One Pot Orzo with Chicken Meatballs | Caitlin Jesson
One Pot Orzo with Chicken Meatballs
15 mins prepServes 4
A comforting and healthy one-pan pasta dish featuring gluten and dairy-free orzo complemented by flavorful chicken meatballs. Cooked with marinara sauce and fresh basil, this recipe promises satisfaction without compromising dietary needs.
1: Combine ground chicken, salt, Italian seasoning, parsley, garlic, eggs, panko, and milk in a large bowl and mix well to form meatball mixture.
2: Oil hands with olive oil and shape the mixture into medium-sized meatballs, about the size of your palm (should make about 10).
3: Heat 2 tbsp olive oil in a large skillet over medium heat.
4: Add meatballs in batches and cook until golden brown on all sides, turning regularly.
5: Remove meatballs from the pan and set them aside on a paper towel-lined plate.
6: Add diced shallot to the pan and sauté until translucent (about 2 minutes), then add minced garlic and orzo, sauté for one minute longer.
7: Pour chicken bone broth over orzo, mix well, cover, and reduce heat to low. Allow orzo to cook until broth is absorbed and orzo is tender (about 10 minutes), stirring regularly.
8: If orzo is not tender, add ½ cup of water at a time and continue cooking until absorbed.
9: Once pasta is cooked, stir in tomato sauce and fresh basil.
10: Return meatballs to the pasta with sauce and bring to a simmer, then turn off heat and garnish with fresh parsley before serving.
