Description
A comforting and flavorful dish of tender chicken meatballs simmered in a rich tomato and sweet pepper sauce, served over creamy orzo. Perfect for cozy weeknights and easy entertaining.
Ingredients
For the Chicken Meatballs:
-
1 lb ground turkey or chicken
-
1 egg
-
½ cup panko breadcrumbs
-
½ cup grated Parmesan cheese
-
½ tsp garlic powder
-
½ tsp onion powder
-
½ tsp kosher salt
For the Sauce:
-
2 garlic cloves, minced
-
1–2 cups sliced sweet or bell peppers
-
¼ cup capers (optional)
-
14 oz canned plain tomato sauce
-
1 tsp kosher salt (adjust to taste)
For the Creamy Orzo:
-
8 oz uncooked orzo pasta
-
¼ cup mascarpone, cream cheese, goat cheese, cream, or butter
-
Salt, to taste
-
Grated Parmesan cheese
-
Chopped parsley
Instructions
-
In a bowl, mix ground turkey or chicken, egg, panko, Parmesan, garlic powder, onion powder, and salt. Form into small meatballs.
-
Brown meatballs in a skillet with olive oil, or bake at 400°F for 25–30 minutes. Set aside.
-
In the same skillet, sauté garlic and peppers for 5–10 minutes. Scrape browned bits for extra flavor.
-
Return meatballs to the skillet. Stir in tomato sauce and optional capers. Simmer for 10 minutes. Add water if the sauce thickens too much.
-
Cook orzo according to package directions. Drain, mix with creamy ingredient, season with salt, Parmesan, and parsley.
-
Serve meatballs and sauce over creamy orzo. Garnish with more Parmesan and parsley.
Notes
Use a cookie scoop for evenly sized meatballs.
Deglazing the pan enhances the sauce’s flavor.
Add reserved pasta water to orzo for extra creaminess.
Meatballs can be made ahead and frozen.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet, Boiling, Baking (optional)
- Cuisine: American, Mediterranean-inspired