One Pan Chicken Meatballs with Orzo

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 pound ground chicken (454 grams)

½ cup dry breadcrumbs (55 grams)

½ cup Parmesan cheese (35 grams)

¼ cup milk

1 egg

¼ cup fresh parsley (finely chopped optional)

1 teaspoon Italian seasoning

1 teaspoon salt

1 teaspoon minced garlic

½ teaspoon onion powder

¼ teaspoon black pepper

2 cloves garlic (finely minced)

2½ cups low sodium chicken broth

1½ cups dry orzo pasta (about 278 grams)

⅔ cup cream (any kind - heavy cream will give a richer flavor, light cream will be a bit thinner)

¼ cup shredded Parmesan cheese

½ teaspoon salt

¼ teaspoon black pepper

Directions

Chicken Meatballs

In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don't overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.

Roll into 1-1¼" balls.

Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.

Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

Add the garlic to the skillet and cook for 1 minute.

Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.

Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!

Taste and serve.

Nutrition

• Calories: 586 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.1 g
• Cholesterol: 160 mg
• Sodium: 1440 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 42 g