breadcrumbs can work, but Panko makes a difference! - 1/2 cup grated Parmesan cheese
Adds savory richness. Freshly grated cheese gives the best flavor. - 3/4 teaspoon each garlic powder, onion powder, and kosher salt
These spices provide a smooth, consistent flavor without visible pieces of herbs. - 8 ounces orzo pasta
Little pasta shapes that cook quickly and complement meatballs perfectly. - 2 tablespoons butter
Adds richness when tossing the cooked orzo. - 1-2 tablespoons olive oil
For browning the meatballs and starting the sauce. - Splash of white wine or chicken broth
Use this to deglaze the pan and enhance the sauce’s depth. - 2 bell peppers (any color)
Adds sweetness and pops of color; choose your favorites. - 2-3 garlic cloves, minced
Fresh garlic seriously boosts the sauce’s flavor. - 15-ounce can of tomato sauce
A simple pantry staple that becomes the base of the delicious sauce. - 3/4 teaspoon Italian seasoning
Provides a blend of Italian herb flavors with no extra effort. - Chopped parsley and extra Parmesan cheese
The ultimate garnishes to add a final burst of freshness and flavor.
Note: This recipe makes about 4 servings, perfect for a family dinner or meal prep.
Best Variations to Try
There are plenty of ways to tweak this recipe to suit different dietary needs or preferences!
- Dairy-free: Skip the Parmesan or use a dairy-free cheese alternative.
- Low-carb: Replace orzo with riced cauliflower.
- Gluten-free: Opt for gluten-free Panko and swap orzo for a gluten-free pasta.
- Extra veggies: Add zucchini or mushrooms to the sauce for more nutrients and flavor.
If you’re in the mood for something with a bold twist, you might want to try this Bang Bang Chicken Sandwich for a fun and flavorful meal option.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Equipment You Need
Make sure you have these tools on hand for smooth cooking:
- Large mixing bowl: For combining the meatball ingredients.
- Fork: Helps mix ground chicken without overworking it.
- Large skillet: Essential for browning the meatballs and making the sauce.
- Pot: To cook the orzo to perfection.
- Tongs or spatula: Handy for flipping the meatballs and stirring ingredients.
How to Make Chicken Meatballs with Orzo and Peppers
To make the delicious Chicken Meatballs with Orzo and Peppers, follow these easy steps for a flavorful and satisfying dish:
Step 1: Prepare the Meatball Mixture
Start by combining ground chicken, egg, Panko breadcrumbs, Parmesan, and all the spices in a large mixing bowl. Gently mix until all the ingredients are evenly combined, but be careful not to overmix, as this can make the meatballs dense. Roll the mixture into small, evenly sized balls. Dampening your hands with water will help prevent sticking.
Step 2: Cook the Orzo
Boil a pot of salted water and cook the orzo until just al dente, as per the package instructions. Once done, drain the pasta and toss it with butter. This simple step will keep the orzo from sticking together and add a little creamy richness.
Step 3: Cook the Meatballs
Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, if necessary, to avoid overcrowding the pan. Brown the meatballs on all sides, which takes about 6-8 minutes per batch. They don’t need to cook through at this stage, just develop a nice outer crust. Remove and set aside.
Step 4: Sauté the Vegetables
Using the same skillet, deglaze the pan with a splash of white wine or chicken broth. Scrape up the browned bits for extra flavor before adding the sliced bell peppers. Sauté them for 5-6 minutes until they soften slightly, releasing their sweetness.
Step 5: Make the Sauce
Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in the tomato sauce and Italian seasoning, combining everything evenly.
Step 6: Simmer the Meatballs
Nestle the browned meatballs back into the simmering sauce. Reduce the heat to medium-low and cook for another 5-7 minutes until the meatballs are fully cooked and the sauce thickens slightly.
Step 7: Serve and Enjoy
Spoon the buttered orzo into bowls, top with the meatballs and sauce, and sprinkle with fresh parsley and grated Parmesan. Serve immediately and savor the flavors in every bite!
Additional Tips for Making This Recipe Better
From my kitchen to yours, here’s how to make this dish even better:
- Keep your hands damp while forming the meatballs for smoother, less sticky results.
- Don’t skip browning the meatballs. It builds flavor and gives them that irresistible golden crust.
- For extra flavor, use freshly grated Parmesan rather than pre-shredded cheese.
- Make this a complete meal by pairing it with a side salad or steamed green vegetables.
How to Serve Chicken Meatballs with Orzo and Peppers
This dish is as versatile as it is delicious. Serve it in shallow bowls for a cozy presentation. Garnish with fresh parsley for a pop of green and an extra sprinkle of Parmesan. A drizzle of good-quality olive oil over the top can also elevate the dish, giving it a smooth, luxurious finish.
For a larger gathering, serve this meal family-style with a side of garlic bread or crusty breadsticks to mop up that wonderful sauce.
Nutritional Information
Here’s a quick look at the nutritional profile per serving:
- Calories: 566
- Protein: 36g
- Carbohydrates: 58g
- Fat: 22g
How to Store the Dish
- Refrigerating: You can store leftovers in an airtight container for up to 3-4 days. It’s fine to keep the orzo, meatballs, and sauce together.
- Freezing: Freeze the meatballs and sauce in a separate freezer-safe container. Cook fresh orzo when reheating to maintain its texture.
- Reheating: Warm the dish in the microwave at 50% power to prevent the chicken from drying out. Alternatively, use a skillet over low heat, stirring occasionally.
Why You’ll Love This Recipe
Here’s why this recipe is so special:
- Full, flavorful meal: You’ve got protein, carbs, and veggies in one dish.
- Kid-approved: The smooth texture and mild flavors make it easy to please picky eaters.
- Perfect for meal prep: Leftovers reheat beautifully for lunch or dinner.
- Customizable: Easily adjust ingredients for dietary preferences or allergies.
For more ideas to elevate your dinner game, take a look at these Dinner Recipes that are sure to inspire your next meal.
FAQs
Can I make the meatballs ahead of time?
Yes, you can fully cook the meatballs ahead of time and refrigerate them. Reheat them in the sauce for an even richer flavor.
Can I use a different pasta?
Absolutely! Small pasta shapes like ditalini, even couscous, can replace orzo if needed.
What’s the best way to keep the meatballs moist?
Don’t overmix the meatball mixture, and use enough egg and breadcrumbs to maintain a tender texture.
Is it okay to leave out the white wine?
Yes, you can substitute it with chicken broth, and the dish will still taste amazing.