One Pot Orzo and Chicken Meatballs
I love one pan dinners, and these marry me chicken meatballs and orzo simmer in a version of the popular “marry me” sauce. The chicken meatballs take a turn in the skillet, and afterward, orzo cooks in the sauce. The orzo and the meatballs “get married” near the end of the cook.
Ingredients
Method
- Combine ground chicken, 1/2 cup Parmesan cheese, granulated garlic, 1 teaspoon Italian seasoning, 1 teaspoon paprika, breadcrumbs, egg in a bowl; season with salt and pepper. Mix gently with clean hands, and form into 16 meatballs.
- Measure out 1 tablespoon oil from the sun-dried tomatoes and heat in a large, nonstick skillet over medium heat. Add meatballs and cook until lightly browned on all sides, 8 to 10 minutes. Remove to a plate and keep warm.
- Add the olive oil and butter to the same skillet; heat until butter stops sizzling and add uncooked orzo. Cook, stirring, until orzo is lightly toasted and fragrant, 2 to 3 minutes. Add garlic and cook about 30 seconds, stirring constantly.
- Add chicken stock and stir up any browned bits. Stir in remaining Italian herb seasoning blend, paprika, and red pepper flakes. Add cream and stir. Cover and cook over medium-low heat about 8 minutes.
- Add sundried tomatoes and remaining Parmesan cheese. When well blended, return meatballs to the skillet and simmer until the meatballs are heated through and the orzo is tender, about 2 minutes.
- Garnish with fresh parsley and serve warm.
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