Savory Tuscan Chicken Meatball Orzo One-Pot Meal
A delightful fusion of rich flavors and comforting textures, perfect for busy weeknights or family gatherings.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
Ingredients
Meatball Ingredients
- 1 pound Ground Chicken Lean meat for the meatballs.
- 0.5 cup Breadcrumbs Plain or Italian-flavored.
- 0.25 cup Parmesan Cheese Grated for flavor and moisture.
- 1 teaspoon Dried Oregano Classic Italian herb.
- 1 teaspoon Dried Basil Classic Italian herb.
- 3 cloves Garlic Minced for flavor.
- Salt To taste.
- Pepper To taste.
Cooking Ingredients
- 2 tablespoons Olive Oil For cooking the meatballs and vegetables.
- 1 Onion Finely chopped.
- 1 cup Bell Peppers Chopped for color and crunch.
- 1 cup Orzo Pasta The main carbohydrate base.
- 4 cups Chicken Broth For cooking the orzo.
- 2 cups Fresh Spinach Adds nutrition and color.
- 2 tablespoons Lemon Juice For brightness.
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, oregano, basil, minced garlic, salt, and pepper. Mix gently until well incorporated.
- Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate.
- Heat olive oil in a large pot over medium heat. Add meatballs in batches and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
- Add chopped onion and bell peppers to the pot. Sauté for 5-7 minutes until softened.
- Add orzo pasta to the pot and toast for 1-2 minutes. Pour in chicken broth and bring to a simmer.
- Return meatballs to the pot, cover, and cook on low heat for 10-12 minutes, stirring occasionally.
- Remove from heat and fold in fresh spinach and lemon juice. Stir gently to combine.
- Serve hot, garnished with additional Parmesan cheese or fresh herbs if desired.
Notes
This dish can be stored in the refrigerator for up to three days. It can also be frozen for up to three months.