Pesto Chicken Meatballs and Orzo

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This Pesto Chicken Meatballs and Orzo is a quick one-skillet dinner with juicy pesto meatballs, tender orzo, and a creamy parmesan sauce.

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It's an easy, high-protein meal that's perfect for busy weeknights.

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To make, mix all meatball ingredients until just combined.

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Let the mixture sit for ~5 minutes so the breadcrumbs absorb into the meat.

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Form into small meatballs, you should get ~20 meatballs, and place on a parchment-lined baking sheet and

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Bake at 400°F for 12-15 minutes.

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In a large skillet, heat the butter and oil over medium heat. Add shallots and a pinch of salt cook ~2 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

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Add orzo and stir to coat to lightly toast the orzo for ~1-2 minutes.

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Pour in chicken broth and bring to a gentle simmer.

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Stir in cream and Parmesan.

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Carefully add the meatballs to the pan, cover, and simmer over medium-low heat for 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce is super creamy.

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Finish with more parmesan, some pesto, and fresh basil. Serve with roasted veggies, side salad, bread, etc. ENJOY!

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For full recipe, instructions, helpful tips, and more swipe up or visit the blog!

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