Introduction
Looking for an easy and comforting weeknight dinner? These Chicken Meatballs with Spinach and Orzo are a delicious one-pan meal packed with flavor and nutrition. Juicy homemade chicken meatballs are simmered in a creamy Parmesan sauce with tender orzo pasta and fresh spinach, creating a cozy dish the whole family will love. Ready in under 40 minutes, this simple chicken dinner is perfect for busy nights and tastes just like something you’d enjoy at your favorite Italian restaurant..
Chicken Meatballs with Spinach and Orzo
Course: MainCuisine: ItalianDifficulty: Medium4
servings15
minutes25
minutes480
kcal40
minutesTender, juicy chicken meatballs paired with creamy orzo and fresh spinach make this dish the ultimate weeknight comfort meal. Each bite brings together rich, savory flavors from the golden-browned meatballs and the buttery orzo pasta that’s perfectly balanced with a touch of garlic and Parmesan. This one-pan meal is hearty, wholesome, and beautifully simple — an Italian-inspired dish that tastes like it came straight from a cozy trattoria.
Ingredients
- For the Chicken Meatballs
1 lb (450 g) ground chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
- For the Orzo and Sauce
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth (or vegetable broth)
2 cups fresh baby spinach
½ cup grated Parmesan cheese
¼ cup heavy cream (optional, for a creamier texture)
Salt and pepper, to taste
Fresh lemon juice, for serving
Directions
- Prepare the Meatballs:
In a large bowl, mix together ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, onion powder, salt, and pepper until well combined. Shape the mixture into 1½-inch meatballs using slightly wet hands to prevent sticking. - Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 7–8 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer the cooked meatballs to a plate and set aside. - Toast the Orzo:
In the same skillet, add olive oil and butter. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant. Add the orzo and toast for 1–2 minutes, stirring frequently until slightly golden. - Cook the Orzo:
Pour in the chicken broth and bring it to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. - Add the Spinach and Sauce:
Stir in the fresh spinach and cook until wilted. Mix in the Parmesan cheese and heavy cream (if using) to create a creamy consistency. Season with salt and pepper to taste. - Combine Everything:
Return the cooked meatballs to the skillet, nestling them into the orzo mixture. Spoon some sauce over the meatballs and let everything simmer together for 2–3 minutes to absorb all the flavors. - Serve:
Finish with a squeeze of fresh lemon juice for brightness. Garnish with extra Parmesan or parsley if desired. Serve warm and enjoy this cozy, Italian-inspired comfort dish.
Tips and Variation
- Add a twist: Stir in sun-dried tomatoes or roasted red peppers for extra flavor.
- Make it lighter: Omit the cream and add a splash of broth for a lighter sauce.
- Switch up the protein: Try using ground turkey or pork instead of chicken.
- Cheesy touch: Sprinkle with mozzarella before serving for an extra melty finish.
Nutrition (Per Serving)
- Calories: ~480
- Protein: 32g
- Carbohydrates: 36g
- Fat: 18g
- Fiber: 2g
- Sugar: 1g
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of broth or water to loosen the sauce.
- Freeze: You can freeze the cooked meatballs (without orzo) for up to 2 months.
FAQs
Q: Can I use rice instead of orzo?
A: Yes, cooked rice or small pasta like ditalini or acini di pepe makes a great substitute.
Q: Is this recipe kid-friendly?
A: Absolutely! The mild chicken flavor and creamy texture make it a family favorite.
Q: Can I make the meatballs ahead of time?
A: Yes, shape and refrigerate them up to 24 hours before cooking, or freeze them raw for later use.
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