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Chicken Meatballs with Roasted Tomato and Pepper Orzo

Savory Chicken Meatballs with Roasted Tomato and Pepper Orzo

Delight your family with Chicken Meatballs with Roasted Tomato and Pepper Orzo, a wholesome dish that blends savory meatballs, creamy orzo, and roasted vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Can be substituted with ground turkey.
  • 1/2 cup Ricotta Cheese Use cottage cheese as a lighter option.
  • 1/4 cup Fresh Parsley Substitute with basil for a different twist.
  • 1/4 cup Grated Parmesan Cheese Consider pecorino for a sharper taste.
  • 3 cloves Garlic Cloves Use garlic powder if fresh isn't available.
  • 1 teaspoon Kosher Salt Sea salt can work in a pinch.
  • 1 teaspoon Onion Powder Replace with fresh onion if needed.
  • 1/2 teaspoon Black or White Pepper Freshly ground pepper provides the best flavor.
For the Roasted Veggies
  • 2 cups Tomatoes Substitute canned tomatoes if necessary.
  • 1 large Red Bell Pepper Feel free to choose any colored pepper.
  • 3 sprigs Thyme Swap in dried thyme as a substitution if needed.
  • 2 tablespoons Oil (for cooking) Use any cooking oil on hand.
  • 1 tablespoon Butter Can be omitted for a dairy-free version.
For the Orzo Base
  • 1 medium White Onion Yellow onion can be used instead.
  • 1/4 teaspoon Dried Chili Pepper Flakes Optional based on personal preference.
  • 1 cup Uncooked Orzo Substitute with any small pasta shape or quinoa for gluten-free.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.

Equipment

  • Oven
  • Baking sheets
  • Food Processor
  • Large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (convection) or 425°F (regular).
  2. Line two large baking sheets with parchment paper and drizzle with oil.
  3. Spread tomatoes, red bell pepper, garlic, and thyme on one baking sheet. Season with salt and pepper, roast for 15 minutes.
  4. Combine ground chicken, ricotta, parsley, Parmesan, garlic, salt, onion powder, and pepper in a bowl. Form into 16 meatballs.
  5. Transfer meatballs to the second baking sheet and roast for 20 minutes until golden brown.
  6. Blend roasted vegetables until smooth, adding chicken broth to reach a purée consistency.
  7. In a pot, heat oil and butter, sauté onion until translucent. Add garlic and optional chili flakes, then stir in orzo and vegetable purée. Simmer until al dente, about 10-12 minutes.
  8. Serve the creamy orzo topped with chicken meatballs and garnish with Parmesan and parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze the meatballs and orzo separately for up to 3 months.

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