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One Pot Chicken Meatball Orzo

Comforting one‑pot chicken meatballs simmered in tomato sauce with tender orzo for an easy family meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb ground chicken
  • 1/4 onion grated, juice reserved for meatballs
  • 2 garlic cloves crushed
  • 1/3 cup Parmesan cheese grated
  • 1/2 cup panko breadcrumbs
  • 1/4 cup fresh parsley finely chopped
  • 1 egg
  • 1/2 tsp Italian seasoning for meatballs
  • 3/4 tsp salt for meatballs
  • 1/2 tsp black pepper for meatballs
  • 2 tbsp olive oil
  • 3/4 onion finely chopped, for sauce
  • 1 carrot peeled and finely chopped
  • 1 celery stick finely chopped
  • 2 cups passata or marinara sauce
  • 1 cup chicken broth or stock
  • 2 tsp Italian seasoning for sauce
  • 1 tsp sugar
  • 1 tsp salt for sauce
  • 1/2 cup orzo
  • extra grated Parmesan for serving
  • basil leaves for serving

Instructions

  • Place the ground chicken in a large mixing bowl and grate the 1/4 onion over it so the juices fall into the bowl.
  • Add the crushed garlic, grated Parmesan, panko, chopped parsley, egg, 1/2 tsp Italian seasoning, 3/4 tsp salt, and 1/2 tsp black pepper to the bowl and mix with your hands until evenly combined.
  • Lightly oil your hands and roll tablespoon-sized portions of the mixture into meatballs, then set them aside on a plate.
  • Heat 2 tablespoons olive oil in a large high-sided skillet or shallow casserole over medium heat.
  • Lightly fry the meatballs for about 2 minutes, turning to brown on most sides, then remove them from the pan and set aside.
  • Add the chopped 3/4 onion, carrot, and celery to the pan and cook for 3–4 minutes until softened and lightly browned.
  • Stir in the passata, chicken broth, 2 tsp Italian seasoning, 1 tsp sugar, and 1 tsp salt and bring the mixture to a simmer.
  • Add the orzo, stir to combine, then return the browned meatballs to the pan, nestling them into the sauce.
  • Reduce heat to low, cover with the lid, and simmer gently for 10 minutes.
  • Remove the lid and cook for an additional 2–3 minutes until the orzo is tender and the sauce has thickened.
  • Serve hot topped with extra grated Parmesan and fresh basil leaves.

Equipment

  • Large Mixing Bowl
  • large skillet or shallow casserole with lid
  • Grater
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • No need to defrost store-bought meatballs; brown then proceed with the recipe.
  • Meatballs will finish cooking while the sauce simmers.
  • Ensure meatballs are hot in the center before serving.
  • Meatballs can be prepped ahead and refrigerated until needed.
  • If your skillet has no lid, cover with aluminum foil.