Description
Zesty chicken meatballs nestled in a comforting orzo embrace bring Mediterranean magic to dinner tables. Peppers and herbs mingle, creating a delightful harmony that transports diners to sun-drenched Italian landscapes with each satisfying bite.
Ingredients
Scale
- 1 lb (454 g) ground chicken
- 1 large egg
- ¼ cup (60 ml) breadcrumbs
- ¼ cup (25 g) grated Parmesan cheese
- 2 tablespoons (30 ml) chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons (30 ml) olive oil (for browning)
- 1 small yellow onion, diced
- 2 bell peppers (red and yellow), sliced
- 2 garlic cloves, minced
- 1 cup (200 g) dry orzo pasta
- 2 ½ cups (590 ml) low-sodium chicken broth
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Optional: fresh parsley or basil for garnish
- Optional: lemon wedges for serving
Instructions
- Meatball Preparation: Thoroughly blend ground chicken with breadcrumbs, Parmesan, egg, parsley, garlic, onion powder, salt, and pepper. Craft uniform spherical meatballs approximately one inch in diameter.
- Meatball Searing: Warm olive oil in a spacious skillet over medium temperature. Carefully position meatballs, rotating to achieve golden-brown exterior across all surfaces, roughly 6-8 minutes. Transfer meatballs to a temporary holding plate.
- Vegetable and Grain Foundation: Utilize identical pan to sauté onions and peppers until they become slightly translucent, approximately 3-4 minutes. Introduce minced garlic and briefly toast for an additional minute.
- Consolidation and Cooking: Incorporate orzo, chicken broth, oregano, salt, and pepper into the vegetable mixture. Gently reintroduce meatballs, allowing contents to reach a gentle simmer. Reduce heat, cover, and allow to cook 10-12 minutes until orzo reaches optimal tenderness and meatballs are thoroughly cooked.
- Final Presentation: Delicately fluff orzo, optionally embellish with fresh herbs and a splash of lemon juice. Serve piping hot directly from the cooking vessel.
Notes
- Use a light touch when mixing and rolling chicken meatballs to avoid dense, tough texture. Gently combine ingredients and handle meat minimally.
- Don’t overcook orzo; it absorbs liquid quickly. Check liquid consistency and add extra broth if mixture becomes too dry during simmering.
- Toast breadcrumbs briefly before mixing into meatball mixture to develop richer, nuttier undertones and improve overall taste profile.
- Substitute ground chicken with turkey or lean ground beef for dietary variations. Adjust seasoning accordingly to complement alternative meat choices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg