Creamy Chicken Meatball Orzo

Name: Creamy Chicken Meatball Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500g Chicken Mince; 1 Egg; 40g Breadcrumbs; 30g Grated Parmesan; 2 Garlic Cloves, minced; 1 teaspoon Italian Seasoning; Salt; Freshly Ground Black Pepper; 2 tablespoons Olive Oil; 1 Small Onion, finely diced; 2 Garlic Cloves, minced; 150g Orzo; 500ml Chicken Stock; 150ml Heavy Cream; 60g Sun-Dried Tomatoes, chopped; 40g Baby Spinach; 30g Grated Parmesan; Fresh Basil, chopped

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Serves 4 610 kcal per serving Prep 15 min Cook 25 min

Ingredients

500g Chicken Mince
1 Egg
40g Breadcrumbs
30g Grated Parmesan
2 Garlic Cloves, minced
1 teaspoon Italian Seasoning
Salt
Freshly Ground Black Pepper
2 tablespoons Olive Oil
1 Small Onion, finely diced
2 Garlic Cloves, minced
150g Orzo
500ml Chicken Stock
150ml Heavy Cream
60g Sun-Dried Tomatoes, chopped
40g Baby Spinach
30g Grated Parmesan
Fresh Basil, chopped

Instructions

In a large bowl, combine the chicken mince, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently and shape into small meatballs.
Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 6–8 minutes. Transfer to a plate.
In the same skillet, cook the onion until softened. Add the garlic and cook for another minute.
Stir in the orzo and cook for 1 minute. Pour in the chicken stock and bring to a gentle simmer.
Return the meatballs to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the orzo is tender.
Stir in the heavy cream, chopped sun-dried tomatoes, baby spinach, and grated Parmesan. Cook for another 2–3 minutes until the spinach has wilted and the sauce becomes creamy.
Finish with freshly chopped basil and adjust seasoning if needed.
Serve immediately with extra Parmesan.

Tips

Sear the meatballs first to lock in moisture and create a flavorful crust before finishing them in the sauce.
Toast the dry orzo in the pan for a minute before adding the liquid to enhance its nutty flavor.
Stir the orzo frequently as it cooks to prevent it from sticking to the bottom of the pan.

Variations

Pesto Orzo: Stir in 2 tablespoons of basil pesto at the end for a herbaceous, green twist.
Spicy Chicken: Add red pepper flakes to the meatball mixture and a splash of hot sauce to the cream.

Storage

Store in the fridge for up to 3 days. Orzo absorbs liquid as it sits, so you may need to add a splash of milk or broth when reheating.

Serving Suggestions

Top with a generous amount of freshly grated Parmesan and a sprinkle of chopped parsley.
Serve with a side of crusty garlic bread to mop up the creamy sauce.