Chicken Meatballs with Peppers and Orzo Recipe
If you’re in the mood for a cozy one-pan meal that’s both comforting and full of vibrant color, Chicken Meatballs with Peppers and Orzo is about to become your go-to recipe. Juicy, herby chicken meatballs are nestled into a skillet brimming with sweet bell peppers, tender orzo, and a sprinkle of Parmesan—a Mediterranean-inspired dish that packs tons of flavor with very little fuss. Whether it’s a busy weeknight or you want something special without spending all night in the kitchen, this dish delivers in both taste and convenience.
Ingredients You’ll Need
Ingredients You’ll Need
Every single ingredient in this Chicken Meatballs with Peppers and Orzo recipe has a purpose—from bringing out juicy flavors in the meatballs to adding richness and color in the skillet. Gather these simple staples, and you’re on your way to a guaranteed crowd-pleaser.
- Ground Chicken: Lean and protein-packed, it creates tender, moist meatballs with a delicate savory flavor.
- Breadcrumbs: These bind the meatballs and help keep them juicy as they cook.
- Egg: Essential for binding everything together for perfectly shaped, never crumbly meatballs.
- Grated Parmesan Cheese: Adds nutty depth to the meatballs and the skillet, giving a little extra richness.
- Garlic (minced): Infuses both the meatballs and skillet with warm, aromatic goodness.
- Onion Powder: A little bit goes a long way to round out savory notes in the meatballs.
- Dried Oregano: Brings a classic Italian herb flavor that pops with every bite.
- Salt and Black Pepper: Brightens all the flavors for perfectly seasoned meatballs and skillet.
- Olive Oil: Used both for browning the meatballs and sautéing the veggies, adding richness and helping everything caramelize just right.
- Red and Yellow Bell Peppers: Bring sweetness, crunch, and a gorgeous pop of color.
- Red Onion: Adds a subtle sharpness and sweetness as it softens in the pan.
- Orzo: This petite pasta absorbs all the skillet flavors and cooks up wonderfully tender.
- Chicken Broth: Cooks the orzo and brings extra savoriness to the entire dish.
- Dried Basil: Lends another layer of herbaceous flavor for that Mediterranean feel.
- Crushed Red Pepper Flakes (optional): Gives a gentle heat for anyone who likes a little kick.
- Extra Parmesan and Fresh Parsley: For finishing—these brighten, add creaminess, and make the whole skillet look extra inviting.
How to Make Chicken Meatballs with Peppers and Orzo
Step 1: Prepare the Chicken Meatball Mixture
Start by combining your ground chicken, breadcrumbs, egg, Parmesan, minced garlic, onion powder, dried oregano, salt, and black pepper in a large bowl. Mix everything together until just combined—you want everything incorporated, but avoid over-mixing so the meatballs stay tender. This step sets the stage for flavorful, juicy bites every time.
Step 2: Shape and Brown the Meatballs
Using damp hands or a small scoop, form the mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium heat, then work in batches if needed so you don’t overcrowd. Brown the meatballs on all sides, about 8 to 10 minutes, ensuring they’re beautifully golden outside and fully cooked inside. Transfer to a plate—don’t worry, they’ll be reunited with the orzo soon!
Step 3: Sauté the Peppers and Onion
In the same skillet (no need to clean, those browned bits are pure flavor!), add another splash of olive oil. Toss in the sliced red and yellow peppers and the red onion, sautéing for 4 to 5 minutes until they’re tender and starting to caramelize. Stir in a bit of extra garlic just until you catch that irresistible fragrance.
Step 4: Toast the Orzo and Add Broth
Now add the orzo directly to the skillet, stirring around for a minute to lightly toast the pasta—this helps develop a nutty backbone for the whole dish. Pour in the chicken broth, along with dried basil, optional red pepper flakes, and a pinch of salt and pepper. Bring everything to a steady simmer, lower the heat, cover, and let it cook gently for 10 to 12 minutes. The orzo should be tender, and much of the liquid will be absorbed into creamy, savory goodness.
Step 5: Return Meatballs, Finish, and Garnish
Gently return the cooked meatballs to the skillet, sprinkle over a final flourish of Parmesan, and stir until everything is well combined and warmed through. Finish with a generous handful of freshly chopped parsley for a fresh, herby finish, and serve warm straight from the pan.
How to Serve Chicken Meatballs with Peppers and Orzo
Garnishes
Brighten up the bowl with more fresh parsley, extra Parmesan cheese, or even a few lemon wedges on the side for a citrusy zing. A drizzle of good olive oil right before serving adds a silky finish and makes everything glisten. These little touches make Chicken Meatballs with Peppers and Orzo look just as irresistible as it tastes.
