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Chicken Meatballs with Orzo and Peppers
Ash Tyrrell

Chicken Meatballs with Orzo and Peppers

Sometimes, you make a dish that just hits the spot in every way, and for me, it’s these chicken meatballs with orzo and peppers. The tender, flavorful meatballs smothered in a rich tomato sauce and paired with the creamy orzo and sweet peppers are a dream dinner combination.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Main Course
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 pound ground chicken or turkey Turkey works as an excellent substitute while keeping everything tender.
  • 1 egg Essential for binding the meatball mixture.
  • ½ cup panko breadcrumbs These keep the meatballs light and airy.
  • ½ cup grated Parmesan Freshly grate it for the best flavor.
  • ½ teaspoon each garlic powder onion powder, and kosher salt (The magic trio for perfectly seasoned meatballs.)
  • 2 large garlic cloves minced (Fresh garlic enhances the depth of flavor.)
  • 1-2 cups sliced sweet peppers Mini bell peppers or regular ones cut into strips work beautifully.
  • ¼ cup capers Optional, but they provide a tangy kick.
  • 14 ounces tomato sauce Canned, plain tomato sauce is ideal.
  • 1 teaspoon kosher salt Adjust to taste.
  • 8 ounces uncooked orzo This small pasta is perfect for soaking up all the flavors.
  • ¼ cup mascarpone cream cheese, or butter (Adds creaminess to complement the overall dish.)
  • Kosher salt and parsley for garnish

Method
 

  1. Start by combining ground chicken, egg, panko, Parmesan, and seasoning in a large mixing bowl. Use a fork or your hands to mix it all thoroughly without overworking. Once combined, shape the mixture into small, even-sized meatballs using a cookie scoop or wet hands.
  2. Heat a splash of olive oil in a large skillet over medium heat. Place the meatballs in the pan and cook until browned on all sides, about 3-4 minutes per side. Don’t worry about cooking them through at this point; you’ll finish them in the sauce. Transfer the browned meatballs to a plate and set aside.
  3. Using the same pan, add minced garlic and sliced peppers. Sauté for about 5 minutes, allowing the peppers to soften slightly. If the pan seems dry, deglaze it with a splash of water or white wine to lift any flavorful browned bits stuck at the bottom. Stir in the tomato sauce and kosher salt, then bring the sauce to a gentle simmer.
  4. Nestle the browned meatballs into the sauce, ensuring they are mostly covered. Cover the skillet partially and cook for another 10-12 minutes, or until the meatballs are fully cooked and reach an internal temperature of 165°F.
  5. While the sauce simmers, bring a pot of salted water to a boil and cook the orzo according to package instructions. Once al dente, drain and immediately toss with mascarpone or butter, ensuring the pasta becomes creamy and flavorful.
  6. Serve each portion with a generous helping of creamy orzo, a few tender meatballs, a few spoonfuls of the sauce with peppers, and a sprinkle of parsley and Parmesan for garnish.

Notes

  • Don’t overcrowd the pan: Cook the meatballs in batches if needed to get a proper brown crust.
  • Keep the meatballs moist: Add a splash of water to the pan while browning to retain moisture.
  • Cool hands for shaping: Wet your hands slightly before rolling the meatballs to avoid sticking.
  • Don't drain away flavor: Reserve a bit of pasta water to thin the sauce, adding extra richness and body.