Pesto Chicken Meatballs with Creamy Orzo
This is a weeknight dinner that's a definite winner! Tender pesto chicken meatballs with creamy Parmesan orzo make this recipe super cozy and easy to make!
Servings: 6 servings
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
Serving: 1serving | Calories: 703kcal