As seen in our latest Instagram reel
Tender chicken meatballs, creamy garlic sauce, and cozy orzo pasta all in one delicious bowl — this Creamy Garlic Chicken Meatballs with Orzo is comfort food you’ll crave again and again. This is the one-pan cozy dinner from @dishesbygrace_ that had everyone commenting MEATBALLS for the recipe. Juicy, seasoned chicken meatballs simmer in a velvety garlic cream sauce while the tender orzo soaks up all that rich, savory flavor, finished with Parmesan and fragrant herbs.
Why you’ll love them
- One-pan comfort: juicy meatballs, creamy orzo, and garlic sauce all cook together.
- Serious protein: roughly 32g per serving from chicken and Parmesan.
- Weeknight-friendly — on the table in about 40 minutes with minimal cleanup.
- The orzo drinks up the sauce, so every bite is creamy and satisfying.
Ingredients
Meatballs:
- 1 lb (450 g) ground chicken
- ⅓ cup breadcrumbs
- ¼ cup grated Parmesan
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt, ¼ tsp black pepper
- 1 tbsp olive oil, for searing
Orzo & sauce:
- 1 tbsp butter
- 3 cloves garlic, minced
- 1¼ cups dry orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan, plus more for serving
- 2 cups baby spinach (optional)
- Chopped fresh parsley and dill, for serving
Instructions
- Mix the meatballs. In a bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix gently just until combined — overmixing makes them dense. Roll into 16–18 meatballs.
- Sear. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meatballs 2–3 minutes per side until golden. They don’t need to cook through yet. Remove and set aside.
- Build the sauce. In the same pan, melt the butter and sauté the garlic 30 seconds until fragrant. Add the orzo and toast 1–2 minutes, stirring, until lightly golden.
- Simmer. Pour in the chicken broth and bring to a simmer. Nestle the meatballs back in, cover, and cook 10–12 minutes, stirring once or twice, until the orzo is tender and has absorbed most of the liquid.
- Finish creamy. Stir in the heavy cream and Parmesan until melted and velvety. Fold in the spinach if using, and simmer 2 more minutes until wilted.
- Serve. Spoon into bowls and finish with extra Parmesan, parsley, and dill.
Tips
- Wet your hands before rolling — the mixture is sticky and this keeps the meatballs smooth.
- Don’t skip searing; the golden crust adds huge flavor to the sauce.
- If the orzo gets too thick, loosen with a splash of warm broth before serving.
- Leftovers thicken as they sit — add a little cream when reheating.
Nutrition
Estimated per serving (serves 4): ~460 calories, ~32g protein, ~23g fat, ~35g carbs. Values are estimates computed from USDA reference data, not lab-tested.
Team extra Parmesan or extra herbs on top? Follow @dishesbygrace_ on Instagram for the reel and more easy recipes.
