Imagine a dish that combines the juicy, tender goodness of perfectly baked chicken meatballs with the comforting embrace of orzo pasta, all smothered in rich marinara sauce. This isn't just another recipe – it's a culinary journey that transforms simple ingredients into a mouthwatering meal that will have your family begging for seconds. Whether you're a busy home cook looking for a quick weeknight dinner or a food enthusiast seeking a delicious new recipe, these Baked Chicken Meatballs Orzo are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 400g ground chicken
- 100g orzo pasta
- 1 egg
- 50g breadcrumbs
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 jar marinara sauce
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- In a large mixing bowl, combine ground chicken, egg, breadcrumbs, Italian seasoning, salt, and pepper. Mix thoroughly using your hands or a fork until all ingredients are well incorporated.
- Shape the chicken mixture into uniform meatballs, approximately
- 5 inches in diameter. Place the formed meatballs on the prepared baking sheet, ensuring they are not touching each other.
- Bake the meatballs in the preheated oven for 15-18 minutes, or until they are golden brown and internal temperature reaches 165°F (74°C).
- While meatballs are baking, cook orzo pasta in a pot of salted boiling water according to package instructions, typically 8-10 minutes until al dente. Drain and set aside.
- In a large skillet, heat the marinara sauce over medium heat. Once the meatballs are cooked, transfer them directly into the warm marinara sauce.
- Gently toss the meatballs in the sauce to coat evenly and ensure they are heated through.
- Serve the meatballs and sauce over the prepared orzo pasta. Garnish with fresh basil or grated Parmesan cheese if desired.
Tips
- For the most tender meatballs, avoid overmixing the chicken mixture. Mix just until ingredients are combined to prevent tough meatballs.
- Use a meat thermometer to ensure your meatballs reach the safe internal temperature of 165°F (74°C) without overcooking.
- For extra flavor, try adding grated Parmesan cheese or finely minced garlic to the meatball mixture.
- If you want a crispy exterior, broil the meatballs for 1-2 minutes after baking to achieve a golden-brown finish.
- Make sure to space the meatballs evenly on the baking sheet to ensure they cook uniformly and develop a nice crust.
- For a meal prep option, these meatballs can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to a month.
Nutrition Facts
Calories: 423kcal
Carbohydrates: 38g
Protein: 32g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 127mg
