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!
INGREDIENTS
For the meatballs:
• 1 pound ground chicken
• 1/2 cup dried Italian breadcrumbs
• 1 large egg, beaten
• 1/2 cup basil pesto, plus more to garnish
• 1/2 cup whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese, plus more to garnish
• 1/2 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
• 1/2 teaspoon kosher salt
• 4 cups chicken stock
• 2/3 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.
• 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.
• 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.
• Serve the meatballs over the orzo and garnish with pesto and Parmesan cheese.
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