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Homemade One Pot Chicken Meatball Orzo recipe photo

One Pot Chicken Meatball Orzo

Tender chicken meatballs cooked in a simple tomato sauce with orzo for an easy one-pot weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • large high-sided skillet or shallow casserole with lid
  • Grater
  • Measuring cups and spoons
  • Wooden Spoon or Spatula
  • Knife and cutting board

Ingredients
  

  • 1 lb ground chicken
  • 1/4 onion grated; juice added to meatball mix
  • 2 garlic cloves crushed
  • 1/3 cup Parmesan cheese grated (for meatballs)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley finely chopped
  • 1 egg
  • 1/2 tsp Italian seasoning (for meatballs)
  • 3/4 tsp salt (for meatballs)
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for frying
  • 3/4 onion finely chopped (for sauce)
  • 1 carrot peeled and finely chopped
  • 1 stick celery finely chopped
  • 2 cups passata or marinara sauce
  • 1 cup chicken broth or stock
  • 2 tsp Italian seasoning (for sauce)
  • 1 tsp sugar
  • 1 tsp salt (for sauce)
  • 1/2 cup orzo
  • grated Parmesan for serving
  • basil leaves for serving

Instructions
 

  • Grate 1/4 onion directly into a large mixing bowl so the juices fall into the bowl, then add 1 lb ground chicken.
  • Add 2 crushed garlic cloves, 1/3 cup grated Parmesan, 1/2 cup panko, 1/4 cup finely chopped parsley, 1 egg, 1/2 tsp Italian seasoning, 3/4 tsp salt, and 1/2 tsp black pepper to the bowl and mix with your hands until combined.
  • Lightly oil your hands and roll the mixture into tablespoon-sized meatballs, placing them on a tray until ready.
  • Heat 2 tbsp olive oil in a large high-sided skillet or shallow casserole over medium-high heat.
  • Cook the meatballs in batches, browning on each side for about 2 minutes until golden but not fully cooked through, then remove and set aside.
  • Add the 3/4 finely chopped onion, 1 peeled and finely chopped carrot, and 1 finely chopped celery stick to the pan and cook 3–4 minutes until softened and lightly browned.
  • Stir in 2 cups passata or marinara, 1 cup chicken broth, 2 tsp Italian seasoning, 1 tsp sugar, and 1 tsp salt; bring to a simmer.
  • Add 1/2 cup orzo to the simmering sauce and stir to combine.
  • Return the browned meatballs to the pan, reduce heat to low, cover, and simmer for 10 minutes.
  • Remove the lid and cook uncovered for 2–3 more minutes until the orzo is tender and the sauce has thickened.
  • Serve topped with extra grated Parmesan and fresh basil leaves.

Notes

  • Store-bought frozen meatballs do not need to be defrosted; brown them and then follow the recipe.
  • Meatballs will finish cooking through while the sauce simmers.
  • Ensure meatballs are hot in the center before serving.
  • Meatballs can be prepped ahead and refrigerated until needed.
  • If your skillet has no lid, cover with aluminum foil.