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Why I Love These Meatballs
Weeknight meals should be simple to put together, but I still want something that I’m actually excited to sit down at the table and eat. These chicken meatballs are exactly that!
Basil pesto and ricotta make these baked chicken meatballs flavorful and tender, and creamy Parmesan orzo turns them into a complete meal.
While the meatballs bake, there’s the perfect amount of time to make the orzo. I toast it in butter, simmer it in chicken stock, and finish with heavy cream and freshly grated Parmesan. Yeah, that’s where the “creamy” part comes into play, and it’s so delicious!
Spoon the meatballs over the top, add a little extra pesto, and dinner is ready. It’s easy enough for a weeknight, but the secret is that it’s something I’d happily serve to company, too.
Here’s why you’ll love them, too:
- Tender chicken meatballs – Ricotta adds richness and moisture to ordinarily lean ground chicken.
- Lots of basil flavor – Homemade or purchased pesto keeps the prep time quick.
- Creamy pasta without a separate sauce – The orzo cooks right in the stock before the heavy cream and Parmesan go in.
- An efficient dinner – You can make the orzo while the oven takes care of the meatballs. I’d call that a win-win!
Pesto Chicken Meatballs Ingredients
Simple ingredients come together to form a filling dinner:
- Ground chicken – A lean base that lets the pesto and Parmesan come through.
- Italian breadcrumbs – Help bind the meatballs and add a little extra seasoning.
- Egg – Holds the meatball mixture together. Beat it first so it mixes in evenly.
- Basil pesto – Brings basil, garlic, Parmesan, nuts, and oil all in one ingredient. Use my recipe for homemade pesto or purchase some at the store.
- Ricotta cheese – Adds moisture, making the meatballs tender.
- Parmesan cheese – Adds saltiness and more flavor throughout the dish.
- Kosher salt and black pepper – Season the meatballs.
- Olive oil – Lightly coats the meatballs before baking to help them roast and brown.
- Unsalted butter – Toasts the orzo and starts building flavor in the skillet.
- Orzo and chicken stock – This small pasta cooks directly in the stock, which gives it so much more flavor than water.
- Garlic – Adds flavor to the orzo.
- Heavy cream – Makes the orzo rich and creamy.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pesto Chicken Meatballs
There are 4 steps to make these chicken meatballs:
Step 1: Mix the meatball base – Use your hands or a spatula to mix together the ground chicken, breadcrumbs, egg, ricotta, Parmesan, pesto, salt, and black pepper. If the meatball mixture feels loose, let it sit in the refrigerator for a few minutes so the breadcrumbs can hydrate.
Step 2: Bake the meatballs – Use a cookie scoop to portion the mixture onto a parchment-lined baking sheet. Lightly drizzle the meatballs with olive oil, then bake in a preheated 375°F oven until cooked through and lightly browned.
Step 3: Cook the orzo and assemble – While the meatballs roast, melt butter in a skillet. Add the orzo and cook, stirring often, until lightly toasted. Stir in minced garlic and salt, cooking briefly until fragrant. Pour in the chicken stock and cook until the orzo is nearly tender and most of the liquid has been absorbed. Stir in heavy cream and grated Parmesan cheese. Continue cooking for a few minutes until the orzo is creamy and thickened.
Step 4: Serve – Spoon the orzo into bowls, top with pesto chicken meatballs, and finish with extra pesto and Parmesan cheese.
Recipe Tips
- Give a soft mixture a few minutes – If the meatball mixture feels too loose to shape, refrigerate it briefly. The breadcrumbs will absorb moisture and help it firm up.
- Use full-fat ricotta – Ground chicken is lean, and full-fat ricotta keeps the meatballs tender and moist.
- Do not undermix the meatballs – You do not want to overwork them, but everything should be evenly combined.
- Stir the orzo often – Once cream and Parmesan are added, stirring prevents sticking and keeps the sauce smooth.
- Adjust the consistency before serving – Orzo continues to absorb liquid as it sits. If it becomes too thick, stir in a splash of stock to loosen it.
Follow These Tips
Serving & Storage
Serving – Serve right after making, with the creamy orzo as a base and the meatballs sitting right on top. Extra pesto sauce and more Parmesan cheese add the perfect finishing touch. A simple lettuce salad and roasted vegetables (such as broccoli or green beans) make great sides.
Refrigerate – Store leftovers in an airtight container in the refrigerator for 3-4 days. Keep the meatballs and orzo separately if convenient.
Freeze – The baked meatballs can be frozen separately for up to 3 months. Thaw overnight in the refrigerator before reheating. The orzo is best enjoyed fresh, since freezing can change its texture.
Reheat – Use the stovetop or the microwave in short bursts. Add a splash of stock, milk, or cream to loosen the orzo.
More Weeknight Dinner Recipes
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Pesto Chicken Meatballs with Creamy Orzo
Ingredients
For the meatballs
- 1 pound ground chicken
- ½ cup dried Italian breadcrumbs
- 1 large egg beaten
- ½ cup basil pesto plus more to garnish
- ½ cup whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese plus more to garnish
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- olive oil to drizzle
For the creamy orzo
- 2 tablespoons unsalted butter
- 2 cups uncooked orzo
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- 4 cups chicken stock
- ⅔ cup heavy cream
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- Make the meatballs: In a bowl, add the ground chicken, breadcrumbs, egg, pesto, ricotta cheese, Parmesan cheese, black pepper, and salt. Mix the ingredients until well combined.1 pound ground chicken, ½ cup dried Italian breadcrumbs, 1 large egg, ½ cup basil pesto, ½ cup whole milk ricotta cheese, ½ cup freshly grated Parmesan cheese, ½ teaspoon freshly ground black pepper, 1 teaspoon kosher salt
- Form the meatballs: Using a #40 cookie scoop (about 2 tablespoons), form meatballs and roll them into balls. Place the meatballs on the prepared baking sheet, about 18-20 meatballs. Drizzle with olive oil. Bake in the preheated 375°F oven until the meatballs are cooked through and register 165°F, 16-20 minutes. Once baked, remove from the oven.olive oil
- Meanwhile, make the orzo: In a large skillet, melt the butter over medium heat. Add the orzo and stir until it is lightly toasted, 3-4 minutes. Add the garlic and salt and stir for 1 minute, until fragrant. Add the chicken stock, stir, bring it to a simmer, and cook until the stock is absorbed and the orzo is tender, 8-12 minutes. Add the heavy cream and Parmesan cheese and stir over low heat until the orzo is creamy and thickened, 2-3 minutes.2 tablespoons unsalted butter, 2 cups uncooked orzo, 2 cloves garlic, 4 cups chicken stock, ⅔ cup heavy cream, 1 cup freshly grated Parmesan cheese, ½ teaspoon kosher salt
- Serve the meatballs over the orzo and garnish with pesto and Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
