Chicken meatballs are a delicious change to traditional beef and pork meatballs. With chicken naturally being lower in fat and cholesterol, these meatballs become an ideal choice for those seeking a healthier meal 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. Notably, the ingredients listed can generously serve up to six people, making it a satisfying option for families. Plus, leftovers can be safely stored in an airtight container in the refrigerator for up to four days.
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.
Grinding Fresh Chicken for Chicken Meatballs
When it comes to grinding your chicken, nothing surpasses the freshness and flavor of grinding it yourself. You can ensure that the chicken you are using has the quality, fat content, and no additional unnecessary things in the mix by simply grinding it at home. This website link, The Ultimate Guide to Using the Meat Grinder on Your KitchenAid Mixer – Glossy Kitchen shows how easy and quick it is to grind chicken at home. It even shows that it can be done in bulk and frozen for later, making it so you don’t have to grind it every time you need it for a recipe. Not only for chicken meatballs, but ground chicken can also be used for a variety of recipes.
Grinding meat can be easily done with a meat grinder or in a food processor. Personally, I use a KitchenAid grinder attachment, which is super easy and efficient.
What is Orzo Pasta?
If you haven’t tried orzo pasta before, give this recipe a try. Orzo pasta is a tiny, rice shaped pasta that is made from durum wheat. Pasta made with durum wheat is healthier than enriched pasta because it is more natural and contains natural protein, vitamin B, and fiber. It is often used in soups, pasta salads, and a variety of side dishes. Orzo is a great pasta to use with chicken meatballs because it cooks quickly and just complements the chicken nicely, without making the meal more pasta than meat.
Interested in Meatball recipes other than Chicken Meatballs? See:
Chicken Meatballs and Orzo Pasta
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
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)
- 1/4 tsp Sea Salt
- 1/4 tsp Black pepper
- 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 a few chicken meatballs. Garnish with freshly grated parmesan cheese.
Nutrition
