Description
Succulent marry me chicken meatball orzo brings Italian-inspired comfort straight to dinner tables with Mediterranean charm. Rich herbed meatballs nestled in creamy orzo promise a romantic culinary experience you’ll savor with every delightful bite.
Ingredients
Scale
Protein Base:
- 1 pound ground chicken
- 1 large egg, beaten
- 1 teaspoon minced garlic
- 2 tablespoons finely chopped yellow onion
Binding and Seasoning:
- 1/4 cup grated parmesan cheese (25g)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons whole milk
- 1/4 cup plain breadcrumbs (27g)
Cooking Fat:
- 1 tablespoon extra virgin olive oil, for frying
Pasta Base:
- 1 cup orzo pasta (112g)
- 2 1/2 cups chicken broth (600g)
- 1 small yellow onion, diced
Dairy and Cream:
- 1 1/2 cups heavy whipping cream (357g)
- 1/2 package (4 oz) cream cheese
- 1/2 cup grated parmesan cheese (50g)
- 1/2 cup shredded mild cheddar cheese (57g)
- 1/2 cup shredded Monterey Jack cheese (57g)
- 1 tablespoon unsalted butter
Flavor Enhancers:
- 1/2 cup chopped sun-dried tomatoes, softened
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped parsley
- Additional sun-dried tomatoes
Instructions
- Prepare meatball mixture by blending ground chicken with egg, grated cheese, finely chopped herbs, and fragrant seasonings. Gently shape into 16 uniform meatballs using lightly oiled palms.
- Heat olive oil in large skillet and carefully brown meatballs until golden, ensuring internal temperature reaches 165°F, approximately 8-10 minutes. Transfer to covered plate.
- Using same skillet, melt butter and sauté finely diced onions with minced garlic until translucent. Pour chicken broth, scraping accumulated browned fragments from pan surface.
- Incorporate diced tomatoes, softened cream cheese, and complementary seasonings. Stir until cream cheese dissolves completely. Add orzo and heavy cream, bringing mixture to gentle simmer.
- Cover skillet and allow orzo to cook, stirring periodically, for 12-15 minutes. Introduce shredded cheeses during final 5 minutes of cooking, creating rich, creamy texture.
- Reintroduce meatballs into skillet, warming them thoroughly. Allow dish to rest 5 minutes, enabling sauce to thicken naturally. Garnish with fresh parsley and halved cherry tomatoes before serving.
Notes
- Use freshly grated Parmesan for richer flavor and better melting compared to pre-shredded cheese.
- Pat ground chicken dry before mixing to prevent soggy meatballs and ensure better browning.
- For gluten-free version, substitute orzo with cauliflower rice or gluten-free pasta alternative.
- Enhance protein content by adding extra lean ground chicken or mixing with ground turkey for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 4g
- Sodium: 1130mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 150mg