Description
Herb Chicken Meatballs with Orzo & Veggies
Ingredients
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan
1 egg
2 tbsp fresh basil (chopped)
2 tbsp fresh parsley (chopped)
2 cloves garlic (minced)
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Orzo & Veggies:
1 cup orzo
1 zucchini (sliced)
1/2 cup cherry tomatoes (halved)
1/4 red onion (sliced)
2 tbsp olive oil
1/4 cup Parmesan (grated)
1/4 cup fresh basil leaves (for garnish)
Salt and pepper to taste
Directions
Make the meatballs: Combine all meatball ingredients in a bowl. Mix well and roll into 1-inch balls.
Cook the meatballs: Heat olive oil in a skillet over medium heat. Cook meatballs until browned on all sides and fully cooked, about 10-12 minutes. Remove and set aside.
Cook the orzo: Bring a pot of salted water to a boil. Cook orzo according to package instructions, drain, and set aside.
Sauté the veggies: In the same skillet, heat olive oil. Add zucchini, cherry tomatoes, and red onion. Sauté for 5-7 minutes until tender. Season with salt and pepper.
Combine and serve: Toss cooked orzo with the veggies, Parmesan, and a drizzle of olive oil. Top with chicken meatballs and garnish with fresh basil leaves.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~350 kcal per serving
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