Italian Chicken Meatballs With Orzo (+ Sundried Tomatoes)

Bite into these juicy, creamy Italian chicken meatballs with bright sun-dried tomato and orzo.

I’m a little in love with these Italian Chicken Meatballs served over creamy tomato orzo. Flavor-packed, juicy chicken meatballs together with tender orzo, rich sun-dried tomato sauce and fresh spinach for an easy, wholesome meal that tastes straight out of an Italian trattoria.

I feel like this is one of those recipes that seems fancy but couldn’t be simpler. I love serving from scratch chicken meatballs as a family dinner or even as a make-ahead meal for friends and family. The sun-dried tomato pesto adds so much richness and depth. When I first made this recipe, I wondered why I hadn’t been putting it in my homemade chicken meatballs all along.

For more Italian-inspired dinners like this Mediterranean chicken meatballs recipe,  try my Dairy Free Sundried Tomato Pasta with Crispy Chicken, this Creamy Garlic Parmesan Ground Chicken Bake and my Chicken Helper Recipe.

After making these Italian Chicken Meatballs once, I pretty much never stopped reaching for them. They come out perfectly seasoned from the pesto, garlic and parmesan, while the tomato orzo is creamy, comforting and full of flavor. 

My Mediterranean chicken meatballs are the kind of recipe that feels both homestyle and restaurant-worthy to me. They’re going in the family recipe book, for sure! I love making this as a mid-week or weekend meal as it’s made with wholesome, nourishing ingredients and makes delicious leftovers the next day. 

There are quite a few ingredients, but most are simple pantry staples you likely already have.

For the Chicken Meatballs

• Ground chicken: I love using lean ground chicken. It still gets super juicy when mixed with the pesto and cheese.
• Sun-dried tomato pesto: Just your favorite brand from the grocery store.
• Breadcrumbs: Help bind and keep the meatballs tender. You can use regular or gluten free.
• Egg: Eggs helps build structure and bind ingredients together.
• Parmesan cheese: This adds richness and seasons the meatballs.
• Garlic powder and Italian seasoning: These are classic flavor boosters I have to add to my Italian Chicken Meatballs.

For the Tomato Orzo

• Butter or olive oil: Both work and will add rich flavor.
• Orzo: I love the way orzo cooks up to be creamy in the base of these Sun-dried Tomato Chicken Meatballs.
• Chicken broth: Use a good quality broth to add loads of flavor and savory goodness. 
• Marinara or crushed tomatoes: The tomato base for your orzo.
• Spinach: Optional, but I love adding these greens in for my family.
• Parmesan: I love the cheesy, crusty layer it adds.
• Heavy : Also optional, but it really makes the orzo extra creamy.
• Fresh basil: You could also use other fresh Italian herbs, but I love basil.

Check out the recipe card below for the full ingredient and quantity list.

This is my step-by-step guide to making the best Italian Chicken Meatballs with tomato orzo:

Mix and form the meatballs

Combine ground chicken, pesto, breadcrumbs, egg, parmesan, garlic powder, Italian seasoning, salt and pepper in a bowl. Mix the ingredients gently and roll into meatballs.

Bake the meatballs

Bake at 400F (200C) for 18 to 20 minutes, until golden and cooked through.

Toast the orzo

In a deep skillet, heat butter or olive oil and lightly toast the orzo for 1 to 2 minutes.

Simmer in tomato sauce

Add broth and marinara, bring to a simmer, and cook until orzo is tender. Stir in spinach, parmesan and some of the cream.

Combine and serve

Spoon the orzo into bowls, top with baked meatballs and finish with fresh basil and extra parmesan.

This recipe is endlessly adaptable; here are a few easy swaps I like to make:

• Make it gluten free: if I have gluten free guests, I’ll use gluten free breadcrumbs in the meatballs and swap the orzo for quinoa or rice. The texture will change slightly but the flavor will stay amazing. In this case, don’t forget to check for gluten in the sun-dried tomato pesto.
• Go dairy free: When I was breastfeeding, I’d skip the parmesan and cream, or use a dairy-free pesto and plant-based parmesan. The tomato and pesto still give the dish plenty of flavor.
• Add extra veggies: Stir in roasted red peppers, mushrooms, zucchini or cherry tomatoes.
• Add a little heat: A pinch of chili flakes or a spoonful of Calabrian chili paste in the orzo.
• Brighten it up: A squeeze of lemon juice or a sprinkle of lemon zest.

If you want to prepare ahead, make the Italian Chicken Meatballs and orzo separately and store them in the refrigerator for up to 3 days.

You can also freeze the meatballs (cooked or uncooked) for up to 2 months; thaw overnight in the fridge.

When reheating, add some chicken broth or water to restore the creamy texture.

My Italian Chicken Meatballs dish is a comforting one bowl meal, but I also love to pair it with other simple sides like a crunchy dressed, green salad or crusty bread. It’s also great with some simple roasted vegetables and a glass of Pinot Grigio.

These Mediterranean chicken meatballs are super simple to make but, here are a couple of trip-ups you can easily avoid:

1. Don’t overmix the meatballs: Gently combine the ingredients to keep them light and juicy.
2. If the mixture feels too wet: Add a bit more breadcrumbs until it holds together easily.
3. If your orzo sticks or clumps: Stir often and make sure there’s enough liquid;  you can always add a splash more broth.
4. Avoid overcooking: Chicken dries out quickly, so bake just until cooked through (165F / 74C).
5. Want a creamier texture? Add the cream at the end off the heat, it’ll make the sauce silky without curdling.
6. Reheating tip: Add a little broth or water when reheating leftovers to revive that luscious, creamy consistency.

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Italian Chicken Meatballs With Orzo (+ Sundried Tomatoes)

Taylor Jackzen

I'm completely smitten with these Italian Chicken Meatballs with creamy tomato orzo. Juicy, flavor-packed chicken meatballs with tender orzo coasted in a rich sun-dried tomato sauce with fresh spinach. It's cozy and super wholesome.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 19 minutes mins

Total Time 40 minutes mins

Course Main Course

Servings 4

Ingredients

  

For the Chicken Meatballs

• 1 lb ground chicken
• 1/2 cup store-bought sundried tomato pesto
• ⅓ cup breadcrumbs
• 1 egg
• ¼ cup parmesan cheese grated
• 1/2 tsp garlic powder
• ½ tsp Italian seasoning
• Salt and pepper to taste

For the Tomato Orzo

• 1 tbsp butter or olive oil
• 1 cup orzo
• 1 ½ cups chicken broth
• ½ cup jarred marinara or crushed tomatoes
• 2 cups fresh spinach optional
• ¼ cup parmesan
• Salt and pepper to taste
• Splash of heavy cream for extra richness (optional)
• Fresh basil for garnish

Instructions

 

• Preheat oven to 400°F. In a large bowl, combine ground chicken, sundried tomato pesto, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
• Form into 1½-inch meatballs (you should get about 16–18). Place on a parchment-lined baking sheet and bake for 18–20 minutes, or until golden and cooked through.
• While the meatballs bake, heat olive oil or butter in a deep skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in the orzo and toast for 1–2 minutes.
• Pour in chicken broth and tomato sauce. Stir, bring to a simmer, and reduce heat to low. Cover and cook, stirring occasionally, for 8–10 minutes until orzo is tender and liquid is absorbed.
• Stir in spinach and cook for 1-2 minutes then add in the parmesan cheese and a splash of cream (optional) for extra richness. Season with salt and pepper to taste.
• Spoon orzo into bowls and top with baked meatballs. Garnish with fresh basil and an extra sprinkle of parmesan if you’d like.