Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
  
• ½ cup dry breadcrumbs (55 grams)
  
• ½ cup Parmesan cheese (35 grams)
  
• ¼ cup milk
  
• 1 egg
  
• ¼ cup finely chopped fresh parsley (optional)
  
• 1 teaspoon Italian seasoning
  
• 1 teaspoon salt
  
• 1 teaspoon minced garlic
  
• ½ teaspoon onion powder
  
• ¼ teaspoon black pepper
  
• 2 tablespoons oil

Garlic Parmesan Orzo

• 2 cloves garlic, finely minced
  
• 2½ cups low sodium chicken broth
  
• 1½ cups dry orzo pasta (about 278 grams)
  
• ⅔ cup cream (heavy for a richer sauce; light yields a thinner one)
  
• ¼ cup shredded Parmesan cheese
  
• ½ teaspoon salt
  
• ¼ teaspoon black pepper

Instructions 

Make the Chicken Meatballs

1. Place the ground chicken, breadcrumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper into a large bowl. Stir the mixture until everything is evenly combined, but avoid overmixing. Check that no pockets of dry breadcrumbs remain.
2. Let the mixture rest for 10–20 minutes so the breadcrumbs can absorb some moisture.
3. Shape the mixture into balls about 1–1¼ inches in size.
4. Warm a large skillet over medium-high heat. Add the oil, then brown the meatballs on all sides.
5. Transfer the seared meatballs to a plate and tent with foil to keep warm.

Cook the Orzo

1. Turn the heat down to medium. Add the minced garlic to the pan and cook for 1 minute.
2. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it come to a gentle boil.
3. Stir in the orzo, cream, Parmesan, salt, and pepper.
4. Arrange the meatballs on top, cover the pan, and let everything simmer over medium-low heat for about 10 minutes. The orzo should be al dente and the sauce will thicken as it cooks.
5. Taste and adjust seasoning if needed. Serve warm.

Tips & Variations

• Prefer more pasta? Increase the orzo to 2 cups and the broth to 3¼ cups.
• Oven option: Instead of pan-searing, you can bake the meatballs at 400°F for about 12 minutes, or until they reach 165°F internally.
• Alternate proteins: Store-bought or homemade meatballs—chicken, turkey, beef, or even frozen—will work. Add them directly to the orzo and heat until warmed through.
• Pasta swaps: Any small pasta shape with a similar cook time can replace the orzo.
• About the cream: Very light dairy options may curdle during simmering, so stick with cream for best results.

Storing & Make-Ahead

• Refrigerate: Keep leftovers in an airtight container for 2–3 days. Let the dish cool before storing.
• Freeze ahead: The meatballs freeze beautifully. Freeze them cooked or uncooked by placing them on a parchment-lined tray until solid, then transfer to freezer bags. Store for up to 3 months.

Nutrition
Calories: 586 kcal | Carbohydrates: 59g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 1440mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605 IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg