This recipe is a cozy, comfort food dinner is sure to become a favorite. Juicy chicken meatballs tucked in a creamy, mushroom orzo that’s a meal all in one! Use our chicken meatball recipe here or buy frozen meatballs if you’re short on time.
Ingredients
Scale
For the chicken meatballs: This is our chicken meatball recipe, but the original recipe makes double this amount so we’ve listed the ingredients and instructions here. You can also take a short cut and grab meatballs from the store!
- 1 pound ground chicken (we like using 97% lean)
- 1/2 medium onion, grated
- 1 1/2 teaspoons minced garlic
- 1/4 cup breadcrumbs
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- 2 tablespoons grated parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon mayonnaise
- 1 tablespoon fresh parsley, chopped
For the orzo:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 10 ounce package (white or brown) button mushrooms, cleaned and sliced
- 1 tablespoon minced garlic
- 1/2 cup marsala wine (not cooking wine)
- 1 1/3 cups orzo
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Add the ingredients for the meatballs into a large bowl and mix to combine. Portion the meatballs out using a 1 1/2 tablespoon scooper (a little smaller than a golf ball) onto a baking sheet sprayed with non-stick cooking spray. After the meatballs are portioned out, spray your hands with the cooking spray (or use a little oil) and roll the meatballs into a smooth shape. Bake for 15 minutes, until the centers are no longer pink.
- While the meatballs are cooking, add the oil to a large, deep skillet. Add the onions and mushrooms and cook for 10 minutes, stirring. You want the mushrooms to get slightly browned, so don’t skip on the 10 minute cooking time. Add the garlic and the orzo to the skillet, stir and let the orzo toast for 2 minutes.
- Add the salt and pepper, then pour in the marsala wine. Simmer for 2 minutes to reduce the wine and then pour in the chicken broth. Bring to a simmer and cook for 10 minutes, stirring once or twice so the orzo doesn’t stick.
- Pour in the cream, add the parmesan cheese and stir. Add the chicken meatballs to the skillet, stir to combine and cook over low heat for 5 minutes until the meatballs are warmed through and the orzo is tender. Garnish with fresh parsley if desired.
Recipe Notes
Store: Store leftover orzo in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftovers in the microwave until warmed through. You can also add a splash of cream or chicken broth if you want the sauce to loosen up.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
