Parmesan Chicken Meatballs With Cheesy Tomato Orzo

Comforting, hearty, satisfying, easy to make, AND ready in just 30 minutes? This chicken meatballs and tomato orzo recipe ticks ALL the boxes. It’s my go-to for winter comfort food. I’ll show you how to balance the flavors for a dinner that feels like love on a plate.

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When the weather calls for comfort, this is the dinner I make. Parmesan chicken meatballs bake up juicy and golden while the orzo simmers in a garlicky tomato base with white wine, butter, and chicken stock — then gets finished with Parmesan, cheddar, cream, and a handful of spinach for a rich, silky finish. It tastes like something that took all afternoon, but it’s surprisingly low effort.

The meatballs come together with ground chicken thighs, Parmesan, parsley, garlic powder, onion powder, and Italian seasoning, then head straight to the oven. Meanwhile, the orzo cooks right in the pot with onion, garlic, tomato paste, chili flakes, and broth, so there’s no draining or extra steps. It’s creamy, savory, balanced with a little tang, and exactly the kind of big-flavor dinner that makes the whole table go quiet — except for the compliments.

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What to serve with meatballs and orzo

This can be a complete meal on its own, or you can make it a feast by starting the night out with some garlic bread . Then, round it out with a simple spring mix salad on the side, or a serving of vegetables. I love doing a side of sauteed asparagus or peas and carrots .

How to make this a one-pot meatballs and orzo

I love baking the meatballs to keep them juicy, and I find it’s a simple way to cook them while you focus on the pasta. If you want to keep everything in one pot, you can! Cook the meatballs in the same pan you intend to use for the orzo until they are cooked through, then transfer them to a plate while you start cooking the orzo. Add them back in at the end, giving them a few minutes to reheat in the pan. There you go – a one-pot meal you don’t have to turn the oven on for!

Make-ahead, store, and reheat

Store: I t’s best to store the two elements separately. Let them both cool to room temperature, and then transfer the meatballs to one airtight container and the orzo to another. Keep them in the fridge for up to three days.

Freeze: You can also freeze it for up to three months. These Stasher bags are my FAVORITE for storing leftovers in the freezer.

Reheat: Reheat leftovers in a pan over medium heat, adding a splash of water or stock if the orzo is too thick. You can also reheat it in the microwave.

Parmesan Chicken Meatballs with Cheesy Tomato Orzo Recipe

Parmesan Chicken Meatballs with Cheesy Tomato Orzo - 6

Ingredients

Parmesan Meatballs

▢ 1 ½ lb ground chicken (preferably thighs – see notes)
▢ ¾ cup breadcrumbs, quick oats, or almond flour (see notes)
▢ ¾ cup grated parmesan cheese
▢ ⅓ cup minced parsley
▢ 1 ½ teaspoons EACH: garlic powder and onion powder
▢ ¾ teaspoon EACH: Italian seasoning, salt, and pepper
▢ 2 tablespoons olive oil

Cheesy Tomato Orzo

▢ 1 tablespoon EACH: butter and olive oil
▢ ½ medium onion (finely minced)
▢ 4 cloves garlic (finely minced)
▢ ½ teaspoon EACH: salt and pepper
▢ 1 pinch chili flakes
▢ ¼ cup tomato paste
▢ 1 cup orzo
▢ ½ cup dry white wine (see notes)
▢ 2 cups chicken stock
▢ ½ cup EACH: grated parmesan and shredded cheddar cheese
▢ ¼ cup heavy cream
▢ 2 cups baby spinach leaves
▢ Shredded parmesan and basil (to serve)

Instructions

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. To a large mixing bowl add the chicken, breadcrumbs, parmesan, parsley, garlic powder, onion powder, Italian seasoning, salt, and pepper. 1 ½ lb ground chicken, ¾ cup breadcrumbs, quick oats, or almond flour, ¾ cup grated parmesan cheese, ⅓ cup minced parsley, 1 ½ teaspoons EACH: garlic powder and onion powder, ¾ teaspoon EACH: Italian seasoning, salt, and pepper
Mix the meatballs until everything is incorporated, then gently form them into 18 balls, place them on the baking sheet, and drizzle them with olive oil. 2 tablespoons olive oil
Bake the meatballs for 20-25 minutes, until golden and cooked through.
While the meatballs are baking, make the orzo. Heat the butter and oil in a large, high-sided frying pan over medium heat. Add the onion and cook until it’s translucent, about 3 minutes. Add the garlic and cook for 1 minute. 1 tablespoon EACH: butter and olive oil, ½ medium onion, 4 cloves garlic
Stir the salt, pepper, chili flakes, and tomato paste to the onion and cook until the tomato paste is fragrant and begins to darken, about 3 minutes. ½ teaspoon EACH: salt and pepper, 1 pinch chili flakes, ¼ cup tomato paste
Stir in the orzo, add the wine, and bring it to a boil. Stir the orzo continuously until the wine is mostly absorbed. Add the chicken stock and bring it to a simmer, then reduce the heat and simmer gently for 8 minutes, stirring often. 1 cup orzo, ½ cup dry white wine, 2 cups chicken stock
Once the orzo is tender, stir in the parmesan, cheddar, and cream and let the cheeses melt. Stir in the spinach and let it wilt. Taste and add more salt, if desired. ½ cup EACH: grated parmesan and shredded cheddar cheese, ¼ cup heavy cream, 2 cups baby spinach leaves
Serve the orzo in wide bowls topped with the meatballs, a little extra parmesan cheese, and some basil.

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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