Chicken meatballs are a delicious change to traditional beef and pork meatballs. They are naturally lower in fat and cholesterol for a more health-conscious option. These chicken meatballs are easy to prepare, use only one skillet, and are done in less than an hour. Perfect for a busy family meal.
We grind fresh chicken breasts in a meat grinder at home for the freshest, zero additive, higher quality meal. Also, freshly shredded parmesan cheese is so much better quality, taste, and texture.
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Chicken Meatballs and Orzo Pasta
Ingredients
Meatball Ingredients
- 1 lb Ground chicken
- 1/2 tsp Oregano (dried)
- 1 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Plain bread crumbs
- 1 Egg
- 1/4 cup Milk
- 1/2 cup Parmesan cheese (freshly shredded)
Garlic sauce and pasta ingredients
- 1 tbsp Olive oil
- 2 cloves Garlic
- 1/2 cup Pinot grigio
- 3 cups Chicken broth
- 1/2 cup Milk
- 1/4 cup Parmesan cheese (freshly shredded)
- salt/pepper to season
- 2 cups Orzo pasta
Instructions
- Preheat a large cast iron skillet to medium heat.
- In a large mixing bowl, using your hands, combine ground chicken, oregano, garlic powder, onion powder, salt, pepper, bread crumbs, egg, milk, and parmesan cheese.
- The chicken mixture will be slightly sticky. To roll the chicken meatballs, wet hands a little with water. Roll the chicken mixture into small meatballs, approximately 1 tablespoon per meatball.
- Oil the hot skillet with olive oil and place the meatballs in the hot skillet.
- As the meatballs develop a dark golden outside, turn to cook all sides.
- Once the meatballs are cooked on all sides, remove from the skillet and place on a plate. Cover with foil to hold the heat in.
- If the skillet is dry, add a little more olive oil (only a teaspoon at most).
- Sauté garlic in the skillet for about 30 seconds to 1 minute.
- Deglaze the pan with the pinot grigio, scraping the bottom of the pan to bring up all the brown bits. Continue to cook the wine and garlic until it is reduced by half.
- Add the chicken broth, orzo pasta, milk, salt and pepper and stir to combine all the ingredients.
- Drop the chicken meatballs back into the skillet and bring to a simmer.
- Once the liquid is simmering, reduce the heat to low, cover, and continue to cook for 9 minutes. Stir the orzo a few times during the simmer to prevent sticking to the bottom of the skillet.
- After the orzo is cooked al dente, stir parmesan cheese into the skillet.
- Allow to rest for 5 minutes before serving.
- Serve in a pasta bowl with a portion of orzo pasta topped with about 5 chicken meatballs. Garnish with freshly grated parmesan cheese.
