Chicken Meatballs with Peppers and Orzo
Total Time
1 hour 5 minutes
Prep Time
20 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(75)
Ingredients
4 servings
- 1 pound ground turkey or chicken
- 1 egg
- 1/2 cup panko
- 1/2 cup grated Parmesan
- 1/2 teaspoon each garlic powder, onion powder, and kosher salt
- 2 large cloves garlic, minced
- 1–2 cups sliced peppers (see notes)
- 1/4 cup capers (optional)
- one 14-ounce can plain tomato sauce
- 1 teaspoon kosher salt (more or less to taste)
- 8 ounces uncooked orzo
- 1/4 cup of something creamy – mascarpone, cream cheese, goat cheese, cream, or butter
- kosher salt, Parmesan, and parsley for finishing
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Preparation
Step 1
Mix meatball ingredients together. Roll into meatballs. Heat a skillet over medium-high heat. Add a swizzle of olive oil. Add meatballs and cook until browned on all sides. Remove from pan and set aside. (Alternatively, bake the meatballs at 400 degrees for 25-30 minutes.)
Step 2
Add peppers and garlic to the same pan, plus a little more oil if needed. Sauté for 5-10 minutes, scraping browned bits off the bottom of the pan.
Step 3
Add meatballs back into the pan. Stir in tomato sauce and capers. Bring to a low simmer and let it hang out (add a little water if it gets too dry).
Step 4
Cook orzo according to package directions. Drain and toss with something creamy. Season with salt, Parmesan, and parsley.
Step 5
Plate and serve. Top with more Parmesan and parsley.
Step 6
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Chef's notes
I used mini peppers which are small and sweet. Regular bell peppers work too if cut into thin strips or small pieces.
