Community recipe
Baked Chicken Meatballs with Creamy Tomato Orzo and Broccoli
Tender Parmesan chicken meatballs bake alongside caramelized broccoli, then nestle into a silky tomato orzo skillet for an easy, comforting weeknight dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lb ground chicken
- 0.5 cup panko breadcrumb
- 1 egg
- 0.33 cup parmesan cheese, finely grated
- 2 tbsp parsley, finely chopped
- 1 tsp italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 12 oz broccolis, washed, dried, and cut into bite-size florets
- 1 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper, freshly ground
- 1 tbsp olive oil
- 1 yellow onion, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 1 tsp tomato paste
- 1 cup orzo
- 14.5 oz crushed tomatos
- 2.5 cup chicken broths
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 0.25 tsp red pepper flake
- 0.33 cup heavy cream
- 0.25 cup parmesan cheese, finely grated
- 1 tbsp parsley, finely chopped
Make it
Instructions
- 01
Prepare the pan and shape the meatballs
Position an oven rack in the upper third of the oven and heat the oven to 425°F. Line a rimmed baking sheet completely with parchment paper, pressing it into the corners so the meatballs will not stick. In a large bowl, combine 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 each egg, 1/3 cup Parmesan cheese, 2 tbsp parsley, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with clean hands just until evenly combined. With lightly damp hands, shape the mixture into 16 equal meatballs, about 1 1/2 inches wide, and arrange them on the lined baking sheet with space between each one. | Why: Lining the pan before shaping prevents sticking, while gentle mixing keeps the meatballs tender.
- 02
Roast the meatballs and broccoli
Bake the meatballs on the lined baking sheet for 10 minutes. Meanwhile, wash and thoroughly dry 12 oz broccoli, then cut it into bite-size florets. Toss the florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Remove the baking sheet, carefully scatter the broccoli around the meatballs, and return it to the oven. Roast for 12–15 minutes, until the broccoli is browned at the edges and a meatball reaches 165°F in the center. Set the baking sheet aside for 3 minutes. | Why: Starting the meatballs first gives them a head start, so the broccoli can brown without overcooking the chicken.
- 03
Build the tomato orzo
While the sheet pan roasts, heat a large deep skillet or Dutch oven over medium heat. Add 1 tbsp olive oil and 1 each yellow onion; cook, stirring often, for 4–5 minutes until softened and translucent. Stir in 3 each garlic cloves and 1 tsp tomato paste for 30 seconds, until fragrant and slightly darkened. Add 1 cup orzo, 14.5 oz crushed tomato, 2 1/2 cups chicken broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Bring to a steady simmer, then reduce the heat to medium-low and cook uncovered, stirring every 2–3 minutes, until the orzo is tender and the sauce looks glossy, 10–12 minutes. | Why: Toasting the aromatics and orzo deepens their flavor before the grains absorb the tomato-rich broth.
- 04
Finish, rest, and serve
Remove the skillet from the heat. Stir in 1/3 cup heavy cream and 1/4 cup Parmesan cheese until the sauce is creamy. Fold in the roasted broccoli, then nestle in the rested meatballs. Cover and let stand for 3 minutes so the sauce thickens slightly. Taste and adjust seasoning if needed, then divide among four shallow bowls and finish with 1 tbsp parsley. | Why: Finishing off heat keeps the dairy smooth, while the brief covered rest lets the orzo absorb the last of the sauce.
