Garlic Parmesan Chicken meatballs and orzo
If you are looking for the ultimate cosy, creamy, garlicky dinner that feels indulgent but is still easy enough for a weeknight, these garlic Parmesan chicken meatballs are exactly what you need. This dish brings together juicy garlic Parmesan chicken meatballs with a rich, silky orzo that cooks directly in the pan, soaking up every layer of flavour. It is one of those meals that feels restaurant worthy but is made from familiar ingredients you probably already love.
Equipment
- Mixing bowl
- Large pan with lid
Ingredients
For the meatballs
- 500 g chicken mince
- 80 g fine breadcrumbs
- 30 g grated parmesan
- 1 egg
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon garlic granules
- 1 teaspoon paprika
- 1 teaspoon oregano
- Juice of half lemon
- 1 bulb roast garlic or 1 tablespoon roasted garlic paste optional but adds extra garlic flavour
- 5 g parsley finely chopped
- 1 teaspoon olive oil plus 1 tablespoon for frying
Sauce
- 300 g orzo
- 1 shallot diced
- 3 cloves garlic minced
- 100 ml white wine optional
- 300 ml double cream
- 600 ml chicken stock
- ½ teaspoon dijon mustard
- 1 teaspoon paprika
- 1 teaspoon oregano
- 30 g parmesan
- 5 g parsley
- Zest of half lemon
- Salt and pepper
Instructions
- In a large bowl, combine all of the meatball ingredients until well mixed. Roll the mixture into small balls to form garlic Parmesan chicken meatballs.500 g chicken mince, 80 g fine breadcrumbs, 30 g grated parmesan, 1 egg, 1 teaspoon dijon mustard, 1 teaspoon honey, 1 teaspoon garlic granules, 1 teaspoon paprika, 1 teaspoon oregano, Juice of half lemon, 1 bulb roast garlic or 1 tablespoon roasted garlic paste, 5 g parsley, 1 teaspoon olive oil plus 1 tablespoon for frying
- Heat olive oil in a large saucepan over medium to high heat. Add the garlic Parmesan chicken meatballs and fry, turning regularly, until golden on all sides and cooked through. Remove from the pan and set aside. This usually takes 10-15 minutes
- In the same pan, melt butter and add the diced shallot. Cook until softened, then add minced garlic and cook briefly until fragrant. Stir in paprika, oregano and orzo, coating the orzo in the aromatic butter and spices. Pour in the white wine if using and allow it to bubble for a minute to lift the flavour from the pan.1 shallot, 3 cloves garlic, 1 teaspoon paprika, 1 teaspoon oregano, 100 ml white wine
- Add the cream and Dijon mustard, then pour in most of the chicken stock so the orzo is fully submerged. Cover and simmer for 5 minutes, stirring halfway through, until the orzo is almost tender. then cover for another 5 minutes. Stir and add the remaining stock and nestle the garlic Parmesan chicken meatballs back into the pan and cover again for 5 more minutes until the orzo is saucy.300 g orzo, 300 ml double cream, 600 ml chicken stock, ½ teaspoon dijon mustard, Salt and pepper
- Finish with Parmesan, lemon zest and parsley. Stir gently and cook for a few minutes until there isn't much liquid less in the pan and the sauce glossy and creamy.30 g parmesan, 5 g parsley, Zest of half lemon
Notes
Do not overmix the meatball mixture. Gently combining the ingredients keeps the meatballs tender and prevents them becoming dense. Light handling helps trap air, giving you softer garlic Parmesan chicken meatballs that stay juicy after frying and simmering in the sauce.
Tried this recipe?Let us know how it was!