One Pan Chicken Meatballs with Orzo

One Pan Chicken Meatballs with Orzo is a super tasty and easy meal made in just one skillet. It features small chicken meatballs cooked in a flavorful sauce, served over orzo pasta which looks like tiny rice. The best part is that everything cooks together in one pan, so cleanup is fast and simple. This meal is perfect for busy weeknights or when you want something warm, comforting, and delicious.

This dish is great because it’s a complete meal protein from the chicken meatballs, carbs from the orzo, and flavor from the sauce and spices. Kids love the meatballs, and adults love how easy it is to make. Plus, you can change the spices or add vegetables to make it your own.

You Should Try One Pan Chicken Meatballs with Orzo

If you’ve never tried One Pan Chicken Meatballs with Orzo, you’re missing out on a super yummy dinner idea. It’s one of those meals that tastes like it took a long time to cook, but it actually comes together quickly. You only need one pan, and the meatballs cook right in the sauce with the orzo, so every bite is full of flavor.

This recipe is also kid friendly and easy to customize. You can add extra veggies like spinach or peas, or change the sauce to a creamy one. It’s a great meal to make when you want something cozy and satisfying without spending hours in the kitchen.

Table of Contents

Ingredients you’ll need for One Pan Chicken Meatballs with Orzo

Here is everything you need to make One Pan Chicken Meatballs with Orzo:

For the Meatballs:

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Sauce & Orzo:

• 2 cups chicken broth
• 1 cup water
• 1 cup orzo pasta
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional: 1 cup spinach or peas

How to Make One Pan Chicken Meatballs with Orzo

Step 1

First, gather all your ingredients and mix the ground chicken with breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper in a large bowl, then gently stir everything together until the mixture looks even and holds together without being overworked.

Step 2

Next, carefully shape the mixture into small, even meatballs about 1 inch in size, placing each one on a plate or tray so they stay neat and cook evenly later.

Step 3

Then, heat the olive oil in a large skillet over medium heat, and add the meatballs, cooking them for about 5 to 6 minutes while turning them gently so all sides turn golden brown and slightly crispy, but don’t worry if they are not fully cooked yet because they will finish cooking in the sauce.

Step 4

After that, pour the crushed tomatoes, chicken broth, water, and seasonings (basil, parsley, paprika, salt, and pepper) into the skillet, and stir slowly and carefully to combine everything without breaking the meatballs, letting the sauce start to simmer and release its aroma.

Step 5

Once the sauce is ready, add the orzo pasta to the pan, stir it gently so it spreads evenly in the liquid, then bring the mixture to a boil before reducing the heat to a low simmer so the orzo can absorb the flavors and soften properly.

Step 6

Cover the skillet with a lid and let it cook for about 12 to 15 minutes, stirring once or twice during cooking to prevent sticking and to ensure the orzo cooks evenly, until the pasta is tender and the meatballs are fully cooked through.

Step 7

If you want extra veggies, add frozen peas or spinach during the last 3 minutes of cooking, stirring them in so they become warm and bright green without getting mushy, which adds a nice color and extra nutrition to the meal.

Step 8

Finally, once everything is cooked, turn off the heat, let the pan sit for a minute or two, then serve the meatballs and orzo hot, and sprinkle extra Parmesan cheese on top if you like, making sure each plate is warm and delicious.

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Kitchen equipment you will need :

Before you start, make sure you have these kitchen tools ready:

• Large skillet or sauté pan with lid
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and cutting board if adding veggies
• Plate or tray for meatballs

Tips and Variation Ideas

Freeze Extra Meatballs: Make extra meatballs and freeze them for another meal.

Add Veggies: Throw in frozen peas or spinach to make it healthier.

Cheese Boost: Sprinkle extra Parmesan or mozzarella on top for cheesy goodness.

Use Low-Sodium Broth: This helps control the salt level.

What can I serve with this One Pan Chicken Meatballs with Orzo ?

I often serve this delicious One Pan Chicken Meatballs with Orzo with a tasty salad and some drinks like fruit juice. My daughter loves it with orange juice. I also like to serve some delicious sweets right after finishing this dish, like cookies or cupcakes.

Commonly Asked Questions

Can I use ground turkey instead of chicken ?

Yes, ground turkey works well and tastes similar. Just cook the meatballs the same way.

Do I have to brown the meatballs first ?

Browning helps them stay together and adds flavor, but you can skip it if you’re in a hurry.

Can I use milk or cream to make it creamy ?

Yes, you can add a splash of cream or milk at the end for a creamy texture.

Can I make this in the oven instead of on the stove ?

Yes, you can bake the meatballs and cook the orzo separately if you prefer.

One Pan Chicken Meatballs with Orzo

Recipe by sophieCourse: Main CourseCuisine: Mediterranean, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

Total time

40

minutes

One Pan Chicken Meatballs with Orzo is a quick and easy meal where tender chicken meatballs cook in a tasty tomato sauce with orzo pasta, all made in one skillet for simple cleanup and big flavor.

Ingredients

• 1 lb ground chicken

• 1/2 cup breadcrumbs

• 1 egg

• 1/4 cup grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 2 cups chicken broth

• 1 cup water

• 1 cup orzo pasta

• 1 can (14 oz) crushed tomatoes

• 1 tablespoon olive oil

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• 1/2 teaspoon paprika

• Salt and pepper to taste

• Optional: 1 cup spinach or peas

Directions

• First, gather all your ingredients and mix the ground chicken with breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper in a large bowl, then gently stir everything together until the mixture looks even and holds together without being overworked.
• Next, carefully shape the mixture into small, even meatballs about 1 inch in size, placing each one on a plate or tray so they stay neat and cook evenly later.
• Then, heat the olive oil in a large skillet over medium heat, and add the meatballs, cooking them for about 5 to 6 minutes while turning them gently so all sides turn golden brown and slightly crispy, but don’t worry if they are not fully cooked yet because they will finish cooking in the sauce.
• After that, pour the crushed tomatoes, chicken broth, water, and seasonings (basil, parsley, paprika, salt, and pepper) into the skillet, and stir slowly and carefully to combine everything without breaking the meatballs, letting the sauce start to simmer and release its aroma.
• Once the sauce is ready, add the orzo pasta to the pan, stir it gently so it spreads evenly in the liquid, then bring the mixture to a boil before reducing the heat to a low simmer so the orzo can absorb the flavors and soften properly.
• Cover the skillet with a lid and let it cook for about 12 to 15 minutes, stirring once or twice during cooking to prevent sticking and to ensure the orzo cooks evenly, until the pasta is tender and the meatballs are fully cooked through.
• If you want extra veggies, add frozen peas or spinach during the last 3 minutes of cooking, stirring them in so they become warm and bright green without getting mushy, which adds a nice color and extra nutrition to the meal.
• Finally, once everything is cooked, turn off the heat, let the pan sit for a minute or two, then serve the meatballs and orzo hot, and sprinkle extra Parmesan cheese on top if you like, making sure each plate is warm and delicious.

Notes

• Use room temperature ingredients so the meatballs mix together more easily.
• Add a splash of olive oil if the mixture feels too dry.
• Stir once or twice while cooking to prevent the orzo from sticking to the pan.
• Add veggies like spinach or peas in the last few minutes for extra color and nutrition.

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