Side Dishes
This colorful skillet is a well-rounded meal all by itself, but if you want to round it out further, try pairing it with a crisp green salad, a chunk of rustic bread, or some roasted vegetables. The bread is perfect for soaking up any leftover sauce from the bottom of your plate—trust me, you won’t want to miss a drop.
Creative Ways to Present
For a playful twist, try shaping the meatballs mini-sized and serve the Chicken Meatballs with Peppers and Orzo family-style on a large platter. Or, pile individual portions into shallow bowls and top each with a little extra herb and cheese. If you’re entertaining, you can even serve the meatballs on toothpicks with a side of orzo-pepper salad for a fun appetizer.
Make Ahead and Storage
Storing Leftovers
Leftovers of Chicken Meatballs with Peppers and Orzo keep beautifully! Transfer any remaining portions to an airtight container and store in the refrigerator for up to 3 days—the flavors meld even more as it sits, making tomorrow’s lunch a real treat.
Freezing
You can freeze both the meatballs (cooked or uncooked) and the finished dish. For best results, place cooled meatballs and orzo-pepper mixture in a freezer-safe container and freeze for up to 2 months. To maintain the best texture, thaw overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, reheat gently in the microwave or on the stovetop over low heat with a splash of chicken broth or water. This keeps the orzo from drying out and brings back that was-just-cooked freshness. Just top with a sprinkle of fresh parsley or Parmesan before serving.
FAQs
Can I use ground turkey instead of chicken for the meatballs?
Absolutely! Ground turkey works beautifully in this recipe—just keep an eye on the cooking time as turkey is a bit leaner. No matter which you choose, you’ll still get all the delicious Mediterranean flavor of Chicken Meatballs with Peppers and Orzo.
What’s the best substitute for orzo if I don’t have any?
If you’re out of orzo, you can substitute any small pasta like ditalini, small shells, or even pearl couscous. Just keep an eye on the cooking time and adjust the amount of liquid as needed so the pasta doesn’t overcook or dry out.
Is this dish spicy?
This Chicken Meatballs with Peppers and Orzo is mild and family-friendly as written, but the optional crushed red pepper flakes let you turn up the heat if you want a little kick. Perfect for customizing the spice level to your taste!
Can I add extra vegetables?
Definitely! This recipe is flexible. Toward the end of cooking, you can stir in chopped spinach, zucchini, or even halved cherry tomatoes for extra color and nutrition. The more veggies, the merrier!
How can I make this gluten-free?
Simply swap out the breadcrumbs for a gluten-free version and use a gluten-free small pasta or gluten-free orzo if available. All the other ingredients in Chicken Meatballs with Peppers and Orzo are naturally gluten-free.
Final Thoughts
If you’re looking for an easy, flavorful meal that feels comforting and a bit special, Chicken Meatballs with Peppers and Orzo definitely deserves a spot in your dinner rotation. Every bite combines tender chicken meatballs, sweet peppers, and perfectly cooked orzo in a seriously irresistible way. Roll up your sleeves and give it a try—you’ll be amazed at how quickly it disappears from the table!
Print
Chicken Meatballs with Peppers and Orzo Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Meatballs with Peppers and Orzo are a delicious and satisfying one-pan meal that combines flavorful chicken meatballs with colorful bell peppers, savory orzo, and a touch of Parmesan cheese. Perfect for a quick and easy dinner that the whole family will love!
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/3 cup breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
For the Skillet:
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 1 cup uncooked orzo
- 2 cups chicken broth
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- For the Meatballs: In a bowl, mix ground chicken, breadcrumbs, egg, Parmesan, garlic, onion powder, oregano, salt, and pepper until just combined. Form into 1-inch meatballs. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 8–10 minutes. Transfer to a plate.
- For the Skillet: In the same skillet, add another tablespoon olive oil and sauté bell peppers and onion for 4–5 minutes until tender. Stir in garlic and orzo and cook for 1 minute. Pour in chicken broth and add basil, red pepper flakes, salt, and black pepper. Bring to a simmer, reduce heat, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Return meatballs to the skillet, sprinkle with Parmesan, and stir to combine. Garnish with parsley and serve warm.
Notes
- You can make the meatballs ahead and freeze for quick meals.
- For extra veggies, stir in spinach or zucchini during the last few minutes of cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 470
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 125mg
