Description
Succulent chicken meatballs with peppers and orzo bring Mediterranean flavors dancing across your plate. Rich herbs and spices meld perfectly with tender meat and colorful vegetables, promising a delightful meal that will transport you straight to Greece.
Ingredients
Scale
Meat and Protein:
- 1 lb (454 grams) ground chicken
- 1 large egg
- ¼ cup (60 ml) grated Parmesan cheese
Binding and Seasoning:
- ¼ cup (30 grams) breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Cooking Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 bell peppers (red and yellow), sliced
- 2 garlic cloves, minced
- 1 cup (190 grams) dry orzo pasta
- 2 ½ cups (600 ml) low-sodium chicken broth
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Optional: fresh parsley or basil for garnish
- Optional: lemon wedges for serving
Instructions
- Combine ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, onion powder, salt, and pepper in a spacious mixing vessel, blending thoroughly until ingredients are evenly distributed.
- Craft uniform spherical portions, approximately one inch in diameter, using gentle rolling motions to maintain compact shape.
- Warm olive oil in a generously sized skillet over moderate temperature, creating an even heating surface.
- Carefully position meatballs into the heated pan, rotating periodically to achieve uniform golden-brown exterior, approximately 6-7 minutes total.
- Transfer partially cooked meatballs to a temporary holding plate, preserving their initial sear.
- Within the identical cooking vessel, introduce diced onions and colorful pepper segments, sautéing until edges become slightly translucent and edges soften.
- Incorporate minced garlic, allowing aromatic notes to permeate the vegetable mixture for approximately 60 seconds.
- Introduce orzo, chicken broth, oregano, complementary seasonings, gently stirring to integrate components.
- Carefully reintroduce meatballs into the liquid-infused mixture, ensuring even distribution.
- Reduce heat, cover skillet, and allow contents to simmer quietly, permitting orzo to absorb liquid and meatballs to complete cooking, roughly 10-12 minutes.
- Once liquid has been absorbed and orzo reaches tender consistency, remove from heat.
- Delicately fluff orzo with a fork, creating light, aerated texture.
- Optional: Garnish with fresh herbs and a subtle squeeze of lemon juice for brightness.
- Serve immediately while maintaining optimal temperature and flavor profile.
Notes
- Choose lean ground chicken for juicier, healthier meatballs that won’t dry out during cooking.
- Add extra moisture by including grated zucchini or soaked breadcrumbs to prevent dense, tough chicken meatballs.
- Replace regular breadcrumbs with gluten-free alternatives like almond flour or gluten-free panko for celiac or gluten-sensitive diners.
- Swap orzo with cauliflower rice or quinoa for low-carb or grain-free variations that maintain the dish’s hearty texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 100 mg