Chicken Meatballs with Mushroom Orzo

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Baked chicken meatballs and mushroom orzo is a flavorful meal that combines chicken meatballs with creamy orzo pasta, sautéed mushrooms, and a bit of Parmesan for extra richness. It’s perfect for a quick dinner or a casual get-together with friends, ready in just 45 minutes.

Chicken meatballs and orzo is one of those meals that checks all the boxes: simple, flavorful, and perfect for a weeknight dinner.

I love how this dish is hearty but not too heavy, making it ideal for any season.

Why I love this recipe

• Packed with flavor: The chicken meatballs are seasoned just right, and the savory mushroom orzo soaks up all the goodness from the broth.
• Kid-friendly: Even picky eaters will love this one, which is always a win!

What is the difference between orzo and rice?

While orzo resembles rice, it is pasta made from wheat or semolina flour, a golden flour, whereas rice is a grain. Orzo is shaped like a large grain of rice. It is commonly used in Italian cuisine and can be found in soups, salads, and as a side dish.

If you love orzo, you should try our Greek Orzo Salad and Broccoli Cheddar Orzo.

Ingredients

• ground chicken
• panko breadcrumbs
• Parmesan cheese
• egg
• seasonings: garlic, fresh parsley, lemon zest, lemon juice, salt & pepper, onion powder
• olive oil
• uncooked orzo pasta
• butter
• white button of mushrooms
• heavy cream

Step by step

1. Preheat the oven to 400°F. Grease a baking sheet and set aside.
2. Slice the mushrooms and mince the garlic and parsley. Set aside.
3. Combine all the meatball ingredients (except the olive oil) in a large mixing bowl and mix using clean hands until uniform. 
4. Form 15 meatballs using 2 tbsp of mixture for each ball. Place the meatballs in the freezer for 5 minutes, this will help them to hold their shape while browning.

1. Meanwhile, in a large skillet, melt the butter and sauté the mushrooms until golden brown. Remove mushrooms from the pan and set aside.
2. Heat the olive oil in the same pan used for the mushrooms over medium heat. Add the meatballs to the pan and cook for 1 minute on each side.
3. Place meatballs onto the baking sheet and bake for 15 minutes or until cooked through to an internal temperature of 165°F.
4. While the meatballs are baking, bring a pot of water to a boil and cook the orzo according to the package directions.
5. Drain the orzo and return to the pot. Add the sautéed mushrooms, heavy cream, and parmesan. Stir until the cheese has melted. Season to taste with salt and pepper.
6. Serve meatballs on top of orzo, garnish with parsley.

Variations

If you’re in the mood to change things up, try to substitute the mushrooms for fresh spinach or kale and throw in some sun-dried tomatoes for a tangy twist. You can also use ground turkey or pork instead of the chicken.

Serving suggestions

I like to serve this dish on its own or with a vegetable side like Italian broccoli, homemade Caesar salad, or roasted brussels sprouts and yeast rolls or pesto garlic bread.

Storage

Store leftover meatballs and orzo separately in an airtight container in the refrigerator for up to 3 days.

When reheating, add a splash of water or broth to the orzo to bring back its creamy texture, and heat the meatballs in the oven or microwave until warmed through.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!