My chicken meatballs with tomato orzo are the perfect cozy dinner. Tender, juicy meatballs sit atop a creamy parmesan tomato orzo for a comforting weeknight meal that comes together quickly.
New favorite dinner is officially on the menu.
These parmesan chicken meatballs are soft, flavorful and packed with fresh herbs. Paired with a silky tomato-parmesan orzo, this dish delivers familiar, homey comfort—perfect after a busy day.
This is the kind of meal nearly everyone loves: simple, satisfying and reliably delicious.
For a while I turned every recipe into a taco, burger or pizza. Lately I feel the same way about meatballs—I’ll adapt nearly anything into bite-sized rounds. I may not have been a lifelong meatball enthusiast, but making them often has definitely grown my appreciation for them.
This is an ideal weeknight meal: crowd-pleasing, comforting, and uncomplicated. I like to serve it alongside roasted parmesan broccoli for a complete plate.
And if you’re wondering whether you can have too much parmesan in a meal—the answer is no.
Always.
Parmesan is front and center here, including folded into the orzo for extra richness.
My parmesan orzo is one of my most-used sides, and this tomato version gives it a lovely depth. The recipe uses tomato paste, which caramelizes slightly against the toasted orzo to create a concentrated, silky tomato flavor.
Make the orzo the same straightforward way—toast the pasta briefly, stir in tomato paste, then simmer in stock until tender. It’s about a 15-minute side that feels indulgent and filling.
I could happily eat a big bowl of this orzo on its own. Leftovers reheat nicely, and the meatballs work great in sandwiches, wraps or chopped into salads.
Sounds perfect.
Parmesan Chicken Meatballs with Creamy Tomato Orzo
Parmesan Chicken Meatballs with Creamy Tomato Orzo
Yield:
4
20 mins
20 mins
40 mins
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Ingredients
chicken meatballs
- 1 pound lean ground chicken (94% lean recommended)
- Kosher salt and pepper
- 2 garlic cloves, minced
- 1/2 cup finely grated parmesan
- 1/2 cup seasoned breadcrumbs
- 1/3 cup chopped fresh herbs (parsley, basil, chives)
- 1 to 2 tablespoons olive oil
tomato orzo
- 3 tablespoons unsalted butter
- 16 ounces orzo
- 3 tablespoons tomato paste
- 32 ounces chicken or vegetable stock
- Kosher salt and pepper
- 1/3 cup freshly grated parmesan, plus more for topping
- Fresh basil for topping
Instructions
chicken meatballs
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Place the ground chicken in a large bowl and season with salt and pepper. Add the minced garlic, parmesan, breadcrumbs and chopped herbs. Gently mix until just combined.
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Roll the mixture into 1-inch meatballs and set aside.
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Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer and brown for 3 to 4 minutes, then flip and brown the other side for another 3 to 4 minutes. Shake the pan occasionally to turn the meatballs. Cook until they reach an internal temperature of 165°F.
tomato orzo
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While the meatballs cook, prepare the orzo.
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Melt the butter in a saucepan over medium heat. Add the orzo and toast for a few minutes, stirring often. Stir in the tomato paste and cook an additional 1 to 2 minutes.
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Pour in the stock, add a big pinch of salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook for 12 to 15 minutes, stirring once or twice so the orzo doesn’t stick, until the liquid is absorbed.
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Remove the lid and stir in the parmesan. Taste and adjust seasoning as needed.
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Serve the orzo topped with the chicken meatballs, additional parmesan and fresh basil.
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