about contact

Chicken Meatballs with Peppers and Orzo

by
Jump to Recipe·Leave a Review

Chicken Meatballs with Peppers and Orzo is a hearty, wholesome dish that’s perfect for a weeknight dinner or meal prep. Tender, juicy chicken meatballs are baked or pan-seared, then simmered with sweet bell peppers and tossed with orzo pasta for a comforting, Mediterranean-inspired meal. It’s full of vibrant color, flavor, and balanced nutrition—all in one skillet.

Why You’ll Love This Recipe

  • Flavorful and juicy chicken meatballs with herbs and spices
  • Colorful peppers add natural sweetness and crunch
  • Orzo makes it filling and comforting like pasta, but lighter
  • One-pan meal with easy cleanup
  • Great for leftovers and family-friendly

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken meatballs:

  • Ground chicken
  • Egg
  • Garlic, minced
  • Onion, finely grated or minced
  • Fresh parsley or basil, chopped
  • Parmesan cheese, grated (optional)
  • Breadcrumbs (regular or panko)
  • Salt
  • Black pepper
  • Olive oil (for cooking)

For the rest of the dish:

  • Olive oil
  • Red and yellow bell peppers, sliced
  • Garlic, minced
  • Onion, chopped
  • Orzo pasta
  • Chicken broth or vegetable broth
  • Crushed red pepper flakes (optional)
  • Fresh lemon juice
  • Fresh parsley or basil, for garnish
  • Grated Parmesan (optional)

directions

this recipe
  1. Make the meatballs: In a bowl, combine ground chicken, egg, garlic, onion, herbs, Parmesan (if using), breadcrumbs, salt, and pepper. Mix until just combined. Form into small meatballs.
  2. Cook the meatballs: In a large skillet, heat olive oil over medium heat. Brown meatballs on all sides until golden and mostly cooked through. Remove and set aside.
  3. Sauté the veggies: In the same skillet, add a little more oil if needed. Sauté onion, bell peppers, and garlic for 4–5 minutes until softened.
  4. Add orzo and broth: Stir in orzo, then pour in chicken broth. Bring to a simmer and cook, stirring occasionally, for 8–10 minutes until the orzo is tender.
  5. Return the meatballs: Nestle the meatballs back into the skillet and cover. Let everything cook together for another 5–7 minutes, or until the meatballs are fully cooked and the liquid is mostly absorbed.
  6. Finish and serve: Stir in lemon juice and adjust seasoning. Top with fresh herbs and grated Parmesan if desired. Serve hot.

Servings and timing

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

  • Make it spicy: Add red pepper flakes or a dash of hot sauce.
  • Use turkey: Ground turkey works just as well in place of chicken.
  • Add greens: Stir in spinach or kale during the last few minutes of cooking.
  • Go dairy-free: Skip the Parmesan and use dairy-free breadcrumbs.
  • Make it gluten-free: Use gluten-free orzo and breadcrumbs.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet with a splash of broth or water to loosen the orzo.
Freezing is possible, though orzo may soften slightly after thawing—freeze meatballs and peppers separately for best results.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, bake at 400°F (200°C) for 15–18 minutes, or until cooked through.

What is orzo?

Orzo is a small, rice-shaped pasta that cooks quickly and soaks up flavor beautifully.

Can I use frozen bell peppers?

Yes, but they may be softer and release more liquid—adjust cooking time accordingly.

Is this dish good for meal prep?

Absolutely—it stores and reheats well and makes a satisfying lunch or dinner.

Can I cook the orzo separately?

Yes, but cooking it in the skillet with broth adds more flavor to the entire dish.

Can I use a different type of pasta?

Small pasta shapes like ditalini or couscous work, but adjust cooking time as needed.

How do I know when the meatballs are done?

They should be browned on the outside and reach an internal temperature of 165°F (74°C).

Can I make the meatballs ahead of time?

Yes, shape and refrigerate up to 1 day in advance or freeze them raw for up to 2 months.

What other vegetables can I add?

Zucchini, mushrooms, or cherry tomatoes make great additions.

Do I need to cover the pan while cooking?

Yes, covering the skillet helps steam the orzo and finish cooking the meatballs evenly.

Conclusion

Chicken Meatballs with Peppers and Orzo is a cozy, colorful, and satisfying dish that’s as simple as it is flavorful. With juicy, homemade meatballs, vibrant peppers, and tender orzo all simmered in one pan, it’s a balanced meal that’s easy to love and even easier to make. Whether you’re cooking for a family dinner or prepping meals for the week, this one’s sure to become a favorite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Meatballs with Peppers and Orzo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner, Main
  • Method: Stovetop, One-Pan
  • Cuisine: Mediterranean-Inspired
Print Recipe

Description

This cozy one-pan meal features juicy chicken meatballs, sweet bell peppers, and tender orzo simmered in a flavorful broth. It’s a comforting, weeknight-friendly dinner that’s satisfying, balanced, and packed with color.

Ingredients

For the Chicken Meatballs:

  • 1 lb ground chicken

  • 1/4 cup breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1 large egg

  • 2 tablespoons chopped fresh parsley

  • 1 garlic clove, minced

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons olive oil (for browning)

For the Orzo and Peppers:

 

  • 1 small yellow onion, diced

  • 2 bell peppers (red and yellow), sliced

  • 2 garlic cloves, minced

  • 1 cup dry orzo pasta

  • 2 1/2 cups low-sodium chicken broth

  • 1/2 teaspoon dried oregano

  • Salt and pepper, to taste

  • Optional: fresh parsley or basil for garnish

  • Optional: lemon wedges for serving

Instructions

  1. Make the Meatballs:
    In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, onion powder, salt, and pepper. Roll into 1-inch meatballs.

  2. Brown the Meatballs:
    Heat olive oil in a large skillet or sauté pan over medium heat. Add meatballs and brown on all sides, about 6–8 minutes total (they don’t need to be fully cooked yet). Remove and set aside.

  3. Cook the Veggies and Orzo:
    In the same pan, add onion and peppers. Sauté for 3–4 minutes until slightly softened. Add garlic and cook 1 minute more.

  4. Simmer Everything Together:
    Stir in orzo, chicken broth, oregano, salt, and pepper. Return meatballs to the pan. Bring to a simmer, reduce heat, cover, and cook for 10–12 minutes until orzo is tender and meatballs are cooked through.

  5. Serve:
    Fluff orzo gently and garnish with herbs and lemon juice if desired. Serve warm.

 

Notes

  • Add spinach or kale during the last 2 minutes of cooking for extra greens.

  • Swap orzo for rice or small pasta like pastina.

  • Make it dairy-free by skipping the Parmesan or using nutritional yeast.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star