Chicken Meatballs with Orzo

Chicken Meatballs with Tuscan-Style Creamy Orzo

• Baked, not fried meatballs: I baked the meatballs—making them less greasy and easier to cook in batches—while I cooked the orzo on the stovetop, reducing hands-on time. Everything came together in about 45 minutes without sacrificing flavor. Healthier and hands-off. Bonus: Meatballs are great for meal prep, freeze well, and versatile: serve them with garlic parmesan orzo or Greek orzo.
• Cast iron skillet: I cooked and served the dish in a 12-inch cast iron skillet, which not only looked rustic and inviting but also helped heat retention, making it perfect for keeping the dish warm at the table just like this shrimp orzo.
• Tuscan-style sauce: Instead of making a tomato-based sauce or a plain cream sauce, I simmered the orzo in chicken stock together with sun-dried tomatoes, heavy cream, and fresh spinach, giving the dish a Tuscan-inspired flavor without needing additional cheese or tomato sauce. If you love these flavors, don't miss my other comfort food dinner recipes: Tuscan gnocchi and Tuscan salmon.

How to Make Chicken Meatballs with Orzo - Step-By-Step Photos

This is a quick rundown of the recipe, complete with helpful step-by-step photos! Tip: For the full recipe & instructions please scroll down to the recipe card.

• Gather all your ingredients! The photo below shows everything you’ll need — take a screenshot to make your shopping list even easier. I’m so excited for you to try this easy, delicious recipe!

• First, I preheated the oven to 450°F and lined a large baking sheet with parchment, lightly spraying it with cooking spray.
• For the meatballs, I mixed ground chicken (a combo of breast and thigh meat for extra juiciness), an egg, panko breadcrumbs (Italian or gluten-free works too), Italian seasoning, garlic powder, and salt and pepper.

• I shaped the mixture into about 20 small meatballs (oiled hands help prevent sticking) and baked them for 25–30 minutes, flipping halfway.

• While they baked, I heated my 12-inch cast iron skillet over medium-high heat and sautéed sun-dried tomatoes (plus their oil) with uncooked orzo for 2 minutes to infuse the flavors and toast dry orzo a little.

• Then, I added chicken stock, brought it to a boil, and simmered for 5–10 minutes, stirring occasionally (to prevent orzo from sticking to the bottom).

• Once the orzo was tender, I stirred in heavy cream and spinach until creamy and wilted, then nestled in the baked meatballs for a final minute of cooking.
• I love serving it warm! You can also top it with parmesan or fresh herbs — so good!

Tips for Success

• No heavy cream? Use half-and-half or canned evaporated milk. For a dairy-free version, use coconut cream or cashew milk.
• Out of orzo? Substitute with small pasta shapes like dilation, pearl couscous, mini elbow pasta, or arborio rice. If using rice, cook it separately.
• You can use store-bought meatballs—chicken, turkey, beef, or even plant-based options. Simply cook them according to the package instructions and add them to the creamy Tuscan orzo.
• Stir in lemon zest or juice at the end, especially if the dish feels too rich.
• Make-ahead tip: Pre-roll and freeze raw meatballs on a sheet tray—bake directly from frozen by adding 5–7 minutes to the cook time.

Storage & Reheating Instructions

• Refrigerator: Store cooled chicken meatballs and orzo in an airtight container for up to 4 days. You can keep them together or separately for easier reheating.
• Freezer: I do not recommend freezing this dish. The creamy orzo sauce can separate and become grainy after thawing, and the orzo can turn mushy. If you do want to freeze it, I suggest freezing the baked meatballs separately and making a fresh batch of orzo when you're ready to serve. Freeze cooled meatballs on a baking sheet, then transfer to a freezer-safe bag. Store for up to 2 months.
• Reheat in Microwave: Place in a microwave-safe dish with a splash of broth, cream, or water. Cover loosely and heat in 30-second intervals, stirring between each, until warmed through.
• Reheat on Stovetop: Add orzo and meatballs to a skillet with a splash of liquid. Cover and heat on medium-low, stirring occasionally, until hot and creamy.
• Reheat from Frozen: Thaw overnight in the fridge if possible. If reheating directly from frozen, microwave on defrost, then full power, or bake frozen meatballs at 375°F for 15–20 minutes. Reheat orzo on the stovetop with extra liquid over low heat.
• Extra Tips: Add a bit of cream or broth while reheating to restore the orzo’s creamy texture. For convenience, freeze in individual portions.

Serve with

• Apple Spinach Salad
• Tomato Cucumber Lettuce Salad
• Berry Spinach Salad with Pecans and Balsamic Glaze
• Tomato and Cucumber Salad with Avocado, Mozzarella, and Basil Pesto 
• Garlic Butter Dinner Rolls
• Spinach and Ricotta Flatbread

More Chicken Orzo Recipes

• Creamy Chicken Orzo with Cherry Tomatoes and Spinach
• Lemon Chicken Orzo Soup
• Greek Chicken Orzo
• One-Pan Creamy Pesto Chicken Orzo with Mushrooms and Spinach
• Creamy Chicken Orzo with Butternut Squash and Spinach