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Marry Me Chicken Meatball Orzo
10 mins
20 mins
4
Steps
- Get your prep done before you start cooking: Finely chop the shallot and mince the garlic cloves. Chop the basil and sun-dried tomatoes.
- Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-sized balls. It makes for about 18 meatballs.
- Heat oil and butter over medium in a large nonstick skillet or pot. Add meatballs and brown all over. Remove from skillet. They don't need to be cooked through, we will finish them later.
- Add shallot and garlic, cook for 2 minutes until fragrant. Add orzo and toast for 1 minute. Stir in salt, pepper, oregano and tomato paste.
- Pour in chicken broth and bring to a boil. To maintain a simmer, reduce the heat to low. Cook uncovered while stirring occasionally to keep the orzo from sticking, until almost al dente and the liquid is absorbed, about 10 minutes.
- Add cream, sun-dried tomatoes and basil. Sprinkle with lemon juice and stir in Parmesan. Return meatballs to the skillet, cover and simmer for 5 minutes or until the meatballs are cooked through.
- Finish off with chili flakes and freshly grated black pepper. Enjoy!
Originally published at servingdumplings.com. Reproduced for personal collection.
