last updated on October 30, 2026
If you have been lacking for weeknight dinner ideas, I’m helping you out big time with this creamy orzo with chicken meatballs. It’s a foolproof recipe that comes together in 30 minutes and is packed on flavor. Everyone will be begging for more!
The base of this dish is the creamy orzo. Garlic and onion is cooked down with tomato paste and orzo, then once the orzo has cooked down in chicken broth we’re adding spinach, pesto, and parmesan. It’s creamy and flavorful and all comes together in one pan! What’s not to like! And we can’t forget about the chicken meatballs. They’re flavorful and really tender thanks to some ricotta cheese. They bake while the orzo cooks and it’s all ready at the same time. Oh and it’s all topped with dill and chives which gives the perfect fresh pop. Pretty much the ideal weeknight dinner if you ask me.
ingredients needed for this creamy orzo with chicken meatballs
chicken meatballs
- 1 lb ground chicken (or turkey)
- 1 cup breadcrumbs
- 1 cup ricotta cheese
- 1/2 yellow onion, chopped
- 1 egg
- 1 tbsp italian seasoning
- 1 tsp salt
topping
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 1 tbsp olive oil
- 1 tsp white balsamic vinegar
creamy orzo
- 1 tbsp olive oil
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry orzo
- 3 cups chicken broth
- 1 cup spinach
- 1/4 cup pesto
- 1 cup parmesan cheese
other recipes you will love
- chicken cutlet with spring pea farro and asparagus fennel slaw
- herby chicken meatball bowl
- lemongrass tofu bowl
- chicken and crispy prosciutto salad
creamy orzo with chicken meatballs
Ingredients
chicken meatballs
- 1 lb ground chicken or turkey
- 1 cup breadcrumbs
- 1 cup ricotta cheese
- 1/2 yellow onion chopped
- 1 egg
- 1 tbsp italian seasoning
- 1 tsp salt
creamy orzo
- 1 tbsp olive oil
- 1/2 yellow onion chopped
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 2 cups dry orzo
- 3 cups chicken broth
- 1 cup spinach
- 1/4 cup pesto
- 1 cup parmesan cheese
topping
- 2 tbsp fresh dill
- 2 tbsp fresh chives
- 1 tbsp olive oil
- 1 tsp white balsamic vinegar
Instructions
- Preheat the oven to 400F. Now start prepping the meatballs. Finely chop a yellow onion (we will use half for the meatballs, half for the orzo). Add the ground chicken, breadcrumbs, ricotta cheese, onion, egg, italian seasoning, and salt to a bowl. Mix until well combined.
- Use a 2 tbsp cookie scoop (please thoroughly clean it afterwards!) or your hands to scoop the meat mixture. Place the balls on a well-greased baking sheet (you should be able to fit all of them on one standard sized baking sheet) then transfer to the oven. Cook for 10-15 minutes, until the internal temperature hits 165F.
- While the meatballs cook, make the orzo. Add the olive oil to a large pan over medium heat. Add the remaining chopped onion and cook for 2-3 minutes. Add the minced garlic and cook an additional minute. Add the tomato paste and stir until mostly combined.
- Add the dry orzo and stir to combine. Add the chicken broth and stir to combine. Turn the heat to low and cover. Let the orzo simmer for about 10 minutes, until most of the liquid is absorbed.
- With the heat still on low, add the spinach, pesto, and parmesan. Stir until the spinach is cooked and the parmesan has melted. Turn off the heat.
- To make the topping (which is optional, btw), finely chop the dill and chives and add to a bowl. Add the olive oil and white balsamic and stir to combine.
- To plate, add the orzo then top with meatballs, then the herb topping. Enjoy while its hot!
so yummy, whole family loved it.
so glad everyone enjoyed!!