Nothing beats homemade, and that goes for chicken meatballs, too. These fresh, light meatballs get their start with store-bought chicken sausage. The rest is simple: seasonings, breadcrumbs, and a fun in the kitchen with the kids to shape the meatballs. In no time at all, you will marvel at the deliciousness. This recipe makes both an easy weeknight dinner and a fancier centerpiece–it can be dressed up or down depending on your presentation.
Tips for Making Homemade Meatballs
Making your own chicken meatballs is easy and fun! One of the keys to the mixture is the breadcrumbs that allow the meat, spices and egg to bind together. The breadcrumbs will absorb moisture, keeping the meatballs from becoming soggy and misshapen. If, somewhere along the way, your meatballs start to not stick together, a pinch of baking soda in the meatball mix can help keep them the right shape.
One Pan Chicken Meatballs with Creamy Orzo
Description
A cheer-inducing comfort food meal.
Ingredients
For the chicken meatballs:
- 1 pound chicken sausage or ground chicken
- ½ cup dry breadcrumbs
- ½ cup Parmesan cheese, grated
- ¼ cup milk
- 1 large egg
- ¼ cup fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp minced garlic
- 1⁄4 tsp black pepper
- 2 tbsp oil (for sauteeing)
For the garlic parmesan orzo:
- 2 cloves garlic, minced
- 2 ½ cups low sodium chicken broth
- 1 ½ cups dry orzo pasta
- 2/3 cup cream (heavy or light)
- ¼ cup Parmesan cheese, shredded
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp onion powder
Instructions
For the chicken meatballs:
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and black pepper. Mix until well incorporated but avoid over mixing.
- Let the mixture sit for 10-20 minutes to allow the breadcrumbs to absorb excess moisture.
- Form the mixture into 1 – 1 ¼ inch meatballs.
- Heat 2 tbsp oil in a large skillet over medium-high heat. Sear the meatballs on all sides until golden brown.
- Remove the meatballs from the skillet to a plate and cover with foil to keep warm.
For the garlic parmesan orzo:
- Using the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour chicken broth and scrape the bottom of the pan with a flat whisk or wooden spoon to deglaze.
- Bring to a low boil, then add the orzo, cream, Parmesan cheese, salt, and pepper. Stir to combine.
- Place seared meatballs on top of the orzo, cover the skillet, and simmer on medium-low heat for 10 minutes or until the orzo is al dente. Stir occasionally. Garnish with fresh herbs. Serve hot and enjoy!
Recipe by Jennifer Schwalm
Styling by Anna Franklin
Photography by Dave Bryce
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