Description
Mediterranean-inspired One Pan Baked Pesto Orzo with Chicken Meatballs delivers a symphony of fresh herbs and tender protein. Comforting Italian flavors blend seamlessly, creating a quick weeknight meal that delights your palate with minimal cleanup.
Ingredients
Scale
Protein
- 1 lb ground chicken (or turkey)
- 1 large egg
Meatball Seasonings and Additives
- ½ cup panko breadcrumbs (gluten-free if needed)
- 2 tablespoons basil pesto
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- Black pepper, to taste
- Zest of 1 lemon
Vegetables and Aromatics
- 1 small to medium zucchini, shredded & squeezed dry
- 1 lb baby bella mushrooms, chopped
- 3 cloves garlic, minced
Liquid and Cooking Ingredients
- 13 tablespoons (12 + 1) extra-virgin olive oil
- 2 ½ cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- ⅓ cup basil pesto
- 1 lb uncooked orzo
- Zest of 1 lemon
- Juice of ½ lemon
- 1 teaspoon kosher salt
- ½ teaspoon Italian seasoning
Cheese and Garnish
- 1 cup shredded mozzarella cheese
- ¼ cup fresh basil, julienned
- Parmesan cheese, grated
- Red pepper flakes, for spice
Instructions
- Prepare the oven by heating to 400°F (200°C) and ready a large oven-safe skillet for cooking.
- Process the zucchini by grating and thoroughly removing excess moisture using a clean kitchen towel or paper towel.
- Create the chicken meatballs by combining zucchini with ground chicken, breadcrumbs, egg, pesto, lemon zest, herbs, spices, and seasonings in a mixing bowl.
- Gently form the mixture into 16 evenly sized meatballs, ensuring they are compact and well-shaped.
- Heat olive oil in the skillet over medium-high temperature and carefully brown the meatballs on all sides until they develop a golden exterior, approximately 6 minutes total.
- Transfer the browned meatballs to a separate plate and use the same skillet to sauté mushrooms with salt and pepper until they caramelize and turn golden brown.
- Add minced garlic to the mushrooms and cook briefly to release its aromatic flavors.
- Pour chicken broth into the skillet, scraping up any flavorful browned bits from the bottom of the pan.
- Incorporate milk, pesto, lemon zest, lemon juice, additional seasonings, and orzo into the skillet, stirring to combine all ingredients thoroughly.
- Carefully nestle the pre-browned meatballs into the orzo mixture, ensuring even distribution.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes until the orzo is tender and cooked through.
- Sprinkle mozzarella cheese over the top and return to the oven for an additional 5 minutes to create a melted, golden crust.
- Remove from the oven and garnish with fresh basil, grated Parmesan cheese, and a sprinkle of red pepper flakes for added flavor and visual appeal.
- Serve immediately while hot and enjoy the rich, comforting flavors of this one-pan meal.
Notes
- Maximize zucchini moisture removal by using clean kitchen towels or pressing firmly to prevent soggy meatballs.
- Experiment with ground turkey or lean beef as alternative protein options for diverse dietary preferences.
- Create gluten-free version by substituting breadcrumbs with almond flour or gluten-free panko.
- Enhance meal prep by preparing meatballs and measuring ingredients ahead of time for faster cooking process.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg