Marry Me Chicken Meatballs & Orzo Pasta!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier, while crushed crackers can be cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

In a large mixing bowl, add 1 kg of ground chicken.

Sprinkle in 2 tbsp of salt, a generous pinch of black pepper, oregano, and a touch of paprika.

Crack in 2 eggs and add around 8 tbsp of bread crumbs.

Fold in 50 g of freshly grated Parmesan cheese and mix with hands until well combined.

Drizzle olive oil onto palms to prevent sticking and roll mixture into golf ball-sized meatballs.

Heat oil in a large pan over medium heat and lay meatballs in gently, giving space between them.

Cook until meatballs are browned and cooked around 75% of the way through, then remove from the pan.

In the same pan, add 2 sliced onions and 250 g of chopped mushrooms, cooking until softened and golden.

Add 200 g of orzo pasta and toast gently in the pan.

Pour in 50 to 75 ml of masala wine and let it bubble and reduce.

Add 650 ml of chicken stock and stir to combine with the orzo.

Mix in 75 g of chopped roasted peppers and let simmer gently for around 10 minutes.

When orzo is nearly tender, pour in 75 ml of heavy cream and season with salt, pepper, and oregano to taste.

Return meatballs to the pan and let simmer for around 5 minutes to finish cooking.

Finish with freshly chopped basil and a sprinkle of pine nuts and grated parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens