A comforting, flavor-packed dinner
If you’re looking for a comforting, flavor-packed dinner that feels a little fancy but is still easy to make, these Chicken Meatballs with Creamy Orzo are a perfect choice. Tender chicken meatballs are seared until golden and finished in a rich, creamy orzo sauce with garlic, parmesan, lemon, and thyme.
I love chicken meatballs because, with the right ingredients, they make a light yet flavorful meatball that pairs beautifully with pasta. I first made the van-life version of this dish in Nashville during a cold week in November. It came right after my Tomato Soup and BEST Grilled Cheese Ever, which is a tough act to follow—but this dish absolutely delivered.
This recipe is also incredibly versatile. It works just as well for a cozy dinner for one or two as it does for feeding a large family or group of friends.
Note: I like orzo for this recipe, but you can (and I have) use other pasta as well.
Ingredients for Chicken Meatballs
1 lb ground chicken
2 tbsp finely chopped parsley
1/2 cup panko
1 egg, lightly beaten
1/4 cup milk
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup finely grated parmesan
1 tbsp garlic, minced
1 tsp salt
1/2 tsp black pepper
2 tbsp oil for frying
Ingredients for Creamy Orzo
1 shallot sliced
1 tbsp garlic, minced
1/3 cup dry white wine
2.5 cups low-sodium chicken stock
5 sprigs of thyme
1 1/2 cups of dry orzo
1/4 cup finely grated parmesan
2/3 cup heavy cream
Juice of half a lemon
Salt and pepper to taste
How to Make Chicken Meatballs with Creamy Orzo
In a large bowl combine all of the ingredients (except the oil). Mix with your hands, until it is well combined, but be careful not to over mix. Roll the mixture into balls about 1-1.5 inches thick. Try to make them as close to the same size as you can, but don’t stress about it.
Heat the oil in a large skillet over medium high heat. When the oil is hot enough, sear the meatballs on all sides, and remove from the pan. Don’t worry, we will finish them in the pasta.
Reduce the heat to medium. There should be some oil in the pan still, but if not add a bit. Add the shallot and cook till it becomes soft, then add the garlic and cook for another 30-45 seconds.
Add the wine and let it reduce significantly, at least by half, while scraping the good bits off the bottom of the pan. Add the chicken stock, and bring it to a low boil. Add the thyme and the orzo and stir. Put the meatballs on top of the orzo, cover, and reduce heat to medium low. Cook for ten minutes and remove the meatballs one more time.
Add the parmesan, cream, lemon juice, salt and pepper and stir, for about 3-5 minutes until it just starts to bubble, adding the meatballs back in for the last minute or so.
Serve with parsley and lemon zest for garnish.
Why This Recipe Works
This dish combines juicy chicken meatballs with a creamy parmesan orzo sauce that’s rich without feeling heavy. The lemon adds brightness, while the thyme and garlic build deep flavor. It’s a perfect comfort food dinner that’s simple enough for weeknights but impressive enough for guests.
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