Chicken Meatballs with Peppers and Orzo
This dish brings together tender chicken (or turkey) meatballs, a pepper-forward tomato sauce, and a comforting spoonful of creamy orzo. It’s a balanced, satisfying meal that works well for a weeknight but feels special enough for company.
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Servings: 4
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Ingredients
Chicken Meatballs
Warm a skillet over medium-high heat with a thin layer of olive oil. Brown the meatballs on all sides, then remove and set aside.
(As an alternative, bake them—fresh or frozen—at 400°F for 25–30 minutes.) 2. Build the Sauce Using the same skillet, add the peppers and garlic. Add a splash more oil if the pan looks dry.
Stir and scrape up the browned bits from the bottom. Cook for 5–10 minutes until the peppers soften. 3. Simmer Everything Together Return the meatballs to the pan. Pour in the tomato sauce and add the capers.
Let the mixture gently simmer; add a little water if the sauce tightens too much. 4. Make the Orzo Cook the orzo according to package directions. Drain and mix in your chosen creamy ingredient.
Finish with salt, Parmesan, and parsley. 5. Serve Spoon the meatballs and peppers alongside a portion of the warm, creamy orzo.
Add extra Parmesan and parsley over the top if you’d like. Notes
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1 pound ground turkey or chicken
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1 egg
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1/2 cup panko
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1/2 cup grated Parmesan
- 1/2 teaspoon each garlic powder, onion powder, and kosher salt
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2 large cloves garlic, minced
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1–2 cups sliced peppers (see notes)
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1/4 cup capers (optional)
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One 14-ounce can plain tomato sauce
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1 teaspoon kosher salt (adjust to taste)
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8 ounces uncooked orzo
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1/4 cup of something creamy – mascarpone, cream cheese, goat cheese, cream, or butter
- Kosher salt, Parmesan, and parsley for finishing
Warm a skillet over medium-high heat with a thin layer of olive oil. Brown the meatballs on all sides, then remove and set aside.
(As an alternative, bake them—fresh or frozen—at 400°F for 25–30 minutes.) 2. Build the Sauce Using the same skillet, add the peppers and garlic. Add a splash more oil if the pan looks dry.
Stir and scrape up the browned bits from the bottom. Cook for 5–10 minutes until the peppers soften. 3. Simmer Everything Together Return the meatballs to the pan. Pour in the tomato sauce and add the capers.
Let the mixture gently simmer; add a little water if the sauce tightens too much. 4. Make the Orzo Cook the orzo according to package directions. Drain and mix in your chosen creamy ingredient.
Finish with salt, Parmesan, and parsley. 5. Serve Spoon the meatballs and peppers alongside a portion of the warm, creamy orzo.
Add extra Parmesan and parsley over the top if you’d like. Notes
- Peppers: Mini sweet peppers work beautifully, but thinly sliced bell peppers are an easy swap.