Chicken Meatballs
Easy chicken meatball dinners — piccata style with orzo, teriyaki, BBQ, firecracker in the air fryer, and creamy garlic with spinach — for busy weeknights.
★ dinner
dinnerPiccata Style Chicken Meatballs with Orzo
Lemony, creamy orzo with delicious chicken meatballs
Allie GriffinIngredients
- 1 lb ground chicken
- 1/4 cup grated parmesan
- 2/3 cup panko bread crumbs
- 1/2 tsp salt
- 4 tbsp minced garlic
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 1/2 stick butter
- 1 1/2 cup dry orzo
- 2 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup Parmesan
- Juice of 1 lemon lemon juice
- Egg (1)
Instructions
- 1In a large bowl, combine ground chicken, egg, parmesan, panko, salt, 2 tbsp minced garlic, and lemon zest (season w salt and pepper)
- 2Roll into 12 meatballs
- 3In a skillet over medium heat, add olive oil
- 4Once hot, add meatballs, turning every few minutes. Cook for 8 minutes and then remove meatballs and set aside.
- 5In the same pan, toast orzo for 1 minute, add the broth and meatballs back in Bring to a boil and back down to a simmer, cook 8-9 min until orzo is al dente
- 6Stir in heavy cream, parm, capers, butter and lemon juice until well incorporated
- 7Serve in a bowl topped with Parmesan cheese
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Open in Pepper →Ground Chicken Turns Into Dinner Fast
A pound of ground chicken, some breadcrumbs and parmesan, and you're twenty minutes from a real supper. Meatballs stretch one package of meat across a whole table, and they take on whatever sauce you've got.
Cooks on Pepper reach for this collection on the nights the meat is still half-frozen and everybody's asking what's for dinner. Meatballs cook fast, bake on one sheet pan, and the leftovers pack for lunch.
Every recipe here is a chicken meatball you can build a plate around: Piccata Style Chicken Meatballs with Orzo, Teriyaki Chicken Meatballs, BBQ Chicken Meatballs, a Mediterranean Chicken Meatball Bowl, Air Fryer Firecracker Chicken Meatballs, and Creamy Garlic Chicken Meatballs with Spinach.
Quick Tips
- 1
Keep your hands wet
Ground chicken is sticky, so rinse your hands in cold water every few meatballs. You'll roll a dozen in about 3 minutes without a mess.
- 2
Don't skip the breadcrumbs
About 1/2 cup panko per pound of chicken holds the meatballs together and keeps them tender instead of rubbery.
- 3
Use a cookie scoop
A 1 1/2-tablespoon scoop gives you evenly sized meatballs that all finish at the same time, usually 18 to 20 minutes at 400°F.
- 4
Check for 165 degrees
Ground chicken needs to hit 165°F in the center. Pull one meatball out and check with a thermometer rather than cutting them all open.
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