Description
For the Meatballs:
1 lb ground chicken
½ cup ricotta cheese
¼ cup grated Parmesan cheese
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 cup marinara sauce
½ cup shredded mozzarella cheese
For the Garlic Butter Orzo:
1 cup orzo pasta
2 tbsp butter
2 cloves garlic, minced
2 cups chicken broth
¼ cup grated Parmesan cheese
Salt and black pepper to taste
2 tbsp chopped fresh parsley
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, oregano, salt, and black pepper until well combined.
Form into 1½-inch meatballs and place on the prepared baking sheet.
Bake for 15 minutes, then remove from the oven and spoon marinara sauce over each meatball. Top with shredded mozzarella.
Return to the oven and bake for another 5-7 minutes until cheese is melted and bubbly.
While the meatballs bake, heat butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in the orzo and toast for 1-2 minutes. Add chicken broth, bring to a simmer, and cook for 10-12 minutes until orzo is tender.
Remove from heat, stir in Parmesan, and season with salt and black pepper. Garnish with fresh parsley.
Serve meatballs over garlic butter orzo and enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
