One Pan Orzo with Pesto and Herby Chicken Meatballs
A delicious one pan meat that's adaptable for the seasons and makes great leftovers for the week's lunches.
Equipment
- 1 3.5. quart round braiser
Ingredients
For the Herby Chicken Meatballs
- 14 ounces ground chicken
- 3 garlic cloves grated
- 1 tablespoon tomato paste
- ⅓ cup grated Parmesan
- ⅓ cup fine bread crumbs
- 1 large egg
- 1 teaspoon dried Herbs de Provence
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Pesto Orzo
- 4 tablespoons olive oil divided
- ⅓ cup finely chopped shallots
- 2 stalks green garlic can substitute for 3 cloves minced garlic
- 2 cups dried orzo pasta
- 3 cups chopped spinach
- ¼ teaspoon crushed red pepper flakes
- ¼ cup white wine
- 2 cups vegetable or chicken stock
- ¼ cup heavy cream
- ½ cup grated parmesan
- 2 tablespoons prepared pesto
Instructions
- In a large mixing bowl, add the ground chicken, garlic, tomato paste, egg, cheese, and seasonings. Using your hands, mix everything well. Form meatballs, about a generous tablespoon worth for each meatball, and place on a plate.
- Preheat a high sided sauté pan or braiser with 2 tablespoons olive oil. Fry up the meatballs in a single layer, frying in batches if needed to prevent overcrowding. Fry meatballs about 2-3 minutes on each side on medium-high heat until edges are golden brown. Remove meatballs to a plate to cool slightly while preparing remaining ingredients.
- Heat remaining olive oil in the same sauté pan or braiser over medium heat. Add the shallots and green garlic (or minced garlic cloves). Cook until shallots are just softened. Add the orzo to lightly toast followed by the white wine to deglaze, using a wooden spoon to scrape up the brown bits at the bottom of the pan.
- Pour in the stock and add the red pepper flakes (if using). Stir to combine then simmer, covered, about 7-10 minutes until the orzo has absorbed the liquid and the pasta is al dente.
- Stir in heavy cream, pesto, and cheese. Remove from heat. Add in the spinach leaves and meatballs. Cover once more to allow spinach to wilt and flavors to meld together. Serve alongside your favorite springtime salad and crusty bread.